Physicochemical and Microbiological Profile of Melipona bicolor Honey
DOI:
https://doi.org/10.5380/avs.v29i4.97032Palavras-chave:
Stingless bees, meliponine, Quality, Food Safety.Resumo
Stingless bee honey has been attracting interest among consumers owing to its wide variety, sensorial characteristics, therapeutic properties and high added value. Several studies have been carried out through native bee honey, however, studies around Melipona bicolor honey - a rare species remain scarce. Accordingly, the aim of this research was to evaluate the physical-chemical and microbiological profile of Melipona bicolor honey in accordance with current legislation in Brazil. Hence, honey from the Melipona bicolor bee was collected in three different meliponaries in the Metropolitan region of Curitiba-PR and evaluated for moisture content, reducing sugars, total sugars, apparent sucrose, pH, water activity and hydroxymethylfurfural (HMF), aerobic mesophilic count, total and thermotolerant coliforms most likely number, and yeast and mold counts. The average result for moisture content was 24.8%, reducing sugars 62.96%, total sugars 65.6% and apparent sucrose 2.6%, pH 2.95 and water activity 0.67. No significant amounts of HMF were detected in the honey from the three properties analyzed. The results of counting aerobic mesophilic bacteria, total and thermotolerant coliforms and counting molds and yeasts, together with the results of analyzing physical-chemical parameters, indicated that the M. bicolor honey analyzed in this study complies with the Identity Standards and Quality imposed by State Legislation for Meliponiculture, therefore, it is suitable for consumption and ready for sale.
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