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<p>Honey, due to its natural hygroscopic properties, offers several advantages over conventional osmotic agents, including lower cost, natural origin, and potential improvements in the sensory and nutritional quality of treated fruits. This study investigated honey from Africanized bees as an osmotic agent for the pretreatment of Prata bananas (<i>Musa acuminata</i>) and explored the reuse of residual honey in by-products. Pre-sanitized bananas were immersed in pure honey at a 2:1 (honey-to-banana) ratio for 2, 4, and 6&#xa0;h, with honey reused up to three times. A control group without osmotic pretreatment was included. Both the honey (before and after each treatment) and the pretreated and control bananas (oven-dried at 60&#xa0;°C for 4&#xa0;h) were analyzed for physical and physicochemical parameters. Additionally, six liqueur formulations and three hard candy formulations were developed using residual honey and subjected to analysis. Honey demonstrated promising performance as a pretreatment agent, with increased hygroscopic capacity after 6&#xa0;h, reflected in moisture increase (up to 33.97 ± 2.13%) and a decrease in soluble solids in reused honey (from 80 to 62.70 ± 3.03&#xa0;°Brix), indicating water uptake. Instrumental color and texture analysis revealed notable similarities between treated and control bananas. The residual honey was successfully reused in liqueur production, complying with regulatory standards, while hard candies exhibited high moisture content (24.13 ± 9.28% to 31.90 ± 4.21%), which could be mitigated by blending residual honey with pure honey. The reuse of honey highlights its potential for sustainable food processing, reducing waste and improving resource efficiency.</p>

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Application of Honey from Africanized Bees as an Osmotic Dehydration Agent for “Prata” Bananas and Valorization of Residual Honey in By-products

  • 期刊论文

  • 发表日期：

    2025年7月18日

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  • Luis Kenedy Alves Rocha Filho,
  • Ana Cristina de Abreu Siqueira,
  • Graziella Iara Silva,
  • Leonardo Angelo Nogueira,
  • Rafael Soares de Lima,
  • Beatriz Aryadne de Queiroz Marques,
  • Luiz Fernando Costa de Araújo,
  • Mayara Salgado Silva,
  • Ana Maria de Abreu Siqueira,
  • Júlio Otávio Portela Pereira

摘要

Honey, due to its natural hygroscopic properties, offers several advantages over conventional osmotic agents, including lower cost, natural origin, and potential improvements in the sensory and nutritional quality of treated fruits. This study investigated honey from Africanized bees as an osmotic agent for the pretreatment of Prata bananas (Musa acuminata) and explored the reuse of residual honey in by-products. Pre-sanitized bananas were immersed in pure honey at a 2:1 (honey-to-banana) ratio for 2, 4, and 6 h, with honey reused up to three times. A control group without osmotic pretreatment was included. Both the honey (before and after each treatment) and the pretreated and control bananas (oven-dried at 60 °C for 4 h) were analyzed for physical and physicochemical parameters. Additionally, six liqueur formulations and three hard candy formulations were developed using residual honey and subjected to analysis. Honey demonstrated promising performance as a pretreatment agent, with increased hygroscopic capacity after 6 h, reflected in moisture increase (up to 33.97 ± 2.13%) and a decrease in soluble solids in reused honey (from 80 to 62.70 ± 3.03 °Brix), indicating water uptake. Instrumental color and texture analysis revealed notable similarities between treated and control bananas. The residual honey was successfully reused in liqueur production, complying with regulatory standards, while hard candies exhibited high moisture content (24.13 ± 9.28% to 31.90 ± 4.21%), which could be mitigated by blending residual honey with pure honey. The reuse of honey highlights its potential for sustainable food processing, reducing waste and improving resource efficiency.