Freezing food slows down the physico-chemical and biochemical reactions in food. In honey, freezing is primarily used to delay or halt crystallization, reduce viscosity, and preserve nutritional components. However, low temperatures may influence the physico-chemical, antioxidant, and sensory properties of honey.
This study compares the properties of honeydew honey before and after freezing treatment. The analysis included the evaluation of physico-chemical parameters such as moisture content, water activity, pH value, acidity, hydroxymethylfurfural (HMF) content, diastase activity, sugar content, ash content, and electrical conductivity. Antioxidant properties were assessed by determining total phenolic and flavonoid content, as well as FRAP, ABTS, and DPPH assays, along with HPLC analysis. Sensory evaluation encompassed assessments of color, consistency and texture, odor, taste, and aroma.
The obtained results indicated a decrease in water activity and pH value after freezing, accompanied by an increase in acidity. HMF content and diastase activity exhibited only minor changes compared to the control sample. Additionally, an increase in total flavonoid content and higher FRAP and DPPH values were observed. HPLC analysis revealed elevated levels of catechin and malvidin in the treated sample. Sensory evaluation showed no significant differences in the taste and aroma of honeydew honey following the freezing treatment.
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