Optimizing the Thermal Processing of Honey by Studying the Physicochemical Properties and Its Hydroxymethylfurfural Content

Hydroxymethylfurfural (HMF) is a naturally occurring compound that arises because of the thermal processing and storage of honey. The Codex Alimentarius Commission has established a threshold of 40 ppm as the upper limit for the HMF content in honey. This research aimed to investigate the impacts of varying heating temperatures (55, 65, and 75 °C) and heating times (10, 20, and 30 min), as well as storage temperatures (25 and 40 °C), over a period of three months. The study employed the response surface methodology (RSM) to evaluate the outcomes. The impacts of the variables mentioned above on the physicochemical properties, including the Lab color factors, pH, and moisture, were determined. Additionally, the concentration of HMF in the samples was analyzed. The prediction model of each treatment was computed. Analyses of the results obtained after the storage periods of 45 and 90 days were conducted. The findings indicated that pH, moisture content, and color were not significantly influenced by temperature, the duration of heat treatment, or the storage time. However, storage temperature considerably impacted both L* and a*. Furthermore, it was observed that all the variables significantly influenced the HMF content, and its concentration increased with the escalation of thermal processing and storage duration. Within the examined samples, the HMF content surpassed the standard limit in the model subjected to heating at 75 °C for 20 min and maintained at 40 °C for 90 days. In contrast, heating at 55 °C for 10 min, followed by storage at 25 °C for 45 days, produced the optimal HMF level.