Quality of Honey from Tubuna Bees (scaptotrigona Bipunctata) Fresh, Thermally Treated and During Storage

Intrinsic characteristics, such as the presence of sugars and high levels of moisture and water activity, give stingless bee honey a greater tendency to fermentation than Apis mellifera honey. Thus, this study aimed to evaluate the physicochemical, microbiological, and antioxidant parameters of honey sourced from Tubuna bees (Scaptotrigona bipunctata) in its fresh state, following thermal treatment, and during storage. Samples were collected from three meliponaries in the South of Brazil. Thermal treatment involved a 3 min immersion at 65 °C, and storage occurred at ambient temperature. Parameters assessed included moisture, free acidity, pH, water activity, soluble solids, reducing sugars, apparent sucrose, hydroxymethylfurfural, color, ash, mesophilic aerobic bacteria, molds, yeasts, Escherichia coli, and antioxidant activity (DPPH and ABTS). Thermally treated honey demonstrated improved moisture stability, acidity, water activity, and increased color during storage. There were no significant differences in pH, soluble solids, hydroxymethylfurfural, bacteria, molds, yeasts, and antioxidant activity between thermally treated and fresh honey, and during storage. Both fresh and thermally treated S. bipunctata honey samples were free from E. coli and maintained values within state legislation limits for moisture, sugars, hydroxymethylfurfural, ash, molds, and yeasts during storage. However, the microorganism count was reduced, and an increase in antioxidant activity after 360 days was observed. The treatment in a water bath at 65 °C for 3 min preserved the physicochemical, microbiological, and antioxidant quality of Scaptotrigona bipunctata honey during storage. The results hold promise for supporting “meliponicultores”, offering market opportunities, ensuring product quality, and fostering sustainability while preserving local biodiversity and culture.