A Comparative Study on Thermal and Non-thermal Processing of Kelulut Honey

Recent years have seen the various studies conducted on kelulut honey based their physicochemical and nutritional properties. The main concern in production of maintaining quality especially when it is being treated. Previous shown that conventional thermal processing comprises two phases heating which are liquefaction pasteurization will minimize terms its properties due to heat sensitivity material criteria. In addition, reduction unsteady components, breakdown vitamins damage enzymes heated at more than 60℃ processing. Hence, a systematic review carried out identify suitable treatment for as compared treating honey. search strategy was established three databases (Google Scholar, PubMed ScienceDirect) with keywords “(“Honey”, “Kelulut”, “stingless bee”, “Trigona”, “Melipon”, “Microwave heating”, “Double boiling”, “HPP” or “High pressure processing” “Ultrasound”)”. data selection showed using PRISMA guidelines. A total 311 journal papers were referred complete this review, however, only 10 articles highly considered specifically process honey, where microwave heating, double boiling high (three respectively). Whereas, analysis ultrasound found. From literature found HPP provide higher benefit improving although produces lower change colour if other treatment. It can be concluded most potential increasing followed by boiling, heating.