The True Power of Honey: Why In Vitro Testing Matters for NZ Producers
- Frank Jeanplong
- Oct 19, 2024
- 2 min read
Understanding the full scope of honey's quality and biological functionality is essential for New Zealand honey producers, especially those focused on premium varieties like Mānuka. Juraj Majtan’s recent review in Frontiers in Nutrition sheds light on an often-overlooked aspect: in vitro testing of honey's health-promoting properties before clinical trials. If you want your honey to stand out both domestically and internationally, this research is a must-read.
Why In Vitro Testing Matters
Many clinical studies on honey fail to assess important quality parameters such as botanical origin, thermal processing, and storage conditions. These factors have a significant impact on the honey’s biological properties like antioxidant, antibacterial, and anti-inflammatory activity. Majtan's review highlights that most studies do not test the in vitro functionality of honey samples, which is crucial for determining its therapeutic potential.
For example, heat-sensitive enzymes like glucose oxidase and defensin-1, key contributors to honey's antibacterial properties, can be degraded through improper processing. In contrast, honey that retains these enzymes shows stronger efficacy in clinical applications, such as wound healing and respiratory health. Testing honey’s minimum inhibitory concentration (MIC) - a measure of its antimicrobial activity - can also be a powerful indicator of its effectiveness.
The Impact of Thermal Processing and Storage
One of the key takeaways from Majtan’s work is that thermal processing (such as pasteurization) and prolonged storage can diminish honey’s quality. Honey producers should be aware of the hydroxymethylfurfural (HMF) and diastase number (DN) levels in their products. These are indicators of freshness and whether honey has been overheated or stored improperly. For Mānuka honey, in particular, methylglyoxal (MGO), the compound responsible for its antibacterial power, can degrade over time or under high heat, reducing its value.
By using alternative preservation methods such as ultrasound or high-pressure processing, honey producers can retain their product's health-promoting properties while avoiding spoilage. This ensures that honey maintains its high value and biological activity throughout its shelf life.
How This Affects Your Business
As a New Zealand honey producer, incorporating these practices will help you safeguard the quality of your product. Understanding and applying in vitro testing is key to backing up claims about the health benefits of your honey. This becomes especially important when marketing to international consumers or entering new markets where product authenticity and efficacy are under scrutiny.
Moreover, testing the antioxidant and anti-inflammatory properties of your honey provides an additional selling point, particularly for high-value products like Mānuka. By ensuring that your honey is minimally processed and that its biological properties are fully characterized, you can elevate its status beyond just "table honey" to a premium therapeutic product.
Final Thoughts
Incorporating in vitro testing into your production process isn’t just about compliance; it’s about maximizing the value of your honey. Whether it's for local markets or international buyers, fully understanding the biological functionality of your honey can set you apart in a competitive landscape. Producers who focus on maintaining the integrity of their honey will not only offer superior products but will also lead the way in showing the world what New Zealand honey is truly capable of.
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