Impact of raw and Dehumidified Stingless Bee (Trigona spp.) (Trigona spp.) honey on the physicochemical and stability of honey-milk beverages during storage

Abstract

Importance of the work: Formulating milk-honey beverages with acceptable colloidal stability is
challenging, as Kelulut honey promotes pH-induced casein aggregation, leading to phase separation.
Objectives: To evaluate the effects of raw and dehumidified Kelulut honey on the physicochemical
and colloidal behavior of milk during storage, as indicated by pH change, particle size and distribution,
electrostatic interactions, rheological properties and phase separation.
Materials and Methods: Raw and dehumidified Kelulut honey (5–7% volume per volume) were
incorporated into ultra-high temperature and pasteurized milk with varying fat contents. System
behavior was assessed using the centrifugal sedimentation rate, separation index, particle size
distribution (PSD), polydispersity index (PDI), zeta potential (ζ), apparent viscosity and pH during
storage at 25°C and 4°C.
Results: Honey concentration and type influenced the initial physicochemical properties.
At 5–6%, both honey types produced relatively uniform dispersions (PSD 257.0–265.2 nm;
PDI 0.17–0.21), whereas 7% resulted in significantly larger particles (PSD 270.0–277.9 nm;
p < 0.05). Dehumidified honey had improved performance compared to raw honey, with
a smaller particle size (266.8 nm versus 392.6 nm, respectively) and more a negative zeta potential
(−28.00 mV versus −23.63 mV, respectively) during storage at 25°C. Milk type further affected
system behavior, with pasteurized low-fat milk having the highest mean ± SD phase separation (70 ±
1.0%). The combination of 6% dehumidified honey and pasteurized full-cream milk yielded the most
favorable physicochemical characteristics among the tested systems (particle size, 289.0 nm; ζ −25.03
mV, after 14 d at 4°C).
Main finding: This most favorable formulation had improved resistance to destabilization and
maintained acceptable dispersion within 72 hr and up to 14 d at 4°C, supporting its potential as a
clean-label component for ready-to-serve milk-honey beverages intended for immediate or short-term
consumption.