A meta-analysis of the effects of gamma irradiation on biochemical and physical characteristics of honey
Tri Ujilestari (a), Ema Damayanti (a), Mohammad Miftakhus Sholikin (a,b), Andi Febrisiantosa (a), Selma Noor Permadi (a), Lina Ivanti (a), Anuraga Jayanegara (a,c), Teguh Wahyono (a,b*)

a) Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gunungkidul 55861, Indonesia
*tegu021[at]brin.go.id
b) Animal Feed and Nutrition Modelling (AFENUE) Research Group, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
c) Research Center for Animal Husbandry, BRIN, Bogor 16915, Indonesia
d) Faculty of Animal Science, IPB University, Bogor 16680, Indonesia

Abstract

Gamma irradiation can be used to sterilize honey products. Many previous reports related to biochemical, physical characteristics and antibacterial activity on irradiated honey have not been combined into one quantitative data. Therefore, this study was conducted to determine the effects of gamma irradiation on biochemical and physical characteristics of honey. The source of data in meta-analysis study was conducted on search engines (Scopus, PubMed, and Googlescholar), searched with ^irradiation^, ^gamma^, and ^honey^ as keywords. Data on gamma irradiation dosage and characteristics of honey were extracted from 8 articles and 11 studies (control vs. irradiated honey). The meta-analysis results showed that there were no differences among control and irradiation treatment groups for any of the biochemicals characteristics of honey. Gamma irradiation significantly (p < 0.05) increased the antibacterial activity. With regard to antioxidant activity, gamma irradiation increased the formation of phenolic compounds (p < 0.01). It can be concluded that gamma irradiation can contribute to sterilize honey with no effects in biochemical and physical characteristics. Furthermore, gamma irradiation could increase antibacterial and antioxidant activity.

Keywords: Gamma- Honey- Irradiation- Meta-analysis

Topic: Food processing, safety and diversification