In the heart of Eastern Thailand, a humble yet powerful natural resource is gaining attention for its potential to revolutionize the food and agricultural industries. Stingless bee honey, produced by the Tetragonula pagdeni Schwarz species, is under the microscope in a groundbreaking study led by Salinee Phonmat from the Faculty of Science at Burapha University. The research, published in the journal ‘Applied Food Research’ (translated to English as ‘Applied Food Research’), delves into the unique properties of this honey, offering insights that could shape the future of meliponiculture—the practice of beekeeping without stingless bees.
The study, which analyzed 17 samples of stingless bee honey (SBH) from various botanical zones in Sa Kaeo province, revealed a treasure trove of beneficial properties. The honey exhibited impressive antioxidant activity, with average IC50 values of 4.42 and 46.99 for ABTS and DPPH assays, respectively. This indicates a strong potential for use in health foods and nutraceuticals. “The antioxidant properties of these honeys are remarkable,” Phonmat noted, highlighting the potential for commercial applications in the health and wellness sector.
Beyond its antioxidant capabilities, the honey also demonstrated significant antibacterial properties. It showed inhibitory effects against a range of harmful bacteria, including Salmonella enterica, Escherichia coli O157:H7, Staphylococcus aureus, and Bacillus cereus. This opens up possibilities for its use in food preservation and as a natural antibacterial agent in the food industry.
The study also revealed that the vegetation type in the honey’s origin influenced its physicochemical and antibacterial properties. This finding could guide future agricultural practices, encouraging the cultivation of specific plant species to enhance the quality of stingless bee honey.
Moreover, the research identified Bacillus as the predominant bacterial isolate in the honey, with many isolates exhibiting the ability to produce hydrolytic enzymes. These enzymes have potential industrial applications, adding another layer of commercial value to stingless bee honey.
The implications of this research are vast. For the agricultural sector, it underscores the importance of meliponiculture and the preservation of stingless bee habitats. For the food industry, it presents a natural, effective alternative to synthetic preservatives and antibacterial agents. For the health and wellness sector, it offers a promising new ingredient with proven antioxidant and antibacterial properties.
As the world seeks sustainable and natural solutions to modern challenges, stingless bee honey emerges as a beacon of potential. With further research and commercial exploration, it could become a cornerstone of the food and agricultural industries, driving innovation and growth. “This honey is not just a sweetener,” Phonmat concluded. “It’s a powerhouse of beneficial properties waiting to be harnessed.”