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The Eternal Life of Pure Honey!
The unique chemical composition and natural properties of pure honey prevent the growth of microorganisms, thereby preventing spoilage. The primary factors preventing bacteria and fungi from thriving in pure honey include low moisture content, its high acidity (pH 3.4 to 6.1), and the antimicrobial chemical component hydrogen peroxide.
Hydrogen peroxide does not naturally occur in nectar. The enzyme responsible for hydrogen peroxide production in honey is glucose oxidase. Glucose oxidase is an enzyme secreted by the hypopharyngeal glands of worker bees. Bees add this enzyme to the collected nectar during the honey-making process. Glucose oxidase is also involved in several other biochemical changes that occur in nectar as the honey forms.
The conversion of glucose to hydrogen peroxide is a specific oxidation reaction catalysed by the glucose oxidase enzyme. In this reaction, the enzyme catalyses the oxidation of glucose (C₆H₁₂O₆) to gluconic acid (C₆H₁₂O₇) while simultaneously reducing the molecular oxygen (O₂) to hydrogen peroxide (H₂O₂). This reaction can be summed up as: glucose + O₂ → gluconic acid + H₂O₂. The reaction proceeds when honey is diluted (which reduces its osmotic pressure and increases the water activity). The resulting gluconic acid is one of the factors contributing to the acidity of honey, while hydrogen peroxide contributes to the antimicrobial properties of honey.
The formation of hydrogen peroxide in honey from glucose via the enzyme glucose oxidase is an elegant example of nature's biochemistry. This process not only preserves honey but also contributes to its therapeutic properties. This understanding of the processes which occur during the formation of honey helps us to better understand and appreciate honey as not just a sweetener, but as a complex bioactive food that has been enjoyed by humans across cultures and throughout history.
Can Honey Spoil, YES! If not stored properly.
One of the most important properties of honey is its hygroscopicity, which is its ability to attract and retain moisture from the environment and to absorb odours. This feature, when in a specific concentration in honey, interacts with yeast in a way that can dramatically change the properties of this thousand-year-old food. The general safety rule with honey and yeast is that honey should not have more than 20% moisture, as it may lead to processes that affect its quality.
The 20% level is the critical limit of moisture content of honey because it is the smallest moisture level at which osmotic pressure does not allow yeast cells to grow and propagate, and, therefore, the longest shelf life. When the moisture level is more than 20%, yeast cells can become active and enter a state of fermentation.
The Ancient Power of Honey!
The 1922 excavation of King Tutankhamun's tomb unearthed a jar of honey, demonstrating honey's remarkable preservation capabilities, which allow it to remain edible across a millennium. The ancient Egyptians demonstrated advanced beekeeping abilities, which recognised honey's dual importance as sustenance and an essential offering for the afterlife. The ancient Egyptians used honey as both a culinary sweetener and a key ingredient in their food preparation, while recognising its healing benefits and symbolic meaning, which led to its frequent use in religious ceremonies and divine offerings.
Archaeological findings from a 3,000-year-old beekeeping operation in Rehov, Israel, reveal how organised ancient apiaries operated, as evidenced by the discovery of honeycomb and beeswax remnants. These archaeological discoveries reveal advanced agricultural systems and trade methods of historical societies while highlighting the critical role honey played in their everyday existence and religious practices.
Through the enduring sweetness of ancient honey, we have a direct connection to past eras, forming a tangible link to the culinary and cultural traditions of our ancestors.
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