{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T05:23:30Z","timestamp":1787289810410,"version":"build-2736575974"},"reference-count":65,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T00:00:00Z","timestamp":1787097600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006749","name":"Burapha University","doi-asserted-by":"crossref","award":["216870"],"award-info":[{"award-number":["216870"]}],"id":[{"id":"10.13039\/501100006749","id-type":"DOI","asserted-by":"crossref"}]},{"award":["216870"],"award-info":[{"award-number":["216870"]}],"id":[{"id":"https:\/\/ror.org\/01ff74m36","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Life"],"abstract":"<jats:p>Apis dorsata honey is a rich source of natural antioxidants and antibacterial compounds. Thermal processing is commonly used to improve honey fluidity and delay crystallization; however, it may also affect bioactive properties and promote the formation of 5-hydroxymethylfurfural (5-HMF). We evaluated the impact of temperature regimes on biological activities and 5-HMF contents of A. dorsata honey. Honey samples were collected from A. dorsata colonies. Honey color, total phenolic content (TPC), total flavonoid content (TFC), 5-HMF content, and antibacterial activity against Escherichia coli and Staphylococcus aureus were investigated after being treated at room temperature, 55 \u00b0C, 65 \u00b0C, 75 \u00b0C, and 85 \u00b0C for 0.5, 1, and 2 h. Heating at 55 \u00b0C, 65 \u00b0C, 75 \u00b0C, and 85 \u00b0C significantly enhanced color intensity, TPC, and TFC. Samples treated at 85 \u00b0C for two hours showed the highest antioxidant activity, with an EC50 significantly lower than that of the others (51.31 \u00b1 0.77 mg\/mL). Conversely, 5-HMF content increased markedly with increasing exposure temperature and time. Antibacterial assays revealed that all treated samples inhibited E. coli, whereas no inhibitory activity was detected against S. aureus. These results define important processing parameters in food safety for heating honey to preserve bioactivity integrity without loss in quality and maintenance of product stability and sustainability.<\/jats:p>","DOI":"10.3390\/life16081366","type":"journal-article","created":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T16:12:58Z","timestamp":1787155978000},"page":"1366","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["The Effect of Temperature Variations on the 5-Hydroxymethylfurfural Content, Antioxidant and Antimicrobial Properties of Honey"],"prefix":"10.3390","volume":"16","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3180-4103","authenticated-orcid":false,"given":"Guntima","family":"Suwannapong","sequence":"first","affiliation":[{"name":"Department of Biology, Faculty of Science, Burapha University, Chon Buri 20131, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mark Eric","family":"Benbow","sequence":"additional","affiliation":[{"name":"Department of Entomology, Michigan State University, East Lansing, MI 48824, USA"},{"name":"Department of Osteopathic Medical Specialties, Michigan State University, East Lansing, MI 48824, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3518-567X","authenticated-orcid":false,"given":"Rujira","family":"Ponkit","sequence":"additional","affiliation":[{"name":"Department of Biology, Faculty of Science, Burapha University, Chon Buri 20131, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-2853-2127","authenticated-orcid":false,"given":"Worachote","family":"Boonsriwong","sequence":"additional","affiliation":[{"name":"Pharmacology and Biopharmaceutical Department, Faculty of Pharmaceutical Sciences, Burapha University, Chon Buri 20131, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7177-1863","authenticated-orcid":false,"given":"Sanchai","family":"Naree","sequence":"additional","affiliation":[{"name":"Pharmacology and Biopharmaceutical Department, Faculty of Pharmaceutical Sciences, Burapha University, Chon Buri 20131, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,19]]},"reference":[{"key":"ref_1","first-page":"147","article-title":"Health benefits of honey: A critical review on the homology of medicine and food in traditional and modern contexts","volume":"12","author":"Farrag","year":"2025","journal-title":"Tradit. 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