Ultrasonic and microwave technologies are promising for decrystallizing bioactive-rich honey: effect on particle size, sugar and phenolic profiles of honey from different geographical origins in Jordan

This study aimed to investigate the effects of ultrasound and microwave treatment on honey decrystallization, individual sugar composition and phenolic profiles of honey from seven different sites in northern Jordan. Ultrasonication conducted at low temperature resulted in significant reduction of mean particle size by 30–45% compared to the controls, for all honey varieties except one, in contrast to microwave processing. Moderate variations under 25% were evidenced for sugar contents and fructose-to-glucose ratio in some honeys after processing. The predominant phenolic compounds in the free phenolic extracts of sonicated, microwaved and control samples included rutin (honey varieties from Jaresh, Irbid, Seder, Hashmeih and Um Elyanabe’e), 3,4-dihydroxyphenyl ethanol (3,4-DPE) and rosmarinic acid (Mafraq honey), and 3,4-DPE and catechin (Agwar honey). In the total phenolic extracts of differently processed honey, the major phenolics were rutin (Jaresh, Irbid, Mafraq, Seder, Hashmeih, Um Elyanabe’e honeys), and 3,4-DPE and catechin (Agwar honey). Findings show that low temperature ultrasonication was more effective than microwaving for decrystallizing honey. The natural (poly)phenolic richness of honey products was largely retained, with minimal degradation after both treatments.