Fuente: PubMed "honey" J Food Sci Technol. 2026 Jan;63(1):124-132. doi: 10.1007/s13197-024-06185-9. Epub 2025 Jan 27.ABSTRACTTraditionally, honey has been used to treat various types of infections. Interestingly, no microbial resistance against honey were reported, thus it has been applied as a topical antimicrobial agent against various strains of multidrug-resistant bacteria. In this study, an Averrhoa carambola fruit extract (ACE) that displayed a thick and viscous honey-like appearance was discovered to conforms with the basic physiochemical properties of common honey by displaying moisture content at 15.6%, refractive index at 1.4975, Brix degree at 82.6%, specific gravity at 1.424, total protein content at 0.82 g/100 g and pH at 4.19. Additionally, ACE also exhibited fructose/glucose ratio at 1.40. Nevertheless, ACE revealed a viscosity value of 234 poise although the average viscosity for honey is about 138.0 poise. Furthermore, ACE has a high level of total flavonoid content (TFC) of 537.42 mg RE/100 g. Interestingly, ACE showed better inhibitory activity than manuka honey with MGO 250 + against eight medically-important bacterial isolates. These results showed that ACE has the physiochemical properties of an unadulterated honey with a promising avenue as a new and alternative source of bee-less and honey-like substance with good antibacterial properties.PMID:41684467 | PMC:PMC12891287 | DOI:10.1007/s13197-024-06185-9