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This study was conducted to investigate the effects of different honey processing parameters (temperature, light, gamma irradiation, evaporation and sachet packaging) on the physical, biochemical and antioxidant characteristics of Tualang honey samples that have been stored for 1 year. The protein and proline contents doubled following radiation and evaporation. Radiation and evaporation also developed the honey quality by decreasing the moisture content and improving the antioxidant parameters (ferric reducing antioxidant power [FRAP] and color intensity), and maintaining the total dissolved solids and electrical conductivity of the honey within the recommended levels. Cold temperature storage maintained the moisture contents and 5-hydroxymethylfurfural levels within safe levels. However, in case of sachet honey, cold temperature storage is not recommendable as room temperature improved the protein, proline and FRAP content. Irradiation and evaporation of honey samples are recommended as these processes tend to improve the physical, biochemical and antioxidant properties and increase the protein and proline contents of honey. Practical Applications As the physicochemical, biochemical and antioxidant potentials of honey have seen to be improved significantly after irradiation and evaporation, these can be potential techniques to improve the quality of honey prior to consumption.

BAU Kul (Ziziphus mauritiana) is a new and improved variety of plum fruit from Bangladesh. This study aims to investigate the antioxidant potency and antibacterial activity of methanolic extracts of BAU Kul using Soxhlet extraction followed by complete evaporation of residual methanol. BAU Kul is a very good source of phenolics, flavonoids, ascorbic acid and tannins. The reducing sugar and protein content of BAU Kul were 1.68 and 0.81% by weight, respectively. BAU Kul was very active in 1,1-diphenyl-2- picrylhydrazyl radical (DPPH) scavenging and ferric reducing antioxidant power assay (527.289.2 [M Fe (II)]/100g), thus confirming its high antioxidant potential. Antibacterial activities were measured using the agar well-diffusion method. BAU Kul was most toxic to Pseudomonas aeruginosa, followed (in order) by Staphylococcus aureus, Salmonella paratyphi, Escherichia coli and Chromobacterium violaceum. In conclusion, BAU Kul is a nutritious fruit that provides good antioxidant and antibacterial activities (in particular toward P.aeruginosa) and a cheap source of vitamins.Practical ApplicationsBAU Kul is a new and sweet seasonal fruit which is very popular to the consumers of Bangladesh. This fruit can be a good source of nutrients as well as the antioxidants applicable in different types of diseases caused by oxidative stresses. BAU Kul can also be used as traditional medicine for different types for infectious diseases.

The purpose of the present study was to investigate the antioxidant and antimicrobial activities of a methanolic extract of Apple kul (Zizyphus mauritiana) as it has not been studied extensively. Apple kul was found to be a rich source of polyphenols (52.192.38mg gallic acid equivalents/100g), flavonoids (13.19 +/- 1.31mg catechin equivalents/100g), ascorbic acid (48.17 +/- 2.04mg ascorbate equivalent/100g) and tannins (50.20 +/- 3.61mg tannic acid equivalents/100g). The estimated protein and reducing sugar contents in Apple kul were 1.21 +/- 0.04g/100g and 1.96 +/- 0.15g/100g, respectively. The high ferric-reducing antioxidant power value (6336.71 +/- 554.88mol Fe [II]/g) also indicated a high antioxidant potency for Apple kul. Apple kul showed highest activity towards Pseudomonas aeruginosa and Staphylococcus aureus.Practical ApplicationsApple kul is full of vital potential antioxidants and can act as an antimicrobial agent, which is beneficial to fight against oxidative stress associated diseases as well as against harmful bacteria to maintain a healthy human life.

Diabetic wounds are unlike typical wounds in that they are slower to heal, making treatment with conventional topical medications an uphill process. Among several different alternative therapies, honey is an effective choice because it provides comparatively rapid wound healing. Although honey has been used as an alternative medicine for wound healing since ancient times, the application of honey to diabetic wounds has only recently been revived. Because honey has some unique natural features as a wound healer, it works even more effectively on diabetic wounds than on normal wounds. In addition, honey is known as an “all in one” remedy for diabetic wound healing because it can combat many microorganisms that are involved in the wound process and because it possesses antioxidant activity and controls inflammation. In this review, the potential role of honey’s antibacterial activity on diabetic wound-related microorganisms and honey’s clinical effectiveness in treating diabetic wounds based on the most recent studies is described. Additionally, ways in which honey can be used as a safer, faster, and effective healing agent for diabetic wounds in comparison with other synthetic medications in terms of microbial resistance and treatment costs are also described to support its traditional claims.