BACKGROUND: Gamma irradiation (0, 2, 4, 8 kGy) and high-pressure processing (HPP at 400 and 600 MPa for 10 and 20 min) were applied to improve the physicochemical and antioxidant properties and safety of natural polyfloral honey and compared to heat treatment (60 °C). RESULTS: Although heat treatment enhanced antioxidant activities, it considerably changed the color of natural honey. In contrast, gamma irradiation and HPP were able to retain the natural color of the honey. Heat treatment and HPP led to a slight increase in hydroxymethylfurfural (22.3 and 19.7-23.0 mg kg CONCLUSION: Gamma irradiation at 8 kGy and HPP at 600 MPa for 20 min are recommended due to their efficiency in improving the physicochemical qualities, health benefits and microbial safety of natural honey. By comparing these nonthermal processing methods with traditional heat treatment, this study offers valuable insights into optimal preservation strategies for maintaining quality and safety of natural honey while minimizing undesirable changes. © 2025 Society of Chemical Industry.