Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties
In recent years, microwave heating has become a common method for pasteurization and sterilization of food. Honey is a sweet substance produced by worker honeybees from nectar of flowers. The major microbial contaminants include moulds and yeasts, as well as the spore-forming bacteria, being their c...
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2015
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_12300322_v65_n2_p119_DeLaPazMoline http://hdl.handle.net/20.500.12110/paper_12300322_v65_n2_p119_DeLaPazMoline |
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paper:paper_12300322_v65_n2_p119_DeLaPazMoline2023-06-08T16:10:07Z Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties Honeys Microbial count Microwave Paenibacillus larvae Physicochemical and thermal properties In recent years, microwave heating has become a common method for pasteurization and sterilization of food. Honey is a sweet substance produced by worker honeybees from nectar of flowers. The major microbial contaminants include moulds and yeasts, as well as the spore-forming bacteria, being their counts indicative of honeys' commercial quality and safety. Paenibacillus larvae is also of interest since it causes American foulbrood (AFB) in honeybee larvae. The main quality factors that are used in the honey international trade are moisture, hydroxymethylfurfural content (HMF), and enzymatic indices. Moreover, honey exhibits several thermal events, the most important being the glass transition temperature (Tg). The aim of this work was to evaluate microwave effect (800 watts during 45 and 90 seconds) on microbial content in particular over P. larvae spores retained in honey, and on physicochemical and thermal properties. Microwave promoted a decrease of microbial count with time of exposure, including P. larvae. Moisture content diminished after treatment, while Tg increased linearly, and acidity decremented in the majority of cases. Honeys darkened and HMF exceeded the permissible value. Diastase and glucose-oxidase enzymes were totally inactivated by microwave treatment. © 2015 Author(s). 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_12300322_v65_n2_p119_DeLaPazMoline http://hdl.handle.net/20.500.12110/paper_12300322_v65_n2_p119_DeLaPazMoline |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Honeys Microbial count Microwave Paenibacillus larvae Physicochemical and thermal properties |
| spellingShingle |
Honeys Microbial count Microwave Paenibacillus larvae Physicochemical and thermal properties Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties |
| topic_facet |
Honeys Microbial count Microwave Paenibacillus larvae Physicochemical and thermal properties |
| description |
In recent years, microwave heating has become a common method for pasteurization and sterilization of food. Honey is a sweet substance produced by worker honeybees from nectar of flowers. The major microbial contaminants include moulds and yeasts, as well as the spore-forming bacteria, being their counts indicative of honeys' commercial quality and safety. Paenibacillus larvae is also of interest since it causes American foulbrood (AFB) in honeybee larvae. The main quality factors that are used in the honey international trade are moisture, hydroxymethylfurfural content (HMF), and enzymatic indices. Moreover, honey exhibits several thermal events, the most important being the glass transition temperature (Tg). The aim of this work was to evaluate microwave effect (800 watts during 45 and 90 seconds) on microbial content in particular over P. larvae spores retained in honey, and on physicochemical and thermal properties. Microwave promoted a decrease of microbial count with time of exposure, including P. larvae. Moisture content diminished after treatment, while Tg increased linearly, and acidity decremented in the majority of cases. Honeys darkened and HMF exceeded the permissible value. Diastase and glucose-oxidase enzymes were totally inactivated by microwave treatment. © 2015 Author(s). |
| title |
Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties |
| title_short |
Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties |
| title_full |
Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties |
| title_fullStr |
Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties |
| title_full_unstemmed |
Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties |
| title_sort |
effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties |
| publishDate |
2015 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_12300322_v65_n2_p119_DeLaPazMoline http://hdl.handle.net/20.500.12110/paper_12300322_v65_n2_p119_DeLaPazMoline |
| _version_ |
1768546504832712704 |