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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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0031/pjfns-2015-0031.xml?format=INT |
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| author | Paz Moliné María de la Fernández Natalia Jorgelina Medici Sandra Karina Fasce Diana Gende Liesel Brenda |
| author_facet | Paz Moliné María de la Fernández Natalia Jorgelina Medici Sandra Karina Fasce Diana Gende Liesel Brenda |
| author_sort | Paz Moliné María de la |
| collection | DOAJ |
| 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. |
| format | Article |
| id | doaj-art-843a6b6a4de043b4bd089a8f6eeb1990 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-843a6b6a4de043b4bd089a8f6eeb19902025-02-02T20:37:15ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-06-0165211912610.1515/pjfns-2015-0031pjfns-2015-0031Effect of Microwave Treatment on Microbial Contamination of Honeys and on Their Physicochemical and Thermal PropertiesPaz Moliné María de la0Fernández Natalia Jorgelina1Medici Sandra Karina2Fasce Diana3Gende Liesel Brenda4Centro de Investigación en Abejas Sociales, Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Mar del Plata, ArgentinaCentro de Investigación en Abejas Sociales, Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Mar del Plata, ArgentinaCentro de Investigación en Abejas Sociales, Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Mar del Plata, ArgentinaINTEMA, Instituto de Investigaciones en Ciencia y Tecnología de Materiales, UNMDP-CONICET, Mar del Plata, ArgentinaCentro de Investigación en Abejas Sociales, Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Mar del Plata, ArgentinaIn 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.http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0031/pjfns-2015-0031.xml?format=INThoneysmicrowavemicrobial countphysicochemical and thermal propertiesPaenibacillus larvae |
| spellingShingle | Paz Moliné María de la Fernández Natalia Jorgelina Medici Sandra Karina Fasce Diana Gende Liesel Brenda Effect of Microwave Treatment on Microbial Contamination of Honeys and on Their Physicochemical and Thermal Properties Polish Journal of Food and Nutrition Sciences honeys microwave microbial count physicochemical and thermal properties Paenibacillus larvae |
| title | 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_short | 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 |
| topic | honeys microwave microbial count physicochemical and thermal properties Paenibacillus larvae |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0031/pjfns-2015-0031.xml?format=INT |
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