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Effect of Microwave Treatment on Microbial Contamination of Honeys and in Their Physicochemical and Thermal Properties
 
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Publication date: 2015-06-30
 
Pol. J. Food Nutr. Sci. 2015;65(2):119–126
 
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ABSTRACT
In recent years, microwave heating has become a common method for pasteurization and sterilization 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 exhibit 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.
 
CITATIONS (6):
1.
Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1
Marcela Bucekova, Valeria Juricova, Enrique Monton, Simona Martinotti, Elia Ranzato, Juraj Majtan
Food Chemistry
 
2.
Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures
Monika Kędzierska-Matysek, Mariusz Florek, Anna Wolanciuk, Piotr Skałecki, Anna Litwińczuk
Journal of Food Science and Technology
 
3.
Current status of emerging food processing technologies in Latin America: Novel thermal processing
L. Moreno-Vilet, H.M. Hernández-Hernández, S.J. Villanueva-Rodríguez
Innovative Food Science & Emerging Technologies
 
4.
Effects of microwave pasteurization on the thermal resistance of Zygosaccharomyces rouxii and on the physicochemical properties of organic intermediate moisture raisin
Dilber Çağlar, Ergün Rayman, Taner Baysal
Journal of Food Processing and Preservation
 
5.
The impact of ultrasound decrystallization on enzymatic, antioxidant and antibacterial properties of honey
Małgorzata Dżugan, Dorota Lejko, Ewelina Sidor, Monika Tomczyk
Innovative Food Science & Emerging Technologies
 
6.
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality
Hana Scepankova, Carlos Pinto, Vanessa Paula, Letícia Estevinho, Jorge Saraiva
Comprehensive Reviews in Food Science and Food Safety
 
eISSN:2083-6007
ISSN:1230-0322