Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration

Autores
Schvezov, Natasha; Pucciarelli Roman, Amada Beatriz; Valdes, Belen; Dallagnol, Andrea Micaela
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A complete study on the microbiological and physico-chemical properties of yateí honey (Tetragonisca fiebrigi) was carried out, focusing on the quality standards that are necessary for its commercialization. The results showed that physico-chemical and microbiological parameters of T. fiebrigi honey differed from standard values of Apis mellifera, but not from other stingless bees honey from South America. Yateí honey showed the presence of fecal contamination (Escherichia coli), and a seasonal influence in microbiological parameters, acidity, pH, sucrose and diastase activity. On the other hand, three preservation treatments were carried out and evaluated for 90 days in T. fiebrigi honey: refrigeration, pasteurization and dehumidification. Pasteurization and dehumidification of yateí honey eliminated fecal contamination while in refrigerated honey E. coli survived in time (8–90 days), unlike the samples kept at room temperature (<3 days). Physico-chemical parameters of yateí honey changed in time after the treatments, specifically, HMF was present after 90 days in honey treated with heat or dehumidified, making it a key parameter of yateí honey quality.
Fil: Schvezov, Natasha. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Posadas | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Posadas; Argentina. Universidad Nacional de Misiones; Argentina
Fil: Pucciarelli Roman, Amada Beatriz. Universidad Nacional de Misiones; Argentina
Fil: Valdes, Belen. Universidad Nacional de Misiones; Argentina
Fil: Dallagnol, Andrea Micaela. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina
Materia
MICROBIOLOGICAL PARAMETERS
PHYSICO-CHEMICAL PARAMETERS
PRESERVATION TREATMENTS
YATEÍ HONEY
Nivel de accesibilidad
acceso embargado
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/107235
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/107235
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigerationSchvezov, NatashaPucciarelli Roman, Amada BeatrizValdes, BelenDallagnol, Andrea MicaelaMICROBIOLOGICAL PARAMETERSPHYSICO-CHEMICAL PARAMETERSPRESERVATION TREATMENTSYATEÍ HONEYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A complete study on the microbiological and physico-chemical properties of yateí honey (Tetragonisca fiebrigi) was carried out, focusing on the quality standards that are necessary for its commercialization. The results showed that physico-chemical and microbiological parameters of T. fiebrigi honey differed from standard values of Apis mellifera, but not from other stingless bees honey from South America. Yateí honey showed the presence of fecal contamination (Escherichia coli), and a seasonal influence in microbiological parameters, acidity, pH, sucrose and diastase activity. On the other hand, three preservation treatments were carried out and evaluated for 90 days in T. fiebrigi honey: refrigeration, pasteurization and dehumidification. Pasteurization and dehumidification of yateí honey eliminated fecal contamination while in refrigerated honey E. coli survived in time (8–90 days), unlike the samples kept at room temperature (<3 days). Physico-chemical parameters of yateí honey changed in time after the treatments, specifically, HMF was present after 90 days in honey treated with heat or dehumidified, making it a key parameter of yateí honey quality.Fil: Schvezov, Natasha. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Posadas | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Posadas; Argentina. Universidad Nacional de Misiones; ArgentinaFil: Pucciarelli Roman, Amada Beatriz. Universidad Nacional de Misiones; ArgentinaFil: Valdes, Belen. Universidad Nacional de Misiones; ArgentinaFil: Dallagnol, Andrea Micaela. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; ArgentinaElsevier2020-05info:eu-repo/date/embargoEnd/2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/107235Schvezov, Natasha; Pucciarelli Roman, Amada Beatriz; Valdes, Belen; Dallagnol, Andrea Micaela; Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration; Elsevier; Food Control; 111; 5-2020; 1-90956-71350956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0956713519306693info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2019.107080info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:34Zoai:ri.conicet.gov.ar:11336/107235instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:34.874CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration
title Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration
spellingShingle Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration
Schvezov, Natasha
MICROBIOLOGICAL PARAMETERS
PHYSICO-CHEMICAL PARAMETERS
PRESERVATION TREATMENTS
YATEÍ HONEY
title_short Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration
title_full Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration
title_fullStr Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration
title_full_unstemmed Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration
title_sort Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration
dc.creator.none.fl_str_mv Schvezov, Natasha
Pucciarelli Roman, Amada Beatriz
Valdes, Belen
Dallagnol, Andrea Micaela
author Schvezov, Natasha
author_facet Schvezov, Natasha
Pucciarelli Roman, Amada Beatriz
Valdes, Belen
Dallagnol, Andrea Micaela
author_role author
author2 Pucciarelli Roman, Amada Beatriz
Valdes, Belen
Dallagnol, Andrea Micaela
author2_role author
author
author
dc.subject.none.fl_str_mv MICROBIOLOGICAL PARAMETERS
PHYSICO-CHEMICAL PARAMETERS
PRESERVATION TREATMENTS
YATEÍ HONEY
topic MICROBIOLOGICAL PARAMETERS
PHYSICO-CHEMICAL PARAMETERS
PRESERVATION TREATMENTS
YATEÍ HONEY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A complete study on the microbiological and physico-chemical properties of yateí honey (Tetragonisca fiebrigi) was carried out, focusing on the quality standards that are necessary for its commercialization. The results showed that physico-chemical and microbiological parameters of T. fiebrigi honey differed from standard values of Apis mellifera, but not from other stingless bees honey from South America. Yateí honey showed the presence of fecal contamination (Escherichia coli), and a seasonal influence in microbiological parameters, acidity, pH, sucrose and diastase activity. On the other hand, three preservation treatments were carried out and evaluated for 90 days in T. fiebrigi honey: refrigeration, pasteurization and dehumidification. Pasteurization and dehumidification of yateí honey eliminated fecal contamination while in refrigerated honey E. coli survived in time (8–90 days), unlike the samples kept at room temperature (<3 days). Physico-chemical parameters of yateí honey changed in time after the treatments, specifically, HMF was present after 90 days in honey treated with heat or dehumidified, making it a key parameter of yateí honey quality.
Fil: Schvezov, Natasha. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Posadas | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Posadas; Argentina. Universidad Nacional de Misiones; Argentina
Fil: Pucciarelli Roman, Amada Beatriz. Universidad Nacional de Misiones; Argentina
Fil: Valdes, Belen. Universidad Nacional de Misiones; Argentina
Fil: Dallagnol, Andrea Micaela. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina
description A complete study on the microbiological and physico-chemical properties of yateí honey (Tetragonisca fiebrigi) was carried out, focusing on the quality standards that are necessary for its commercialization. The results showed that physico-chemical and microbiological parameters of T. fiebrigi honey differed from standard values of Apis mellifera, but not from other stingless bees honey from South America. Yateí honey showed the presence of fecal contamination (Escherichia coli), and a seasonal influence in microbiological parameters, acidity, pH, sucrose and diastase activity. On the other hand, three preservation treatments were carried out and evaluated for 90 days in T. fiebrigi honey: refrigeration, pasteurization and dehumidification. Pasteurization and dehumidification of yateí honey eliminated fecal contamination while in refrigerated honey E. coli survived in time (8–90 days), unlike the samples kept at room temperature (<3 days). Physico-chemical parameters of yateí honey changed in time after the treatments, specifically, HMF was present after 90 days in honey treated with heat or dehumidified, making it a key parameter of yateí honey quality.
publishDate 2020
dc.date.none.fl_str_mv 2020-05
info:eu-repo/date/embargoEnd/2020-12-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/107235
Schvezov, Natasha; Pucciarelli Roman, Amada Beatriz; Valdes, Belen; Dallagnol, Andrea Micaela; Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration; Elsevier; Food Control; 111; 5-2020; 1-9
0956-7135
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/107235
identifier_str_mv Schvezov, Natasha; Pucciarelli Roman, Amada Beatriz; Valdes, Belen; Dallagnol, Andrea Micaela; Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration; Elsevier; Food Control; 111; 5-2020; 1-9
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0956713519306693
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2019.107080
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv embargoedAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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