Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties

Autores
Moliné, Maria de la Paz; Fernández, Natalia Jorgelina; Medici, Sandra Karina; Fasce, Diana Patricia; Gende, Liesel Brenda
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Moliné, Maria de la Paz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Fernández, Natalia Jorgelina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Medici, Sandra Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina
Fil: Fasce, Diana Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina
Materia
HONEYS
MICROBIAL COUNT
MICROWAVE
PAENIBACILLUS LARVAE
PHYSICOCHEMICAL AND THERMAL PROPERTIES
Nivel de accesibilidad
acceso abierto
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:11336/5860
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/5860
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal propertiesMoliné, Maria de la PazFernández, Natalia JorgelinaMedici, Sandra KarinaFasce, Diana PatriciaGende, Liesel BrendaHONEYSMICROBIAL COUNTMICROWAVEPAENIBACILLUS LARVAEPHYSICOCHEMICAL AND THERMAL PROPERTIEShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1In 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.Fil: Moliné, Maria de la Paz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Fernández, Natalia Jorgelina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Medici, Sandra Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; ArgentinaFil: Fasce, Diana Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; ArgentinaPolish Academy of Sciences2015-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/5860Moliné, Maria de la Paz; Fernández, Natalia Jorgelina; Medici, Sandra Karina; Fasce, Diana Patricia; Gende, Liesel Brenda; Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties; Polish Academy of Sciences; Polish Journal of Food and Nutrition Sciences; 65; 2; 30-6-2015; 119-1262083-6007enginfo:eu-repo/semantics/altIdentifier/doi/10.1515/pjfns-2015-0031info:eu-repo/semantics/altIdentifier/url/http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0031/pjfns-2015-0031.xmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:49:46Zoai:ri.conicet.gov.ar:11336/5860instacron: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:34982025-09-17 10:49:47.276CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties
title Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties
spellingShingle Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties
Moliné, Maria de la Paz
HONEYS
MICROBIAL COUNT
MICROWAVE
PAENIBACILLUS LARVAE
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
dc.creator.none.fl_str_mv Moliné, Maria de la Paz
Fernández, Natalia Jorgelina
Medici, Sandra Karina
Fasce, Diana Patricia
Gende, Liesel Brenda
author Moliné, Maria de la Paz
author_facet Moliné, Maria de la Paz
Fernández, Natalia Jorgelina
Medici, Sandra Karina
Fasce, Diana Patricia
Gende, Liesel Brenda
author_role author
author2 Fernández, Natalia Jorgelina
Medici, Sandra Karina
Fasce, Diana Patricia
Gende, Liesel Brenda
author2_role author
author
author
author
dc.subject.none.fl_str_mv HONEYS
MICROBIAL COUNT
MICROWAVE
PAENIBACILLUS LARVAE
PHYSICOCHEMICAL AND THERMAL PROPERTIES
topic HONEYS
MICROBIAL COUNT
MICROWAVE
PAENIBACILLUS LARVAE
PHYSICOCHEMICAL AND THERMAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Moliné, Maria de la Paz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Fernández, Natalia Jorgelina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Medici, Sandra Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina
Fil: Fasce, Diana Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina
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.
publishDate 2015
dc.date.none.fl_str_mv 2015-06-30
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/11336/5860
Moliné, Maria de la Paz; Fernández, Natalia Jorgelina; Medici, Sandra Karina; Fasce, Diana Patricia; Gende, Liesel Brenda; Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties; Polish Academy of Sciences; Polish Journal of Food and Nutrition Sciences; 65; 2; 30-6-2015; 119-126
2083-6007
url http://hdl.handle.net/11336/5860
identifier_str_mv Moliné, Maria de la Paz; Fernández, Natalia Jorgelina; Medici, Sandra Karina; Fasce, Diana Patricia; Gende, Liesel Brenda; Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties; Polish Academy of Sciences; Polish Journal of Food and Nutrition Sciences; 65; 2; 30-6-2015; 119-126
2083-6007
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1515/pjfns-2015-0031
info:eu-repo/semantics/altIdentifier/url/http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0031/pjfns-2015-0031.xml
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
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
dc.publisher.none.fl_str_mv Polish Academy of Sciences
publisher.none.fl_str_mv Polish Academy of Sciences
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 13.001348

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