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Abstract:

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).

Registro:

Documento: Artículo
Título:Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties
Autor:De La Paz Moliné, M.; Fernández, N.J.; Medici, S.K.; Fasce, D.; Gende, L.B.
Filiación:Centro de Investigación en Abejas Sociales, Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
INTEMA, Instituto de Investigaciones en Ciencia y Tecnología de Materiales, UNMDP-CONICET, Mar del Plata, Argentina
CONICET, Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina
CIC, La Plata, Buenos Aires, Argentina
Laboratorio Fares Taie, Mar del Plata, Argentina
Palabras clave:Honeys; Microbial count; Microwave; Paenibacillus larvae; Physicochemical and thermal properties
Año:2015
Volumen:65
Número:2
Página de inicio:119
Página de fin:126
DOI: http://dx.doi.org/10.1515/pjfns-2015-0031
Título revista:Polish Journal of Food and Nutrition Sciences
Título revista abreviado:Pol. J. Food Nutr. Sci.
ISSN:12300322
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_12300322_v65_n2_p119_DeLaPazMoline

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Citas:

---------- APA ----------
De La Paz Moliné, M., Fernández, N.J., Medici, S.K., Fasce, D. & Gende, L.B. (2015) . Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties. Polish Journal of Food and Nutrition Sciences, 65(2), 119-126.
http://dx.doi.org/10.1515/pjfns-2015-0031
---------- CHICAGO ----------
De La Paz Moliné, M., Fernández, N.J., Medici, S.K., Fasce, D., Gende, L.B. "Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties" . Polish Journal of Food and Nutrition Sciences 65, no. 2 (2015) : 119-126.
http://dx.doi.org/10.1515/pjfns-2015-0031
---------- MLA ----------
De La Paz Moliné, M., Fernández, N.J., Medici, S.K., Fasce, D., Gende, L.B. "Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties" . Polish Journal of Food and Nutrition Sciences, vol. 65, no. 2, 2015, pp. 119-126.
http://dx.doi.org/10.1515/pjfns-2015-0031
---------- VANCOUVER ----------
De La Paz Moliné, M., Fernández, N.J., Medici, S.K., Fasce, D., Gende, L.B. Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties. Pol. J. Food Nutr. Sci. 2015;65(2):119-126.
http://dx.doi.org/10.1515/pjfns-2015-0031