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Orientador(es)
Resumo(s)
Honey is a natural food of worldwide economic importance. Over the last
decades, its potential for food, medical, cosmetical, and biotechnological applications
has been widely explored. One of the major safety issues regarding such
applications is its susceptibility to being contaminated with bacterial and fungi
spores, including pathogenic ones, which may impose a hurdle to its consumption
in a raw state. Another factor that makes this product particularly challenging
relies on its high sugar content, which will lead to the formation of
hydroxymethylfurfural (HMF) when heated (due to Maillard reactions). Moreover,
honey’s bioactivity is known to be affected when it goes through thermal
processing due to its unstable and thermolabile components. Therefore, proper
food processing methodologies are of utmost importance not only to ensure
honey safety but also to provide a high-quality product with low content of HMF
and preserved biological properties. As so, emerging food processing technologies
have been employed to improve the safety and quality of raw honey, allowing,
for example, to reduce/avoid the exposure time to high processing temperatures,
with consequent impact on the formation of HMF. This review aims
to gather the literature available regarding the use of conventional and emergent
food processing technologies (both thermal and nonthermal food processing
technologies) for honey decontamination, preservation/enhancement of honey
biological activity, as well as the sensorial attributes.
Descrição
Palavras-chave
Antibacterial activity Antioxidant activity Emergent technologies Honey Nonthermal processing Physicochemical quality Thermal processing
Contexto Educativo
Citação
Scepankova, Hana; Pinto, Carlos A.; Paula, Vanessa; Estevinho, Letícia M.; Saraiva, Jorge A. (2021). Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality. Comprehensive Reviews in Food Science and Food Safety. ISSN 1541-4337. p. 1-29