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Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality

2021Journal article Open access
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dc.contributor.authorScepankova, Hana
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2021-10-29T10:51:57Z
dc.date.available2021-10-29T10:51:57Z
dc.date.issued2021
dc.description.abstractHoney 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.pt_PT
dc.description.sponsorshipThanks are due to the University of Aveiro and FCT/MCT for the financial support for the LAQV/REQUIMTE and CIMO research Units (FCT UID/QUI/50006/2020 and UIDB/00690/2020, respectively) through national funds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement, and to the Portuguese NMR Network. The authors Hana Scepankova and Carlos A. Pinto would like to thank also FCT/MCT for the Ph.D. grants (SFRH/BD/88133/2012 and SFRH/BD/137036/2018).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationScepankova, 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. 1-29pt_PT
dc.identifier.doi10.1111/1541-4337.12848pt_PT
dc.identifier.issn1541-4337
dc.identifier.urihttp://hdl.handle.net/10198/24138
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationMountain Research Center
dc.relationUSE OF HIGH PRESSURE TO DEVELOP A NON-THERMAL PASTEURIZED HONEY WITH UNIQUE FUNCTIONAL AND QUALITY CHARACTERISTICS
dc.relationThe influence of pH in key case-studies bacterial and fungal spores’ behaviour inoculated in food model solutions and food products stored under pressure hyperbaric storage
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntibacterial activitypt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectEmergent technologiespt_PT
dc.subjectHoneypt_PT
dc.subjectNonthermal processingpt_PT
dc.subjectPhysicochemical qualitypt_PT
dc.subjectThermal processingpt_PT
dc.titleConventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and qualitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleMountain Research Center
oaire.awardTitleUSE OF HIGH PRESSURE TO DEVELOP A NON-THERMAL PASTEURIZED HONEY WITH UNIQUE FUNCTIONAL AND QUALITY CHARACTERISTICS
oaire.awardTitleThe influence of pH in key case-studies bacterial and fungal spores’ behaviour inoculated in food model solutions and food products stored under pressure hyperbaric storage
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F88133%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F137036%2F2018/PT
oaire.citation.titleComprehensive Reviews in Food Science and Food Safetypt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePaula
person.familyNameEstevinho
person.givenNameVanessa B.
person.givenNameLetícia M.
person.identifier.ciencia-id5F16-A866-562D
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0001-7281-8598
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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