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The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage

2024Journal article Open access
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dc.contributor.authorScepankova, Hana
dc.contributor.authorMajtan, Juraj
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2024-05-16T16:19:33Z
dc.date.available2024-05-16T16:19:33Z
dc.date.issued2024
dc.description.abstractIn commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the microbial load, physicochemical quality (i.e., hydroxymethylfurfural content and diastase activity), and antioxidant capacity of honey after treatment and following extended storage (6, 12, and 24 months) at 20 degree celsius. Pasteurization (78 degree celsius/6 min) effectively eliminated the microorganisms in honey but compromised its physicochemical quality and antioxidant activity. HPP initially showed sublethal inactivation, but storage accelerated the decrease in yeasts/moulds and aerobic mesophiles in honey (being <1 log CFU/g after 24 months of storage) compared to unprocessed honey and honey thermally treated under mild conditions (55 degree celsius/15 min). The physicochemical characteristics of the quality of HPP-treated honey and raw unprocessed honey did change after long-term storage (24 months) but remained within regulatory standards. In conclusion, HPP emerged as a more suitable and safe preservation method for Apis mellifera honey, with a minimal risk of a loss of antioxidant activity compared to traditional industrial honey pasteurization.pt_PT
dc.description.sponsorshipThis work received support from PT national funds (FCT/MCTES, Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior) through the projects UIDB/50006/2020 and UIDP/50006/2020. The authors are also grateful to the FCT for its financial support through the national funds of FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021), as well as to the Scientific Grant Agency of the Ministry of Education of the Slovak Republic and the Slovak Academy of Sciences VEGA 2/0022/22. Hana Scepankova acknowledges to University of Aveiro and to FCT/MCT for her PhD grant, reference SFRH/BD/88133/2012.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationScepankova, Hana; Majtan, Juraj; Estevinho, Leticia M.; Saraiva, Jorge A. (2024). The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage. Foods. EISSN 2304-8158. 13:7, p. 1-17pt_PT
dc.identifier.doi10.3390/foods13070989pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/29786
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationUSE OF HIGH PRESSURE TO DEVELOP A NON-THERMAL PASTEURIZED HONEY WITH UNIQUE FUNCTIONAL AND QUALITY CHARACTERISTICS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectHoneypt_PT
dc.subjectHMFpt_PT
dc.subjectDiastasept_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectThermal treatmentpt_PT
dc.subjectPasteurizationpt_PT
dc.subjectMicrobial qualitypt_PT
dc.titleThe High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleUSE OF HIGH PRESSURE TO DEVELOP A NON-THERMAL PASTEURIZED HONEY WITH UNIQUE FUNCTIONAL AND QUALITY CHARACTERISTICS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F88133%2F2012/PT
oaire.citation.endPage17pt_PT
oaire.citation.issue7pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameEstevinho
person.givenNameLetícia M.
person.identifier.ciencia-idBA14-09D6-A406
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
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
rcaap.embargofctThis work received support from PT national funds (FCT/MCTES, Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior) through the projects UIDB/50006/2020 and UIDP/50006/2020. The authors are also grateful to the FCT for its financial support through the national funds of FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021), as well as to the Scientific Grant Agency of the Ministry of Education of the Slovak Republic and the Slovak Academy of Sciences VEGA 2/0022/22. Hana Scepankova acknowledges to University of Aveiro and to FCT/MCT for her PhD grant, reference SFRH/BD/88133/2012.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication.latestForDiscovery4a1d5ba2-1854-4ca5-89a4-73f35e964df9
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