Repositorio Institucional
Repositorio Institucional
CONICET Digital
  • Inicio
  • EXPLORAR
    • AUTORES
    • DISCIPLINAS
    • COMUNIDADES
  • Estadísticas
  • Novedades
    • Noticias
    • Boletines
  • Ayuda
    • General
    • Datos de investigación
  • Acerca de
    • CONICET Digital
    • Equipo
    • Red Federal
  • Contacto
JavaScript is disabled for your browser. Some features of this site may not work without it.
  • INFORMACIÓN GENERAL
  • RESUMEN
  • ESTADISTICAS
 
Artículo

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

Moliné, Maria de la PazIcon ; Fernández, Natalia JorgelinaIcon ; Medici, Sandra KarinaIcon ; Fasce, Diana PatriciaIcon ; Gende, Liesel BrendaIcon
Fecha de publicación: 30/06/2015
Editorial: Polish Academy of Sciences
Revista: Polish Journal of Food and Nutrition Sciences
ISSN: 2083-6007
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Biología Celular, Microbiología

Resumen

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.
Palabras clave: HONEYS , MICROBIAL COUNT , MICROWAVE , PAENIBACILLUS LARVAE , PHYSICOCHEMICAL AND THERMAL PROPERTIES
Ver el registro completo
 
Archivos asociados
Thumbnail
 
Tamaño: 183.0Kb
Formato: PDF
.
Descargar
Licencia
info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)
Identificadores
URI: http://hdl.handle.net/11336/5860
DOI: http://dx.doi.org/10.1515/pjfns-2015-0031
URL: http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0031/pjfns-2015
Colecciones
Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos(INTEMA)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
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
Compartir
Altmétricas
 

Enviar por e-mail
Separar cada destinatario (hasta 5) con punto y coma.
  • Facebook
  • X Conicet Digital
  • Instagram
  • YouTube
  • Sound Cloud
  • LinkedIn

Los contenidos del CONICET están licenciados bajo Creative Commons Reconocimiento 2.5 Argentina License

https://www.conicet.gov.ar/ - CONICET

Inicio

Explorar

  • Autores
  • Disciplinas
  • Comunidades

Estadísticas

Novedades

  • Noticias
  • Boletines

Ayuda

Acerca de

  • CONICET Digital
  • Equipo
  • Red Federal

Contacto

Godoy Cruz 2290 (C1425FQB) CABA – República Argentina – Tel: +5411 4899-5400 repositorio@conicet.gov.ar
TÉRMINOS Y CONDICIONES