High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24038 |
Resumo: | Honey is a value-added product rich in several types of phenolic compounds, enzymes, and sugars recently explored in biomedical and food applications. Nevertheless, even though it has a low water activity (aW = 0.65) that hinders the development of pathogenic and spoilage microorganisms, it is still prone to contamination by pathogenic microorganisms (vegetative and spores) and may constitute harm to special groups, particularly by immunosuppressed people and pregnant women. Thus, an efficient processing methodology needs to be followed to ensure microbial safety while avoiding 5-hydroxymethylfurfural (HMF) formation and browning reactions, with a consequent loss of biological value. In this paper, both thermal (pressure-assisted thermal processing, PATP) and nonthermal high-pressure processing (HPP), and another pressure-based methodology (hyperbaric storage, HS) were used to ascertain their potential to inactivate Bacillus subtilis endospores in honey and to study the influence of aW on the inactivation on this endospore. The results showed that PATP at 600 MPa/15 min/75 C of diluted honey (52.9 Brix) with increased aW (0.85 compared to 0.55, the usual honey aW) allowed for inactivating of at least 4.0 log units of B. subtilis spores (to below detection limits), while HS and HPP caused neither the germination nor inactivated spores (i.e., there was neither a loss of endospore resistance after heat shock nor endospore inactivation as a consequence of the storage methodology). PATP of undiluted honey even at harsh processing conditions (600 MPa/15 min/85 C) did not impact the spore load. The results for diluted honey open the possibility of its decontamination by spores’ inactivation for medical and pharmaceutical applications. |
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High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honeyHoneyDiluted honeyPreservationHigh-pressure processingHyperbaric storageBacillus subtilisEndosporesInoculationHoney is a value-added product rich in several types of phenolic compounds, enzymes, and sugars recently explored in biomedical and food applications. Nevertheless, even though it has a low water activity (aW = 0.65) that hinders the development of pathogenic and spoilage microorganisms, it is still prone to contamination by pathogenic microorganisms (vegetative and spores) and may constitute harm to special groups, particularly by immunosuppressed people and pregnant women. Thus, an efficient processing methodology needs to be followed to ensure microbial safety while avoiding 5-hydroxymethylfurfural (HMF) formation and browning reactions, with a consequent loss of biological value. In this paper, both thermal (pressure-assisted thermal processing, PATP) and nonthermal high-pressure processing (HPP), and another pressure-based methodology (hyperbaric storage, HS) were used to ascertain their potential to inactivate Bacillus subtilis endospores in honey and to study the influence of aW on the inactivation on this endospore. The results showed that PATP at 600 MPa/15 min/75 C of diluted honey (52.9 Brix) with increased aW (0.85 compared to 0.55, the usual honey aW) allowed for inactivating of at least 4.0 log units of B. subtilis spores (to below detection limits), while HS and HPP caused neither the germination nor inactivated spores (i.e., there was neither a loss of endospore resistance after heat shock nor endospore inactivation as a consequence of the storage methodology). PATP of undiluted honey even at harsh processing conditions (600 MPa/15 min/85 C) did not impact the spore load. The results for diluted honey open the possibility of its decontamination by spores’ inactivation for medical and pharmaceutical applications.MDPIBiblioteca Digital do IPBScepankova, HanaPinto, Carlos A.Estevinho, Leticia M.Saraiva, Jorge A.2021-10-15T10:32:52Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24038engScepankova, Hana; Pinto, Carlos A.; Estevinho, Leticia M.; Saraiva, Jorge. (2022). High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey. Molecules. EISSN 1420-3049. 27:18, p. 1-1410.3390/molecules27185918info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-29T01:17:40Zoai:bibliotecadigital.ipb.pt:10198/24038Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:14:55.298277Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey |
title |
High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey |
spellingShingle |
High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey Scepankova, Hana Honey Diluted honey Preservation High-pressure processing Hyperbaric storage Bacillus subtilis Endospores Inoculation |
title_short |
High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey |
title_full |
High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey |
title_fullStr |
High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey |
title_full_unstemmed |
High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey |
title_sort |
High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey |
author |
Scepankova, Hana |
author_facet |
Scepankova, Hana Pinto, Carlos A. Estevinho, Leticia M. Saraiva, Jorge A. |
author_role |
author |
author2 |
Pinto, Carlos A. Estevinho, Leticia M. Saraiva, Jorge A. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Scepankova, Hana Pinto, Carlos A. Estevinho, Leticia M. Saraiva, Jorge A. |
dc.subject.por.fl_str_mv |
Honey Diluted honey Preservation High-pressure processing Hyperbaric storage Bacillus subtilis Endospores Inoculation |
topic |
Honey Diluted honey Preservation High-pressure processing Hyperbaric storage Bacillus subtilis Endospores Inoculation |
description |
Honey is a value-added product rich in several types of phenolic compounds, enzymes, and sugars recently explored in biomedical and food applications. Nevertheless, even though it has a low water activity (aW = 0.65) that hinders the development of pathogenic and spoilage microorganisms, it is still prone to contamination by pathogenic microorganisms (vegetative and spores) and may constitute harm to special groups, particularly by immunosuppressed people and pregnant women. Thus, an efficient processing methodology needs to be followed to ensure microbial safety while avoiding 5-hydroxymethylfurfural (HMF) formation and browning reactions, with a consequent loss of biological value. In this paper, both thermal (pressure-assisted thermal processing, PATP) and nonthermal high-pressure processing (HPP), and another pressure-based methodology (hyperbaric storage, HS) were used to ascertain their potential to inactivate Bacillus subtilis endospores in honey and to study the influence of aW on the inactivation on this endospore. The results showed that PATP at 600 MPa/15 min/75 C of diluted honey (52.9 Brix) with increased aW (0.85 compared to 0.55, the usual honey aW) allowed for inactivating of at least 4.0 log units of B. subtilis spores (to below detection limits), while HS and HPP caused neither the germination nor inactivated spores (i.e., there was neither a loss of endospore resistance after heat shock nor endospore inactivation as a consequence of the storage methodology). PATP of undiluted honey even at harsh processing conditions (600 MPa/15 min/85 C) did not impact the spore load. The results for diluted honey open the possibility of its decontamination by spores’ inactivation for medical and pharmaceutical applications. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-15T10:32:52Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24038 |
url |
http://hdl.handle.net/10198/24038 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Scepankova, Hana; Pinto, Carlos A.; Estevinho, Leticia M.; Saraiva, Jorge. (2022). High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey. Molecules. EISSN 1420-3049. 27:18, p. 1-14 10.3390/molecules27185918 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135430047694848 |