High-pressure-based strategies for the inactivation of bacillus subtilis endospores in honey

Detalhes bibliográficos
Autor(a) principal: Scepankova, Hana
Data de Publicação: 2021
Outros Autores: Pinto, Carlos A., Estevinho, Leticia M., Saraiva, Jorge A.
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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spelling 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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