Effect of high hydrostatic pressure applied to a Mexican honey to increase its microbiological and functional quality uri icon

Abstract

  • © 2017 Institution of Chemical EngineersHigh hydrostatic pressure (HHP) applied at 600 MPa (0, 2, 5, 8, 12 and 15 min) was used as an alternative method to reduce the microbial population, preserving bioactivity (antioxidant activity (AOA), vitamin C, total phenolic and carotenoid contents) and other quality factors (diastase activity, 5-hydroxymethylfurfural, fructose and glucose contents and rheological behavior) of a Mexican honey. HHP processing reduces viable microorganisms in honey and the treatment for 15 min reduced the total microbial count below detection limit. AOA and total phenolic content were increased by 30% and 6%, respectively, after 2 min processing. The vitamin C, fructose, glucose and maltose contents in HHP treated honey were retained at all processing times. The total carotenoid content was maintained at processing times up to 8 min, while violaxanthin content was reduced by 56% after 15 min. HHP did not change the contents of 5-hydroxymethylfurfural, while the diastase activity decreased by 10% after 12 min treatment. Honey exhibited a Newtonian behavior and its viscosity was decreased at all HHP processing conditions. HHP treatment at 600 MPa for 2 min offers an opportunity to enhance the antioxidant properties of honey while reducing its microbiological load and preserving its the general quality parameters of honey.

Publication date

  • March 1, 2017