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EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS

2017-02Journal article Open access
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dc.contributor.authorPimentel-Gonzalez, D. J.
dc.contributor.authorBasilio-Cortes, U. A.
dc.contributor.authorHernandez-Fuentes, A. D.
dc.contributor.authorFigueira, A.C.
dc.contributor.authorQuintero-Lira, A.
dc.contributor.authorCampos-Montiel, R. G.
dc.date.accessioned2018-12-07T14:52:55Z
dc.date.available2018-12-07T14:52:55Z
dc.date.issued2017-02
dc.description.abstractIn this study, the effects of thermal processing in the antibacterial activity of four multifloral honeys were determined. The thermal treatments were carried out at 30, 40, 50, 60, 70 and 80C, and the following characteristics were determined: total phenols and antibacterial activity of three gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus and Listeria monocytogenes) and three gram-negative bacteria (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa). The results showed that the behavior of total phenols in relation to temperature depended on the floral sources of honey. The honeys presented curves of either linear or quadratic responses of the antibacterial activity in relation to the thermal process, depending on the honey's floral sources and the kind of bacterium to inhibit. The results suggest that the honey's antibacterial activities and behavior with the temperature are different depending on the honey's floral sources and the kind of bacteria that they inhibit.
dc.description.sponsorshipFundacao para a Ciencia e a Tecnologia
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1111/jfpe.12279
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.urihttp://hdl.handle.net/10400.1/11268
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWiley
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAntimicrobial activity
dc.subjectAntioxidant
dc.subjectCapacity
dc.subjectExtracts
dc.subjectImpact
dc.titleEFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.startPagee12279
oaire.citation.titleJournal of Food Process Engineering
oaire.citation.volume40
person.familyNameOliveira Lopes Figueira
person.givenNameAna Cristina
person.identifier.ciencia-idEF17-53B3-B05F
person.identifier.orcid0000-0002-9845-0127
person.identifier.ridA-1479-2013
person.identifier.scopus-author-id15842834500
rcaap.rightsopenAccess
rcaap.typearticle
relation.isAuthorOfPublicationd2d016e8-d8e1-4d65-b3d7-bfcb56068ae3
relation.isAuthorOfPublication.latestForDiscoveryd2d016e8-d8e1-4d65-b3d7-bfcb56068ae3

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