Effect of thermal liquefaction on quality, chemical composition and antibiofilm activity against multiresistant human pathogens of crystallized eucalyptus honey
| Autor: | Isabel Ballesteros, Dayana Coello, Alexis Debut, Adrián Proaño, Karla Vizuete, José M. Alvarez-Suarez, Hugo Rosero-Mayanquer, Francesca Giampieri, Irina Villacrés-Granda, Maurizio Battino, Genoveva Granda-Albuja |
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| Rok vydání: | 2021 |
| Předmět: |
Staphylococcus aureus
Human pathogen Microbial Sensitivity Tests medicine.disease_cause 01 natural sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology medicine Humans Food science Hydrogen peroxide Chemical composition Eucalyptus Pseudomonas aeruginosa digestive oral and skin physiology 010401 analytical chemistry Biofilm food and beverages Liquefaction Honey 04 agricultural and veterinary sciences General Medicine 040401 food science Anti-Bacterial Agents 0104 chemical sciences chemistry Biofilms Food Science |
| Zdroj: | Food Chemistry. 365:130519 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2021.130519 |
| Popis: | Thermal liquefaction is a conventional method used by beekeepers to liquefy crystallized honey. However, an abusive use of heat may affect its quality, chemical composition and bioactivity. The purpose of this study was to investigate the effect of thermal liquefaction on the quality, chemical composition and antibiofilm properties of eucalyptus honey. Thermal liquefaction (at 45 and 60 °C) did not affect the honey’s quality; however, a significant reduction in the reducing capacity, total phenolic content and hydrogen peroxide content was observed. At 60 °C, a significant reduction in the honey’s ability to inhibit biofilm formation was observed in Pseudomonas aeruginosa, as well as a reduction in its ability to remove preformed biofilms in both Staphylococcus aureus and Pseudomonas aeruginosa. Structural changes in biofilm architecture caused by honey were not affected by thermal treatment. Therefore, we recommend liquefaction at 45 °C as the most convenient for honey liquefaction without affecting its characteristics. |
| Databáze: | OpenAIRE |
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