Effect of thermal liquefaction on quality, chemical composition and antibiofilm activity against multiresistant human pathogens of crystallized eucalyptus honey

Villacrés-Granda, Irina; Proaño, Adrián; Coello, Dayana; Debut, Alexis; Vizuete, Karla; Ballesteros, Isabel; Granda-Albuja, Genoveva; Rosero-Mayanquer, Hugo; Battino, Maurizio; Giampieri, Francesca; Álvarez-Suárez, José M.

doi:10.1016/j.foodchem.2021.130519

Cited by 19 publications

(13 citation statements)

References 28 publications

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“…For example, The TPC in rapeseed honey increased 15%, while a 27% increase was observed for buckwheat honey [80]. In contrast, Villacrés-Granda et al [81] found that heat treatment at 60 • C caused a two-fold reduction in the TPC of eucalyptus honey.…”

Section: Variance In Sourcementioning

confidence: 94%

Effect of Temperatures on Polyphenols during Extraction

2022

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Background: Polyphenols are a set of bioactive compounds commonly found in plants. These compounds are of great interest, as they have shown high antioxidant power and are correlated to many health benefits. Hence, traditional methods of extraction such as solvent extraction, Soxhlet extraction and novel extraction technologies such as ultrasound-assisted extraction and subcritical water extraction (SWE) have been investigated for the extraction of polyphenols. Scope and Approach: Generally, for traditional extractions, the total phenolic content (TPC) is highest at an extraction temperature of 60–80 °C. For this reason, polyphenols are regularly regarded as heat-labile compounds. However, in many studies that investigated the optimal temperature for subcritical water extraction (SWE), temperatures as high as 100–200 °C have been reported. These SWE extractions showed extremely high yields and antioxidant capacities at these temperatures. This paper aimed to examine the relevant literature to identify and understand the mechanisms behind this discrepancy. Results: Thermal degradation is the most common explanation for the degradation of polyphenols. This may be the case for specific or sub-groups of phenolic acids. The different extraction temperatures may have also impacted the types of polyphenols extracted. At high extraction temperatures, the formation of new compounds known as Maillard reaction products may also influence the extracted polyphenols. The selection of source material for extraction, i.e., the plant matrix, and the effect of extraction conditions, i.e., oxidation and light exposure, are also discussed. The overestimation of total phenolic content by the Folin–Ciocâlteu assay is also discussed. There is also a lack of consensus in TPC’s correlation to antioxidant activity.

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Section: Variance In Sourcementioning

confidence: 94%

Effect of Temperatures on Polyphenols during Extraction

2022

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“…During prolonged storage of honey, the amount of fructose, glucose and sucrose decrease. A remarkable decrease of 9% of monosaccharides per year was recorded during prolonged storage [107].…”

Section: Sugarsmentioning

confidence: 96%

“…Liquefaction is realized for the honey decrystallization, by using different methods. The classical liquefaction is conducted by heating honey at temperatures around 50 • C (45 to maximum 60 • C) for a long time (12 h), with sensorial changes such as: darkening, contracting the taste of caramel and weakening or even the disappearance of the specific flavor [106]; the antioxidant activity and the phenolic compounds seem to also become modified [106,107].…”

Section: Honey Thermal Treatmentmentioning

confidence: 99%

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Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

Tarapoulouzi

Mironescu

Drouza

et al. 2023

Foods

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The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric methods. Chemometrics prove to be a successful tool to differentiate honey samples based on changes of characteristics during storage and processing.

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“…The time required to melting of honey at 50 °C is very long, for several hours or even tens of hours, and higher temperatures usually damages the thermolabile components of honey, such enzymes or phenolic compounds. Furthermore, undesirable reactions may occur (e.g., browning and changes in colour, off-flavours), food contaminants are produced (e.g., 5-hydroxymethyl-2-furfural) and the honey loses quality [ 31 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Liquefaction of Honey on the Content of Phenolic Compounds

Hájek

2023

Molecules

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Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are an important group of secondary metabolites of plants and become honey from the nectar of blossoms. In this study, how the content of phenolic acids and flavones in honey were affected by liquefaction of honey using a microwave oven was studied. The concentration of tested compounds in untreated honey and in honey liquefied in a hot water bath, ultrasonic bath and microwave oven at four microwave power levels were determined by reversed phase liquid chromatography combined with multichannel electrochemical detection. A significant decrease in the content of all compounds was observed for all melting treatments. The phenolic compounds concentration decreased on average by 31.1–35.5% using microwave at intensities 270, 450 and 900 W and the time required for the sugar crystal melting was more than 20 times less than in the case of the 80 °C water bath. The temperature of samples after the end of microwave liquefaction was 76–89 °C. Significantly higher losses of phenolic compounds were observed during ultrasound treatment (48.5%), although the maximum temperature of honey was 45 °C, and at the lowest microwaves power (50.6%).

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Effect of thermal liquefaction on quality, chemical composition and antibiofilm activity against multiresistant human pathogens of crystallized eucalyptus honey

Cited by 19 publications

References 28 publications

Effect of Temperatures on Polyphenols during Extraction

Effect of Temperatures on Polyphenols during Extraction

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

Effect of Liquefaction of Honey on the Content of Phenolic Compounds

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