The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage
Hana Scepankova,
Juraj Majtan,
Leticia M. Estevinho
et al.
Abstract:In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the microbial load, physicochemical quality (i.e., hydroxymethylfurfural content and diastase activity), and … Show more
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