Effect of High Hydrostatic Pressure on AntimicrobialActivity and Quality of Manuka HoneyFood Chem, 2012 Dec 1;135(3):1448-54. Epub 2012 Jun 15.The antimicrobial activity of Manuka honey is of majorinterest to beekeepers and the honey industry. In this study, the effect ofhigh hydrostatic pressure and thermal treatments on antimicrobial activity andquality parameters (principally, diastase number and hydroxymethylfurfurallevels (HMF)) of Manuka honey were investigated. The honey was subjected to different pressures (100-800MPa)at 25°C for a range of holding times (15-120min). The antimicrobial activitywas found to increase with applied pressure for a given holding time, while thediastase number and HMF levels remained, more or less, unaffected. Thepercentage inhibition in microbial growth correlated linearly (R(2)=0.94) withmethyglyoxal concentration in the honey after treatment over the entire rangeof pressure, temperature and holding times studied. Maximum percentage inhibition (78.83%) was achieved whenhoney was subjected to 800MPa compared to the control (57.93%). Thermaltreatments at higher temperatures were found to have a detrimental effect onantimicrobial activity based on percentage inhibition as well as methylglyoxalcontent. Thus, it can be concluded that the levels of methylglyoxal,and therefore the antimicrobial effect of Manuka honey, can be enhanced byusing high pressure processing without adversely affecting honey quality.
14 Eylül 2012 Cuma
High Pressure Processing Does Not Adversely Affect Manuka Honey Antibacterial Activity
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Effect of High Hydrostatic Pressure on AntimicrobialActivity and Quality of Manuka HoneyFood Chem, 2012 Dec 1;135(3):1448-54. Epub 2012 Jun 15.The antimicrobial activity of Manuka honey is of majorinterest to beekeepers and the honey industry. In this study, the effect ofhigh hydrostatic pressure and thermal treatments on antimicrobial activity andquality parameters (principally, diastase number and hydroxymethylfurfurallevels (HMF)) of Manuka honey were investigated. The honey was subjected to different pressures (100-800MPa)at 25°C for a range of holding times (15-120min). The antimicrobial activitywas found to increase with applied pressure for a given holding time, while thediastase number and HMF levels remained, more or less, unaffected. Thepercentage inhibition in microbial growth correlated linearly (R(2)=0.94) withmethyglyoxal concentration in the honey after treatment over the entire rangeof pressure, temperature and holding times studied. Maximum percentage inhibition (78.83%) was achieved whenhoney was subjected to 800MPa compared to the control (57.93%). Thermaltreatments at higher temperatures were found to have a detrimental effect onantimicrobial activity based on percentage inhibition as well as methylglyoxalcontent. Thus, it can be concluded that the levels of methylglyoxal,and therefore the antimicrobial effect of Manuka honey, can be enhanced byusing high pressure processing without adversely affecting honey quality.
Effect of High Hydrostatic Pressure on AntimicrobialActivity and Quality of Manuka HoneyFood Chem, 2012 Dec 1;135(3):1448-54. Epub 2012 Jun 15.The antimicrobial activity of Manuka honey is of majorinterest to beekeepers and the honey industry. In this study, the effect ofhigh hydrostatic pressure and thermal treatments on antimicrobial activity andquality parameters (principally, diastase number and hydroxymethylfurfurallevels (HMF)) of Manuka honey were investigated. The honey was subjected to different pressures (100-800MPa)at 25°C for a range of holding times (15-120min). The antimicrobial activitywas found to increase with applied pressure for a given holding time, while thediastase number and HMF levels remained, more or less, unaffected. Thepercentage inhibition in microbial growth correlated linearly (R(2)=0.94) withmethyglyoxal concentration in the honey after treatment over the entire rangeof pressure, temperature and holding times studied. Maximum percentage inhibition (78.83%) was achieved whenhoney was subjected to 800MPa compared to the control (57.93%). Thermaltreatments at higher temperatures were found to have a detrimental effect onantimicrobial activity based on percentage inhibition as well as methylglyoxalcontent. Thus, it can be concluded that the levels of methylglyoxal,and therefore the antimicrobial effect of Manuka honey, can be enhanced byusing high pressure processing without adversely affecting honey quality.
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