Effect of High-Pressure Processing on the Antioxidant and Antibacterial Properties of Honey

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-08-17 DOI:10.1007/s11483-024-09878-y

Ayesha Faraz, Mark Williams, WMAD Binosha Fernando, Vijay Jayasena

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Abstract

High pressure processing (HPP) have the potential to be used as an alternative to commercial thermal processing of honey. Its impact on the antioxidant and antibacterial properties of honey have yet to be understood properly. This study focuses on the effects of HPP on the antioxidant and antibacterial properties of honey. Six different honey samples were subjected to HPP at 400 and 600 MPa for 10 and 15 min. The antioxidant properties were measured in terms of total phenolic content, total flavonoid content, the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay, and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging assay. The antibacterial activity was measured as the minimum bacteriocidal and minimum bacterial inhibition concentration of honey against S. aureus, P. aeruginosa and E. coli. HPP decreased the total phenolic content and increased the total flavanoid content. There was an increase in the antibacterial activity of HPP honey against S. aureus, whereas no significant changes were observed against P. aeruginosa, and E. coli. It was evident that the changes in the antioxidant and antibacterial activity of honey samples were dependent on the HPP processing parameters and the type of honey.

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高压加工对蜂蜜抗氧化和抗菌特性的影响

高压加工（HPP）有可能成为蜂蜜商业热加工的替代品。但它对蜂蜜抗氧化和抗菌特性的影响还有待进一步了解。本研究主要探讨 HPP 对蜂蜜抗氧化和抗菌特性的影响。六种不同的蜂蜜样品分别在 400 和 600 兆帕的压力下进行了 10 和 15 分钟的高温分解。抗氧化性的测定包括总酚含量、总黄酮含量、2,2-二苯基-1-苦基肼自由基清除试验和 2,2′-偶氮双（3-乙基苯并噻唑啉-6-磺酸）自由基清除试验。抗菌活性以蜂蜜对金黄色葡萄球菌、绿脓杆菌和大肠杆菌的最低杀菌浓度和最低抑菌浓度来衡量。HPP 降低了总酚类物质的含量，增加了总黄酮类物质的含量。HPP 蜂蜜对金黄色葡萄球菌的抗菌活性有所增加，而对铜绿假单胞菌和大肠杆菌的抗菌活性没有明显变化。显然，蜂蜜样品抗氧化和抗菌活性的变化取决于 HPP 加工参数和蜂蜜的种类。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.