Effect of thermal liquefaction on quality, chemical composition and antibiofilm activity against multiresistant human pathogens of crystallized eucalyptus honey.
Effect of thermal liquefaction on quality, chemical composition and antibiofilm activity against multiresistant human pathogens of crystallized eucalyptus honey.
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DOI：
10.1016/j.foodchem.2021.130519
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发表时间：
2021-07
期刊：
影响因子：
8.8
通讯作者：
Irina Villacrés-Granda;A. Proaño;Dayana Coello;A. Debut;K. Vizuete;I. Ballesteros;Genoveva Granda-Albuja;Hugo Rosero-Mayanquer;M. Battino;F. Giampieri;J. M. Álvarez-Suarez
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文献类型：
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作者：
Irina Villacrés-Granda;A. Proaño;Dayana Coello;A. Debut;K. Vizuete;I. Ballesteros;Genoveva Granda-Albuja;Hugo Rosero-Mayanquer;M. Battino;F. Giampieri;J. M. Álvarez-Suarez
热液化是养蜂人液化结晶蜂蜜的一种传统方法。然而，滥用热量可能会影响其质量，化学成分和生物活性。研究热液化对桉树蜂蜜品质、化学成分及抗菌性能的影响。热液化（45°C和60°C）不影响蜂蜜的质量；然而，观察到还原能力、总酚含量和过氧化氢含量显著降低。在60°C时，观察到蜂蜜抑制铜绿假单胞菌生物膜形成的能力显著降低，同时在金黄色葡萄球菌和铜绿假单胞菌中去除预形成生物膜的能力也有所降低。热处理对蜂蜜引起的生物膜结构变化没有影响。因此，我们建议在45°C下进行液化，因为这是最方便的液化，而不会影响蜂蜜的特性。
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 inPseudomonas aeruginosa, as well as a reduction in its ability to remove preformed biofilms in bothStaphylococcus aureusandPseudomonas 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.