In this study,we evaluated the inactivation of Clostridium sporogenes in laranjeira(Citrus sinensis)and silvestre honey using emerging non-thermal technology(ultrasound),heat treatment,and their combination,investi-ga...In this study,we evaluated the inactivation of Clostridium sporogenes in laranjeira(Citrus sinensis)and silvestre honey using emerging non-thermal technology(ultrasound),heat treatment,and their combination,investi-gating possible synergistic effects.The objective was to meet food safety standards for honey while preserving its physicochemical and rheological properties.The results showed that the combination of ultrasound and heat treatment(60℃)for 15 min(U+HT)achieved the greatest observed reduction in both vegetative cell and endospore counts.Physicochemical analyses indicated greater stability,with a reduction in water activity(a_(w)),an increase in°Brix,and a lower pH following treatments.Electrical conductivity and hydroxymethylfurfural(HMF)remained within acceptable limits,indicating that honey quality was preserved.Moreover,the typical Newtonian fluid behavior exhibited by honeys was not altered.These findings suggest that the combined application of ultrasound and heat is a promising approach to increase the safety and stability of honey while maintaining its main quality attributes.展开更多
基金the Conselho Nacional de Desenvolvimento Científico e Tecnologico(CNPq,Brasília,Brazil)by granting the scholarship(Grant number:151459/2024-0)Coordination for the Improvement of Higher Education Personnel(CAPES,Brasília,Brazil),and the Fundaçao de Amparoa Pesquisa de Minas Gerais(FAPEMIG,Belo Horizonte,Brazil).
文摘In this study,we evaluated the inactivation of Clostridium sporogenes in laranjeira(Citrus sinensis)and silvestre honey using emerging non-thermal technology(ultrasound),heat treatment,and their combination,investi-gating possible synergistic effects.The objective was to meet food safety standards for honey while preserving its physicochemical and rheological properties.The results showed that the combination of ultrasound and heat treatment(60℃)for 15 min(U+HT)achieved the greatest observed reduction in both vegetative cell and endospore counts.Physicochemical analyses indicated greater stability,with a reduction in water activity(a_(w)),an increase in°Brix,and a lower pH following treatments.Electrical conductivity and hydroxymethylfurfural(HMF)remained within acceptable limits,indicating that honey quality was preserved.Moreover,the typical Newtonian fluid behavior exhibited by honeys was not altered.These findings suggest that the combined application of ultrasound and heat is a promising approach to increase the safety and stability of honey while maintaining its main quality attributes.
