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Aveiro","award":["LA\/P\/0007\/2021"],"award-info":[{"award-number":["LA\/P\/0007\/2021"]}]},{"name":"University of Aveiro","award":["VEGA 2\/0022\/22"],"award-info":[{"award-number":["VEGA 2\/0022\/22"]}]},{"name":"University of Aveiro","award":["SFRH\/BD\/88133\/2012"],"award-info":[{"award-number":["SFRH\/BD\/88133\/2012"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 antioxidant capacity of honey after treatment and following extended storage (6, 12, and 24 months) at 20 \u00b0C. Pasteurization (78 \u00b0C\/6 min) effectively eliminated the microorganisms in honey but compromised its physicochemical quality and antioxidant activity. HPP initially showed sublethal inactivation, but storage accelerated the decrease in yeasts\/moulds and aerobic mesophiles in honey (being &lt;1 log CFU\/g after 24 months of storage) compared to unprocessed honey and honey thermally treated under mild conditions (55 \u00b0C\/15 min). The physicochemical characteristics of the quality of HPP-treated honey and raw unprocessed honey did change after long-term storage (24 months) but remained within regulatory standards. In conclusion, HPP emerged as a more suitable and safe preservation method for Apis mellifera honey, with a minimal risk of a loss of antioxidant activity compared to traditional industrial honey pasteurization.<\/jats:p>","DOI":"10.3390\/foods13070989","type":"journal-article","created":{"date-parts":[[2024,3,25]],"date-time":"2024-03-25T14:14:12Z","timestamp":1711376052000},"page":"989","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6270-7595","authenticated-orcid":false,"given":"Hana","family":"Scepankova","sequence":"first","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, Campus Universitario de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"CIMO, Mountain Research Center, Polytechnic Institute of Bragan\u00e7a, Campus de Santa Apolonia, 5300-252 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7268-1584","authenticated-orcid":false,"given":"Juraj","family":"Majtan","sequence":"additional","affiliation":[{"name":"Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska Cesta 21, 845 51 Bratislava, Slovakia"},{"name":"Department of Microbiology, Faculty of Medicine, Slovak Medical University, Limbova 12, 833 03 Bratislava, Slovakia"}]},{"given":"Leticia M.","family":"Estevinho","sequence":"additional","affiliation":[{"name":"CIMO, Mountain Research Center, Polytechnic Institute of Bragan\u00e7a, Campus de Santa Apolonia, 5300-252 Bragan\u00e7a, Portugal"},{"name":"SusTEC, Associate Laboratory for Sustainability and Technology in Mountains Regions, Polytechnic Institute of Bragan\u00e7a, Campus de Santa Apolonia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, Campus Universitario de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,24]]},"reference":[{"key":"ref_1","unstructured":"EU Directive (2002). 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