{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T02:02:18Z","timestamp":1776823338951,"version":"3.51.2"},"reference-count":55,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2022,9,12]],"date-time":"2022-09-12T00:00:00Z","timestamp":1662940800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"University of Aveiro and to the Foundation for Science and Technology (FCT)","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"University of Aveiro and to the Foundation for Science and Technology (FCT)","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}]},{"name":"University of Aveiro and to the Foundation for Science and Technology (FCT)","award":["UIDP\/00690\/2020"],"award-info":[{"award-number":["UIDP\/00690\/2020"]}]},{"name":"University of Aveiro and to the Foundation for Science and Technology (FCT)","award":["SFRH\/BD\/88133\/2012"],"award-info":[{"award-number":["SFRH\/BD\/88133\/2012"]}]},{"name":"University of Aveiro and to the Foundation for Science and Technology (FCT)","award":["SFRH\/BD\/137036\/2018"],"award-info":[{"award-number":["SFRH\/BD\/137036\/2018"]}]},{"name":"FCT","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"FCT","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}]},{"name":"FCT","award":["UIDP\/00690\/2020"],"award-info":[{"award-number":["UIDP\/00690\/2020"]}]},{"name":"FCT","award":["SFRH\/BD\/88133\/2012"],"award-info":[{"award-number":["SFRH\/BD\/88133\/2012"]}]},{"name":"FCT","award":["SFRH\/BD\/137036\/2018"],"award-info":[{"award-number":["SFRH\/BD\/137036\/2018"]}]},{"name":"FCT\/MCT","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"FCT\/MCT","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}]},{"name":"FCT\/MCT","award":["UIDP\/00690\/2020"],"award-info":[{"award-number":["UIDP\/00690\/2020"]}]},{"name":"FCT\/MCT","award":["SFRH\/BD\/88133\/2012"],"award-info":[{"award-number":["SFRH\/BD\/88133\/2012"]}]},{"name":"FCT\/MCT","award":["SFRH\/BD\/137036\/2018"],"award-info":[{"award-number":["SFRH\/BD\/137036\/2018"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Honey is a value-added product rich in several types of phenolic compounds, enzymes, and sugars recently explored in biomedical and food applications. Nevertheless, even though it has a low water activity (aW \u2248 0.65) that hinders the development of pathogenic and spoilage microorganisms, it is still prone to contamination by pathogenic microorganisms (vegetative and spores) and may constitute harm to special groups, particularly by immunosuppressed people and pregnant women. Thus, an efficient processing methodology needs to be followed to ensure microbial safety while avoiding 5-hydroxymethylfurfural (HMF) formation and browning reactions, with a consequent loss of biological value. In this paper, both thermal (pressure-assisted thermal processing, PATP) and nonthermal high-pressure processing (HPP), and another pressure-based methodology (hyperbaric storage, HS) were used to ascertain their potential to inactivate Bacillus subtilis endospores in honey and to study the influence of aW on the inactivation on this endospore. The results showed that PATP at 600 MPa\/15 min\/75 \u00b0C of diluted honey (52.9 \u00b0Brix) with increased aW (0.85 compared to \u22480.55, the usual honey aW) allowed for inactivating of at least 4.0 log units of B. subtilis spores (to below detection limits), while HS and HPP caused neither the germination nor inactivated spores (i.e., there was neither a loss of endospore resistance after heat shock nor endospore inactivation as a consequence of the storage methodology). PATP of undiluted honey even at harsh processing conditions (600 MPa\/15 min\/85 \u00b0C) did not impact the spore load. The results for diluted honey open the possibility of its decontamination by spores\u2019 inactivation for medical and pharmaceutical applications.<\/jats:p>","DOI":"10.3390\/molecules27185918","type":"journal-article","created":{"date-parts":[[2022,9,13]],"date-time":"2022-09-13T01:44:03Z","timestamp":1663033443000},"page":"5918","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["High-Pressure-Based Strategies for the Inactivation of Bacillus subtilis Endospores in Honey"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6270-7595","authenticated-orcid":false,"given":"Hana","family":"Scepankova","sequence":"first","affiliation":[{"name":"LAQV-REQUIMTE, Chemistry Department, Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"Centro de Investiga\u00e7\u00e3o de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-252 Bragan\u00e7a, Portugal"}]},{"given":"Carlos A.","family":"Pinto","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Chemistry Department, Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"given":"Let\u00edcia M.","family":"Estevinho","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-252 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 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, Chemistry Department, Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,9,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"957932","DOI":"10.3389\/fnut.2022.957932","article-title":"The Potential of Honey as a Prebiotic Food to Re-Engineer the Gut Microbiome Toward a Healthy State","volume":"9","author":"Schell","year":"2022","journal-title":"Front. 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