9 documents found, page 1 of 1
The High Pressure Preservation of Honey: A Comparative Study on Quality Changes...
Scepankova, Hana; Majtan, Juraj; Estevinho, Leticia M.; Saraiva, Jorge A.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 micr...
High hydrostatic pressure in the modulation of enzymatic and organocatalysis an...
Scepankova, Hana; Galante, Diogo; Espinoza-Suarez, Edelman; Pinto, Carlos A.; Estevinho, Leticia M.; Saraiva, Jorge A.The interest in high hydrostatic pressure (HHP) is mostly focused on the inactivation of deleterious enzymes, considering the quality-related issues associated with enzymes in foods. However, more recently, HHP has been increasingly studied for several biotechnological applications, including the possibility of carrying out enzyme-catalyzed reactions under high pressure. This review aims to comprehensively pres...
High-pressure-based strategies for the inactivation of bacillus subtilis endosp...
Scepankova, Hana; Pinto, Carlos A.; Estevinho, Leticia M.; Saraiva, Jorge A.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 = 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 gr...
Modulation of lipid profile and lipoprotein subfractions in overweight/obese wo...
Habanova, Marta; Holovicova, Maria; Scepankova, Hana; Lorkova, Marta; Gazo, Joaquin; Gazarova, Martina; Pinto, Carlos A.; Saraiva, Jorge A.Polyphenol-rich foods protect the cellular systems of the human body from oxidative damage, thereby reducing the risk of chronic diseases such as cardiovascular disease (CVD). We investigated the effect of phenolic-rich apple/berry juice (chokeberry, blueberry, and cranberry) on lipidemic profiles in overweight/obese women. The 6 week single-arm pre–post intervention study involved 20 women (mean age 52.95 ± 5....
Conventional and emergent technologies for honey processing: A perspective on m...
Scepankova, Hana; Pinto, Carlos A.; Paula, Vanessa B.; Estevinho, Leticia M.; Saraiva, Jorge A.Honey is a natural food of worldwide economic importance. Over the last decades, its potential for food, medical, cosmetical, and biotechnological applications has been widely explored. One of the major safety issues regarding such applications is its susceptibility to being contaminated with bacterial and fungi spores, including pathogenic ones, which may impose a hurdle to its consumption in a raw state. Anot...
Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic ...
Scepankova, Hana; Martins, Margarida; Estevinho, Leticia M.; Delgadillo, Ivonne; Saraiva, Jorge A.Natural extracts, likethose obtained from medicinal herbs, dietary plantsand fruitsare being recognized as important sources of bioactive compounds with several functionalities including antioxidant, anticancer, and antimicrobial activities. Plant extracts rich in phenolic antioxidants are currently being successfully used for several pharmaceutical applications and in the development of new foods(i.e.,function...
Honey health benefits and uses in medicine
Scepankova, Hana; Saraiva, Jorge A.; Estevinho, Leticia M.The generation of reactive oxygen species (ROS) and other free radicals during metabolism is an essential and normal process that ideally is compensated through the antioxidant system. However, due to many environmental, lifestyle, and pathological situations, free radicals and oxidants can be produced in excess, resulting in oxidative damage of biomolecules (e.g., lipids, proteins, and DNA). This plays a major...
Study of high pressure and temperature effects on heather honey during storage:...
Scepankova, Hana; Paula, Vanessa B.; Estevinho, Leticia M.; Dias, L.G.; Saraiva, Jorge A.Honey is a natural sweet substance produced by Apis mellifera, which has great potential to serve as a natural food antioxidant. The physicochemical quality criteria of honey are well specified by the European Legislation (EC Directive 2001/110). The quality properties of honey can be diminished by the influence of heating. As an alternative to the conventional thermal pasteurization, nonthermal high pressure p...
Effect of high pressure and temperature on the physicochemical properties of he...
Scepankova, Hana; Saraiva, Jorge A.; Estevinho, Leticia M.Honey is natural sweet substance produced by Apis mellifera, which is consumed as a high nutritive value food. The physicochemical quality criteria of honey are well specified by the European Legislation (EC Directive 2001/110) [1]. The quality properties of honey can be diminished by the influence of heating in the thermal pasteurization of honey [2]. As an alternative to conventional thermal pasteurization, t...