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Nutritional composition, bioactivity and microbiological stability of bee bread during the preservation process

2022Conference object Open access
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dc.contributor.authorAylanc, Volkan
dc.contributor.authorSmati, Nehed
dc.contributor.authorMartins, Vitor Manuel Ramalheira
dc.contributor.authorFalcão, Soraia
dc.contributor.authorRodrigues, Paula
dc.contributor.authorVilas-Boas, Miguel
dc.date.accessioned2023-02-23T10:58:10Z
dc.date.available2023-02-23T10:58:10Z
dc.date.issued2022
dc.description.abstractBee bread (BB) is a precious beehive product, with growing commercial interest due to its nutritional value and richness in bioactive compounds responsible for its biological activity. In cases where the processing and storage practices of BB are not suitable, significant losses in its nutritional value can occur, becoming vulnerable to microbial growth and spoilage. Here, we aimed to evaluate the effects of different preservation methods (freezing (F), room temperature (RT), oven drying (OD), and freeze-drying (FD) on the physicochemical properties, antioxidant activity, and microbial stability of BB, during a 6-month period. The pH of fresh BB, 3.7, increased with F, OD, and FD preservation methods and reached a maximum of around pH 4.0. Besides, F resulted in the lowest total lipid content loss, 11%, among all the applied methods, followed by FD, OD, and RT with losses of 20%, 24%, and 31%, respectively. The initial protein content of BB, 28%, also decreased over time, for all preservation methods, with losses between 8 to 25%. Moreover, there was a decrease in the total phenolic content of BB with time, which was reflected in the antioxidant activity. Within the microbial parameters, the highest microbial loads were observed using the freezing method. Overall, each preservation technique acted differently on the nutritional, antioxidant activity and microbial stability of BB, nevertheless, considering the results, regular storage at RT seems adequate for this bee product.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). Thanks to the Programa Apícola Nacional 2020-2022 (National Beekeeping Program) for funding the project "Standardization of production procedures and quality parameters of bee products" and to Project PDR2020-1.0.1-FEADER- 031734: “DivInA-Diversification and Innovation on Beekeeping Production”. National funding by FCT- Foundation for Science and Technology, through the institutional scientific employment program contract with Soraia I. Falcão, and the Ph.D. research grant (2021.07764.BD) for Volkan Aylanc.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAylanc, Volkan; Smati, Nehed; Martins, Vitor Manuel Ramalheira; Falcão, Soraia; Rodrigues, Paula; Vilas-Boas, Miguel (2022). Nutritional composition, bioactivity and microbiological stability of bee bread during the preservation process. In IV Congresso Nacional das Escolas Superiores Agrárias: livro de resumos. Santarém
dc.identifier.isbn978-989-53919-1-2
dc.identifier.urihttp://hdl.handle.net/10198/27126
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Santarémpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBee breadpt_PT
dc.subjectPreservationpt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectMicrobial stabilitypt_PT
dc.subjectBioactivitypt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Bioengineeringpt_PT
dc.titleNutritional composition, bioactivity and microbiological stability of bee bread during the preservation processpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2021.07764.BD/PT
oaire.citation.conferencePlaceSantarémpt_PT
oaire.citation.endPage111pt_PT
oaire.citation.startPage111pt_PT
oaire.citation.titleIV Congresso Nacional das Escolas Superiores Agráriaspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameAylanc
person.familyNameMartins
person.familyNameFalcão
person.familyNameRodrigues
person.familyNameVilas-Boas
person.givenNameVolkan
person.givenNameVitor Manuel Ramalheira
person.givenNameSoraia
person.givenNamePaula
person.givenNameMiguel
person.identifier711432
person.identifier1693134
person.identifier.ciencia-idFB10-056C-9A56
person.identifier.ciencia-id7C1B-3C44-BDC5
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.orcid0000-0003-4060-766X
person.identifier.orcid0000-0003-4144-898X
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0002-8665-5280
person.identifier.ridI-5949-2013
person.identifier.scopus-author-id57189037561
person.identifier.scopus-author-id57191364121
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id6602648497
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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