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Thermal stability and antioxidant activity of bioactive compounds in bread enriched with bee pollen and bee bread

2023Journal article Open access
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dc.contributor.authorErtosun, Seymanur
dc.contributor.authorAylanc, Volkan
dc.contributor.authorFalcão, Soraia
dc.contributor.authorVilas-Boas, Miguel
dc.date.accessioned2023-03-09T14:44:03Z
dc.date.available2023-03-09T14:44:03Z
dc.date.issued2023
dc.description.abstractBee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functionality being dependent on the bioactive compounds added to the food matrix. However, there is not enough evidence of the effect of heat on these compounds during food processing and production and how it impacts their biological activity. Here, we enriched traditional bread by adding BP and BB at different proportions of 1 to 5% and tested the thermal stability of their bioactive compounds through several spectroscopic and chromatographic analyses. Adding bee pollen and bee bread to bread resulted in a 4 and 5-fold increase in total phenolic content, respectively. While not all the 38 phenolic and phenolamide compounds identified in the raw BP and BB were detected in the processed bread, phenolamides were found to be more resilient to baking and heat treatment than flavonoids. Still, the enriched bread's antioxidant activity improved with the addition of BP and BB. Therefore, incorporating bee products into heat-treated products could enhance the functionality of staple foods and increase the accessibility to these natural products.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). Our thanks to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project PDR2020-1.0.1- FEADER-031734, “DivInA-Diversification and Innovation on Beekeeping Production”, and Project GreenHealth, Norte-01-0145-FEDER-000042. Our additional thanks to national funding by FCT— Foundation for Science and Technology, through the institutional scientific employment program contract with Soraia I. Falcão, and the PhD research grant for Seymanur Ertosun (2021.08361.BD) and Volkan Aylanc (2021.07764.BD). Finally, our thanks to Joana Serra from Nopabril LDA, from Bragança, Portugal, for the support in the bread-making process.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationErtosun, Seymanur; Aylanc, Volkan; Falcão, Soraia; Vilas-Boas, Miguel (2023). Thermal stability and antioxidant activity of bioactive compounds in bread enriched with bee pollen and bee bread. Antioxidants. eISSN 2076-3921. 12:9, p. 1-13pt_PT
dc.identifier.doi10.3390/antiox12091691
dc.identifier.eissn2076-3921
dc.identifier.urihttp://hdl.handle.net/10198/27586
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBee productspt_PT
dc.subjectFunctional food
dc.subjectPhenolic compounds
dc.subjectPhenolamides
dc.subjectNatural antioxidants
dc.titleThermal stability and antioxidant activity of bioactive compounds in bread enriched with bee pollen and bee breadpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleAntioxidantspt_PT
person.familyNameErtosun
person.familyNameAylanc
person.familyNameFalcão
person.familyNameVilas-Boas
person.givenNameSeymanur
person.givenNameVolkan
person.givenNameSoraia
person.givenNameMiguel
person.identifier711432
person.identifier1693134
person.identifier.ciencia-id1A15-6D5C-D55E
person.identifier.ciencia-idFB10-056C-9A56
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.orcid0000-0002-9146-4040
person.identifier.orcid0000-0003-4060-766X
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0002-8665-5280
person.identifier.ridI-5949-2013
person.identifier.scopus-author-id57189037561
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id6602648497
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication879e727d-327b-480c-9e44-5cd58c6a987f
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relation.isAuthorOfPublicationf58280c8-298b-4e4c-9f7c-4517300d3382
relation.isAuthorOfPublication.latestForDiscoveryf58280c8-298b-4e4c-9f7c-4517300d3382

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