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Advisor(s)
Abstract(s)
After its collection the bee pollen can present moisture contents that can
range from 18% to 25%. These moisture contents, combined with the high nutritional
value of bee pollen, provide conditions highly favourable to microorganism growth,
undesirable pollen fermentation, and reduction of the nutritional value, caused by
Maillard reactions. Thus, after collection it is necessary to reduce the bee pollen
moisture content in order to maintain its overall nutritional quality and microbiological
safety. Moreover, several studies have recently highlighted the beneficial biological
properties of bee pollen, which may also be influenced by the preservation techniques
applied to reduce the bee pollen moisture content. Therefor, the main objective of this
work is to provide an insight regarding the potential influence of the applied
preservation techniques on the nutritional value, microbiological quality, and
antioxidant properties of bee pollen.
The bee pollen, which was collected in beehives located in the northeastern
Portuguese region of Bragança, presented a moisture content of 13.8%. Subsequently,
the fresh pollen was submitted to various preservation techniques, namely oven drying
at three distinct temperatures (35ºC, 40ºC, and 45ºC) and freeze-drying. The pollen
samples dried at 35ºC, 40ºC, and 45ºC presented moisture contents of 9.6%, 9.8%, and
10.1%, while the freeze-dried sample had a moisture content of 5.8%. The nutritional
value, microbiological quality, and antioxidant properties of the preserved bee pollen
was assessed throughout time during a period of 6 months. In general, the different
treatments showed no significant immediate impact on the nutritional value and
microbiological loads of bee pollen, but some changes were observed on the antioxidant
properties, particularly for the oven-dried bee pollen. Also, during the storage period,
mostly in microbiological parameters, such as total viable counts and lactic acid
bacteria, and antioxidant properties. Also, impact on the microbiological loads of bee
pollen, but changes were observed after one months of storage, mostly in total viable
counts and lactic acid bacteria.
Description
Keywords
Bee pollen Preservation Chemical composition Microbiological stability
Pedagogical Context
Citation
Lema, Filipe H.C.; Mekki, Imen; Tomás, Andreia; Falcão, Soraia; Rodrigues, Paula; Martins, Vitor Manuel Ramalheira; Vilas-Boas, Miguel (2019). The impact of preservation techniques on bee pollen nutritional value, microbiological stability, and antioxidant properties. In III Congresso Nacional das Escolas Superiores Agrárias. Viseu
Publisher
Instituto Politécnico de Viseu