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The impact of preservation techniques on bee pollen nutritional value, microbiological stability, and antioxidant properties

2019Conference object Open access
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dc.contributor.authorLema, Filipe
dc.contributor.authorMekki, Imen
dc.contributor.authorTomás, Andreia
dc.contributor.authorFalcão, Soraia
dc.contributor.authorRodrigues, Paula
dc.contributor.authorMartins, Vitor Manuel Ramalheira
dc.contributor.authorVilas-Boas, Miguel
dc.date.accessioned2020-03-20T11:04:27Z
dc.date.available2020-03-20T11:04:27Z
dc.date.issued2019
dc.description.abstractAfter 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLema, 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. Viseupt_PT
dc.identifier.urihttp://hdl.handle.net/10198/21070
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Viseupt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBee pollenpt_PT
dc.subjectPreservationpt_PT
dc.subjectChemical compositionpt_PT
dc.subjectMicrobiological stabilitypt_PT
dc.titleThe impact of preservation techniques on bee pollen nutritional value, microbiological stability, and antioxidant propertiespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceViseupt_PT
oaire.citation.endPage203pt_PT
oaire.citation.startPage203pt_PT
oaire.citation.titleIII Congresso Nacional das Escolas Superiores Agráriaspt_PT
person.familyNameLema
person.familyNameTomás
person.familyNameFalcão
person.familyNameRodrigues
person.familyNameMartins
person.familyNameVilas-Boas
person.givenNameFilipe
person.givenNameAndreia
person.givenNameSoraia
person.givenNamePaula
person.givenNameVitor Manuel Ramalheira
person.givenNameMiguel
person.identifier711432
person.identifier1693134
person.identifier.ciencia-idEA17-B3F7-C5FD
person.identifier.ciencia-id1C1B-8981-E49E
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-id7C1B-3C44-BDC5
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.orcid0000-0002-3439-068X
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0003-4144-898X
person.identifier.orcid0000-0002-8665-5280
person.identifier.ridI-5949-2013
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id57191364121
person.identifier.scopus-author-id6602648497
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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