Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities

Bleha, Roman; Shevtsova, Tetiana Shevtsova; Kružík, Vojtěch; Škorpilová, Tereza; Saloň, Ivan; Erban, V.; Brindza, Ján; Brovarskyi, Valerii; Sinica, Andrej

doi:10.17221/201/2018-cjfs

Cited by 18 publications

(10 citation statements)

References 49 publications

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“…Other researchers have also chosen to store bee bread at a lower temperature. Usually, samples are put in a freezer and conserved at −12°C ( 126 ). After lyophilization and stored at −20°C ( 30 , 127 ).…”

Section: Storage Of the Bee Productsmentioning

confidence: 99%

“…Microscopic (SEM) and spectroscopic methods (FT Raman; FT-MIR-ATR; FT-NIR; and Vis) were used to identify pollen grains and interpret the specific contribution of the main chemical constituents ( 126 ). SEM usually analyzes the morphometry and surface of the BCP ( 276 ) and the morphological changes after treatment ( 148 ).…”

Section: Processing Techniques Applied In the Bee Products Quality Controlmentioning

confidence: 99%

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Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Luo

Dong

et al. 2021

Front. Nutr.

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Increased demand for a more balanced, healthy, and safe diet has accelerated studies on natural bee products (including honey, bee bread, bee collected pollen royal jelly, propolis, beeswax, and bee venom) over the past decade. Advanced food processing techniques, such as ultrasonication and microwave and infrared (IR) irradiation, either has gained popularity as alternatives or combined with conventional processing techniques for diverse applications in apiculture products at laboratory or industrial scale. The processing techniques used for each bee products have comprehensively summarized in this review, including drying (traditional drying, infrared drying, microwave-assisted traditional drying or vacuum drying, and low temperature high velocity-assisted fluidized bed drying), storage, extraction, isolation, and identification; the assessment methods related to the quality control of bee products are also fully mentioned. The different processing techniques applied in bee products aim to provide more healthy active ingredients largely and effectively. Furthermore, improved the product quality with a shorter processing time and reduced operational cost are achieved using conventional or emerging processing techniques. This review will increase the positive ratings of the combined new processing techniques according to the needs of the bee products. The importance of the models for process optimization on a large scale is also emphasized in the future.

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Section: Storage Of the Bee Productsmentioning

confidence: 99%

Section: Processing Techniques Applied In the Bee Products Quality Controlmentioning

confidence: 99%

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Luo

Dong

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

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“…5) were significantly (P<0.05) higher B and C groups than those of A group. Definitely results are cleared that BB might be performed as lactogenic substance, because it can increase milk production by scavenging activity of free radical (Bakour et al, 2017), supplied goats with vitamins (Mărgăoan et al, 2019), antioxidant (Bleha et al, 2019), goodness energy (Dranca et al, 2020) and organic acids (Mohammad et al, 2020). In addition, the ingredients of BB as zinc (Zn) appeared an essential function in milk production.…”

Section: Milk Yield During Suckling and Peak Weeks Of Lactationmentioning

confidence: 99%

Effect of Using Different Beebread Types as Natural Hive Pellets or Extract on Reproductive and Productive Performance of Dairy Goats

Khalifa

Desoky

El-Emam

et al. 2021

Journal of Animal and Poultry Production

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Objective was to investigate supplying goats by bee bread (BB) such as natural hive pellets or extract to improve reproductive and productive performance. A total number of 24 goats were used. They were divided into three groups as A, B and C then, BB offered at levels of 0, 4 g and 5.0 ml daily / head, respectively. Reproductive parameters and oestrus resumption were investigated. Also, productive performance such as suckling and peak lactation were determined. The blood parameters were analyzed. Finely, correlation coefficient among feeding and some reproductive and productive procedures were explained. The results indicated that B or C goats had higher (P<0.05) and similar LBW, BCS and BMI than A goats. The reproductive parameters were better in B and C goats than A goats. The B and C goats have shorter (P<0.05) days of estrus and longer (P<0.05) estrus time duration than A goats. Milk yield during suckling and peak of lactation were significantly (P<0.05) higher in B and C goats than A goats. The glucose, total protein, globulin, HDL were significantly (P<0.05) higher in B and C goats than A goats. However, the total lipids, albumin, triglycerides, cholesterol, LDL, AST, ALT and creatinine, in B and C goats were lower (P<0.05) than A goats. The positive correlation coefficient was observed among BB feeding and some reproductive and productive. Conclusion, BB pellets or solution able to improve reproductive and productive performance of goats.

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“…Phenolic compounds such as kaempferol and quercetin are commonly found in bee bread [2,12,13], and these compounds strongly contribute towards the bee bread's antioxidant properties [14]. Information on the bee bread's therapeutic properties is limited in the in vitro studies, whereby the antioxidant [7,[15][16][17], antibacterial [15,18,19], antitumour [12,20], and ameliorating properties [21] were investigated, resulting in promising outcomes as functional food.…”

Section: Introductionmentioning

confidence: 99%

Botanical Origin and Nutritional Values of Bee Bread of Stingless Bee (Heterotrigona itama) from Malaysia

Mohammad

M.A.R.

Zawawi

2020

Journal of Food Quality

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Bee bread is the bee-collected pollen with the mixture of honey and bee salivary enzymes, stored inside the bee hive. Malaysia has limited information on bee bread collected by the stingless bee Heterotrigona itama. Therefore, this study aims to determine the botanical origin and nutritional values of bee bread from H. itama. Melissopalynological analysis was performed using scanning electron microscopy (SEM) to determine the bee bread’s botanical origin. The proximate analysis, water activity, sugar profile, amino acid profile, vitamin C content, mineral content, and heavy metal content of the bee bread were analyzed. From the results obtained, Bidens pilosa was found in bee bread from all sampling locations. Bee bread contained high protein (21.70–23.33%) and carbohydrate (57.06–58.89%) contents. Glucose was the predominant sugar found (average 11.499 g/100 g). Eight essential amino acids were quantified, and arginine was detected the highest. The major mineral element in the bee bread was potassium (average 6705.9 mg/kg), followed by phosphorus and magnesium. Toxic metals such as lead, mercury, cadmium, and arsenic were detected but within the safe limits permitted in food. The data obtained contribute towards expanding the knowledge on the nutritional information specifically for H. itama bee bread in Malaysia.

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Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities

Cited by 18 publications

References 49 publications

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Effect of Using Different Beebread Types as Natural Hive Pellets or Extract on Reproductive and Productive Performance of Dairy Goats

Botanical Origin and Nutritional Values of Bee Bread of Stingless Bee (Heterotrigona itama) from Malaysia

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