Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

Almeida, Jacqueline de Flório; Reis, Amália Soares dos; Heldt, Leila Fernanda Serafini; Pereira, Daiane; Bianchin, Mirelli; Moura, Cristiane de; Plata-Oviedo, Manuel Vicente Salvador; Haminiuk, Charles Windson Isidoro; Ribeiro, Ingridy Simone; Luz, Cynthia Fernandes Pinto da; Carpes, Solange Teresinha

doi:10.1016/j.lwt.2016.06.017

Cited by 100 publications

(72 citation statements)

References 58 publications

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“…Studies with the monofloral Indian mustard bee pollen (Ketkar et al, 2014) showed an average concentration of total flavonoids of 1.22 ±0.053 mg Q eq/g, and using highperformance liquid chromatography-photo diode array (HPLC-PDA) analysis, the authors detected the presence of kaempferol (0.065 ±0.0005 mg Q eq/g) and quercetin (0.051 Table 5: Spearman coefficient correlation between the parameters evaluated in the bee pollen samples collected from the mesoregions of Mata Atlântica ("MA"), South Coast ("SC") and Caatinga ("C") of Alagoas, Brazil during the dry season (2008/09 ±0.0004 mg Q eq/g), which can be used as markers for determining the quality of bee pollen. Almeida et al (2017) also found both flavonoids to be the predominant ones in the bee pollen sampled in their studies, which showed that they can be used to determine the botanical origin of such foods.…”

Section: Total Flavonoid Contentmentioning

confidence: 84%

“…Additionally, some compounds found in this food, such as polyphenols; flavonoids; carotenoids; and vitamins A, C and E, have high antioxidant potential. The promising results concerning the antioxidant, antiinflammatory, anticariogenic, antibacterial, fungicidal, hepatoprotective, anti-atherosclerotic and immune enhancing activities require long-term clinical studies (Anjos et al, 2017;Almaráz-Abarca et al, 2007;Almeida et al, 2017;Bonvehí;Torrentó;Lorente, 2001;KomosinskaVassev et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical composition and antioxidant potential of bee pollen from different botanical sources in Alagoas, Brazil

et al. 2017

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Bee pollen results from the mixture of pollen and floral nectar with the salivary substances of bees and has increasingly been used as a food with therapeutic properties. In this study, 30 samples of bee pollen from Apis mellifera apiaries in three mesoregions of Alagoas (Brazil) -Mata Atlântica, South Coast and Caatinga, were collected during the dry season of 2008/09 and analysed. Mata Atlântica and Caatinga had good production of bee pollen. In the same season, Mata Atlântica contained a higher diversity of pollen types for feeding bees with a predominance of herbaceous pollen (63%), whereas the Caatinga samples contained monofloral pollen. Physicochemical data were analysed with the nonparametric Kruskal-Wallis statistical test. The Caatinga samples were analysed to determine their contents of total phenolic compounds (25.85 ± 10.80 mg gallic acid eq/g) and flavonoids (45.62 ± 32.19 mg quercetin eq/g) and their antioxidant activity (for instance, 70.62 ± 4.50% in the DPPH test), which were possibly affected by the environmental conditions of this biome.

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Section: Total Flavonoid Contentmentioning

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Physicochemical composition and antioxidant potential of bee pollen from different botanical sources in Alagoas, Brazil

et al. 2017

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“…Therefore, investigations based on the use of the bee-collected pollen as a supplement in meat products have recently become increasingly interesting to scientists. According to the previous studies, pollen or pollen extract has shown a strong antioxidative effect on the meat products such as sausages or meatballs [45][46][47]92]. A steady increase in TBARS (thiobarbituric acid reactive substances content) was observed during the storage of meat products; however, the addition of pollen significantly slowed down the lipid oxidation compared to the control sample [47].…”

Section: Bee-collected Pollen-based Bakery Confectionery Juice Andmentioning

confidence: 97%

“…Recently, due to the increased awareness of consumers that the consumption of functional foods can improve their health, pollen began to be considered as a functional food and feed ingredient. So far, a number of fermented pollen-based food products have been developed , including bee-collected pollen-based baking [40,41], and confectionery [42,43], juice [44], and meat [45][46][47] food products; the dietary use of bee pollen as a feed additive for livestock and poultry revealed that bee pollen improves growth, reproductive, and immune performance of animals [3,[48][49][50][51].…”

Section: Introductionmentioning

confidence: 99%

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

et al. 2020

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Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.Biomolecules 2020, 10, 84 2 of 36 improvement and for the prevention of some respiratory infections. In addition, they emphasized the fact of the longevity of some residents of Ukraine and Russia which can be linked to their regular consumption of honey enriched with pollen [2]. Since then, a significant "breakthrough" about the application of pollen as a dietary supplement has been made and the number of available research articles has drastically increased.Nowadays, pollen is often recognized as the "only perfectly complete food" [4], and "the world's best food product" [5]. The dominant presence and high content of carbohydrates, proteins, and lipids highlights pollen as an ideal natural supplement that provides energy; it has good nutritional value, regulates certain biochemical functions, and strengthens the body's immune and physiological systems [4,6]. Furthermore, pollen is a rich source of different important compounds (Figure 1)-vitamins (with the prevalence of group-B vitamins) [7,8], carotenoids (such as lutein, β-cryptoxanthin, and β-caroten) [9], minerals [10][11][12], and polyphenols [13][14][15], which makes it attractive for use in the diets of children and adults suffering from certain avitaminoses and loss of appetite.

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“…This reaction generates compounds such as aldehydes and derivatives, especially malonaldehyde, which may be harmful to health. Malonaldehyde is the main product of lipid peroxidation and has been used as an oxidative stress marker of meat products (Almeida et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Shelf life of artisanal demi-glace sauce

et al. 2017

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The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics during 75 days of storage compared to commercial hydrated demi-glace sauce. Sensory aspects (visual and olfactory), counts of coliform and Staphylococcus aureus, determination of Salmonella sp. and lipid oxidation were evaluated every 15 days. The artisanal demi-glace sauce was homogenous, without sensory alteration during the storage period, with olfactory alteration only at the end. The commercial demi-glace sauce remained unchanged until t3 (30 days), from t4 (45 days) presented turbid appearance, followed by phase separation and with unpleasant odor in t6 (75 days). The lipid oxidation showed an increased concentration of malonaldehyde at every evaluated time. The artisanal and commercial demi-glace sauces showed a significant difference at t1, t2, t4 and t5, when the artisanal sauce had lower contents of malonaldehyde (18, 23, 36 and 11%, respectively), only at the 30th and 75th days of storage there was significant similarity. The sauces were within the microbiological standards required by the law. Although the artisanal demi-glace sauce does not contain conservatives, its shelf life was similar to the hydrated commercial product.

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Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

Cited by 100 publications

References 58 publications

Physicochemical composition and antioxidant potential of bee pollen from different botanical sources in Alagoas, Brazil

Physicochemical composition and antioxidant potential of bee pollen from different botanical sources in Alagoas, Brazil

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

Shelf life of artisanal demi-glace sauce

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