Have a personal or library account? Click to login
Effect of Fermentation on Structural Characteristics and Bioactive Compounds of Bee-Pollen Based Food Cover

Effect of Fermentation on Structural Characteristics and Bioactive Compounds of Bee-Pollen Based Food

Open Access
|Dec 2019

References

  1. Almaraz-Abarca, N., Campos, M., Ávila-Reyes, J., Naranjo-Jiménez, N., Herrera-Corral, J., González-Valdez, L. (2004). Variability of antioxidant activity among honeybee-collected pollen of different botanical origin. Interciencia, 29(10), 1-12.
  2. Almeida-Muradian, L., Pamplona, L., Coimbra, S., & Barth, O. (2005). Chemical composition and botanical evaluation of dried bee pollen pellets. Journal of Food Composition and Analysis, 18(1), 105-111. https://doi.org/10.1016/j.jfca.2003.10.00810.1016/j.jfca.2003.10.008
  3. Andelkovic, B., Jevtic, G., Mladenovic, M., Markovic, J., Petrovic, M., Nedic, N. (2012). Quality of pollen and honey bee bread collected in spring. Journal of Hygienic Engineering and Design, 1, 275-277.
  4. Avallone, S., Guyot, B., Brillouet, J., Olguin, E., Guiraud, J. (2001). Microbiological and Biochemical Study of Coffee Fermentation. Current Microbiology, 42(4), 252-256. https://doi.org/10.1007/s00284011021310.1007/s00284011021311178725
  5. Benzie, F., & Strain, J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.029210.1006/abio.1996.02928660627
  6. Bogdanov, S. (2011). The Bee Pollen Book. Muehlethurnen, Switzerland: Bee Product Science.
  7. Buitink, J., Walters-Vertucci, C., Hoekstra, F., & Leprince, O. (1996). Calorimetric Properties of Dehydrating Pollen. Plant Physiology, 111(1), 235-242. https://doi.org/10.1104/pp.111.1.23510.1104/pp.111.1.23515783112226289
  8. Campos, M., Frigerio, C., Lopes, J., & Bogdanov, S. (2010). What is the future of Bee-Pollen? Journal of ApiProduct and ApiMedical Science, 2(4), 131-144.10.3896/IBRA.4.02.4.01
  9. Del Risco, C., Pérez, A., Álvarez, V., Rodríguez, G., Leiva, V., Puig, Y., García, R. (2012). Bacterias ácido-lácticas para ensilar polen apícola. Revista CENIC Ciencias Biológicas, 43(1), 17-21.
  10. Doores, S., Salfinger, Y., & Tortorello, M. (2013). Compendium of Methods for the Microbiological Examination of Foods. Washington D.C.: American Public Health Association.
  11. Erel, O. (2004). Novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clinical Biochemistry, 37(4), 277-285. https://doi.org/10.1016/j.clinbiochem.2003.11.01510.1016/j.clinbiochem.2003.11.01515003729
  12. Fuenmayor, C. (2009). Aplicación de bioprocesos en polen de abejas para el desarrollo de un suplemento nutricional protéico. Bogotá: Universidad Nacional de Colombia.
  13. Fuenmayor, C., Zuluaga, C., Diaz, C., Quicazán, M., Cosio, M., Mannino, S. (2014). Evaluation of the physicochemical and functional properties of Colombian bee pollen. Revista MVZ Córdoba, 19(1), 4003-4014.10.21897/rmvz.120
  14. Gabbott, P. (2008). Principles and Applications of Thermal Analysis. Oxford: Blackwell Publishing Ltd.10.1002/9780470697702
  15. Gilliam, M. (1979a). Microbiology of pollen and bee bread: The genus Bacillus. Apidologie, 10(3), 269-274.10.1051/apido:19790304
  16. Gilliam, M. (1979b). Microbiology of pollen and bee bread: The yeasts. Apidologie, 10(1), 43-53.10.1051/apido:19790106
  17. Kafsi, H., Binesse, J., Loux, V., Buratti, J., Boudebbouze, S., Dervyn, R., Kennedy, S.,…, van de Guchte, M. (2014). Lactobacillus delbrueckii spp. lactis and ssp. bulgaricus: a chronicle of evolution in action. BMC Genomics, 15, 407-418. https://doi.org/10.1186/1471-2164-15-40710.1186/1471-2164-15-407
  18. Kieliszek, M., Piwowarek, K., Kot, A., & Chlebowska, A. (2018). Pollen and bee bread as new health-oriented products : A review. Trends in Food Science and Technology, 71, 170-180. https://doi.org/10.1016/j.tifs.2017.10.02110.1016/j.tifs.2017.10.021
  19. Leja, M., Mareczek, A., Wyżgolik, G., Klepacz-Baniak, J., Czekońska, K. (2007). Antioxidative properties of bee pollen in selected plant species. Food Chemistry, 100(1), 237-240. https://doi.org/10.1016/j.foodchem.2005.09.04710.1016/j.foodchem.2005.09.047
  20. Lopitz-Otsoa, F., Rementeria, A., Elguezabal, N., & Garaizar, J. (2006). Kefir: A symbiotic yeast-bacteria community with alleged healthy capabilities. Revista Iberoamericana de Micología, 23(2), 67-74.10.1016/S1130-1406(06)70016-X
  21. Mărghitaş L., Stanciu, O., Dezmirean, D., Bobiş, O., Popescu, O., Bogdanov, S., Campos, M. (2009). In vitro antioxidant capacity of honeybee-collected pollen of selected floral origin harvested from Romania. Food Chemistry, 115(3), 878-883. https://doi.org/10.1016/j.foodchem.2009.01.01410.1016/j.foodchem.2009.01.014
  22. Misiewicz, A., Kieliszek, M., & Czarniak, K. (2015). New strain of Lactobacillus delbrueckii bacteria and its use for the production of bee pollen. Patent: WO2015093997.
  23. Nielsen, J., John, V., & Liden, G. (2003). Bioreaction Engineering Principles. New York: Plenum Publishers.10.1007/978-1-4615-0767-3
  24. Ortiz, L. (2007). Evaluación del Potencial de Producción de Bacteriocinas de Lactobacillus aislados de Ensilajes a base de Maíz. Bogotá: Universidad Nacional de Colombia.
  25. Pavan, M., & Worth, A. (2008). A set of case studies to illustrate the applicability of DART (Decision Analysis by Ranking Techniques) in the ranking of chemicals. Luxemburg: JRC Scientific and Technical Reports.
  26. Salazar-González, C., & Díaz-Moreno, C. (2016). The nutritional and bioactive aptitude of bee pollen for a solid-state fermentation process. Journal of Apicultural Research, 55(2), 161-175. https://doi.org/10.1080/00218839.2016.120582410.1080/00218839.2016.1205824
  27. Salazar, C. (2014). Evaluación de diferentes condiciones del proceso de fermentación en fase sólida de polen apícola. Bogotá: Universidad Nacional de Colombia.
  28. Schwan, R., & Wheals, A. (2004). The microbiology of cocoa fermentation and its role in chocolate quality. Critical Reviews in Food Science and Nutrition, 44(4), 1-17. https://doi.org/10.1080/1040869049046410410.1080/10408690490464104
  29. Singleton, V., Orthofer, R., & Lamuela-Raventos, R. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-110.1016/S0076-6879(99)99017-1
  30. Teoh, A., Heard, G., & Cox, J. (2004). Yeast ecology of Kombucha fermentation. International Journal of Food Microbiology, 95(2), 119-126. https://doi.org/10.1016/j.ijfoodmicro.2003.12.02010.1016/j.ijfoodmicro.2003.12.02015282124
  31. Vamanu, A., Vamanu, E., Drugulescu, M., Popa, O., Câmpeanu, G. (2006). Identification of a Lactic Bacterium Strain Used for Obtaining a Pollen-Based Probiotic Product. Turkish Journal of Biology, 30, 75-80.
  32. Vamanu, A., Vamanu, E., Popa, O., Campeanu, G., Albulescu, R., Drugulescu, M., Nita, S., Babeani, N. (2008). Obtaining of a symbiotic product based on lactic bacteria, pollen and honey. Pakistan Journal of Biological Sciences, 11(4), 613-617.10.3923/pjbs.2008.613.61718817135
  33. Vamanu, E., Vamanu, A., Popa, O., & Babeanu, N. (2010). The antioxidant effect of a functional product based on probiotic biomass, pollen and honey. Animal Science Biotechnology, 43(1), 331-336.
  34. Vasquez, A., Olofsson, T., Vásquez, A., & Olofsson, T. (2009). The lactic acid bacteria involved in the production of bee pollen and bee bread. Journal of Apicultural Research, 48(3), 189-195. https://doi.org/10.3896/IBRA.1.48.3.0710.3896/IBRA.1.48.3.07
  35. Zuluaga, C., Serrato, J., & Quicazan, M. (2015). Bee-Pollen Structure Modification by Physical and Biotechnological Processing: Influence on the Availability of Nutrients and Bioactive Compounds. Chemical Engineering Transactions, 43, 79-84. https://doi.org/10.3303/CET1543014
DOI: https://doi.org/10.2478/jas-2019-0016 | Journal eISSN: 2299-4831 | Journal ISSN: 1643-4439
Language: English
Page range: 209 - 222
Submitted on: Jul 10, 2018
Accepted on: Jan 3, 2019
Published on: Dec 26, 2019
Published by: Research Institute of Horticulture
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2019 Carlos M. Zuluaga-Dominguez, Marta Quicazan, published by Research Institute of Horticulture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.