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Honey bee (Apis mellifera L.) broods: composition, technology and gastronomic applicability

2022Journal article Open access
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dc.contributor.authorGuiné, Raquel P.F.
dc.contributor.authorFlorença, Sofia G.
dc.contributor.authorCorreia, Paula M.R.
dc.contributor.authorAnjos, O.
dc.contributor.authorCoelho, Catarina
dc.contributor.authorCosta, Cristina A.
dc.date.accessioned2022-12-13T16:22:46Z
dc.date.available2022-12-13T16:22:46Z
dc.date.issued2022
dc.description.abstractHoney bee broods (larvae and pupae) can be consumed as human food, offering a rich nutritional value. Therefore, the objective of this work was to present an overview of the nutritional value of the honey bee brood and its gastronomic potential. The results indicated that honey bee broods are rich in protein (including essential amino acids), fat (essentially saturated and monounsaturated fatty acids), carbohydrates, vitamin C and those of the B complex, and minerals such as potassium, magnesium, calcium, and phosphorous. The results further highlight some variability according to the stage of development, with increasing content of fat and protein and decreasing carbohydrates from the larval to the pupal stages. The production of the honey bee brood in the hive, as well as its removal, can impact the wellbeing of the hive. This limits the production potential of the brood aimed at application for gastronomic purposes. The consumption and purchase of honey bee broods as food may be accessible in specialised markets where, for example, ethnic communities consume this type of food. However, in some markets, insects or products produced from insects are not readily accepted because of neophobia and disgust. The role of culinary chefs allied to traditional ways of preparing culinary dishes that include honey bee broods are relevant to motivate more people in western societies to consume of these types of food products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGUINÉ, P.F. [et al.] (2022) - Honey bee (Apis mellifera L.) broods: composition, technology and gastronomic applicability. Foods. Vol. 11:18. DOI 10.3390/foods11182750.pt_PT
dc.identifier.doi10.3390/foods11182750pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/8226
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationResearch Center in Natural Resources, Environment and Society
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectHoney bee broodpt_PT
dc.subjectPupaept_PT
dc.subjectLarvaept_PT
dc.subjectNutritional valuept_PT
dc.subjectFood ingredientspt_PT
dc.subjectGastronomypt_PT
dc.titleHoney bee (Apis mellifera L.) broods: composition, technology and gastronomic applicabilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleResearch Center in Natural Resources, Environment and Society
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00681%2F2020/PT
oaire.citation.issue18pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamede Pinho Ferreira Guiné
person.familyNameFlorença
person.familyNameCorreia
person.familyNameAnjos
person.familyNameCosta
person.givenNameRaquel
person.givenNameSofia Guiné
person.givenNamePaula
person.givenNameOfélia
person.givenNameCristina Amaro da
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier1222279
person.identifier.ciencia-id8B13-5492-0F23
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person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id4B16-176A-223A
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0003-2541-4448
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0001-8625-2206
person.identifier.ridG-2808-2012
person.identifier.ridE-6879-2015
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id56601676500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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