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Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach

2023Journal article Restricted access
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dc.contributor.authorAnjos, O.
dc.contributor.authorSeixas, Natália
dc.contributor.authorAntunes, Carlos Alberto Lopes
dc.contributor.authorCampos, Maria da Graça
dc.contributor.authorPaula, Vanessa Branco
dc.contributor.authorEstevinho, Letícia M.
dc.date.accessioned2023-10-11T09:28:06Z
dc.date.available2023-10-11T09:28:06Z
dc.date.issued2023
dc.description.abstractBee Pollen is a valuable and useful natural food product that can be used for different purposes, among which medical ones. This matrix is deemed a superfood because of its chemical composition, which is rich in nutrients and possesses significant bioactivities, including antioxidant and microbiological properties. Nevertheless, the storage conditions and processing methods must be optimized to maintain their properties and maximise their application. This work investigates the best bee pollen conservation process and its impact on individual constituents. Monofloral bee pollen was analysed for 30 and 60 days after three different storage processes (drying, pasteurization, and high-pressure pasteurization). The results showed a decrease mainly in fatty acid and amino acid content for the dried samples. The best results were obtained with high-pressure pasteurization, maintaining the proteins, amino acids and lipids characteristics of pollen and the lowest microbial contamination.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationANJOS, O. [et al.] (2023) - Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing : a comparative approach. Food Research International. Vol. 170. DOI: 10.1016/j.foodres.2023.112964pt_PT
dc.identifier.doi10.1016/j.foodres.2023.112964pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/8666
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectBee pollenpt_PT
dc.subjectConservation techniquespt_PT
dc.subjectStoragept_PT
dc.subjectChemical compositionpt_PT
dc.titleQuality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approachpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage112964pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume170pt_PT
person.familyNameAnjos
person.familyNameMiranda Fernandes Estevinho
person.givenNameOfélia
person.givenNameMaria Leticia
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0002-9249-1948
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id6506577664
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication833b19a5-a9f2-485d-a48d-4ead7bdd3f0d
relation.isAuthorOfPublication.latestForDiscovery833b19a5-a9f2-485d-a48d-4ead7bdd3f0d

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