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Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding

2019Artigo científico Acesso restrito
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dc.contributor.authorAnjos, Ofélia
dc.contributor.authorFernandes, Rodrigo Adérito Basílio
dc.contributor.authorCardoso, Susana M.
dc.contributor.authorDelgado, Teresa
dc.contributor.authorFarinha, Nelson
dc.contributor.authorPaula, Vanessa Branco
dc.contributor.authorEstevinho, Letícia M.
dc.contributor.authorCarpes, Solange T.
dc.date.accessioned2021-06-07T11:09:59Z
dc.date.available2021-06-07T11:09:59Z
dc.date.issued2019
dc.description.abstractThe antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced. Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.lwt.2019.05.105pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7568
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectBlack puddingpt_PT
dc.subjectPollenpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectLipid oxidationpt_PT
dc.titleBee pollen as a natural antioxidant source to prevent lipid oxidation in black puddingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage875pt_PT
oaire.citation.startPage869pt_PT
oaire.citation.titleLWTpt_PT
oaire.citation.volume111pt_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.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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