Effect of ultrasonic and ball‐milling treatment on cell wall, nutrients, and antioxidant capacity of rose ( Rosa rugosa ) bee pollen, and identification of bioactive components

2019 ◽  
Vol 99 (12) ◽  
pp. 5350-5357 ◽  
Author(s):  
Yang Yang ◽  
Jiu‐liang Zhang ◽  
Qing Zhou ◽  
Lin Wang ◽  
Wei Huang ◽  
...  
Keyword(s):  
Cell Wall ◽  
Antioxidant Capacity ◽  
Ball Milling ◽  
Bioactive Components ◽  
Rosa Rugosa ◽  
Bee Pollen

Nutritional and Bioactive Components of Carioca Common Bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh

2020 ◽  
Vol 16 (5) ◽  
pp. 768-775
Author(s):  
Juliana A.C. Bento ◽  
Priscila Z. Bassinello ◽  
Aline O. Colombo ◽  
Rayane J. Vital ◽  
Rosângela N. Carvalho
Keyword(s):  
Antioxidant Capacity ◽  
Common Bean ◽  
Chemical Properties ◽  
Common Beans ◽  
Bioactive Components ◽  
High Fiber ◽  
Functional Quality ◽  
Dpph Method ◽  
Glycine Max L ◽  
Interesting Alternative

Background: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, with good sensorial and functional properties and making an important nutritional contribution to the diet.

k-carrageenan edible films for beef: honey and bee pollen phenolic compounds improve their antioxidant capacity

2021 ◽  
pp. 107250
Author(s):  
P. Velásquez ◽  
G. Montenegro ◽  
L.M. Valenzuela ◽  
A. Giordano ◽  
G. Cabrera-Barjas ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Edible Films ◽  
Bee Pollen

scholarly journals Physicochemical properties and antioxidant capacity of bee pollen collected in Tuzla Canton (B&H)

2020 ◽  
Vol 21 (1) ◽  
pp. 42-50
Author(s):  
Damir Aličić ◽  
Ivana Flanjak ◽  
Đurđica Ačkar ◽  
Midhat Jašić ◽  
Jurislav Babić ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Bee Pollen

scholarly journals Bio-Functional Properties of Bee Pollen: The Case of “Bee Pollen Yoghurt”

Coatings ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 423 ◽  
Author(s):  
Ioannis Karabagias ◽  
Vassilios Karabagias ◽  
Ilias Gatzias ◽  
Kyriakos Riganakos
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Ionization Mass ◽  
Bee Pollen ◽  
Surface And Interface ◽  
Full Characterization

The objectives of the present work were: (a) to characterize bee pollen from the region of Epirus in terms of biofunctional activity parameters as assessed by (i) the determination of specific polyphenols using high performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), (ii) antioxidant capacity (DPPH assay), and (iii) total phenolic content (Folin-Ciocalteu assay), and (b) to prepare yoghurts from cow, goat, and sheep milk supplemented with different concentrations of grounded bee pollen (0.5, 1.0, 2.5 and 3.0%, w/v), and study afterwards the trend in antioxidant capacity and total phenolic content along with product’s sensory properties. Results showed that bee pollen ethanolic extracts are a rich source of phytochemicals based on the high total phenolic content and in vitro antioxidant activity that were monitored. The addition of grounded bee pollen in yoghurts resulted in a food matrix of a higher in vitro antioxidant capacity and total phenolic content, whereas it improved the yoghurt’s taste, odour, appearance, and cohesion; the latter indicates its beneficial use as a general food surface and interface material enhancer due to the possible formation of surface/interface active lipid-linked proteins. Based on the present findings, bee pollen yoghurt is proposed as a novel and costless functional food whereas it may comprise a research basis for food or material science in the scientific society of the future. Results were further supported by implementation of advanced chemometric analyses providing a full characterization of the product’s uniqueness.

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