Influence of drying-related operations on microbiological, structural and physicochemical aspects for processing of bee-pollen
| Autor: | Juan Serrato-Bermudez, Carlos Zuluaga-Dominguez, Marta Quicazán |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Antioxidant General Chemical Engineering medicine.medical_treatment complex mixtures 01 natural sciences Industrial and Manufacturing Engineering 0404 agricultural biotechnology otorhinolaryngologic diseases medicine Food science Water content Carotenoid chemistry.chemical_classification fungi food and beverages 04 agricultural and veterinary sciences Microbiological quality 040401 food science Antioxidant capacity chemistry Bee pollen Degradation (geology) After treatment 010606 plant biology & botany Food Science |
| Zdroj: | Engineering in Agriculture, Environment and Food. 11:57-64 |
| ISSN: | 1881-8366 |
| DOI: | 10.1016/j.eaef.2018.01.003 |
| Popis: | Bee-pollen is an important source of nutritional and bioactive compounds. Given its high moisture content, bee-pollen is dried before commercialization; however, there are some drawbacks in the microbiological quality, which have a remarkable effect on the physicochemical stability. The aim of this study was to evaluate the influence of drying on bee-pollen at temperatures between 40 °C and 60 °C based on microbiological, structural and physical-chemical characteristics. The obtained results showed that bee-pollen dried at 40 and 50 °C had a significant increase in acidity after treatment, possibly due to the remain microbiological load. In contrast, a significant increase in flavonoids, phenolics and antioxidant activity was found for all thermal treatments; nonetheless, a loss of carotenoids by the effect of temperature was also obtained. Microscopy images showed a slight degradation in the bee-pollen structure, which may have caused the release of bioactive compounds, increasing the antioxidant capacity. A total ranking technique suggested the most adequate temperature for drying bee-pollen at 60 °C. |
| Databáze: | OpenAIRE |
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