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Journal of Apicultural Research Volume 55, 2016 - Issue 2
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Hive Product Science

The nutritional and bioactive aptitude of bee pollen for a solid-state fermentation process

Aptitud nutricional y bioactiva del polen de abeja para un proceso de fermentación en estado sólido

Claudia Salazar-GonzálezInstitute of Food Science and Technology, National University of Colombia in Bogotá, Bogotá, Colombia
&
Consuelo Díaz-MorenoInstitute of Food Science and Technology, National University of Colombia in Bogotá, Bogotá, ColombiaCorrespondence[email protected]
Pages 161-175 | Received 06 Aug 2014, Accepted 17 Jun 2016, Published online: 16 Sep 2016

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Ananias Pascoal, Émerson Dechechi Chambó & Letícia M. Estevinho. (2023) Botanical origin, physicochemical characterization, and antioxidant activity of bee pollen samples from the northeast of Portugal. Journal of Apicultural Research 62:4, pages 898-908.
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Articles from other publishers (28)

Adriana Cristina Urcan, Adriana Dalila Criste, Daniel Severus Dezmirean, Otilia Bobiș, Victorița Bonta, Ramona Flavia Burtescu, Neli-Kinga Olah, Mihaiela Cornea-Cipcigan & Rodica Mărgăoan. (2024) Enhancing Antioxidant and Antimicrobial Activities in Bee-Collected Pollen through Solid-State Fermentation: A Comparative Analysis of Bioactive Compounds. Antioxidants 13:3, pages 292.
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Yang Liu, Bokai Jiang & Kai Wang. (2023) A review of fermented bee products: Sources, nutritional values, and health benefits. Food Research International 174, pages 113506.
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Sude EŞERLER, Sevilay VARDARLI, Güliye SAVAŞ & Ceren MUTLU. (2023) ARI POLENİNİN BAZI FİZİKSEL, FONKSİYONEL VE KİMYASAL ÖZELLİKLERİ VE BİYOLOJİK ETKİLERİSome Physical, Functional and Chemical Properties and Biological Effects of Bee Pollen. Uludağ Arıcılık Dergisi 23:2, pages 280-295.
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Jasna Bertoncelj, Nataša Lilek & Mojca Korošec. 2023. Pollen Chemistry & Biotechnology. Pollen Chemistry & Biotechnology 51 69 .
Danijel D. Milinčić, Aleksandar Ž. Kostić, Slađana P. Stanojević & Mirjana B. Pešić. 2023. Pollen Chemistry & Biotechnology. Pollen Chemistry & Biotechnology 291 318 .
Carlos Alberto Fuenmayor, Carlos Mario Zuluaga-Domínguez & Martha Cecilia Quicazán. 2023. Pollen Chemistry & Biotechnology. Pollen Chemistry & Biotechnology 251 276 .
Claudia Y. Salazar-González, Carla M. Stinco, Francisco J. Rodríguez-Pulido, Consuelo Díaz-Moreno, Carlos Fuenmayor, Francisco J. Heredia & M. Lourdes González-Miret. (2022) Characterization of carotenoid profile and α-tocopherol content in Andean bee pollen influenced by harvest time and particle size. LWT 170, pages 114065.
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Huifang Zhang, Qun Lu & Rui Liu. (2022) Widely targeted metabolomics analysis reveals the effect of fermentation on the chemical composition of bee pollen. Food Chemistry 375, pages 131908.
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Daniel Gabriel Barta, Mihaiela Cornea-Cipcigan, Rodica Margaoan & Dan Cristian Vodnar. (2022) Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties—An Overview. Frontiers in Nutrition 9.
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Meryem Bakour, Hassan Laaroussi, Driss Ousaaid, Asmae El Ghouizi, Imane Es-Safi, Hamza Mechchate & Badiaa Lyoussi. (2022) Bee Bread as a Promising Source of Bioactive Molecules and Functional Properties: An Up-To-Date Review. Antibiotics 11:2, pages 203.
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Carlos M. Zuluaga-Dominguez & Carlos A. Fuenmayor. 2022. Bee Products and Their Applications in the Food and Pharmaceutical Industries. Bee Products and Their Applications in the Food and Pharmaceutical Industries 315 345 .
Xuan Luo, Yating Dong, Chen Gu, Xueli Zhang & Haile Ma. (2021) Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives. Frontiers in Nutrition 8.
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O. Mishchenko, O. Lytvynenko, K. Afara & D. Kryvoruchko. (2021) Тhe influence of the removal bee pollen with the pollen catcher on the flight activity and behaviour of the bees-polen collectors. Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva:1(164), pages 25-33.
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Nikos Asoutis Didaras, Ioannis Kafantaris, Tilemachos G. Dimitriou, Chrysanthi Mitsagga, Katerina Karatasou, Ioannis Giavasis, Dimitris Stagos, Grigoris D. Amoutzias, Fani Hatjina & Dimitris Mossialos. (2021) Biological Properties of Bee Bread Collected from Apiaries Located across Greece. Antibiotics 10:5, pages 555.
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William Ignacio Mora-Adames, Carlos Alberto Fuenmayor, María Angélica Benavides-Martín, Néstor Ariel Algecira-Enciso & Martha Cecilia Quicazán. (2021) Bee pollen as a novel substrate in pilot-scale probiotic-mediated lactic fermentation processes. LWT 141, pages 110868.
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Volkan Aylanc, Soraia I. Falcão, Seymanur Ertosun & Miguel Vilas-Boas. (2021) From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread. Trends in Food Science & Technology 109, pages 464-481.
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Pasquale Filannino, Raffaella Di Cagno, Giuseppe Gambacorta, Ali Zein Alabiden Tlais, Vincenzo Cantatore & Marco Gobbetti. (2021) Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen. Foods 10:2, pages 286.
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Nikos Asoutis Didaras, Katerina Karatasou, Tilemachos G Dimitriou, Grigoris D. Amoutzias & Dimitris Mossialos. (2020) Antimicrobial Activity of Bee-Collected Pollen and Beebread: State of the Art and Future Perspectives. Antibiotics 9:11, pages 811.
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Vilma Kaškonienė, Vaida Adaškevičiūtė, Paulius Kaškonas, Rūta Mickienė & Audrius Maruška. (2020) Antimicrobial and antioxidant activities of natural and fermented bee pollen. Food Bioscience 34, pages 100532.
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Aleksandar Ž. Kostić, Danijel D. Milinčić, Miroljub B. Barać, Mohammad Ali Shariati, Živoslav Lj. Tešić & Mirjana B. Pešić. (2020) The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives. Biomolecules 10:1, pages 84.
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Carlos M. Zuluaga-Dominguez & Marta Quicazan. (2019) Effect of Fermentation on Structural Characteristics and Bioactive Compounds of Bee-Pollen Based Food. Journal of Apicultural Science 63:2, pages 209-222.
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Raffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore & Marco Gobbetti. (2019) Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread. Food Microbiology 82, pages 218-230.
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Sha Yan, Qiangqiang Li, Xiaofeng Xue, Kai Wang, Liuwei Zhao & Liming Wu. (2019) Analysis of improved nutritional composition of bee pollen ( Brassica campestris L.) after different fermentation treatments . International Journal of Food Science & Technology 54:6, pages 2169-2181.
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Claudia Y. Salazar-González, Francisco J. Rodríguez-Pulido, Anass Terrab, Consuelo Díaz-Moreno, Carlos A. Fuenmayor & Francisco J. Heredia. (2018) Analysis of Multifloral Bee Pollen Pellets by Advanced Digital Imaging Applied to Functional Food Ingredients. Plant Foods for Human Nutrition 73:4, pages 328-335.
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Elena Uțoiu, Florentina Matei, Agnes Toma, Camelia Diguță, Laura Ștefan, Sorin Mănoiu, Virgil Vrăjmașu, Ionuț Moraru, Anca Oancea, Florentina Israel-Roming, Călina Cornea, Diana Constantinescu-Aruxandei, Angela Moraru & Florin Oancea. (2018) Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium. Nutrients 10:10, pages 1365.
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Jasna Bertoncelj, Tomaž Polak, Tina Pucihar, Nataša Lilek, Andreja Kandolf Borovšak & Mojca Korošec. (2018) Carbohydrate composition of Slovenian bee pollens. International Journal of Food Science & Technology 53:8, pages 1880-1888.
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Vilma Kaškonienė, Agnė Katilevičiūtė, Paulius Kaškonas & Audrius Maruška. (2018) The impact of solid-state fermentation on bee pollen phenolic compounds and radical scavenging capacity. Chemical Papers 72:8, pages 2115-2120.
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Ana M. Ares, Silvia Valverde, José L. Bernal, María J. Nozal & José Bernal. (2018) Extraction and determination of bioactive compounds from bee pollen. Journal of Pharmaceutical and Biomedical Analysis 147, pages 110-124.
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