Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization

Dranca, Florina; Ursachi, Florin; Oroian, Mircea

doi:10.3390/foods9101358

Cited by 47 publications

(41 citation statements)

References 62 publications

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“…The model used to predict the evolution of carbohydrates was a quadratic polynomial response surface model which can be applied to fit the experimental data obtained by Box-Behnken design. The quadratic polynomial response surface model which describes the relationship between the experimental data is [47,48]:…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws

Ursachi

Gutt

2020

Applied Sciences

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The aim of this study is to find the optimal pretreatment conditions and hydrolysis in order to obtain a high yield of bioethanol from wheat straw. The pretreatments were performed with different concentrations of sulphuric acid 1, 2 and 3% (v/v), and were followed by an enzymatic hydrolysis that was performed by varying the solid-to-liquid ratio (1/20, 1/25 and 1/30 g/mL) and the enzyme dose (30/30 µL/g, 60/60 µL/g and 90/90 µL/g Viscozyme® L/Celluclast® 1.5 L). This mix of enzymes was used for the first time in the hydrolysis process of wheat straws which was previously pretreated with dilute sulfuric acid. Scanning electron microscopy indicated significant differences in the structural composition of the samples because of the pretreatment with H2SO4 at different concentrations, and ATR-FTIR analysis highlighted the changes in the chemical composition in the pretreated wheat straw as compared to the untreated one. HPLC-RID was used to identify and quantify the carbohydrates content resulted from enzymatic hydrolysis to evaluate the potential of using wheat straws as a raw material for production of cellulosic ethanol in Romania. The highest degradation of lignocellulosic material was obtained in the case of pretreatment with 3% H2SO4 (v/v), a solid-to-liquid ratio of 1/30 and an enzyme dose of 90/90 µL/g. Simultaneous saccharification and fermentation were performed using Saccharomyces cerevisiae yeast, and for monitoring the fermentation process a BlueSens equipment was used provided with ethanol, O2 and CO2 cap sensors mounted on the fermentation flasks. The highest concentration of bioethanol was obtained after 48 h of fermentation and it reached 1.20% (v/v).

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Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws

Ursachi

Gutt

2020

Applied Sciences

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“…Under the conditions of our study, nine compounds were identified into the bioaccessible fraction obtained from Raw-BCP, including phenolic acids and flavonoids that are known to be present in bee pollen ( Figure 7 ) [ 67 ]. The bioaccessibility of many of these compounds increased following BCP fermentation.…”

Section: Resultsmentioning

confidence: 99%

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Filannino

Cagno

Gambacorta

et al. 2021

Foods

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Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnological solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chemical groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcohols, although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism.

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“…Sobral et al [ 22 ] identified quercetin, myricetin, isorhamnetin, kaempferol, and herbacetrin glycoside derivatives as the most abundant phenolic compounds in BB samples from Portugal. In BB specimens from Romania, kaempferol, myricetin, and luteolin as the most numerous polyphenols were determined [ 23 ]. Similarly, Markiewicz-Zukowska et al [ 24 ] reported kaempferol and apigenin as the main flavonoids in Polish BB.…”

Section: Discussionmentioning

confidence: 99%

Bee Bread Can Alleviate Lipid Abnormalities and Impaired Bone Morphology in Obese Zucker Diabetic Rats

et al. 2021

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This study examined for the first time whether bee bread (BB, consisting of monofloral rape bee pollen) could alleviate lipid derangements and reduced bone quality in Zucker diabetic fatty (ZDF) rats, which are considered an appropriate animal model for type 2 diabetes mellitus (T2DM) investigation. Adult ZDF rats were segregated into four groups: lean non-diabetic rats (L group), obese diabetic rats untreated (C group), and those treated with the BB at two doses (500 and 700 mg/kg body weight, respectively, B1 and B2 groups) for 10 weeks. Significantly reduced levels of total cholesterol and triglyceride were recorded in the B2 group versus the C group. In both BB-treated groups, significantly increased relative volume of trabecular bone and trabecular thickness, enhanced density of secondary osteons, accelerated periosteal bone apposition, and improved blood flow were observed. A positive effect of higher dose of BB on femoral weight and cortical bone thickness was also demonstrated. Our results suggest a promising potential of BB to ameliorate T2DM-related complications associated with lipid and bone damages.

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Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization

Cited by 47 publications

References 62 publications

Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws

Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Bee Bread Can Alleviate Lipid Abnormalities and Impaired Bone Morphology in Obese Zucker Diabetic Rats

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