The influence of storage conditions on invertase, glucose oxidase activity and free acidity of bee bread and bee-collected pollen mixed with honey and vegetable oils

Čeksterytė, Violeta; Kurtinaitienė, Bogumila; Jaškūnė, Kristina; Kretavičius, Justinas

doi:10.1080/00218839.2020.1804118

Cited by 4 publications

(3 citation statements)

References 55 publications

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“…The honey produced by A. mellifera contains minor components derived from the nectar collected from plants, including different antimicrobial peptides of bee origin; therefore, honey cannot be considered simply a carbohydrates-rich food [83]. When used for preserving bee products, honey protects the activity of glucose oxidase during storage [13].…”

Section: Discussionmentioning

confidence: 99%

“…The activity of this enzyme was higher in the studied bee bread compared to pollen, as well as in all bee bread mixtures with honey and added vegetable oils. The data revealed that fresh pollen and all conserved mixtures with fresh pollen can be stored in a refrigerator at +4 • C room temperatures for one year [13]. Other substances such as honey sugars and organic acids-i.e., gluconic, acetic, lactic, formic and propionic, among which gluconic acid is predominant-have an influence on honey preservation and the physicochemical and sensory properties of honey [3,14].…”

Section: Introductionmentioning

confidence: 99%

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The Composition of Fatty Acids in Bee Pollen, Royal Jelly, Buckthorn Oil and Their Mixtures with Pollen Preserved for Storage

Čeksterytė,

Bliznikas,

Jaškūnė

2023

Foods

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Honey produced by A. mellifera contains minor components present in the nectar collected from plants. Various studies of honey components and all other bee products can be informative in assessing their quality. The aim of the present study was to determine the content and composition of fatty acids (FAs) in sea buckthorn oil (SBO), royal jelly (RJ) and bee pollen (BP) and the changes in FAs content in these products during storage. The diversity of FAs and the effect of storage time on FAs content was also evaluated for the prepared-for-preservation mixtures, which included the following samples: pollen mixed with honey at a ratio of 1:2 (w/w); sample BPH, a well; BPH + 1% (w/w) SBO; and BPH + 1% (w/w) SBO + 2% (w/w) RJ. Fresh bee-collected pollen and RJ were stored at −20 °C, whereas the conserved samples were stored at +4 °C in hermetically sealed jars. The data revealed that RJ demonstrated the highest diversity of fatty acids compared to BP and BP prepared for storage with honey along with SBO and RJ. Palmitic and stearic acids were found in the highest amounts out of the eight saturated fatty acids identified in the studied SBO and RJ. The amount of these fatty acids in RJ compared to SBO was 1.27 and 6.14 times higher, respectively. In total, twenty-two unsaturated fatty acids (USFA) were identified in RJ and fourteen were found in SBO. The SBO used in this study was found to be high in linoleic acid, resulting in an increased n-6 fatty acids ratio in the prepared samples. Essential fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA) were found in RJ, as well as in BP and BP mixed with honey. These FAs were not identified in the samples prepared with SBO even in the sample supplemented with RJ. The highest decrease in docosadienoic fatty acid was found in the BPH sample compared to BP, while arachidonic acid mostly decreased in BPH + 1% SBO compared to the BPH + 1% (w/w) SBO + 2% (w/w) RJ samples stored at +4 °C. Bee-collected pollen had the greatest influence on the number of FAs in its mixture with honey.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Composition of Fatty Acids in Bee Pollen, Royal Jelly, Buckthorn Oil and Their Mixtures with Pollen Preserved for Storage

Čeksterytė,

Bliznikas,

Jaškūnė

2023

Foods

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“…Studies have shown that pure dried BB, fresh BCP and all conserved mixtures with dried BB, fresh BCP can be stored in a refrigerator at 4–5°C for 2 years and at room temperature for 1 year ( 34 , 125 ) without any marked changes in the product quality. Other researchers have also chosen to store bee bread at a lower temperature.…”

Section: Storage Of the Bee Productsmentioning

confidence: 99%

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Luo

Dong

et al. 2021

Front. Nutr.

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Increased demand for a more balanced, healthy, and safe diet has accelerated studies on natural bee products (including honey, bee bread, bee collected pollen royal jelly, propolis, beeswax, and bee venom) over the past decade. Advanced food processing techniques, such as ultrasonication and microwave and infrared (IR) irradiation, either has gained popularity as alternatives or combined with conventional processing techniques for diverse applications in apiculture products at laboratory or industrial scale. The processing techniques used for each bee products have comprehensively summarized in this review, including drying (traditional drying, infrared drying, microwave-assisted traditional drying or vacuum drying, and low temperature high velocity-assisted fluidized bed drying), storage, extraction, isolation, and identification; the assessment methods related to the quality control of bee products are also fully mentioned. The different processing techniques applied in bee products aim to provide more healthy active ingredients largely and effectively. Furthermore, improved the product quality with a shorter processing time and reduced operational cost are achieved using conventional or emerging processing techniques. This review will increase the positive ratings of the combined new processing techniques according to the needs of the bee products. The importance of the models for process optimization on a large scale is also emphasized in the future.

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Characteristics of honey bee physiological proteins extracted from faba bean ( Vicia faba L.) honey

Čeksterytė

Kaupinis

Jaškūnė

et al. 2022

Journal of Apicultural Research

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The influence of storage conditions on invertase, glucose oxidase activity and free acidity of bee bread and bee-collected pollen mixed with honey and vegetable oils

Cited by 4 publications

References 55 publications

The Composition of Fatty Acids in Bee Pollen, Royal Jelly, Buckthorn Oil and Their Mixtures with Pollen Preserved for Storage

The Composition of Fatty Acids in Bee Pollen, Royal Jelly, Buckthorn Oil and Their Mixtures with Pollen Preserved for Storage

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Characteristics of honey bee physiological proteins extracted from faba bean ( Vicia faba L.) honey

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