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Publication
Avaliação físico-química, nutricional e microbiológica de pólen apícola submetido a diferentes processos de conservação
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Abstract(s)
O pólen apícola é considerado uma fonte importante de compostos nutricionais e bioativos e conhecido pelas suas propriedades terapêuticas. Um dos aspetos importantes na sua comercialização é a qualidade microbiológica, que pode afetar a composição físico-química, nutricional e propriedades bioativas. A aplicação de vários métodos de conservação podem ser cruciais para a preservação da qualidade e das características de interesse. Antes da sua comercialização, o pólen apícola é submetido a um processo de desidratação com o objetivo de reduzir os teores de humidade para valores considerados seguros, de forma a impedir alterações negativas e que ponham em causa a segurança dos consumidores. O presente trabalho teve como objetivo geral avaliar a influência da aplicação de diferentes métodos de conservação secagem convencional, liofilização e congelação, na composição química e nutricional, e nas propriedades microbiológicas e bioativas do pólen apícola. Foi verificado que a congelação foi um método eficaz na manutenção da qualidade microbiológica do pólen apícola, ao longo do armazenamento. As técnicas de desidratação, como a liofilização e desidratação, foram eficazes na redução da carga microbiana de microrganismos indicadores de qualidade sanitária e segurança alimentar.
Na composição nutricional não foi verificada a influência dos processos de desidratação aplicados em relação à congelação, observando-se a manutenção do conteúdo da maioria dos parâmetros nutricionais. Neste estudo, constatou-se que os processos de secagem foram mais eficazes na manutenção das propriedades bioativas do produto quando comparado com o pólen congelado. A liofilização e a secagem convencional preservaram, ao fim de 1 ano, a maior parte do conteúdo fenólico das amostras quando comparado com amostras de pólen comercial recém comercializado no mercado.
Bee pollen is an important source of nutritional and bioactive compounds, and a natural product well known for its therapeutic properties. An important aspect for bee-pollen commercialization is microbiological quality, which can directly affect the physical-chemical, nutritional composition and bioactive properties of this highly valuable product. The application of different conservation methods can be crucial for the preservation of bee-pollen quality and general characteristics of interest. Before being marketed, bee pollen is submitted to a dehydration process with the aim of reducing moisture content to regulatory-safe values, in order to prevent negative changes that can jeopardize product quality and consumers safety. The present work had as a general objective to evaluate the influence of different conservation methods, namely, conventional drying, lyophilization and freezing in bee-pollen chemical and nutritional composition, as well as in its microbiological safety and ability to preserve bioactive compounds. It was verified that freezing, as a method, effectively maintained the microbiological quality of bee pollen during storage. Dehydration techniques, such as lyophilization and conventional dehydration, were effective in reducing microbial load of sanitary quality and food safety indicator microorganisms. The dehydration processes applied did not influence nutritional composition, in relation to freezing, having been observed that nutritional parameters maintained most of their content. In this study, it was found that drying processes were more effective in maintaining product bioactive properties when compared to frozen pollen. Lyophilization and conventional drying dehydration samples preserved, after 1 year in storage, most of its phenolic content, when compared to commercial bee pollen samples recently placed in the market.
Bee pollen is an important source of nutritional and bioactive compounds, and a natural product well known for its therapeutic properties. An important aspect for bee-pollen commercialization is microbiological quality, which can directly affect the physical-chemical, nutritional composition and bioactive properties of this highly valuable product. The application of different conservation methods can be crucial for the preservation of bee-pollen quality and general characteristics of interest. Before being marketed, bee pollen is submitted to a dehydration process with the aim of reducing moisture content to regulatory-safe values, in order to prevent negative changes that can jeopardize product quality and consumers safety. The present work had as a general objective to evaluate the influence of different conservation methods, namely, conventional drying, lyophilization and freezing in bee-pollen chemical and nutritional composition, as well as in its microbiological safety and ability to preserve bioactive compounds. It was verified that freezing, as a method, effectively maintained the microbiological quality of bee pollen during storage. Dehydration techniques, such as lyophilization and conventional dehydration, were effective in reducing microbial load of sanitary quality and food safety indicator microorganisms. The dehydration processes applied did not influence nutritional composition, in relation to freezing, having been observed that nutritional parameters maintained most of their content. In this study, it was found that drying processes were more effective in maintaining product bioactive properties when compared to frozen pollen. Lyophilization and conventional drying dehydration samples preserved, after 1 year in storage, most of its phenolic content, when compared to commercial bee pollen samples recently placed in the market.
Description
Financiada pelo programa FEDER/ERDF-COMPETE e FCT via fundos RECI/QEQ-QFI/0168/2012, CENTRO-07-CT62-FEDER-002012, UID/QUI/00313/2019 e Rede Nacional de Ressonância Magnética Nuclear (RNRMN).
Keywords
Pólen apícola Processos de conservação Avaliação físico-química Avaliação microbiológica Atividade antioxidante Bee pollen Conservation processes Physical-chemical evaluation Microbiological assessment Microbiological evaluation Antioxidant activity