Bee pollen is an important beehive product, with a rich chemical composition and biological
properties, which vary according to the region of production, plant age and agroecological
conditions. Its moisture content may vary from 18 - 25%, depending on the technique and the
time of collection [1]. Bee pollen is subject to proliferation of microbiological contamination that
can make its consumption and commercialization unfeasible when not properly preserved, its
nutritional value can be rapidly reduced due to Maillard reactions [2].info:eu-repo/semantics/publishedVersio

Falcão, Soraia

Lema, Filipe H.C.

Martins, Vitor Manuel Ramalheira

Mekki, Imen

Rodrigues, Paula

Tomás, Andreia

Vilas-Boas, Miguel

English

Lema, Filipe

Biblioteca Digital do IPB

 Imen Mekki1, Filipe H.C. Lema1, Andreia Tomás1, Soraia I. Falcão1, Vitor M.R. Martins1,2, Paula Rodrigues1, Miguel Vilas-Boas1,* 1Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal 2QOPNA & LAQV-REQUIMTE - Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal *email: mvboas@ipb.pt  Bee pollen nutritional value and microbiological stability: influence of preservation techniques References [1] Casaca, J. D. 2010. Manual de Produção de Pólen e Própolis – FNAP – Federação Nacional dos Apicultores de Portugal. Programa Apícola Nacional. Agosto, Portugal. [2] Almeida-Muradian, L. B.; Pamplona, L. C.; Coimbra, S.; Barth, O. M. 2005. Chemical composition and botanical evaluation of dried bee pollen pellets. Journal of Food Composition and Analysis, February 2005, v. 18. 105-111 [3] Almeida-Muradian, L. B.; Arruda, V. A. S.; Barreto, L. M. R. C. 2012. Manual de controlo de qualidade do pólen apícola. São Paulo. APACAME. Bee pollen samples from Northeast Portugal (Bragança) collected in July 2018 were preserved by: freezing at -20 ºC, oven-drying at different temperatures (35 ºC for 15 hrs., 40 ºC for 7 hrs.30 min., and 45 ºC for 5 hrs.50 min.) and lyophilisation. Dried and lyophilised samples were then stored at room temperature, while the remaining samples were kept frozen at -20 ºC. Bee pollen samples were evaluated in triplicate for chemical parameters (moisture, ashes, protein, fat, and sugars) [3] and microbial loads (aerobic mesophiles, lactic acid bacteria, yeasts and molds), before the treatments and after 0, 1, 3 and 6 months of preservation.  Acknowledgments This work was financed by the Rural Development Program 2014-2020, PDR 2020.    Bee pollen is an important beehive product, with a rich chemical composition and biological properties, which vary according to the region of production, plant age and agroecological conditions. Its moisture content may vary from 18 - 25%, depending on the technique and the time of collection [1]. Bee pollen is subject to proliferation of microbiological contamination that can make its consumption and commercialization unfeasible when not properly preserved, its nutritional value can be rapidly reduced due to Maillard reactions [2]. Figure 2. Values of the evaluated microbial parameters (aerobic mesophiles, lactic acid bacteria, yeasts and moulds) before applying the treatments and over a storage period of 6 months.  CHEMICAL PARAMETERS MICROBIAL LOADS Figure 1. Values of the evaluated chemical parameters (moisture, ash, fat, protein, and sugars) over a storage period of 6 months (dashed line: value before applying the preservation method). The various preservation techniques under evaluation did not seem to have a negative impact on the nutritional value of the bee pollen samples throughout the 6 months of storage period. Moreover, the oven-drying technique (independently of the  binomium temperature x time used) caused a decrease in the microbial loads after a storage period of 3 to 6 months. Therefore, the oven-drying techniques can be considered as adequate, easy and inexpensive preservation techniques, providing bee pollen with the desired microbiological stability without compromising its nutritional value. The study of the impact of these preservation techniques on the biological activity of bee pollen is underway.  

Bee pollen nutritional value and microbiological stability: influence of preservation techniques

MONTREAL, 8-12 SEPTEM BER, 2019 QUEBEC - CANADA Beekeeping toget er within agriculture Canadian Honey Council 46' APIMONOIA - International Apicultural Congress 1\ ABSTRACT BOOK Bee pollen nutritional value and microbiological stability: influence of preservation techniques \ I. Mekki " F.H.C. Lema ' , A. Tomas" S.I. Falcao" V.M.R. Martins 1,2 , P. Rodrigues', M. Vilas Boas ' , Centro de Investigar;ao de Montanha (CIMO), Instituto Politecnico de Braganr;a, Braganr;a, PORTUGAL, 2 QOPNA & LAQV-REQUIMTE -Departamento de Qufmica, Universidade de Aveiro, Aveiro, PORTUGAL Bee pollen is often considered a highly nutritive foodstuff. After its collection, the bee pollen can present moisture contents ranging from 18% to 25% , depending on the gathering season and trapping technique [1] . These moisture contents, combined with the high nutritional value of bee pollen, provide conditions highly favorable to microorganism growth and undesirable pollen fermentation. Moreover, when not preserved adequately, its nutritional value can be quickly reduced, due to Maillard reactions [2]. Thus , after collection it is necessary to reduce the bee pollen moisture content in order to maintain its overall nutritional quality and microbiological safety. The main objective of this work is to provide an insight regarding the potential influence of the applied preservation techniques on the nutritional value and microbiological quality of bee pollen. , The bee pollen , which was collected in beehives located in the northeastern Portuguese region of Braganga, had a moisture content of 13.8%. Subsequently, the fresh pollen was submitted to various preservation techniques, namely oven drying at three distinct temperatures (35°C, 40°C, and 45°C) and freeze-drying. The pollen samples dried at 35°C, 40°C, and 45°C presented moisture contents of 9.6%,9.8%, and 10.1%, while the freeze-dried sample had a moisture content of 5.8%. The nutritional value of the preserved bee pollen was assessed throughout time during a period of 6 months, through the determination of the moisture, ash, protein, crude fat, and carbohydrate contents. The effect on the microbiological quality was also analysed, and included the parameters: total viable counts (aerobic mesophiles), lactic acid bacteria, yeasts and molds. In general, the different treatments showed no significant immediate impact on the microbiological loads of bee pollen, but changes were observed after one months of storage, mostly in total viable counts and lactic acid bacteria. References [1] Casaca, J.D. (2010). Manual de produgao polen e propolis. Federagao Nacional Apicultores de Portugal (Eds.), Lisboa. [2] Almeida-Muradian, L.B.; Pamplona, L.C.; Coimbra, S.; Barth, O.M. (2005). Chemical composition and botanical evaluation of dried bee pollen pellets. J. Food Compos. Anal., 18, 105-111. Acknowledgment: This work was financed by the Rural Development Program 2014-2020, PDR 2020, through project DivlnA, PDR2020-101-031734. Phytochemical, physicochemical and pollen characterization of the organic honeys of the Moroccan Atlas T. Bouddine' , F. Khallouki 2, E. Bruneau 3, I. Guirrou 4, H. Mazouz', H. Hajjaj " G. Smagghe 5, L. Hajji '.2 , Faculty of Sciences, Moulay Ismail University, Meknes, MOROCCO, 2 Faculty of Sciences And Techniques, Errachdia, MOROCCO, 3 Beekeeping Research And Information Centre, Louvain La Neuve, BELGIUM, 4 Food Technology Laboratory, Inra Qualip61e Food, Meknes, MOROCCO, 5 Department of Crop Protection, Faculty of Bioscience Engineering, Ghent University, Ghent, BELGIUM Moroccan atlas organic honey is a natural product made from medicinal plants . Its richness in bioactive compounds gives it nutritional and therapeutic properties. This work aims at characterizing the quality of sixty-four samples of mountain organic honey collected from different Middle Atlas stations in Morocco. The characterization of honey is carried out by analyzing the physicochemical properties, antioxidant capacity and the botanical origin by the pollen analysis . The microbiological quality of the different honey samples was also determined. The physicochemical parameters were evaluated by analyzing 12 parameters recommended by the European quality control and food safety legislation. In addition, tests of antioxidant activity were performed to evaluate the antioxidant content of organic honey samples. The results of the physicochemical parameters confirm that all our organic honey samples respect the high-quality control standards. Preliminary analyzes of honey samples studied have shown an undeniable richness in polyphenolic compounds including syringic acid and chlorogenic acid. Microbiological analyzes confirm that these samples have an acceptable microbiological profile; none of the analyzed samples contains microorganisms having an impact neither on the organoleptic quality nor on the health of the consumer. Finally, the results of the botanical analysis showed new non-listed pollen from endemic medicinal plants as well as the results show the authenticity of the biological honey collected and the information pronounced by the beekeepers. The influence of the application of new regulations on the production of honey in the republic of Serbia B. Pisinov' , M. Rovcanin" N. Rokvic 2, M. Radovic 2, S. Rasic 3 , Honey Kings Ltd., Belgrade, SERBIA, 2 Honey Kings Ltd., Belgrade, SERBIA, 3 Institute of Veterinary Medicine of Serbia, Belgrade, SERBIA The main objective of this study was to review the effects of the application of the new Regulation on the declaration , labeling and advertising of foods to honey producers in the Republic of Serbia, through the evaluation of quality, sensory properties and labeling of eighty different honey samples collected from markets in Serbia and verifying their legal compliance. Physicochemical properties, sensory and labeling of three honey types acacia, blossom and honeydew were studied. In order to prevent the deceitfulness of end-users, especially in terms of: characteristic food properties and contents, ascribe attributes and properties that does not possess, indicate the specific properties, 302 

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Bee pollen nutritional value and microbiological stability: influence of preservation techniques

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