Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage

Innovative Food Science and Emerging Technologies

Volumn 37, Issue , 2016, Pages 10-17

  Zuluaga, C ^a   Martinez A ^b   Fernandez J ^b   Lopez Baldo J ^c   Quiles, A ^c   Rodrigo, D ^b  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Bee pollen; Bioactive compounds; Carotenoids; Microbiology; Preservation; Quality

Indexed keywords

AGENTS; ANTIOXIDANTS; BEVERAGES; FOOD SAFETY; FRUIT JUICES; FRUITS; IMAGE QUALITY; MICROBIOLOGY; MICROORGANISMS; PIGMENTS; WOOD PRESERVATION;

ANTI-OXIDANT ACTIVITIES; BEE-POLLEN; BIOACTIVE COMPOUNDS; CAROTENOIDS; EFFECT OF HIGH PRESSURE; FUNCTIONAL CHARACTERISTICS; HIGH PRESSURE PROCESSING; STRUCTURAL MODIFICATIONS;

HIGH PRESSURE EFFECTS;

EID: 84979986090     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.07.023     Document Type: Article

References (40)

1. Almeida-Muradian, L., Pamplona, L., Coimbra, S., Barth, O., Chemical composition and botanical evaluation of dried bee pollen pellets. Journal of Food Composition and Analysis 18:1 (2005), 105–111.
2. Atkin, S., Barrier, S., Cui, Z., Fletcher, P., Mackenzie, G., Panel, V.,.. Zhang, X., UV and visible light screening by individual sporopollenin exines derived from Lycopodium clavatum (club moss) and Ambrosia trifida (giant ragweed). Journal of Photochemistry and Photobiology B: Biology 102 (2011), 209–217.
3. Barajas, J., Cortes-Rodriguez, M., Rodríguez-Sandoval, E., Effect of temperature on the drying process of bee pollen from two zones of Colombia. Journal of Food Process Engineering 35:1 (2012), 134–148.
4. Barba, F., Criado, M.N., Belda-Galbis, C.M., Esteve, M.J., Rodrigo, D., Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization. Food Chemistry 148 (2014), 261–267.
5. Barba, F., Esteve, M., Frigola, A., Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage. Journal of Agricultural and Food Chemistry 58:18 (2010), 10070–10075.
6. Bogdanov, S., The Bee Pollen Book. Bee Product Science, 2011.
7. Butz, P., Fernandez-Garcia, A., Lindauer, R., Dieterich, S., Bognar, A., Tauscher, B., Influence of ultra high pressure processing on fruit and vegetable products. Journal of Food Engineering 56 (2003), 233–236.
8. Campos, M., Bogdanov, S., Almeida-Muradian, L., Szczesna, T., Mancebo, Y., Frigerio, C., Ferreira, F., Pollen composition and standardisation of analytical methods. Journal of Apicultural Research and Bee World 47:2 (2008), 156–163.
9. Carpes, S., Begnini, R., Alencar, S., Masson, M., Study of preparations of bee pollen extracts, antioxidant and antibacterial activity. Ciência E Agrotecnologia 31:6 (2007), 1818–1825.
10. Castro, A., Rejon, J., Fendri, M., Jimenez-Quesada, M., Zafra, A., Jimenez-Lopez, M., Alche, J., Taxonomical discrimination of pollen grains by using confocal laser scanning microscopy (CLSM) imaging of autofluorescence. Microscopy: Science, Technology,Applications and Education 1:4 (2010), 607–613.
11. CFR, Title 21: Food and drugs. FDA., 2012 Retrieved from http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=120.24.
12. Cook, S., Awmack, C., Murray, D., Williams, I., Are honey bees' foraging preferences affected by pollen amino acid composition?. Ecological Entomology 28:5 (2003), 622–627.
13. Fernández-García, E., Carvajal-Lérida, I., Jarén-Galán, M., Garrido-Fernández, J., Pérez-Gálvez, A., Hornero-Méndez, D., Carotenoids bioavailability from foods: From plant pigments to efficient biological activities. Functional Foods and Nutraceuticals 46:2 (2012), 438–450.
14. Franchi, G., Corti, G., Pompella, A., Microspectroscopic evaluation of digestibilty of pollen grains. Plant Foods for Human Nutrition 50:2 (1997), 115–126.
15. Fuenmayor, C., Zuluaga, C., Diaz, C., Quicazán, M., Cosio, M.S., Mannino, S., Evaluation of the physicochemical and functional properties of Colombian bee pollen. Revista MVZ Córdoba 19:1 (2014), 4003–4014.
16. Guardeño, L.M., Sanz, T., Fiszman, S.M., Quiles, A., Hernando, I., Microwave heating effect on rheology and microstructure of white sauces. Journal of Food Science 76:8 (2011), E544–E552.
17. Hornero-Méndez, D., Mínguez-Mosquera, M., Rapid spectrophotometric determination of red and yellow isochromic carotenoid fractions in paprika and red pepper oleoresins. Journal of Agricultural and Food Chemistry 49:8 (2001), 3584–3588.
18. Human, H., Nicolson, S., Nutritional content of fresh, bee-collected and stored pollen of Aloe geatheadii va. davyana (Asphodelaceae). Phytochemistry 67 (2006), 1486–1492.
19. Jung, L., Lee, S., Kim, S., Ahn, J., Effect of high hydrostatic pressure on the quality-related properties of carrot and spinach. Food Science and Biotechnology 22:1 (2013), 189–195.
20. Kaškonienė, V., Ruočkuvienė, G., Kaškonas, P., Akuneca, I., Maruška, A., Chemometric analysis of bee pollen based on volatile and phenolic compound compositions and antioxidant properties. Food Analytical Methods 8:5 (2014), 1150–1163.
21. Ketkar, S., Rathore, A., Lohidasan, S., Rao, L., Paradkar, A., Mahadik, K., Investigation of the nutraceutical potential of monofloral Indian mustard bee pollen. Journal of Integrative Medicine 12:4 (2014), 379–389.
22. Leandro, M., Sychrova, H., Prista, C., Loureiro-Dias, M.C., The osmotolerant fructophilic yeast Zygosaccharomyces rouxii employs two plasma- membrane fructose uptake systems belonging to a new family of yeast sugar transporters. Microbiology 157 (2011), 601–608.
23. LeBlanc, B., Davis, O., Boue, S., DeLucca, A., Deeby, T., Antioxidant activity of Sonoran Desert bee pollen. Food Chemistry 115:4 (2009), 1299–1305.
24. Markowicz, D., Barth, O., Rocha, C., Barbosa, I., Oliveira, P., Silva, E., Michelan, M., Fatty acid composition and palynological analysis of bee (Apis) pollen loads in the states of São Paulo and Minas Gerais, Brazil. Journal of Apicultural Research 43:2 (2004), 35–39.
25. McInerney, J., Seccafien, C., Stewart, C., Bird, A., Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables. High Pressure Processing Special Issue Section 8:4 (2007), 543–548.
26. Morais, M., Moreira, L., Feás, X., Estevinho, L., Honeybee-collected pollen from five Portuguese natural parks: Palynological origin, phenolic content, antioxidant properties and antimicrobial activity. Food and Chemical Toxicology 49:5 (2011), 1096–1101.
27. Patras, A., Brunton, N., Da Pieve, S., Butler, F., Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science & Emerging Technologies 10:3 (2009), 308–313.
28. Pinto, B., Caciagli, F., Riccio, E., Reali, D., Šarić, A., Balog, T., Scarpato, R., Antiestrogenic and antigenotoxic activity of bee pollen from Cystus incanus and Salix alba as evaluated by the yeast estrogen screen and the micronucleus assay in human lymphocytes. European Journal of Medicinal Chemistry 45:9 (2010), 4122–4128.
29. Rastogi, N.K., Raghavarao, K.S.M.S., Balasubramaniam, V.M., Niranjan, K., Knorr, D., Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition 47:1 (2007), 69–112.
30. Roshchina, V., Melnikova, E., Kovaleva, L., Changes in fluorescence during development of the male gametophyte. Russian Journal of Plant Physiology 44 (2010), 45–53.
31. Rowley, J., Skvarla, J., The elasticity of the exine. Grana 39 (2000), 1–7.
32. Saucedo-Reyes, D., Marco-Celdrán, A., Pina-Pérez, M., Rodrigo, D., Martínez-López, A., Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cells. Innovative Food Science & Emerging Technologies 10:2 (2009), 135–141.
33. Schulte, F., Mäder, J., Kroh, L., Panne, U., Kneipp, J., Characterization of pollen carotenoids with in situ and high-performance thin layer chromatography supported resonant Raman spectroscopy. Analytical Chemistry 81 (2009), 8426–8433.
34. Serra-Bonvehí, J., Soliva-Torrentó, M., Centelles-Lorente, E., Evaluation of polyphenolic and flavonoid compounds in honeybee-collected pollen produced in Spain. Journal of Agricultural and Food Chemistry 49:4 (2001), 1848–1853.
35. Singleton, V., Orthofer, R., Lamuela-Raventos, R., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299 (1999), 152–178.
36. Somerville, D., Nicol, H., Mineral content of honeybee-collected pollen from southern New South Wales. Australian Journal of Experimental Agriculture 42:8 (2002), 1131–1136.
37. Souverein, O., Vries, J., Freese, R., Watzl, B., Bub, A., Miller, E. III, Boshuizen, H., Prediction of fruit and vegetable intake from biomarkers using individual participant data of diet-controlled intervention studies. British Journal of Nutrition 113:9 (2015), 1396–1409.
38. Thomasson, M., Baldwin, D., Diego-Taboada, A., Atkin, S., Mackenzie, G., Wadhawan, J., Electrochemistry and charge transport in sporopollenin particle arrays. Electrochemistry Communications 12 (2010), 1428–1431.
39. Ulusoy, E., Kolayli, S., Phenolic composition and antioxidant properties of Anzer bee pollen. Journal of Food Biochemistry 38:1 (2013), 73–82.
40. Vázquez-Gutiérrez, J.L., Plaza, L., Hernando, I., Sánchez-Moreno, C., Quiles, A., De Ancos, B., Cano, M., Changes in the structure and antioxidant properties of onions by high pressure treatment. Food & Function 4 (2013), 586–591.