Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/36846 |
Resumo: | The antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced. Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers. |
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7160 |
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Bee pollen as a natural antioxidant source to prevent lipid oxidation in black puddingBlack puddingPollenAntioxidantLipid oxidationThe antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced. Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers.Elsevier2023-04-03T13:59:08Z2019-08-01T00:00:00Z2019-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/36846eng0023-643810.1016/j.lwt.2019.05.105Anjos, OféliaFernandes, RodrigoCardoso, Susana M.Delgado, TeresaFarinha, NelsonPaula, VanessaEstevinho, Letícia M.Carpes, Solange T.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:10:57Zoai:ria.ua.pt:10773/36846Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:07:30.457707Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding |
title |
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding |
spellingShingle |
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding Anjos, Ofélia Black pudding Pollen Antioxidant Lipid oxidation |
title_short |
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding |
title_full |
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding |
title_fullStr |
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding |
title_full_unstemmed |
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding |
title_sort |
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding |
author |
Anjos, Ofélia |
author_facet |
Anjos, Ofélia Fernandes, Rodrigo Cardoso, Susana M. Delgado, Teresa Farinha, Nelson Paula, Vanessa Estevinho, Letícia M. Carpes, Solange T. |
author_role |
author |
author2 |
Fernandes, Rodrigo Cardoso, Susana M. Delgado, Teresa Farinha, Nelson Paula, Vanessa Estevinho, Letícia M. Carpes, Solange T. |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Anjos, Ofélia Fernandes, Rodrigo Cardoso, Susana M. Delgado, Teresa Farinha, Nelson Paula, Vanessa Estevinho, Letícia M. Carpes, Solange T. |
dc.subject.por.fl_str_mv |
Black pudding Pollen Antioxidant Lipid oxidation |
topic |
Black pudding Pollen Antioxidant Lipid oxidation |
description |
The antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced. Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-08-01T00:00:00Z 2019-08 2023-04-03T13:59:08Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/36846 |
url |
http://hdl.handle.net/10773/36846 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0023-6438 10.1016/j.lwt.2019.05.105 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799137729913552896 |