Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida)
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/30250 |
Resumo: | The fermented pollen from stingless bees (saburá) has been gaining prominence in brazilian national market due to its nutritional value, medicinal properties and unique flavor. However, the physicochemical and microbiological characteristics of this product remain unknown, since each species of stingless bee produces a different variety of saburá and there are a few studies carried out about it. The objective of this work was to determine the physicochemical and microbiological characteristics of the Jandaíra bee saburá (Melipona subnitida) from the semiarid region of the state of Rio Grande do Norte. Six samples of jandaíra bee saburá were collected in meliponaries in rural and urban areas of Mossoró city, Brazil. Microbiological analyzes of total mesophilic bacteria, total coliforms and Escherichia coli, Staphylococcus sp., Salmonella spp., molds and yeasts and lactic acid bacteria were performed. In addition, the samples were submitted to physical-chemical analysis of dry matter, mineral matter (ash), crude protein, ether extract, total sugars and neutral detergent fibers (fibers), pH and acidity of the samples. There was no detection of microorganisms in the analyzed samples. This could be an indication that the biochemical and microbial processes managed by bees are efficient in inhibiting the deterioration of this product. As for the physical-chemical parameters, the saburá analyzed presented average moisture contents of 27.2 g/100 g; crude protein 31.1 g/100 g; total sugars 55.2 g/100 g; pH 3.5 and acidity 1023.7 mEq/kg. Thus, the jandaíra bee saburá proved to be a food rich in proteins and carbohydrates and safe for human consumption. |
id |
UNIFEI_c5a4d1ea9e8f480b0b2bcd4081bd5dda |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/30250 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida)Caracterización fisicoquímica y microbiológica del “saburá” de la abeja Jandaíra (Melipona subnitida)Caracterização físico-química e microbiológica do saburá da abelha Jandaíra (Melipona subnitida) MeliponiniFermentationBee pollenLegislação.MeliponiniFermentaciónPolenLegislación.MeliponiniFermentaçãoBee pollenLegislation.The fermented pollen from stingless bees (saburá) has been gaining prominence in brazilian national market due to its nutritional value, medicinal properties and unique flavor. However, the physicochemical and microbiological characteristics of this product remain unknown, since each species of stingless bee produces a different variety of saburá and there are a few studies carried out about it. The objective of this work was to determine the physicochemical and microbiological characteristics of the Jandaíra bee saburá (Melipona subnitida) from the semiarid region of the state of Rio Grande do Norte. Six samples of jandaíra bee saburá were collected in meliponaries in rural and urban areas of Mossoró city, Brazil. Microbiological analyzes of total mesophilic bacteria, total coliforms and Escherichia coli, Staphylococcus sp., Salmonella spp., molds and yeasts and lactic acid bacteria were performed. In addition, the samples were submitted to physical-chemical analysis of dry matter, mineral matter (ash), crude protein, ether extract, total sugars and neutral detergent fibers (fibers), pH and acidity of the samples. There was no detection of microorganisms in the analyzed samples. This could be an indication that the biochemical and microbial processes managed by bees are efficient in inhibiting the deterioration of this product. As for the physical-chemical parameters, the saburá analyzed presented average moisture contents of 27.2 g/100 g; crude protein 31.1 g/100 g; total sugars 55.2 g/100 g; pH 3.5 and acidity 1023.7 mEq/kg. Thus, the jandaíra bee saburá proved to be a food rich in proteins and carbohydrates and safe for human consumption.El polen fermentado de abejas sin aguijón (saburá) viene ganando destaque en el mercado nacional brasileño debido a su valor nutricional, propiedades medicinales y sabor único. Sin embargo, las características fisicoquímicas y microbiológicas de este producto siguen siendo desconocidas, ya que cada especie de abeja sin aguijón produce una variedad diferente de sabura y existen pocos estudios realizados al respecto. El objetivo de este trabajo fue determinar las características fisicoquímicas y microbiológicas de la saburá de abeja de Jandaíra (Melipona subnitida) de la región semiárida del estado de Rio Grande do Norte, Brasil. Se recolectaron seis muestras de abeja jandaíra saburá en meliponarios en áreas rurales y urbanas de la ciudad de Mossoró, Brasil. Se realizaron análisis microbiológicos de bacterias mesófilas totales, coliformes totales y Escherichia coli, Staphylococcus sp., Salmonella spp., mohos y levaduras y bacterias ácido lácticas. Además, las muestras fueron sometidas a análisis físico-químicos de materia seca, materia mineral (cenizas), proteína cruda, extracto etéreo, azúcares totales y fibras detergentes neutros (fibras), pH y acidez de las muestras. No hubo detección de microorganismos en las muestras analizadas. Esto podría ser un indicio de que los procesos bioquímicos y microbianos manejados por las abejas son eficientes para inhibir el deterioro de este producto. En cuanto a los parámetros físico-químicos, El saburá analizado presentó contenidos de humedad promedio de 27,2 g/100 g; proteína bruta 31,1 g/100 g; azúcares totales 55,2 g/100 g; pH 3,5 y acidez 1023,7 mEq/kg. Así, la abeja jandaíra saburá demostró ser un alimento rico en proteínas y carbohidratos y seguro para el consumo humano.O pólen fermentado de abelhas sem ferrão (saburá) é um alimento que vem ganhando destaque no mercado nacional devido ao seu valor nutricional, propriedades medicinais e sabor único. Porém, as características físico-químicas e microbiológicas desse produto permanecem desconhecidas, pois cada espécie de abelha sem ferrão produz uma variedade diferente de saburá e são escassos os estudos realizados na área. Diante desta problemática, objetivou-se determinar as características físico-químicas e microbiológicas do saburá de abelha jandaíra (Melipona subnitida) da região semiárida do estado do Rio Grande do Norte. Foram coletadas seis amostras de saburá de abelha jandaíra em meliponários da zona rural e urbana do município de Mossoró, Brasil. Foram realizadas análises microbiológicas de bactérias mesófilas totais, coliformes totais e Escherichia coli, Staphylococcus sp., Salmonella spp., bolores e leveduras e bactérias ácido láticas. Além disso, as amostras foram submetidas a análises físico-químicas de matéria seca, matéria mineral (cinzas), proteína bruta, extrato etéreo, açúcares totais e fibras em detergente neutro (fibras), além de pH e acidez das amostras. Não houve detecção de microrganismos nas amostras analisadas, indicando que os processos bioquímicos e microbianos gerenciados pelas abelhas são eficientes em inibir a deterioração deste produto. Quanto aos parâmetros físico-químicos, o saburá analisado apresentou teores médios de umidade de 27,2 g/100 g; proteína bruta 31,1 g/100 g; açúcares totais 55,2 g/100 g; pH 3,5 e acidez 1023,7 mEq/kg. Assim, o saburá da abelha jandaíra mostrou-se como um alimento rico em proteínas e carboidratos e seguro para o consumo humano.Research, Society and Development2022-06-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3025010.33448/rsd-v11i7.30250Research, Society and Development; Vol. 11 No. 7; e52011730250Research, Society and Development; Vol. 11 Núm. 7; e52011730250Research, Society and Development; v. 11 n. 7; e520117302502525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/30250/26120Copyright (c) 2022 Kewen Santiago da Silva Luz; Thamirys Lorranne Santos Lima; Joice Teixeira Souza; Maria Rociene Abrantes; Palloma Vitória Carlos de Oliveira; Érica Lorenna Batista da Silva ; João Batista Pinheiro Filho; Pâmara Virna Carlos de Oliveira; Luiz Fernando Bezerra Evangelista; Jean Berg Alves da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLuz, Kewen Santiago da Silva Lima, Thamirys Lorranne Santos Teixeira Souza, JoiceAbrantes, Maria RocieneOliveira, Palloma Vitória Carlos de Silva , Érica Lorenna Batista da Pinheiro Filho, João Batista Oliveira, Pâmara Virna Carlos deEvangelista, Luiz Fernando Bezerra Silva, Jean Berg Alves da 2022-06-06T15:12:05Zoai:ojs.pkp.sfu.ca:article/30250Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:04.185397Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida) Caracterización fisicoquímica y microbiológica del “saburá” de la abeja Jandaíra (Melipona subnitida) Caracterização físico-química e microbiológica do saburá da abelha Jandaíra (Melipona subnitida) |
title |
Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida) |
spellingShingle |
Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida) Luz, Kewen Santiago da Silva Meliponini Fermentation Bee pollen Legislação. Meliponini Fermentación Polen Legislación. Meliponini Fermentação Bee pollen Legislation. |
title_short |
Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida) |
title_full |
Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida) |
title_fullStr |
Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida) |
title_full_unstemmed |
Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida) |
title_sort |
Physico-chemical and microbiological characterization of the “saburá” from Jandaíra bee (Melipona subnitida) |
author |
Luz, Kewen Santiago da Silva |
author_facet |
Luz, Kewen Santiago da Silva Lima, Thamirys Lorranne Santos Teixeira Souza, Joice Abrantes, Maria Rociene Oliveira, Palloma Vitória Carlos de Silva , Érica Lorenna Batista da Pinheiro Filho, João Batista Oliveira, Pâmara Virna Carlos de Evangelista, Luiz Fernando Bezerra Silva, Jean Berg Alves da |
author_role |
author |
author2 |
Lima, Thamirys Lorranne Santos Teixeira Souza, Joice Abrantes, Maria Rociene Oliveira, Palloma Vitória Carlos de Silva , Érica Lorenna Batista da Pinheiro Filho, João Batista Oliveira, Pâmara Virna Carlos de Evangelista, Luiz Fernando Bezerra Silva, Jean Berg Alves da |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Luz, Kewen Santiago da Silva Lima, Thamirys Lorranne Santos Teixeira Souza, Joice Abrantes, Maria Rociene Oliveira, Palloma Vitória Carlos de Silva , Érica Lorenna Batista da Pinheiro Filho, João Batista Oliveira, Pâmara Virna Carlos de Evangelista, Luiz Fernando Bezerra Silva, Jean Berg Alves da |
dc.subject.por.fl_str_mv |
Meliponini Fermentation Bee pollen Legislação. Meliponini Fermentación Polen Legislación. Meliponini Fermentação Bee pollen Legislation. |
topic |
Meliponini Fermentation Bee pollen Legislação. Meliponini Fermentación Polen Legislación. Meliponini Fermentação Bee pollen Legislation. |
description |
The fermented pollen from stingless bees (saburá) has been gaining prominence in brazilian national market due to its nutritional value, medicinal properties and unique flavor. However, the physicochemical and microbiological characteristics of this product remain unknown, since each species of stingless bee produces a different variety of saburá and there are a few studies carried out about it. The objective of this work was to determine the physicochemical and microbiological characteristics of the Jandaíra bee saburá (Melipona subnitida) from the semiarid region of the state of Rio Grande do Norte. Six samples of jandaíra bee saburá were collected in meliponaries in rural and urban areas of Mossoró city, Brazil. Microbiological analyzes of total mesophilic bacteria, total coliforms and Escherichia coli, Staphylococcus sp., Salmonella spp., molds and yeasts and lactic acid bacteria were performed. In addition, the samples were submitted to physical-chemical analysis of dry matter, mineral matter (ash), crude protein, ether extract, total sugars and neutral detergent fibers (fibers), pH and acidity of the samples. There was no detection of microorganisms in the analyzed samples. This could be an indication that the biochemical and microbial processes managed by bees are efficient in inhibiting the deterioration of this product. As for the physical-chemical parameters, the saburá analyzed presented average moisture contents of 27.2 g/100 g; crude protein 31.1 g/100 g; total sugars 55.2 g/100 g; pH 3.5 and acidity 1023.7 mEq/kg. Thus, the jandaíra bee saburá proved to be a food rich in proteins and carbohydrates and safe for human consumption. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-03 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/30250 10.33448/rsd-v11i7.30250 |
url |
https://rsdjournal.org/index.php/rsd/article/view/30250 |
identifier_str_mv |
10.33448/rsd-v11i7.30250 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/30250/26120 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 7; e52011730250 Research, Society and Development; Vol. 11 Núm. 7; e52011730250 Research, Society and Development; v. 11 n. 7; e52011730250 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052714009493504 |