Effect of Fermentation on Structural Characteristics and Bioactive Compounds of Bee-Pollen Based Food

• Published in: Journal of Apicultural Science Vol. 63; no. 2; pp. 209 - 222
• Main Authors: Zuluaga-Dominguez, Carlos M., Quicazan, Marta
• Format: Journal Article
• Language: English
• Published: Pulawy Sciendo 01.12.2019; De Gruyter Poland
• Subjects: absorption; antioxidant activity; Antioxidants; Bacteria; bee pollen; beekeeping; Bioactive compounds; Biological activity; bioprocess; Calorimetry; Consortia; Differential scanning calorimetry; exine; Fermentation; Flavonoids; Food; functional food; Gastrointestinal system; Gastrointestinal tract; Heat flow; Heat transmission; humans; Lactic acid; Lactic acid bacteria; Lactobacillus plantarum; microbial activity; Micrography; Microorganisms; novel foods; Nutrients; Phenolic compounds; Phenols; Photomicrographs; Pollen; Probiotics; Saccharomyces cerevisiae; Scanning electron microscopy; Yeast; yeasts

Bee-pollen is a product of the hive which has had a growth in consumption in recent years due to the recognition of its nutritional and bioactive potential. However, several reports have shown that the external structure of the grain limits the absorption of nutrients in the human gastrointestinal t...