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This systematic review integrates the data available in the literature regarding the biological activities of the extracts of endophytic fungi isolated from Annona muricata and their secondary metabolites. The search was performed using four electronic databases, and studies’ quality was evaluated using an adapted assessment tool. The initial database search yielded 436 results; ten studies were selected for inclusion. The leaf was the most studied part of the plant (in nine studies); Periconia sp. was the most tested fungus (n = 4); the most evaluated biological activity was anticancer (n = 6), followed by antiviral (n = 3). Antibacterial, antifungal, and antioxidant activities were also tested. Terpenoids or terpenoid hybrid compounds were the most abundant chemical metabolites. Phenolic compounds, esters, alkaloids, saturated and unsaturated fatty acids, aromatic compounds, and peptides were also reported. The selected studies highlighted the biotechnological potentiality of the endophytic fungi extracts from A. muricata. Consequently, it can be considered a promising source of biological compounds with antioxidant effects and active against different microorganisms and cancer cells. Further research is needed involving different plant tissues, other microorganisms, such as SARS-CoV-2, and different cancer cells. © 2024, Instituto Internacional de Ecologia Esta revisão sistemática integra os dados disponíveis na literatura sobre as atividades biológicas dos extratos de fungos endofíticos isolados de Annona muricata e seus metabólitos secundários. A busca foi realizada em quatro bases de dados eletrônicas e a qualidade dos estudos foi avaliada por meio de instrumento de avaliação adaptado. A pesquisa inicial no banco de dados gerou 436 resultados; dez estudos foram selecionados para inclusão. A folha foi a parte mais estudada da planta (em nove estudos); Periconia sp. foi o fungo mais testado (n = 4); a atividade biológica mais avaliada foi anticâncer (n = 6), seguida de antiviral (n = 3). As atividades antibacteriana, antifúngica e antioxidante também foram testadas. Terpenóides ou compostos híbridos de terpenóides foram os metabólitos químicos mais abundantes. Compostos fenólicos, ésteres, alcalóides, ácidos graxos saturados e insaturados, compostos aromáticos e peptídeos também foram relatados. Os estudos selecionados destacaram a potencialidade biotecnológica dos extratos de fungos endofíticos de A. muricata. Por conseguinte, esta planta pode ser considerada uma fonte promissora de compostos biológicos com efeitos antioxidantes e ativos contra diversos micro-organismos e células cancerígenas. Mais pesquisas são necessárias envolvendo diferentes tecidos vegetais, outros microorganismos, como SARS-CoV-2, e diferentes células cancerosas. info:eu-repo/semantics/publishedVersion

O presente estudo teve por objetivo realizar a identificação dos fungos encontrados na própolis produzido por Apis mellifera L. da Baía do Iguape, Brasil. Para tanto, foram utilizadas técnicas morfológicas, bioquímicas e moleculares, sendo averiguado o perfil de restrição gerado por espaçador interno transcrito (ITS1 e ITS4). O tamanho dos produtos de PCR foi analisado quanto ao perfil de restrição obtidos com endonuclease (HhaI, HaeIII e HinfI) por espécie. Foram identificadas dezesseis espécies de fungos filamentosos: Flavodon flavus, Aspergillus nomius, Aspergillus versicolor, Cladosporium sp., Coniothyrium sidae, Didymella sp., Paecilomyces variotii, Cladosporium cladosporioides, Penicillium citrinum, Fusarium incarnatum, Penicillium chermesinum, Phoma sp., Stagonosporopsis valerianellae, Phoma medicaginis, Paraphoma fimeti e Stagonosporopsis cucurbitacearum; e seis espécies de leveduras: Candida tropicalis, Candida guiliermondii, Candida famata, Kodomala ohmeri, Trichosporon asahiu e Cryptococcus laurentii. Stagonosporopsis cucurbitacearum e leveduras pertencentes ao gênero Candida foram os microrganismos de maior ocorrência nas amostras da própolis provenientes da Baía do Iguape, Brasil. This study aimed to identify the fungi found in propolis produced by Apis mellifera L. from Baía do Iguape, Brazil. For this purpose, morphological, biochemical and molecular techniques were used, and the defined profile generated by an internal transcribed spacer (ITS1 and ITS4) was investigated. The size of the PCR products was analyzed for the endonuclease selection profile (HhaI, HaeIII and HinfI) by type. Sixteen species of filamentous fungi were identified: Flavodon flavus, Aspergillus nomius, Aspergillus versicolor, Cladosporium sp., Coniothyrium sidae, Didymella sp., Paecilomyces variotii, Cladosporium cladosporioides, Penicillium citrinum, Fusarium incarnatum, Penicillium chermesinum, Phoma sp., Stagonosporopsis valerianellae, Phoma medicaginis, Paraphoma fimeti e Stagonosporopsis cucurbitacearum; and six yeast species: Candida tropicalis, Candida guiliermondii, Candida famata, Kodomala ohmeri, Trichosporon asahiu e Cryptococcus laurentii. Stagonosporopsis cucurbitacearum and yeasts belonging to the Candida genus were the most common microorganisms in propolis from Baía do Iguape, Brazil. info:eu-repo/semantics/publishedVersion

Plants and its corresponding botanical preparations have been used for centuries due to their remarkable potentialities in both treatment and prevention of numerous affections. Hundreds of biologically active constituents are present in each whole plant matrice, working in synergism and conferring both its own protection against invaders and even providing promissory bioactive effects for human beings. The worldwide population has devoted increasing attention and preference by medicinal plants use for health promotion and disease prevention, and more recently for oxidative-stress related disorders protection. Indeed, oxidative stress-related disorders, like cardiovascular and (neuro) degenerative disorders, and even cancer have raised exponentially. Although oxidative stress is in itself intrinsic to our own metabolism, allarming sources of free radicals are daily affecting us. In fact, plant-derived bioactives present a broad spectrum of biological effects, and its antioxidant, anti-inflammatory and more recently anti-aging effects have been considered a hot topic among the medical and scientific community. Nonetheless, and although its numerous biological effects, it should not also be forgotten that some bioactive molecules are prone to oxidation and can even exert pro-oxidant effects. In this sense, the objective of the present review is to provide a detailed overview on plant-derived bioactives in oxidative stress-related disorders. Specifically, the role of phytochemicals as antioxidants and pro-oxidant agents is carefully addressed, as is its therapeutic relevance in disease prevention. Finally, an eye-opening look in overall evidence in humans is also ensured.

Bee pollen is a healthy food product that is usually consumed as dried crunchy pellets. Even so, i tis possible consume this product as frozen fresh pellets. In this study we present the effect of the storage conditions on the chemical composition of different monofloral bee pollen samples and the changes on the lipid profile of bee pollen samples submited to freezing and drying conservations methods. Nine bee pollen samples with different botanical origins were harvested in the Northeast of Portugal and divided into two different groups: the first one was frozen at -20ºC and the second was dried at 42ºC until the moisture ranged 6 to 8%. The following parameters were analysed and compared amongst the two storage methods: pH, water activity, total acidity and the content of fibre, ash, reducing sugars, protein, lipid and lipid profile, total phenols, total flavonoids, content of vitamin C, B-carotene and lycopene. Microbiological analyses were also made in order to certify if the product was in accordance with the standards for consumer`s safety. A two way analysis of variance was performed with two factors: species storage method. The differences in the botanical origin for furtemost of the analysed parameters are a significant factor explaining the variation between samples. Even though the differences on the botanical origin play a key role, the storage method was also found to be a highly significant factor influencing several analysed parameters namely: reducing sugars, lipid, total phenols, total flavonoids, content of vitamin C, B-carotene and lycopene. Frozen bee pollen presented a significant higher concentration of some dietary. From nutritional point of view, our results suggest that is better consume bee pollen frozen at -20ºC in comparision to that dried in an electric oven. However, it is important to define very well the conditions during the frozen process to ensure a lower microbiological contamination that is easier obtain when the bee pollen is dried. info:eu-repo/semantics/publishedVersion

For the first time, the anti-hemolytic activity and the enzyme inhibitory activities of Dalbergia ecastaphyllum leaves extracts were tested against α-amylase, α-glucosidase, lipase, acetylcholinesterase, butyrylcholinesterase, tyrosinase and hyaluronidase. The phenolic profile of the obtained extracts was also investigated by high-performance liquid chromatography with photodiode array detection (HPLC-PAD). The extracts showed inhibitory activity against all enzymes evaluated, with the highest inhibitory activity reported for the enzyme hyaluronidase (28.28 ± 2.43 to 72.19 ± 1.40 μg mL-1). The obtained extracts also demonstrate anti-hemolytic activity (52.22 ± 1.62 to 71.17 ± 1.82%). Among the phenolic compounds identified, protocatechuic, vanillic and β-resorcylic acids were the most abundant (1.13 ± 0.06 to 2.53 ± 0.06, 0.90 ± 0.06 to 2.19 ± 0.06 and 1.03 ± 1.62 to 22.11 ± 1.62 mg L-1, respectively). In the statistical analysis, a significant correlation was found between the flavonoids content and all enzymes inhibitory activities. The present study showed that D. ecastaphyllum leaves extracts may have the potential to be used in the therapeutic treatment of several diseases such as Alzheimer, Parkinson, type 2 diabetes mellitus, hyperglycemia, and pigmentation, as well as those associated with oxidative stress. info:eu-repo/semantics/publishedVersion

Microbiological monitoring of natural waters is of utmost importance for their evaluation in terms of public health. In this study, the microbiological water quality of the Fervença river hydrographic basin, Bragança, Portugal, was evaluated. This river results from the confluence of streams and water lines of natural runoff on the north side of the Serra da Nogueira (rural environment), crosses the city of Bragança (urban environment with a downstream wastewater treatment plant, WWTP) and flows into the river Sabor (rural environment). Sampling included 4 samples upstream of the city of Bragança, 4 samples in the city, one immediately after the WWTP, and 2 samples downstream of Bragança, being the last one at 10 km of the urban center. The samples were collected in the same day, transported in thermal suitcases, refrigerated and analyzed in the microbiology laboratory of the IPB, in the parameters: Escherichia coli and Intestinal Enterococci. These parameters were evaluated considering the Portuguese Republic Decree-Laws on the quality of bathing water, nº 236/98 of 1 August and nº 113/2012 of 23 May, which are based on the microbiological analysis of Escherichia coli (recommended maximum limit of 1000 CFU/100 mL) and faecal Streptococci contents (recommended maximum limit of 400 CFU/100 mL). Results showed that the levels of Escherichia coli in the urban environment waters exceed 4.0x103 CFU/100 mL, worsening after the WWTP, where the value of 1.3x106 CFU/100 mL was reached. In the case of fecal Streptococci, levels above 1.3x105 CFU/100 mL were obtained in all samples, except in sample of the Castanheira water reservoir. The high microbiological load present in the waters sampled in the Fervença river hydrographic basin questions its use for bathing or for irrigation purposes, suggesting that the quality of the water is "Bad" which may constitute a risk to Public Health. info:eu-repo/semantics/publishedVersion

This study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity. PRACTICAL APPLICATION: The study indicates that Brazilian red propolis at 0.05% concentration to replace the potassium sorbate is an efficient alternative for use in yogurt production. The knowledge acquired about these types of Brazilian propolis provides an important contribution to food research in the discovery of new functional products to the market, seeking a healthier diet. Therefore, the produced yogurt proves to be an innovative product with functional and probiotic potential to be placed on the market.

This study compared the nutraceutical potential of Apis mellifera and Melipona quadrifasciata anthidioides honeys from the semiarid region of Bahia, Brazil, using microbiological, melissopalynological, and physicochemical techniques. Total phenols and flavonoids and the antioxidant activity were also determined. All samples had good microbiological quality and safety with an absence of coliforms, Escherichia coli, Salmonella spp., Staphylococcus coagulase positive and Clostridium sulphite reducing spores. Were identified 41 pollen types belonging to 23 botanical families. Myrtaceae, Anacardiaceae, and Sapindaceae were the predominant pollen types in A. mellifera honey, while honey Malvaceae was the most representative in the M. q. anthidioides. Regarding the physicochemical parameters evaluated, 75% complied with the standards established by the Brazilian and European quality legislation. The honey samples of A. mellifera had higher values of phenolic compounds and flavonoids (260.0 to 341.51 mgGAE.kg−1 and from 114.44 to 216.29 mgQE.kg−1, respectively). The samples from M. q. anthidioides presented higher antioxidant activity. The honeys of A. mellifera and M. q. anthidioides from the semiarid regions presented distinct botanical compositions, suggesting that both species use different plant sources, which possibly influenced the parameters related to honey quality as well as the content of phenolic compounds. We thank the National Council of Technological and Scientific Development (Conselho Nacional de Desenvolvimento Científico e Tecnológico - CNPq) under Grant (305885/2017 to C.A.L.C.). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. We also thank the State of Bahia Research Foundation (Fundação de Amparo a Pesquisa do Estado da Bahia - FAPESB) under Grant 8797/2015. info:eu-repo/semantics/publishedVersion

Innovation is seen as driving economic growth. In the field of consumer products, innovation is a key factor to generate profitability and growth, ensuring that companies succeed and remain in the market even in difficult economic and financial periods (Nielsen, 2015). Companies need to be continually innovating to be competitive. In this context, many companies invest in the development of new products to gain a greater market share and, consequently, to achieve higher profits. On the opposite side, consumers have a strong appetite for innovation and are increasingly demanding in terms of quantity, quality and variety of products. On the other hand, the literature demonstrates that sociodemographic characteristics have a significant influence on consumer behavior regarding the adoption of new products, indicating that younger consumers with higher income and higher education level tend to adopt innovations faster (Gatignon and Robertson, 1985; Wang, Dou and Zhou, 2008). This work is part of a project developed under PRODER, measure 4.1 - Cooperation for innovation, dedicated to the development of new products derived from alheira, namely, snacks with alheira filling. The project results from a partnership between a research unit and an industrial company. In December 2017, tastings were held at Intermarché located in Bragança city. The new product was presented to the consumer with two types of presentation, namely croissant brioche dough with alheira filling and small rectangular portions of brioche dough with alheira filling. Consumers were invited to participate in the tasting event on a voluntary basis. After the tasting of the product, participants were asked to complete a questionnaire with the objective to evaluate the product tasted on a scale from 1 (Very unpleasant) to 5 (Very pleasant), requesting the indication of a reason justifying the evaluation; to know the intention to buy on a scale from 1 (I would not buy it for sure) to 5 (I would buy it for sure); and to know the most appealing shape of presentation of the product from the perspective of the consumer. In addition, questions were asked about age, gender and occupation. Data were processed using SPSS (Statistical Package for Social Sciences) software. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER (ERDF) under the PT2020 program for financial support to CIMO (UID/AGR/00690/2013) and ProDeR, measure 4.1. Cooperation for Innovation (Project reference: 020570056343). info:eu-repo/semantics/publishedVersion

Este trabalho diz respeito a um projeto desenvolvido no âmbito do ProDeR, medida 4.1 - Cooperação para a inovação, dedicado à valorização de subprodutos da apicultura, concretamente, à produção de hidromel. O projeto resultou de uma parceria entre uma unidade pesquisa ou investigação e uma empresa industrial e estava estruturado da seguinte forma: ensaios à escala laboratorial, fermentações à escala piloto, quantificação de açúcares e produtos da fermentação, determinação de compostos voláteis e, por fim, análise sensorial. Ensaios à escala laboratorial No início foram realizados ensaios à escala laboratorial para produção de hidromel a partir da lavagem de ceras de mel claro. Os ensaios tinham por objetivo avaliar o efeito da adição de diferentes concentrações de pólen (10, 30 e 50 g/L) na produção de hidromel, nomeadamente no desempenho fermentativo e nas características do produto final. Para isso, foram realizadas fermentações com a levedura QA23 e mosto com um teor de sólidos solúveis (TSS) de 23 ⁰Brix nas seguintes condições: mosto suplementado com nutrientes comerciais e com diferentes concentrações de pólen (10, 30 e 50 g/L); mosto suplementado com diferentes concentrações de pólen (10, 30 e 50 g/L). As fermentações foram realizadas em triplicado, foram monitorizadas por diversos parâmetros e, no final, foram determinados os parâmetros enológicos: pH, TSS (oBrix), SO2 total, acidez total, acidez volátil, teor alcoólico e açúcares redutores. No final de todas as fermentações foram recolhidas amostras para quantificar os produtos de fermentação por HPLC e os compostos voláteis por GC. Os autores agradecem à Fundação para a Ciência e a Tecnologia (FCT, Portugal) e ao FEDER no âmbito do programa PT2020 pelo apoio financeiro ao CIMO (UID/AGR/00690/2013) e ao ProDeR, medida 4.1. Cooperação para a inovação (Referência do Projeto: 020557054811). info:eu-repo/semantics/publishedVersion

A inovação é considerada impulsionadora do crescimento económico. No domínio dos produtos de consumo, a inovação é fundamental para gerar rentabilidade e crescimento, garantindo às empresas sucesso e a sua manutenção no mercado mesmo em tempos económicos e financeiros difíceis (Nielsen, 2015). As características sociodemográficas têm influência significativa no comportamento do consumidor no que diz respeito à adoção de novos produtos indicando que os consumidores mais jovens, que usufruem de rendimentos mais altos e que possuem níveis de escolaridade mais elevados tendem a aceitar as inovações de mercado mais rapidamente (Gatignon & Robertson, 1985; Wang, Dou & Zhou, 2008). Este trabalho faz parte de um projeto desenvolvido no âmbito do PRODER, medida 4.1-Cooperação para a inovação, dedicada ao desenvolvimento de novos produtos derivados da alheira, nomeadamente, snacks com recheio de alheira e, resulta de uma parceria criada entre uma unidade de investigação e uma empresa industrial. Os autores agradecem à Fundação para a Ciência e a Tecnologia (FCT, Portugal), ao FEDER no âmbito do programa PT2020 pelo apoio financeiro ao CIMO (UID/AGR/00690/2013) e ao ProDeR – 4.1.Cooperação para a Inovação (Referência do projeto: 020570056343). info:eu-repo/semantics/publishedVersion

The Institute of Brewing & Distilling Mead is a traditional alcoholic beverage obtained by fermenting must and can offer a solution to honey over-production and a way of valorizing honey of lower quality. The purpose of this study was to produce and characterize mead with different levels of sugars and alcohol obtained from honey from Melipona scutellaris. The honey used for mead preparation was analysed in order to ensure that it met the required quality standards. It was found that the alcoholic content and volatile acidity were outwith the limits established by Brazilian law. Mead legislation is based on the product obtained from Apis mellifera (‘honey bee’) honey and these results indicate the need to re-evaluate the standards established for this product in order to incorporate mead produced from honey from stingless bees of the genus Melipona. Copyright © 2018 The Institute of Brewing & Distilling. We thank the Coordination for the Improvement of Higher Education Personnel (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for granting a scholarship of the Institutional Program of Scholarships of Doctorate Sandwich Abroad to Samira Maria Peixoto Cavalcante da Silva, financial support for the project and a scholarship granted to Leticia M. Estevinho. We also thank the National Council for Scientific and Technological Development (Conselho Nacional de Desenvolvimento Científico e Tecnológico) for a research scholarship granted to Carlos Alfredo Lopes de Carvalho. We thank the Polytechnic Institute of Bragança, in particular to the Laboratory of Microbiology, for the development of the work. This work was supported by the strategic programme UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569) funded by national funds through the FCT IP and by the ERDF through the COMPETE2020 – Programa Operacional Competitividade e Internacionalização. info:eu-repo/semantics/publishedVersion

Este trabalho analisa sensorialmente 4 amostras de hidromeis. Os resultados indicam a existencia de diferenças entre eles. info:eu-repo/semantics/publishedVersion

Linguiça is a highly popular and appreciated traditional Portuguese dry fermented sausage. Its production involves a ripening step, which provides favorable conditions for biogenic amines formation due to microbial growth, acidification and proteolysis. The levels of biogenic amines in dry-fermented sausages are highly dependent on the type of product, producer and could even vary from batch to batch. The microbiological quality of raw materials, technological process and growth/type of microbial flora are some factors that may explain this variability. To the authors’ best knowledge, only few studies focused on the quantification of biogenic amines in Portuguese traditional sausages, reporting variable levels of accumulation, being the tyramine the most abundant followed by putrescine and cadaverine. Starter cultures have been used aiming to prevent or reduce the formation of biogenic amines during the manufacture of dry-fermented sausages. Based on the results reported in the literature, the use of starter cultures may reduce or not the biogenic amines accumulation during the fermentation of sausages. In this work, it was evaluated the influence of one commercial starter culture (Texel®ELCE Br, Danisco) on biogenic amine accumulation during manufacture process and storage. Parameters such as pH value, water activity and microbial counts were also assessed. In general the results pointed out that the starter culture inhibited the accumulation of biogenic amines (putrescine, cadaverine and tyramine) as well as the growth of S. aureus and Enterobacterias. This inhibitory effect was clear during ripening and storage periods. On the other hand the starter culture did not have a significant effect on spermidine and spermine concentrations. We acknowledge to POCI-01–0145-FEDER-006984–LSRE-LCM, Project UID/QUI/00616/2013 – CQ-VR, UID/AGR/00690/2013 – CIMO and UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569) all funded by FEDER-COMPETE2020 and by FCT info:eu-repo/semantics/publishedVersion

Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabilize the beverage and to improve its organoleptic properties. This study aims to evaluate the impact of adding fining agents on the production of mead. In general, the best results were obtained for the samples containing just one fining agent instead of two combined. However, the best performance was obtained for the combined fining agents (bentonite + gelatine + egg albumin). Tannins decreased significantly the content of volatile compounds. On the other hand, silica appears to be the best fining agent, resulting in the lowest loss of volatile compounds. Thirty-six volatile compounds were determined by gas chromatographflame ionization detector and gas chromatographymass spectrometry, including alcohols (42.5%), carbonyl compounds (40.4%), acetates (14.4%) and esters (1.8%). Eleven volatile compounds had odour activity values >1, representing those with a major impact on the aroma of mead. Significant differences (p < 0.05) were found in 10 volatile compounds independently to the type of treatment used and no differences (p > 0.05) were observed for remaining compounds., A. Pascoal would like to thank Fundação para a Ciência e Tecnologia (FCT), Programa Operacional Pontencial Humano and European Union for his postdoctoral grant (SFRH/BPD/91380/2012). The authors are grateful to FCT, Portugal and Fundo Europeu de Desenvolvimento Regional (FEDER) under Programme PT2020 for financial support to Centro de Investigação de Montanha (CIMO) (UID/AGR/00690/2013). This work was supported by the strategic programme UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569) funded by national funds through the FCT I.P. and by the European Regional Development Fund (ERDF) through the COMPETE2020 – Programa Operacional Competitividade e Internacionalização., info:eu-repo/semantics/publishedVersion

A presente invenção reivindica um processo de fabricação de uma bebida alcoólica a base de mel e um produto denominado hidromel tipo doce a base de mel de abelha social sem ferrão, água e aguardente, com graduação alcoólica que varia de 10-20% e um processo de fabricação para o mesmo, com melhoria, quando comparado aos processos formulações de bebidas alcoólicas fermentadas a base de mel existente no mercado e nos processos até aqui conhecidos através da adição dos presentes ingredientes, mel de abelha melífera social, água potável, sais nutrientes (composição: sulfato de amônio a 70% (m/m), fosfato de amônio dibásico a 19,80% (m/m), coadjuvante de filtração a 10% (m/m) e vitamina Bl a 0,20% (m/m)), acido tartárico, anidrido sulfuroso a 6%, a levedura Saccharomyces cerevisiae hidratada e aguardente (38 a 54ºGL). info:eu-repo/semantics/publishedVersion

Em Portugal, a apicultura é uma atividade dirigida essencialmente para a produção de mel de alta qualidade. No entanto, ocorrem perdas de mel significativas durante os processos de extracção, embalamento e lavagem dos recipientes. Assim, para valorizar a região e aumentar o rendimento dos apicultores é importante aproveitar uma fracção do mel desperdiçado, como por exemplo, para a produção de hidromel. O hidromel é uma bebida alcoólica tradicional, que contém entre 8 a 18% (v/v) de etanol, que resulta da fermentação do mel diluído realizada por leveduras. No entanto, quando esta bebida é produzida com mel claro observam-se paragens e amuos da fermentação, provavelmente devido à limitação em nutrientes deste tipo de mel [1]. A utilização de pólen como ativador da fermentação apresenta-se como uma aposta favorável, devido à sua composição em proteínas, vitaminas, minerais e lípidos [2]. Este trabalho teve como objectivo avaliar o efeito da adição de diferentes concentrações de pólen (10, 30 e 50 g/L) na produção de hidromel, nomeadamente no desempenho fermentativo e nas características do produto final. Para a preparação do mosto foram utilizadas ceras de mel claro que foram lavadas de modo a atingir 23 ºBrix. O mel diluído foi suplementado com nutrientes comerciais e seguidamente, dividido para adicionar as diferentes concentrações de pólen. Paralelamente, foi preparado um mosto, sem adição de pólen, como controlo. Todos os mostos foram inoculados com a levedura enológica seca ativa Saccharomyces cerevisiae Lalvin QA23. As fermentações foram monitorizadas diariamente através da leitura da densidade óptica, determinação das unidades formadoras de colónias e quantificação dos açúcares redutores. No final das fermentações, a qualidade dos hidroméis foi avaliada através da determinação dos parâmetros enológicos pH, acidez volátil, acidez total, azoto assimilável, SO2 total e teor alcoólico. Na fermentação controlo observou-se uma paragem no consumo dos açúcares, ficando o hidromel com cerca de 100 g/L de açúcar residual. Por outro lado, a adição de pólen ao mosto, independentemente da sua concentração, estimulou a cinética de fermentação com o consumo completo dos açúcares. O hidromel produzido com concentrações de pólen de 30 e 50 g/L apresentou um teor alcoólico mais elevado. No entanto nestes hidroméis, também se verificou uma concentração mais elevada de azoto residual, sugerindo que a concentração de pólen adicionada poderá ter sido excessiva. Resumindo, neste estudo verificou-se que o pólen, particularmente adicionado em concentrações baixas, pode ser um ativador apropriado para suprimir a limitação de nutrientes, existente na produção de hidromel a partir de mel claro. Apesar dos resultados serem bastante promissores, é importante avaliar a influência da adição de pólen no perfil aromático e nas propriedades sensoriais do hidromel. Este trabalho foi financiado pelo projecto “ PA 54811 – Valorização de sub produtos da apicultura - Produção de Hidromel e vinagre de mel”, financiado pelo programa PRODER, Medida 4.1 – Cooperação para a Inovação. info:eu-repo/semantics/publishedVersion

Honey presents a higher amount of carbohydrates (60-82%) [1] mainly fructose and glucose and other minor compounds (proteins, enzymes free amino acids, essential minerals, vitamins and polyphenols). Given their higher amount of sugar, yeast could be convert them into alcohol through the process of fermentation. The more usual alcoholic beverage produced from the honey is mead, however, some spirits are also produced, but no scientific research is known in order to characterize this beverage. The aim of this work is to characterize the distillation process of honey spirit resulting from distillation of mead obtained from different honey raw material: Lavandula honey; Castanea honey and a mixture of waxes and honey resulting from the bee-keeper uncaps process. In the distillation process different fraction were collected during the time. The alcohol strength was determined by distillation and electronic densimetry. The volatile compounds of the samples (acetaldehyde; ethyl acetate; methanol; 1–propanol; 2-methyl-1-propanol; 1–butanol and isoamyl alcohols) were analysed by gas chromatography-flame ionization detection (GC-FID) [2]. The honey spirit does not present methanol in the majority of the analysed fractions or it is present in a very low quantity (

Bee pollen is a complete and valuable food that contains proteins, carbohydrates, lipids, fibers, minerals, vitamins, enzymes and phenolic compounds. Their chemical composition is influenced by the conservation methods applied, especially if these involve heat, as well as by the storage processes. The main goal of this study was to evaluate the effect of two storage conditions on the nutritional and microbiological quality of nine Portuguese pollen with different botanical origin after six months of storage. Pollinic analysis of the samples allowed their codification according to the predominant pollen, being 7 monofloral and 2 multifloral. All samples were subjected to two different storage methods: frozen and dehydration. The quality of pollen was assessed through several chemical and microbiological parameters and the fatty acid profile. A two-way analysis of variance (ANOVA) was performed to analyse the effects of the storage method and the different predominant pollen species The results were also subjected to a multivariate analysis to study the relation between variables and cases. Of the several parameters assessed only pH, total acidity, fibres and ashes content were not significantly affected by the storage methods (P>0.05). Total phenols, flavonoids, vitamin C and !l carotenoid content were strongly influenced by the botanical origin as well as by the dry process of pollen. The composition of fatty acids was more affected by the storage method, since this factor explains higher percentages of the total variability. Regarding the microbiological quality of the stored pollen, in general the populations of mesophilic aerobic and the yeasts and molds presented higher levels in frozen pollen. This study revealed that the storage method is more significant than the botanical origin to establish differences between the types of pollen analyzed and the frozen process is recommended in order to preserve the nutritional values of this product. info:eu-repo/semantics/publishedVersion

Bee-pollen, produced by Apis mellifera bees, is an important source of proteins, lipids, vitamins and minerals for the hive, being considered one of nature's most completely nourishing foods. Its composition may vary according to the geographical region and its quality is influenced by harvest method and processing conditions. Although it has good nutritional components, beepollen contains significant amounts of polyphenols with recognized health benefits, including antioxidant activity. The present study aimed to evaluate the flavonoid composition, using HPLC-MS technique; and the antioxidant activity, using two different methods (DPPH and ORAC), of eight dehydrated bee-pollen samples collected in different Brazilian apiaries. The sample with the highest antioxidant capacity using DPPH method was produced in Rio Grande do Sul State (110.85 mol TE/g) while the sample with the least antioxidant capacity was collected in Bahia State (9.97 mol TE/g). The same sample from Rio Grande do Sul State presented the highest antioxidant capacity using ORAC method (542.00 mol TE/g), while the lowest value was observed in a sample from Mato Grosso State (133.70 mol TE/g). The flavonoid analysis using HPLC-MS revealed the following variations: catechin (0.69 to 0.75 mg/100 g); naringenine (4.57 to 18.36 mg/100 g); rutin (3.36 to 46.80 mg/100 g); quercetin (1.86 to 67.91 mg/100 g) and kaempferol (5.50 to 44.97 mg/100 g). In the sample with the highest antioxidant capacity (Rio Grande do Sul State) was observed 40 peaks in the HPLC-MS, while the samples with the lowest antioxidant capacities the number of peaks were 25 (Mato Grosso State) and 22 (Bahia State); therefore, the variety of compounds may have influenced the antioxidant capacity of the samples. info:eu-repo/semantics/publishedVersion

Honey is natural sweet substance produced by Apis mellifera, which is consumed as a high nutritive value food. The physicochemical quality criteria of honey are well specified by the European Legislation (EC Directive 2001/110) [1]. The quality properties of honey can be diminished by the influence of heating in the thermal pasteurization of honey [2]. As an alternative to conventional thermal pasteurization, the non-thermal high pressure processing has potential to produce safety food with similar characteristics to the raw unprocessed foods [3]. Therefore, the purpose of this work was to study the effect of three treatments: 1) high pressure (725 MPa for 10 minutes); 2) high pressure with temperature (725 MPa for 10 minutes at temperature of 50 °C); and 3) thermal treatment (75 °C for 5 minutes) on the physicochemical parameters (moisture, pH, electrical conductivity, free acidity, diastase activity and hydroxymethylfurfural content) of a Portuguese heather honey. The results obtained for several physicochemical parameters were significantly different among the samples under the different treatments, for instance, the HMF content. This parameter, widely recognized as indicator of honeys’ freshness [4], depends on several factors, such as temperature, time of heating and storage conditions [5]. The value of HMF in the raw honey was 5,5 ± 0,5 mg.kg−1 of honey (EU limit is 40 mg·kg−1), ensuring that it was a fresh product that has not been subjected to heating or inadequate storing conditions. Concerning the treatments, the ANOVA results showed that the amounts of HMF did differ significantly (P-value= 0.0315). The thermal treatment significantly increased the HMF concentration comparing with the raw honey (P-value= 0.0355). The preliminary results did not show significant increase in the HMF content when high pressure processing, with and without temperature, were applied. Further studies should be performed to confirm that high pressure processing has no adverse effect on the honey quality. Thanks are due to the University of Aveiro, the Portuguese Fundação para a Ciência e a Tecnologia (FCT), EU, QREN, FEDER and COMPETE for funding the Organic Chemistry Research Unit (project PEst- C/QUI/UI0062/2013) and to the Polytechnic Institute of Bragança. info:eu-repo/semantics/publishedVersion