LAPSE:2021.0072v1
Published Article
LAPSE:2021.0072v1
Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar
February 22, 2021
Recently, an increasing interest is paid to bee products obtained as a result of the fermentation process. Some of them can be consumed directly (bee-collected pollen, honey, bee bread etc.), while others are the result of lactic and/or acid fermentation (honey vinegar and honey wine). Bee bread is the result of pollens’ lactic fermentation, whereas mead is obtained by honeys’ lactic fermentation. Moreover, as a result of honey acetic acid fermentation, honey vinegar is obtained. Sensory characteristics and aroma composition have been scarcely studied, which may depend on the starter culture and fermentation process. Along with the medicinal properties they are a vital resource for future researches as they are of particular importance in the food market. In this review, we discuss the aroma-active compounds, taste, and sensorial characteristics of fermented bee products along with the approaches that can be developed for the flavor improvement based on existing technologies. Furthermore, the beneficial effects on human health are also described, with special attention that should be attributed to finding the use of probiotics in these fermented products as health-promoting effects.
Keywords
bee bread, Fermentation, health benefits, honey vinegar, lactic acid bacteria, mead, volatile compounds
Suggested Citation
Mărgăoan R, Cornea-Cipcigan M, Topal E, Kösoğlu M. Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar. (2021). LAPSE:2021.0072v1
Author Affiliations
Mărgăoan R: Advanced Horticultural Research Institute of Transylvania, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Cornea-Cipcigan M: Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Topal E: Apiculture Research Development Innovation Center, Aegean Agricultural Research Institute, İzmir 35661, Turkey [ORCID]
Kösoğlu M: Apiculture Research Development Innovation Center, Aegean Agricultural Research Institute, İzmir 35661, Turkey
Journal Name
Processes
Volume
8
Issue
9
Article Number
E1081
Year
2020
Publication Date
2020-09-01
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr8091081, Publication Type: Review
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LAPSE:2021.0072v1
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doi:10.3390/pr8091081
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Feb 22, 2021
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CC BY 4.0
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[v1] (Original Submission)
Feb 22, 2021
 
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Feb 22, 2021
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https://psecommunity.org/LAPSE:2021.0072v1
 
Original Submitter
Calvin Tsay
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