Bee pollen as a multifunctional nutrient source in spontaneous mead fermentation: impact on phenolic profile and antioxidant capacity.
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A growing global demand exists for natural alcoholic beverages produced through sponta- neous fermentation with reduced use of commercial additives. In this context, the present study evaluated the impact of bee pollen addition as a nutrient source for wild yeasts on the physicochemical composition, color, phenolic compound profile, and antioxidant capacity of mead. Three distinct meads were produced by applying spontaneous fer- mentation of Apis mellifera honey: a control (honey diluted in water to 22 ◦Brix); honey diluted in water and supplemented with bee pollen (30 g L−1 ); and honey diluted in water and supplemented with a commercial fermentation activator composed of ammonium phosphate (0.4 g L−1 ). The use of nitrogen sources for wild yeasts reduced the fermen- tation time by up to 14 days. Notably, only bee pollen caused darkening of the mead, resulting in a more yellowish color. Seventeen phenolic compounds were identified in the meads, including phenolic acids, flavonols, and flavanols. The mead supplemented with bee pollen exhibited higher antioxidant capacity and a greater content of identified phenolic compounds, particularly quercetin-3-β-D-glucoside, at a concentration 100 times higher than that in the control (23.5 mg L−1 ). These findings indicate that bee pollen acts as a multifunctional fermentative modulator, improving the fermentative performance of wild yeasts and promoting phenolic enrichment, thereby supporting its application in the development of mead.
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Pólen de abelha, Produto apícola, Mel de Apis mellifera, Bioma Caatinga, Leveduras selvagens, Compostos bioativos, Fermentação espontânea de hidromel, Abelha, Hidromel, Caatinga, Bee pollen, Apis mellifera mellifera, Bioactive compounds