Bee pollen as a multifunctional nutrient source in spontaneous mead fermentation: impact on phenolic profile and antioxidant capacity.

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dc.contributorCYNTHIA BRASIL DA NÓBREGA DE TEIVE ARGOLLO, FEDERAL UNIVERSITY OF BAHIA; EDNA SANTOS DE BARROS, CPATSA; RENATA TORRES DOS SANTOS E SANTOS, FEDERAL UNIVERSITY OF BAHIA; LUÍS HENRIQUE PEREIRA DE SÁ TORRES, BAHIA STATE UNIVERSITY; PATRÍCIA BERILLI; MARCIA DE FATIMA RIBEIRO, CPATSA; FABIA DE MELLO PEREIRA, CPAMN; CAROLINA OLIVEIRA DE SOUZA, FEDERAL UNIVERSITY OF BAHIA; ALINE TELLES BIASOTO MARQUES, CNPMA.
dc.creatorARGOLLO, C. B. da N. de T.
dc.creatorBARROS, E. S. de
dc.creatorSANTOS, R. T. dos S. e
dc.creatorTORRES, L. H. P. de S.
dc.creatorBERILLI, P.
dc.creatorRIBEIRO, M. de F.
dc.creatorPEREIRA, F. de M.
dc.creatorSOUZA, C. O. de
dc.creatorBIASOTO, A. C. T.
dc.date2026-05-15T16:48:37Z
dc.date2026-05-15T16:48:37Z
dc.date2026-05-15
dc.date2026
dc.date.accessioned2026-07-07T06:02:01Z
dc.descriptionA 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.
dc.identifierBeverages, v. 12, 62, 2026.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1186885
dc.identifierhttps://doi.org/10.3390/beverages12050062
dc.identifier.urihttp://hdl.handle.net/123456789/504828
dc.languageeng
dc.rightsopenAccess
dc.subjectPólen de abelha
dc.subjectProduto apícola
dc.subjectMel de Apis mellifera
dc.subjectBioma Caatinga
dc.subjectLeveduras selvagens
dc.subjectCompostos bioativos
dc.subjectFermentação espontânea de hidromel
dc.subjectAbelha
dc.subjectHidromel
dc.subjectCaatinga
dc.subjectBee pollen
dc.subjectApis mellifera mellifera
dc.subjectBioactive compounds
dc.titleBee pollen as a multifunctional nutrient source in spontaneous mead fermentation: impact on phenolic profile and antioxidant capacity.
dc.typeArtigo de periódico

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