Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate
Honeys have a pleasant taste and a wide range of use. They are characterized by a relatively high consumption compared to bee pollen or beebread. Honeys are the most popular bee products. Considering health reasons, beebread exhibits the strongest properties as it has the highest nutritional value a...
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MDPI AG
2020-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/19/4483 |
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| author | Małgorzata Smuga-Kogut Agnieszka Pabiszczak Maria Dymkowska-Malesa Daria Szymanowska Joanna Kobus-Cisowska Judyta Cielecka-Piontek |
| author_facet | Małgorzata Smuga-Kogut Agnieszka Pabiszczak Maria Dymkowska-Malesa Daria Szymanowska Joanna Kobus-Cisowska Judyta Cielecka-Piontek |
| author_sort | Małgorzata Smuga-Kogut |
| collection | DOAJ |
| description | Honeys have a pleasant taste and a wide range of use. They are characterized by a relatively high consumption compared to bee pollen or beebread. Honeys are the most popular bee products. Considering health reasons, beebread exhibits the strongest properties as it has the highest nutritional value as well as strong detoxifying, antioxidant, and antiradical properties. Despite having such valuable properties, consumption of beebread is negligible; sometimes, it is limited only to supplementation in case of diseases. This paper proposes a new food product, that is, beebread caviar made from buckwheat honey. The expiry date and sensory and physicochemical quality of beebread caviar have been determined in this study. Beebread caviar, obtained by immobilization on alginate carrier, contained 0.34 mg GAE/mL extract. It remained stable until five days after preparation. Its total acidity was 33.7 mval/kg. Its extract content was 22.53%. Caviar had a high overall sensory score of 4.8 points on a 5-point scale. Beebread caviar can be successfully classified as probiotic food because beebread contains a large amount of lactic acid. In the form of caviar, a new, attractive, and convenient form of beebread consumption could become one of the products of comfortable and functional food. |
| first_indexed | 2024-03-10T15:56:37Z |
| format | Article |
| id | doaj.art-26272ae6b7f04db8824ae6e5840a58a1 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T15:56:37Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-26272ae6b7f04db8824ae6e5840a58a12023-11-20T15:35:12ZengMDPI AGMolecules1420-30492020-09-012519448310.3390/molecules25194483Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium AlginateMałgorzata Smuga-Kogut0Agnieszka Pabiszczak1Maria Dymkowska-Malesa2Daria Szymanowska3Joanna Kobus-Cisowska4Judyta Cielecka-Piontek5Department of Agrobiotechnology, Faculty of Mechanical Engineering, Koszalin University of Technology, Raclawicka 15-17, 75-620 Koszalin, PolandDepartment of Agrobiotechnology, Faculty of Mechanical Engineering, Koszalin University of Technology, Raclawicka 15-17, 75-620 Koszalin, PolandDepartment of Dietetics, The Institute of Sport and Health Studies, State University of Applied Sciences in Koszalin, Leśna 1, 75-582 Poland, KoszalinDepartment of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, PolandDepartment of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Wojska Polskiego, 60-637 Poznan, PolandDepartment of Pharmacognosy, Poznan University of Medical Sciences, Swiecickiego 4, 60-781 Poznań, PolandHoneys have a pleasant taste and a wide range of use. They are characterized by a relatively high consumption compared to bee pollen or beebread. Honeys are the most popular bee products. Considering health reasons, beebread exhibits the strongest properties as it has the highest nutritional value as well as strong detoxifying, antioxidant, and antiradical properties. Despite having such valuable properties, consumption of beebread is negligible; sometimes, it is limited only to supplementation in case of diseases. This paper proposes a new food product, that is, beebread caviar made from buckwheat honey. The expiry date and sensory and physicochemical quality of beebread caviar have been determined in this study. Beebread caviar, obtained by immobilization on alginate carrier, contained 0.34 mg GAE/mL extract. It remained stable until five days after preparation. Its total acidity was 33.7 mval/kg. Its extract content was 22.53%. Caviar had a high overall sensory score of 4.8 points on a 5-point scale. Beebread caviar can be successfully classified as probiotic food because beebread contains a large amount of lactic acid. In the form of caviar, a new, attractive, and convenient form of beebread consumption could become one of the products of comfortable and functional food.https://www.mdpi.com/1420-3049/25/19/4483beebread caviarbuckwheat honeyimmobilizationfunctional food |
| spellingShingle | Małgorzata Smuga-Kogut Agnieszka Pabiszczak Maria Dymkowska-Malesa Daria Szymanowska Joanna Kobus-Cisowska Judyta Cielecka-Piontek Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate Molecules beebread caviar buckwheat honey immobilization functional food |
| title | Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate |
| title_full | Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate |
| title_fullStr | Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate |
| title_full_unstemmed | Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate |
| title_short | Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate |
| title_sort | preparation of beebread caviar from buckwheat honey through immobilization with sodium alginate |
| topic | beebread caviar buckwheat honey immobilization functional food |
| url | https://www.mdpi.com/1420-3049/25/19/4483 |
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