8/3/2019 APIMONDIA embrioabejas

1/1

0

5

10

15

20

25

30Sweetness

ColorReference

Aroma

Astringency

CrystallinityHardness

Acidez

Solubility

Globalaspect

VitaminA:

12BComplex:

2.61

VitaminE:

0.14

VitaminC:

7.2

Choline:18.8

10-HAD/HDA

Enzymatic pool

Amino acidsCholine

Acetylcholine

Flavonoids

Vitamins

Cofactors

Testosterone

Progesterone

Prolactine

Estratiol

FUNCTIONAL AND NUTRACEUTICAL FOOD BASED ON EMBRYOS

POLLEN PROPOLIS AND ROYAL JELLY**Esperanza Guerra Parra; ** Alexander Ortigoza Gonzalez; *Guillermo Salamanca Grosso

*Facultad de Ciencias Universidad del Tolima

**Apiario la Esperanza. Technical Department and Development Products

Girasol. MZ. B N 16. PBX +57(8) 271 80 73 - Fax +57(8) 264 47 96

Ibagu. Tolima. Colombia. Email: info@apiariolaesperanza.com.co

The Integral use of beehive products has been proposed mainly in homogenous liquid phase with the disadvantage derived

of presence of one or more stages and the overall quality loss. As alternative the development of a single solid phase has

considered in which the components homogenization until its stabilization by drying effects. This work, the use of fractionsbee brood has been considered with corbicular bee pollen, royal jelly and propolis inserted in a support matrix that has been

developed through experimental design of mixtures with main significance of lies in its health-promotingh. In the dehydration

doing use keep all the vitamins, bioactive compounds and original flavors.

Functional foods

Copper

Zinc

Manganese

Iron

Selenium

Glutathione

Coenzyme Q

S. Dismutase

CatalaseGlutathione

Peroxidase

We evaluate 26 different formulations using bee pollen (fractions):

0.05-0.15; bee brood: 0.10-0.30; Royal jelly: 0.05-0.20 and Ethanolic Extract

of Propolis (EEP): 0.05-0.10. Optimal composition for final product were

estimate using a response surface methodology in Box-Behnken. T levels

for each components were coded like: -1, 0, +1. Desing Expert software

8.0 were used. Optimal product were derived of Glucyds, Amino acids

(Lysine, Methionine, Isoleucine and Leucine), Dietary fiber, Phenols (Gallic

acid equivalent), 10 Hidroxi-2 decenoic acid (10-HDA), Lipids, Protein,

Vitamins ( A, B complex, C and E), Hormones and minerals analysis.

Microbiological and color (CIELab) and physicochemical test for stability and

sensorial evaluations for sweetness, color and hardness were considered.

Each component contributes with special molecules

that give functional and antioxidants properties in

terms of total phenols (255.5 4.80 mg EAG/100g),

Lipids (2 g/100g), protein (5 g/100g), Vitamin A (19500

UI/100g), with a 0.25 water activity that also confers

physicochemical and microbiological stability.Birefringence properties in a yellow color solid is one

of the attributes with a luminance of 61.7; green red

chromaticity of 17.8, blue/yellow 42.2 and particle size

of 0.15-0.25 mm, free of microbial agents.

Testosterone:

0.14Progesterone:

23.23

Prolactine

185.56

Estradiol:

306.67

RESULTS AND DISCUSION

Bee Products

Quality Control

pH / AcidezMicrobiology

pH / MoistureAflatoxins / Microbiology

Bee PollenBee Brood Propolis

Solids EEP/Flavonoids

Physycochemical Microbiological and Sensorial Characteristics

Royal Jelly

pH / Acidez

10 HAD/HAD

Mixture Desing/Optimal/ Process

Refractance Windows

The work has let at developing of a uniqueproduct of its kind, stable with hight biological

value and properties see apitherapists, mainly

due to the availability in the complex of

enzymes, amino acids, vitamins, and

antioxidant compounds which has beenconstructed throughout the hive products,

using technology innovations and following

strict quality standards and traceability.