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Bee Bread as Natural Fermented Superfood: Physicochemical and antioxidant properties
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Seyed Jamaledin Ebrahimi1    , Shoaleh Darvishi2 , Sirwan Mohammadiazar3 |
1- PhD Candidate in Food Biotechnology, Department of Food Sciences and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran & Kurdistan University of Medical Sciences, Sanandaj, Iran
2- Associate Professor, Department of Food Sciences and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
3- Assistant Professor, Department of Chemistry, Faculty of Sciences, University of Kurdistan, Sanandaj, Iran , sho.darvishi@ iausdj.ac.ir |
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Abstract: (204 Views) |
Background and Aim: Bee bread is a product obtained from bee pollen fermentation in the hive. This study aimed to compare the physicochemical and antioxidant properties of natural Kurdistan bee bread with a sample produced in the laboratory using Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salvarius subspecies thermophilus.
Materials and Methods: Natural samples of bee bread were collected from Saral, Avalan and Sarshiv areas of Kurdistan province and compared with laboratory fermented samples. Data were analyzed using SPSS sogtware (version 24) and appropriate statistical tests.
Results: The results showed that natural and laboratory samples were rich in protein, total phenols, and total flavonoids, and the laboratory-produced sample had the potential to replace natural bee bread in terms of nutritional and antioxidant compounds.
Conclusion: Bee bread produced with selected strains demonstrates the potential for producing a high-quality alternative with nutritional and antioxidant characteristics comparable to natural bee bread. |
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| Keywords: Antioxidant activity, Bee bread, Fermentation, Kurdistan, Lactic acid bacteria |
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Full-Text [PDF 1663 kb]
(76 Downloads)
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Type of Study: Original Research |
Subject:
Nutrition Sciences and Diet Therapy
Received: 2026/01/19 | Accepted: 2026/08/11 | Published: 2026/09/26
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