ArticleFood science & nutrition2024
The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Effect ofFood science & nutrition · 2026Article
- Preparation of Quercetin/Copper Nanoparticles and Their Preservation Performance onMolecules (Basel, Switzerland) · 2025Article
- The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage.Food science & nutrition · 2024Article
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4 authors.
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Abstract
Sausage is susceptible to oxidative changes in lipids and microbial spoilage due to the presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential antioxidants and antibacterial compounds can effectively prevent lipid peroxidation and microbial spoilage in meat products. The aim of the present study was to investigate the antibacterial and antioxidant activities of BP and the effects of nano/microparticles of bee pollen extract (n/m BP) at a concentration of 125 and 250 mg/100 g meat on the oxidative stability and microbial growth of high-fat sausage during 30 days of storage at 4°C. The formation of BP particles in the nano/micro range was confirmed by scanning electron microscopy. High concentrations of total phenolic compounds (28.26 ± 0.10 mg GAE/g BP) with antioxidant activity (EC
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