Título:	Bee pollen as a multifunctional nutrient source in spontaneous mead fermentation: impact on phenolic profile and antioxidant capacity.
Autoria:	ARGOLLO, C. B. da N. de T. BARROS, E. S. de SANTOS, R. T. dos S. e TORRES, L. H. P. de S. BERILLI, P. RIBEIRO, M. de F. PEREIRA, F. de M. SOUZA, C. O. de BIASOTO, A. C. T.
Afiliação:	CYNTHIA 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.
Ano de publicação:	2026
Referência:	Beverages, v. 12, 62, 2026.
Conteúdo:	A 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.
Thesagro:	Abelha Hidromel Caatinga
NAL Thesaurus:	Bee pollen Apis mellifera mellifera Bioactive compounds
Palavras-chave:	Pólen de abelha Produto apícola Mel de Apis mellifera Bioma Caatinga Leveduras selvagens Compostos bioativos Fermentação espontânea de hidromel
Digital Object Identifier:	https://doi.org/10.3390/beverages12050062
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPATSA)