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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

ABSTRACT
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 fractions bee 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.

INTRODUCTION
Bee Brood
10-HAD/HDA Enzymatic pool Amino acids Choline Acetylcholine Flavonoids Vitamins Cofactors Testosterone Progesterone Prolactine Estratiol Glutathione Coenzyme Q S. Dismutase Catalase Glutathione Peroxidase

RESULTS AND DISCUSION


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.
Choline: 18.8

Copper Zinc Manganese Iron Selenium

Functional foods

MATERIALS AND METHODS


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.
Vitamin C: 7.2
Vitamin E: 0.14 B Complex : 2.61
Testosterone: 0.14

Vitamin A: 12

Estradiol : 306.67

Progesterone: 23.23 Prolactine: 185.56

Global aspect

Bee Products
Quality Control
Solubility

Sweetness 30 25 20 15 10 5 0

Color Reference

Aroma

Royal Jelly
pH / Acidez 10 HAD/HAD

Bee Brood
pH / Acidez Microbiology

Bee Pollen
pH / Moisture Aflatoxins / Microbiology

Propolis
Solids EEP/ Flavonoids

Acidez

Astringency

Mixture Desing/Optimal/ Process Refractance Windows

Hardness

Crystallinity

Physycochemical Microbiological and Sensorial Characteristics

CONCLUSIONS
The work has let at developing of a unique product 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 been constructed throughout the hive products, using technology innovations and following strict quality standards and traceability.