Bread Samples Research Articles

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

SummaryIn this study, the effect of bread enriched with fermented green olive pulp at different concentrations (control (0%), 5%, 10%, 20%) on bioactive properties, phenolics and sensory properties were investigated. Total phenol and flavonoid quantities of the wheat bread incorporated with fermented green olive pulp were assigned between 41.79 (control) and 81.31 mg GAE/100 g (with 20% olive pulp) to 57.38 (control) and 139.76 mg/100 g (with 20% olive pulp), respectively. The antioxidant capacity results of the breads fortified with olive pulp ranged from 0.24 (control) to 2.45 mmol kg−1 (with 20% olive pulp). L* results of bread varied between 58.34 and 66.79. Gallic acid and 3,4‐dihydroxybenzoic acid results of the bread enriched with olive pulp were assessed within the range of 10.46 (control) and 51.91 mg/100 g (with 20% olive pulp). Also, while catectin values of the bread fortified with olive pulp varied between 6.00 (control) and 68.03 mg/100 g (with 20% olive pulp), rutin values of the bread ranged from 11.52 (control) to 22.45 mg/100 g (with 20% olive pulp). While the concentrations of oleic acid in the bread change between 46.27 (control) and 69.07% (with 20% olive pulp), linoleic acid results of the bread enriched with olive pulp ranged from 7.00% (with 5% olive pulp) to 31.63% (control). In general, as a result of the sensory evaluation, the 20% olive‐added bread sample was most appreciated by the panellists, followed by the control, 5% and 10% olive‐added bread samples in descending order. Since olive pulp is rich in phenolic compounds, they are potentially promising ingredients for valuable food applications by adding them to bakery products. The bread enriched with olive pulps showed the highest firmness and crunchiness compared to the control.

Effect of bread ingredients and baking techniques on Bacillus coagulans GBI-30 viability during baking and in vitro digestion

This study aimed to investigate the effect of bread ingredients and baking techniques on the viability of Bacillus coagulans GBI-30 spores during baking and in vitro digestion conditions. After baking, the highest B. coagulans viability were observed in the bread formulation with low sugar and high oil content. Among the baking techniques, steam-assisted baking (ST-HA) resulted in the highest B. coagulans count (7.46 log CFU/g) and viability (95.31%). Conversely, microwave-assisted baking (MW-HA) yielded the lowest B. coagulans count (6.91 log CFU/g) and viability (75.50%). The in vitro digestion test results indicated that the highest B. coagulans count was measured with ST-HA in both gastric and intestinal phases with 86.91% and 96.85, respectively. It revealed that B. coagulans probiotic spores are highly resistant to gastric conditions in bread matrix. Furthermore, it was determined that B. coagulans GBI-30 spores incorporated into the bread can germinate under digestion conditions. Different baking techniques also affected the physical quality characteristics of probiotic bread. The highest specific volume was measured in MW-HA, with a value of 3.54 mL/g. However, MW-HA negatively affected the texture properties of bread, as indicated by the highest hardness and chewiness values observed in these bread samples.

Phytonutrients, Minerals, and Organoleptic Properties of Bread Produced from Bicarbonate Pretreated African Yam Bean (Sphenostylis stenocarpa) Seed Coats Flour and Wheat Flour

Industrial consumers are facing a pressure on their foreign currency reserves due to the importation of wheat flour for bread manufacturing. The study investigated the phytonutrient composition, mineral composition, and sensory characteristics of bread made from a combination of wheat flour and pre-treated seed coatings derived from African yam bean (Sphenostylis stenocarpa). The bread was prepared by blending African yam bean seed coat with wheat flour in ideal quantities ranging from 21.8 to 78.2g. The bread sample underwent evaluation for its phytonutrient and antioxidant content, including total phenol, ABTS, and total carotenoid. Additionally, the sample was analysed for minerals such as calcium, phosphorus, potassium, zinc, and salt, as well as anti-nutrient components like trypsin inhibitor, oxalate, phytate, and tannin. Descriptive sensory evaluation was carried out on the appearance, texture and odour. Data obtained were analyzed using Analysis of Variance (ANOVA) with the use of Statistical Analysis Software (SAS). The results obtained for the phytonutrients and antioxidants were phenol (0.87 to 3.48 mg/g) ABTS (0.001 to 0.004 Mmol/g), carotenoid (0.52 to 1.04 mg/g). Mineral results were calcium (37.46 to 44.28 ppm), phosphorus (24.16 to 28.89 ppm), potassium (57.44 to 65.04 p pm), zinc (1.50 to 1.66 ppm) and sodium (64.21 to 76.30 ppm). Anti- nutrient factors of Trypsin inhibitor (1.06 to 5.34 %), oxalate (0.01 to 0.17 mg/g), phytate (0.11 to 0.35 mg/g) and tannin (0.21 to 1.39 mg/g). The sensory assessment of the bread indicated that sample 506, which is made from a composite flour derived from the seed coat of African yam beans, met the acceptable standards.

Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time

This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.

Cowpea seed nutrients: Impacts on nutritional quality and acceptability of bread

White bread is a fermented, energy-dense food with minimal protein and certain macro and micronutrients required for important living functions. In this study, bread was fortified with roasted cowpea flour (RCF) in varied amounts (0-20%). The chemical compositions and sensory properties of RCF-supplemented bread samples were evaluated using conventional procedures. Proximate analysis results demonstrated that RCF addition greatly raised the crude fiber (1.78-2.32%), ash (3.08-3.46%), fat (4.58-5.35%), and crude protein (13.81-16.82%) of the bread samples, while carbohydrate content (71.3-66.84%) reduced significantly. Supplementing bread with RCF increased the mineral content (calcium, iron, phosphorus, and magnesium) of the final bread samples. The sensory assessment score demonstrated differences in general acceptability between sample B (5% RCF with 95% wheat flour) and the other bread samples. Thus, supplementing white bread with RCF resulted in bread with improved nutritional content, particularly protein, magnesium, and phosphorous, which are required for good health. Bangladesh J. Sci. Ind. Res. 59(1), 27-34, 2024

Supplementation of Aloe Vera to Formulate the Fortified Bread by Managing its Nutritional Profile

Aloe vera is the medicinal plant rich in bioactive compounds. It has a potential to cure many health related problems. The challenge for the food sector is to create novel food products with health promising properties. Objective: To fortify the bread with two different varieties of Aloe vera in different treatments in varying proportion (0, 10, 20, 30%). Methods: The raw material was analyzed and compositional results of proximate analysis of Aloe vera gel indicated the moisture content (98 ± 0.081, 98.5 ± 0.816), crude protein (0.39 ± 0.008, 0.34 ± 0.0081), crude fat (0.22 ± 0.081, 0.23 ± 0.016) crude ash (0.4 ± 0.081, 0.4 ± 0.081), crude fiber (0.59 ± 0.081, 0.31± 0.0816), and NFE (0.4 ± 0.163, 0.01 ± 0.0081) % for Aloe barbedensis miller and A. barbedensis marlothi respectively. The product was developed using different proportions of both varieties of Aloe vera. The proximate, mineral, color, texture and sensory properties of the Aloe vera fortified bread samples were evaluated. Results: Results of the proximate analysis showed that addition of 20% of marlothi variety of Aloe vera enhance the texture of bread. However, the sensory evaluation indicated that the 20% Aloe vera fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of quality attributes evaluated in this study. Conclusions: Fortification of bread with Aloe vera gel increased the fiber content and macronutrient of conventional bread. In addition, the Aloe vera fortified bread was rich in minerals and also acceptable to consumers at 20% fortification level.

Production and quality evaluation of bread from blend of biofortified cassava, wheat and dry date flours

In this study, quality evaluation was carried out on bread made from a blend of wheat, biofortified cassava, and dry date flours. Bread samples, designated A through E were produced using various flour blend ratios. Cassava flour samples were subjected to functional and anti-nutritional analysis while proximate, β-carotene, mineral, and sensory contents were evaluated on the bread samples. The result of analysis showed that in the water absorption capacity (WAC), oil absorption capacity (OAC), bulk density, foaming capacity, and foaming stability, sample BCF (biofortified cassava flour) had values of 1.98%, 2.55%, 0.72%, 1.98%, and 92.77%, respectively, while sample OCF (Ordinary cassava flour) had values of 2.0%, 1.55%, 0.76%, 7.31%, and 88.38%, respectively. The hydrogen cyanide (1.71 mg/100 g), tannins (0.16 mg/100 g), and oxalates (0.08 mg/100 g) found in BCF were significantly (p<0.05) higher than those of OCF, which were 2.04 mg/100 g, 0.12 mg/100 g, and 0.16 mg/100 g, respectively. The moisture contents ranged from 4.50-6.35%, crude protein from 10.0-11.29%, fat from 8.43-10.44%, ash from 1.77-3.65%, crude fiber from 2.0-3.48%, and carbohydrate from 67.73-70.16%. The moisture, crude protein, and carbohydrate contents decreased significantly (p<0.05) as the level of biofortified cassava flour substitution increased. There was a significant (p<0.05) increase in the level of β-carotene with increase in biofortified cassava flour substitution. The values of minerals were calcium (27.81–31.40 mg/g), potassium (43.64-52.63 mg/g), sodium (20.41–28.74 mg/g), iron (0.83–1.11 mg/g), zinc (0.60-0.91 mg/g), and copper (0.25-0.32 mg/g). Samples showed good sensory properties, although sample A was preferred.

TECHNOLOGY FOR PRODUCTION AND QUALITY OF BREAD BAKED FROM WHOLE GRIND WHEAT FLOUR

This article examines the possibility of improving and expanding the range of functional breads. A number of laboratory bakings of bread were carried out from the whole-ground wheat flour of various sizes obtained by us; bread made from grade 1 wheat flour, baked in the laboratory of the Muhlenchemie Technology Center of Synar Group LLP (Almaty), was taken as control. The purpose of this work was to study the quality of bread made from whole-ground flour of various grindings. The flour used for baking bread was treated with an inert gas – nitrogen. Nitrogen treatment was used to increase the safety of flour during storage.Coarsely ground bread was characterized by a lower volume of 1670 cm3 and a low crumb porosity of 43.56%. which is significantly lower than the performance of bread made from medium and fine flour. The results of laboratory baking of bread from medium-ground whole-ground wheat flour, in comparison with other samples, showed better baking properties. Thus, with a crumb porosity of 63.87%, the volumetric yield of bread from medium-ground flour was 2180 cm3; from fineground flour, the volume of baked bread was 15% lower than from medium-ground flour and amounted to 1770 cm3.In terms of fat content, bread samples differ significantly, more than 2 times higher in comparison with bread made from 1st grade wheat flour. The mass fraction of carbohydrates in samples of bread made from whole-milled flour of various grindings is lower than in bread made from 1st grade wheat flour. Thus, in bread made from whole-ground coarse flour, the amount of carbohydrates was 45.96%; average 45.13%; small 43.37%.

Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats

BackgroundThe current research targeted to study the impact of nutritional intervention by two sourdough breads in improvement of cognitive dysfunction in diabetic rats.MethodsType-2 diabetes was induced in rats by Streptozotocin-Nicotinamide (STZ-NC). Diabetic rats were fed on balanced diet or balanced diet containing 20% of sourdough bread I or II for a month. Lipid profile, oxidative stress, inflammatory markers and cognitive functions were assessed in all rats. Gene expression of brain-derived neurotrophic factor (BDNF) and nuclear respiratory factor 2 (NRF-2) were assessed in hippocampal tissue, while expression of phosphoenol pyruvate carboxy kinase (PEPCK), and glucose transporter 2 (GLUT2) genes were evaluated in hepatic tissue. Chemical composition and fatty acids profile were evaluated in the prepared sourdough bread.ResultsSourdough bread II showed higher content of phenolic compounds, fat, fiber and carbohydrates. Fatty acids profile revealed that sourdough bread I was higher in saturated fatty acids (16.08%), while sourdough bread sample II was higher in unsaturated fatty acids (79.33%). Sourdough bread I or II feeding rats’ showed significant improvement in hyperglycemia, oxidative stress markers, inflammatory markers, lipid profile, liver and kidney functions in association with improvement in cognitive function. Gene expression of BDNF and NRF2 in hippocampal tissue were increased significantly, while hepatic GLUT2 and PEPCK gene expression were down-regulated in diabetic given sourdough bread I or II.ConclusionSourdough bread II was superior in all the studied parameters. The anti-diabetic effect and protection from cognitive dysfunction of sourdough bread samples may be ascribed to the occurrence of dietary fibers, phenolic compounds, and polyunsaturated fatty acids.

Peptidomics analysis of in vitro digested wheat breads: Effect of genotype and environment on protein digestibility and release of celiac disease and wheat allergy related epitopes

Wheat proteins can trigger immunogenic reactions due to their resistance to digestion and immunostimulatory epitopes. Here, we investigated the peptidomic map of partially digested bread samples and the fingerprint of epitope diversity from 16 wheat genotypes grown in two environmental conditions. Flour protein content and composition were characterized; gastric and jejunal peptides were quantified using LC-MS/MS, and genotypes were classified into high or low bread protein digestibility. Differences in flour protein content and peptide composition distinguish high from low digestibility genotypes in both growing environments. No common peptide signature was found between high- and low-digestible genotypes; however, the celiac or allergen epitopes were noted not to be higher in low-digestible genotypes. Overall, this study established a peptidomic and epitope diversity map of digested wheat bread and provided new insights and correlations between weather conditions, genotypes, digestibility and wheat sensitivities such as celiac disease and wheat allergy.

Estimation of Potassium Bromate- an Alarming Carcinogen in Commercial Bread Samples Around Dhaka City

The primary goal of this study was to determine the presence of potassium bromate in bread samples both qualitatively and quantitatively, as well as to investigate the composition of the bread (moisture, ash, and sugar contents). Thirty different commercial bread samples from different areas of Dhaka city were collected for analysis. The ultraviolet-visible spectrophotometric technique was employed in this study to estimate potassium bromate in bread samples. It was based on the redox interaction of bromate and promethazine hydrocloride in an acidic medium which generate a red-pink coloration with maximum absorbance at 515nm. The amount of potassium bromate was found in the range of 1.24 to 24.91µg/g. Moisture and ash content were found to be 15.37 to 29.8% and 1.75 to 2.94%, respectively. The total sugar content was determined by the ultraviolet-visible spectrophotometric method by the modified phenol-sulfuric acid test and the maximum absorbance was obtained at 489 nm. Total sugar content was found in different types of white bread samples ranging from 3.33 to 11.31g per 100g. The average recovery (n=5) of potassium bromate was 91.58 ± 5.61% at a dosage of 10 μg/mL. Dhaka Univ. J. Sci. 72(1): 1-6, 2024 (January)

Volatile profile of bee bread

Bee bread is one of the least studied bee products. In this study, ten bee bread samples were characterized using palynology and HS–SPME–GC–MS (headspace solid-phase microextraction gas chromatography-mass spectrometry). In total, over one hundred different volatile components were identified, belonging to different chemical groups. Only ten common components were detected in all the samples. These volatiles were ethanol, methylene chloride, ethyl acetate, acetic acid, α-pinene, furfural, nonane, nonanal, n-hexane and isovaleric acid. Several other components were commonly shared among various bee bread samples. Over sixty detected compounds have not been previously reported in bee bread. The analysis required a mild extraction temperature of 40 °C, as higher temperatures resulted in the Maillard reaction, leading to the production of furfural. The profile of volatile compounds of the tested bee pollen samples was complex and varied. Some relationships have been shown between botanical origin and volatile organic compound profile.

Enhancing the Potential of Poly(hydroxybutyrate)/Poly(lactic acid) Films with Olive Oil and Zinc Oxide for Active Food Packaging

AbstractTo tackle the persistent global issue of nonbiodegradable petro‐plastics, this study undertakes the challenge of developing environmentally sustainable and active packaging alternatives. The approach involves preparing composite films by blending poly(hydroxybutyrate) (PHB) and poly(lactic acid) (PLA) while integrating olive oil and zinc oxide to augment their effectiveness. The films are fabricated by mixing different concentrations of ZnO (0.5% to 2.5%) and 10% olive oil into PHB/PLA (70/30) matrix using solvent‐casting. A comprehensive analysis is conducted to assess the properties of prepared films, including Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric analysis, X‐ray diffraction, mechanical testing, water vapor permeability, and UV‐blocking properties. Among the tested samples, film containing 1.5% ZnO (referred to as PPOZ1.5) displays highest tensile strength (30.8 MPa) along with improved water vapor permeability. Consequently, PPOZ1.5 film is selected for further investigations which include DPPH (diphenyl‐picrylhydrazyl) radical scavenging activity, and antimicrobial activity. PPOZ1.5 film exhibits exceptional antioxidant activity (>65%) and significant antimicrobial efficacy against Escherichia coli, Staphylococcus aureus, and Aspergillus niger. Moreover, when utilized to package bread samples, PPOZ1.5 film effectively inhibits microbial growth, ensuring food safety for an extended storage period of more than 12 days, ultimately contributing to the preservation and safety of packaged bakery products.

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

SummaryTotal phenol and flavonoid amounts of breads with poppy paste at different concentrations were established between 41.94 (control) and 56.71 mg GAE per 100 g (poppy paste 20%) to 72.14 (control) and 379.29 mg per 100 g (poppy paste 30%), respectively. Antioxidant capacity values of breads varied between 0.08 (control) and 1.04 mmol kg−1 (poppy paste 30%). L* results of breads were determined between 64.86 and 75.07, while a* and b* results vary between 0.51 and 5.47; 20.97 and 25.96, respectively. Gallic acid and 3,4‐dihydroxybenzoic acid contents of breads were determined between 13.00 (poppy paste 30%) and 63.21 mg per 100 g (poppy paste 20%) to 23.71 (poppy paste 10%) and 36.57 mg per 100 g (poppy paste 20%), respectively. Oleic and linoleic acid values of the bread oils were determined between 34.44% (control) and 40.06% (poppy paste 30%) to 34.945 (control) and 46.69% (poppy paste 10%), respectively. As a result, the most popular bread samples were enriched with 20% poppy paste, followed by 30%, control and 10% poppy paste added bread samples in decreasing order.

Factorial design-aided study of different fluorogenic approaches for determination of the preservative natamycin in various matrices

Natamycin (NATA) is a widely used food preservative. It is a non-fluorescent compound; hence, a derivatization reaction to produce a fluorescent derivative was necessary for its analysis. In this context, two derivatization reactions were applied to develop two spectrofluorimetric methods for determining NATA. Method I relies on Hantzsch condensation reaction between the primary amine group of NATA and acetylacetone-formaldehyde (AAF) reagent to produce a highly fluorescent dihydropyridine derivative that is measured at λem/λex of 481/415 nm, while Method II based on the reaction of the primary amine group of NATA with o-phthalaldehyde in the presence of N-acetylcysteine which resulted in isoindole fluorophore derivative that can be monitored at λem/λex of 433/338 nm. The experimental variables of both methods were optimized using full-factorial designs. Under the optimum conditions, the proposed methods enabled the determination of NATA over concentration ranges of 50.0–500.0 ng mL−1 (LOD = 13 ng mL−1) for Method I and 0.50–10.0 μg mL−1 (LOD = 0.16 μg mL−1) for Method II. Both methods were efficiently applied to assay NATA in ophthalmic eye drops. The application was extended to include bread and environmental water samples based on the nano-scale sensitivity of Method I.

Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties-First Report on Some Antimicrobial Features.

Bee bread has received attention due to its high nutritional value, especially its phenolic composition, which enhances life quality. The present study aimed to evaluate the chemical and antimicrobial properties of bee bread (BB) samples from Romania. Initially, the bee bread alcoholic extracts (BBEs) were obtained from BB collected and prepared by Apis mellifera carpatica bees. The chemical composition of the BBE was characterized by Fourier Transform Infrared Spectroscopy (FTIR) and the total phenols and flavonoid contents were determined. Also, a UHPLC-DAD-ESI/MS analysis of phenolic compounds (PCs) and antioxidant activity were evaluated. Furthermore, the antimicrobial activity of BBEs was evaluated by qualitative and quantitative assessments. The BBs studied in this paper are provided from 31 families of plant species, with the total phenols content and total flavonoid content varying between 7.10 and 18.30 mg gallic acid equivalents/g BB and between 0.45 and 1.86 mg quercetin equivalents/g BB, respectively. Chromatographic analysis revealed these samples had a significant content of phenolic compounds, with flavonoids in much higher quantities than phenolic acids. All the BBEs presented antimicrobial activity against all clinical and standard pathogenic strains tested. Salmonella typhi, Candida glabrata, Candida albicans, and Candida kefyr strains were the most sensitive, while BBEs' antifungal activity on C. krusei and C. kefyr was not investigated in any prior research. In addition, this study reports the BBEs' inhibitory activity on microbial (bacterial and fungi) adhesion capacity to the inert substratum for the first time.

Rhubarb powder: Potential uses as a functional bread ingredient.

As a traditional staple food, bread lacks several nutrients such as fiber and minerals. In this study, the possibilities of using rhubarb powder to enrich wheat bread were investigated. Rhubarb powder was replaced with wheat flour at the ratios of 0%, 4%, 8%, and 12%. In order to reveal effects of rhubarb powder on quality properties of bread, color, moisture, total protein, fat content, antioxidant activity, textural, and sensory analysis were conducted. As the rhubarb powder ratio increased, the fiber (10.60±0.55), ash (4.34±0.13), and fat content (2.17±0.55) of bread samples increased significantly (p<0.05). Antioxidant activity (19.61%±0.53%) and total phenolic contents (916.38±2.69) of bread samples also increased significantly (p<0.05). The colors of the enriched breads were relatively dark. The breads containing 12% rhubarb powder had the highest ash content (4.34±0.13). The samples containing 4% rhubarb powder took the highest sensory scores from the sensory panel in terms of odor, flavor, and overall impression. However, as the ratio of rhubarb powder increased, the sensory values of bread samples decreased. According to the results of this study, rhubarb powder could be used up to 4% to produce acceptable breads in terms of sensory properties with improved nutritional quality.

Effect of modifying pumpkin preparation on oral processing of breads.

There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties.

Africanized honey bee colonies in Costa Rica: first evidence of its management, brood nest structure and factors associated with varroa mite infestation.

Management, brood nest structure and factors associated with varroa mite infestation were studied in 60 apiaries of Africanized honey bees in the northwest region of the Central Valley of Costa Rica. Apiaries were monitored two times. The first monitoring was taken forward during the rainy season between May and November 2019. The second monitoring during the dry season between February and March 2020. Information about the beekeepers, apiaries and management was collected through a survey. Amount of open and capped brood, honey and pollen were measured in the field. The infestation rate of varroa (IRV) was quantified using standard laboratory methods. A determination of multi-residue pesticides in bee bread was made through GC-MS/MS and LC-MS/MS techniques. According to the results, most of the beekeepers produce honey (96.7%), participate in training activities (82.2%), and change the bee queens annually (70%). The first monitoring was characterized by a lower amount of capped brood and honey reserves compared to the second one. IRV was significantly higher in the first monitoring (6.0 ± 0.4) in comparison with the second one (3.0 ± 0.3) (U Mann-Whitney p < 0.001). The maximum value for the first monitoring exceeds 40%, while this value was close to 25% in the second monitoring. Mite infestation exposed significant differences in relation to the variables associated to the beekeeper's management, i.e., change of bee queen (p = 0.002) or when beekeepers monitor varroa mites (p = 0.004). Additionally, the IRV had inverse correlations (p < 0.01) with the number of comb sides with capped brood (Spearman's rho coefficient = -0.190), and honey reserves (Spearman's rho coefficient = -0.168). Furthermore, 23 of 60 bee bread samples presented one to five pesticide residues, being the most frequent antifungal agrochemicals.

The Difference in the Source of Bee Bread (Citrus, Anise) in Its Chemical Composition

Beebread is a hive product derived from the collection of pollen by bees. To produce beebread, bees enrich the gathered pollen with honey and digestive enzymes, storing the mixture within the combs. The transformation of bee pollen into beebread occurs through an anaerobic fermentation process facilitated by the bees.&#x0D; Effective beehive management is crucial to encourage the accumulation of beebread, with the intention of marketing it for human consumption. This is due to its recognition as a valuable nutritional supplement, attributed to its rich array of nutrients. The nutritional value of beebread, including protein, amino acids, fatty acids, carbohydrates, and polyphenols, is contingent upon the plant source of the bee pollen, emphasizing the significance of proper hive management for optimizing its quality.&#x0D; The nutritional and functional composition of beebread lead this research, work was done to collect bee bread from two different geographical regions, namely the coastal region (Lattakia), which was the predominant citrus at the time of collection and the interior region (the countryside of Hama), which was aniseed prevalent at the time of collection.&#x0D; The results of the research showed the difference in the chemical composition of bee bread collected from the two mentioned areas.&#x0D; The protein content of bee bread samples from the interior region increased, which amounted to 20%, with a very high significance compared to bee bread from the coastal region, which amounted to 15.6%.&#x0D; The content of sinters also increased with a very high significance, which amounted to 7.92% and 2.02% in the interior and coastal regions, respectively.&#x0D; As for the ash, it was 2% and 1.3% in the interior and coastal regions, respectively.&#x0D; As for the humidity of the samples of the interior region, it was lower than that of the coastal region, which amounted to 8.68%, while 13.5% in the coastal region.&#x0D; The results also showed the difference in the content of the studied bee bread samples in fructose, where the content of the samples of the interior region amounted to 23.07%, while the content of the samples of the coastal region amounted to 18.10%, while the content of glucose sugar reached 15.74% and 14.82% in both the interior and coastal regions, respectively.&#x0D; This confirms the difference in the chemical composition of bee bread according to the plant type from which bee pollen was collected.