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May 22, 2026BeveragesOpen Access

Bee Pollen as a Multifunctional Nutrient Source in Spontaneous Mead Fermentation: Impact on Phenolic Profile and Antioxidant Capacity

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Authors

CACynthia Brasil da Nóbrega de Teive ArgolloUniversidade Federal da BahiaEBEdna Santos de BarrosBrazilian Agricultural Research CorporationRSRenata Torres dos Santos e SantosUniversidade Federal da Paraíba

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Overview

Randomized trial evaluates the effect of bee pollen on mead's phenolic profile and antioxidant capacity, suggesting nutritional benefits.

Key Points

  • The aim is to investigate how bee pollen affects the fermentation process and the phenolic profile of mead.
  • Produced three types of meads by varying nutrient sources: control, bee pollen, and a commercial activator.
  • Analyzed the physicochemical composition, color, and phenolic compounds in the meads.
  • Measured the antioxidant capacity and fermentation duration.
  • Bee pollen resulted in a yellowish color change and improved antioxidant capacity compared to the control.
  • Seventeen phenolic compounds were identified, with quercetin-3-β-D-glucoside at 23.5 mg L−1 in the bee pollen mead.
  • Fermentation time was reduced by up to 14 days with nitrogen sources.

Cite This Study

Argollo et al. (2026) studied this question.

synapsesocial.com/papers/6a0ff38cd674f7c03778c4adhttps://doi.org/10.3390/beverages12050062
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Also Consider

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  1. 1Unlocking the microbial potential of Frieseomelitta varia pollen for innovative probiotic mead development2025
  2. 2Enhancing Antioxidant and Antimicrobial Activities in Bee-Collected Pollen through Solid-State Fermentation: A Comparative Analysis of Bioactive Compounds2024 · 22 citations
  3. 3Exploring the Nutritional and Physiological Benefits of Bee-derived Products: Honey and Pollen as Emerging Functional Foods2025
  4. 4Cranberry‐Enriched Mead: Effects of Supplementation and Fermentation Duration on Bioactive Composition, Antioxidant Capacity, Volatile Organic Compounds, and Sensory Quality2025 · 2 citations
  5. 5Microbial Dynamics and Functional Shift During Spontaneous Fermentation of Bee Pollen from Different Geographical Origins2026