Quality of royal jelly produced by Africanized honeybees fed a supplemented diet

• Main Authors: Maria Josiane Sereia, Vagner de Alencar Arnaut de Toledo
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-06-01
• Series: Food Science and Technology
• Subjects: microbiological analysis; physicochemical composition; supplementation
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200014&lng=en&tlng=en

This study was carried out to evaluate the effect of artificial supplements prepared with soybean protein isolate, brewer's yeast, mixture of soybean protein isolate with brewer's yeast, linseed oil, palm oil, and a mixture of linseed oil with palm oil on the physicochemical and microbiological composition of royal jelly produced by Africanized honey bee colonies. Considering these results, providing supplements for Africanized honeybee colonies subjected to royal jelly production can help and strengthen the technological development of the Brazilian beekeeping industry increasing its consumption in the national market. This research presents values of royal jelly a little different from those established by the Brazilian legislation. This fact shows that is important to discuss or change the official method for royal jelly analysis. The characterization of physicochemical and microbiological parameters is important in order to standardize fresh, frozen, and lyophilized royal jelly produced by Africanized honeybees.