Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation.

In the food industry, the microencapsulation process is important to control the release of active encapsulated ingredients, mask unwanted flavors, colors, and unpleasant smells, increase shelf life, and protect encapsulated components from light, moisture, and nutritional loss. In this process, microspheres are formed using cross-linked polymer, which can incorporate aqueous or oily ingredients, using simple physicochemical methods of phase separation by coacervation, without the need for organic solvents. In this context, this study aimed to develop bioactive, functional frozen yogurt through the incorporation of microspheres loaded with ascorbic acid or omega 3.

Expression of MRJP3 and HSP70 mRNA Levels in L. Workers after Dietary Supplementation with Proteins, Prebiotics, and Probiotics.

Royal jelly is an essential substance for the development of bees from larval to adult stages. Studies have identified a group of key proteins in royal jelly, denominated major royal jelly proteins (MRJPs). The group currently consists of nine proteins (MRJP1-MRJP9), with MRJP1 being the most abundant and MRJP3 being used as a microsatellite marker for the selection of queens with a greater production of royal jelly.

Melliferous flora and pollen characterization of honey samples of Apis mellifera L., 1758 in apiaries in the counties of Ubiratã and Nova Aurora, PR.

The aim of this study was to carry out a survey of the flora with potential for beekeeping in the counties of Ubiratã and Nova Aurora-PR through the collection of plants and pollen analyses in honey samples collected monthly. 208 species of plants were recorded, distributed in 66 families. The families that showed the major richness of pollen types were: Asteraceae, Myrtaceae and Solanaceae.

Physicochemical characteristics and pollen spectra of organic and non-organic honey samples of Apis mellifera L.

The aim of this research was to analyze and compare 17 honey samples, 11 organic and six non-organic Apis mellifera honey. The samples were analyzed concerning moisture, hydroxymethylfurfural, diastase index, water activity, color, total sugar, reducing sugar, sucrose, ash, viscosity, electrical conductivity, pH, acidity, and formol index. With the exception of acidity, reducing sugar and diastase index, the averages of other parameters were different between the two groups.