{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T14:07:11Z","timestamp":1790172431370,"version":"4.1.0"},"reference-count":54,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T00:00:00Z","timestamp":1775779200000},"content-version":"vor","delay-in-days":9,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Bee bread is a remarkable apicultural product recognized for its abundant proteins, minerals, vitamins, and phenolic compounds, which enhance its notable biological activity. This study aimed to optimize the extraction conditions to maximize the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (DPPH) with conventional extraction of bee bread using response surface methodology (RSM) with Central Composite Design (CCD). The phenolic profile of the optimal extract was evaluated by high\u2010performance liquid chromatography (HPLC). Antibacterial activity of the optimal extract was evaluated against\n                    <jats:italic>\n                      <jats:styled-content style=\"fixed-case\">Staphylococcus aureus<\/jats:styled-content>\n                      ,\n                      <jats:styled-content style=\"fixed-case\">Escherichia coli<\/jats:styled-content>\n                    <\/jats:italic>\n                    , and\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Salmonella<\/jats:italic>\n                    <\/jats:styled-content>\n                    Enteritidis by using the microdilution method. The optimal conditions were determined to be 30\u00b0C temperature, 40\u2009mL\/g solvent\u2013solid ratio, 66.729% solvent concentration, and 19.996\u2009h time. The TPC, TFC, and DPPH results of the optimal extract were found to be 26.860\u2009\u00b1\u20091.08\u2009mg GAE\/g, 2.300\u2009\u00b1\u20090.46\u2009mg QE\/g, and 3.043\u2009\u00b1\u20090.26\u2009mg AAE\/g, respectively. HPLC analysis showed that quercetin, kaempferol, and hesperidin are the main phenolic compounds of the optimal extract. The optimal extract had minimum inhibition concentration (MIC) values of 12.5\u2009mg\/mL against\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>S<\/jats:italic>\n                    <\/jats:styled-content>\n                    . Enteritidis, 25\u2009mg\/mL against\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E. coli<\/jats:italic>\n                    <\/jats:styled-content>\n                    , and\u2009&gt;\u200925\u2009mg\/mL against\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>S. aureus<\/jats:italic>\n                    <\/jats:styled-content>\n                    . In conclusion, this study demonstrated that the recovery of antioxidant and phenolic compounds from bee bread can be significantly enhanced by RSM.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71723","type":"journal-article","created":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T05:40:31Z","timestamp":1775886031000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity"],"prefix":"10.1002","volume":"14","author":[{"given":"Nilay","family":"Keyvan","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Medicine Burdur Mehmet Akif Ersoy University  Burdur T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammet M\u00fckerrem","family":"Kaya","sequence":"additional","affiliation":[{"name":"Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine Burdur Mehmet Akif Ersoy University  Burdur T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9391-2839","authenticated-orcid":false,"given":"Melike Sultan","family":"Demira\u011f","sequence":"additional","affiliation":[{"name":"Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine Burdur Mehmet Akif Ersoy University  Burdur T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Murat","family":"Bayezit","sequence":"additional","affiliation":[{"name":"Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine Burdur Mehmet Akif Ersoy University  Burdur T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hidayet","family":"Tutun","sequence":"additional","affiliation":[{"name":"Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine Burdur Mehmet Akif Ersoy University  Burdur T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hatice Ahu","family":"Kahraman","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Medicine Burdur Mehmet Akif Ersoy University  Burdur T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erhan","family":"Keyvan","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Medicine Burdur Mehmet Akif Ersoy University  Burdur T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,10]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13050795"},{"issue":"6","key":"e_1_2_9_3_1","article-title":"Response Surface Methodology\u2010Based Optimization of AZ91 Composites Reinforced With Short Carbon Fibers for Enhanced Mechanical and Wear Properties","volume":"13","author":"Ataya S.","year":"2025","journal-title":"PRO"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135597"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-017-2889-9"},{"issue":"4","key":"e_1_2_9_6_1","first-page":"343","article-title":"Hypoglycemic, Hypolipidemic and Hepato\u2010Protective Effect of Bee Bread in Streptozotocin\u2010Induced Diabetic Rats","volume":"11","author":"Bakour M.","year":"2021","journal-title":"Avicenna Journal of Phytomedicine"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.02.008"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/antibiotics11020203"},{"issue":"4","key":"e_1_2_9_9_1","first-page":"1023","article-title":"Biochemical Assessment of Boswellic Acid Enrich\u2010Frankincense Extract and Its Antioxidant, Antibacterial, Anticancer and Anti\u2010Inflammatory Potential in Ameliorating the Glycerol\u2010Toxicity in Rats","volume":"44","author":"Balgoon M. 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