Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage

Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment

Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color deterioration in garlic paste, because allicin is highly susceptible to degradation and reaction. The present study was to investigate the effects of whey protein isolate (WPI) and different levels of high hydrostatic pressure (HHP, 200, 300, 400, 500, and 600 MPa) on the quality of garlic paste. Results showed that the addition of WPI in the homogenization of garlic significantly prevented green discoloration. Furthermore, WPI plus HHP under 500 MPa could better protect the color of garlic paste. Higher pressure (600 MPa) led to WPI aggregation, resulting in higher green color chroma of garlic paste. GC-MS results revealed that the application of WPI and HHP in garlic paste increased the relative level of pungent flavor compounds and decreased those of unpleasant odor compounds. The correlation analysis results revealed that WPI efficiently prevented garlic green discoloration, which is attributed to the thiol group in WPI exchanging the sulfonyl groups in allicin. In consideration of the microbial load, flavor and color quality of garlic paste, the optimal processing conditions were found at 500 MPa for 5 min with 2% WPI addition, extending shelf life to 25 days.

Structural and functional properties of alginate obtained by means of high hydrostatic pressure-assisted extraction

The effects of the high hydrostatic pressure (HPP) pre-treatment on the alginate extraction were seen to greatly depend on the recalcitrant nature of two algae species. Alginates were deeply characterized in terms of composition, structure (HPAEC-PAD, FTIR, NMR, SEC-MALS), functional and technological properties. The pre-treatment significantly increased the alginate yield in the less recalcitrant A. nodosum (AHP) also favoring the extraction of sulphated fucoidan/fucan structures and polyphenols. Although the molecular weight was significantly lower in AHP samples, neither the M/G ratio nor the M and G sequences were modified. In contrast, a lower increase in alginate extraction yield was observed for the more recalcitrant S. latissima after the HPP pre-treatment (SHP), but it significantly affected the M/G values of the resulting extract. The gelling properties of the alginate extracts were also explored by external gelation in CaCl₂ solutions. The mechanical strength and nanostructure of the hydrogel beads prepared were determined using compression tests, synchrotron small angle X-ray scattering (SAXS), and cryo-scanning electron microscopy (Cryo-SEM). Interestingly, the application of HPP significantly improved the gel strength of SHP, in agreement with the lower M/G values and the stiffer rod-like conformation obtained for these samples.

Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference

Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional properties, techno-functional parameters, sensory profile, and consumer preference of biscuits. Biscuits were prepared according to the AACC-approved method by substituting wheat flour with pollens of rapeseed (Brassica napus L.), phacelia (Phacelia tanacetifolia Benth.) and sunflower (Helianthus annuus L.) at 2%, 5% and 10% levels. The macronutrient composition of the biscuits was determined: crude protein content (Kjeldahl method), crude fat content (Soxhlet extraction), ash content (carbonization), moisture content (drying), carbohydrate content (formula). Their total phenolic content (TPC) and in vitro antioxidant capacity (FRAP, TEAC, DPPH) were determined spectrophotometrically. The colour of the biscuits was measured using a tristimulus-based instrument, and their texture was characterized by using a texture analyser. Sensory profile of biscuits was determined by qualitative descriptive analysis (QDA). The consumer acceptance and purchase intention of the biscuits were also evaluated, based on the responses of 100 consumers. Additionally, an external preference map was created to illustrate the relationship between consumer preference and the sensory profile of the biscuits, and penalty analysis was conducted to identify directions for product development. Phacelia pollen appeared to be the most effective for improving the nutritional quality of biscuits. The addition of phacelia pollen at the 10% substitution level increased the protein content and TPC of the control biscuit by 21% and 145%, respectively. Significant changes (p < 0.05) were also observed regarding the colour and texture of biscuits. The results of the QDA revealed that biscuits containing pollens of different botanical sources have heterogeneous sensory attributes. The biscuit containing sunflower pollen at the 2% substitution level was preferred the most (overall liking = 6.9 ± 1.6), and purchase intentions were also the highest for this product. Based on the results of the present study, it is recommended to use sunflower pollen for developing pollen-enriched foods in the future.

Bee Pollen: Clinical Trials and Patent Applications

Bee pollen is a natural cocktail of floral nectar, flower pollen, enzymes, and salivary secretions produced by honeybees. Bee pollen is one of the bee products most enriched in proteins, polysaccharides, polyphenols, lipids, minerals, and vitamins. It has a significant health and medicinal impact and provides protection against many diseases, including diabetes, cancer, infectious, and cardiovascular. Bee pollen is commonly promoted as a cost-effective functional food. In particular, bee pollen has been applied in clinical trials for allergies and prostate illnesses, with a few investigations on cancer and skin problems. However, it is involved in several patents and health recipes to combat chronic health problems. This review aimed to highlight the clinical trials and patents involving bee pollen for different cases and to present the role of bee pollen as a supplementary food and a potential product in cosmetic applications.

Bee Products: An Emblematic Example of Underutilized Sources of Bioactive Compounds

Beside honey, honeybees (Apis mellifera L.) are able to produce many byproducts, including bee pollen, propolis, bee bread, royal jelly, and beeswax. Even if the medicinal properties of these byproducts have been recognized for thousands of years by the ancient civilizations, in the modern era, they have a limited use, essentially as nutritional supplements or health products. However, these natural products are excellent sources of bioactive compounds, macro- and micronutrients, that, in a synergistic way, confer multiple biological activities to these byproducts, such as, for example, antimicrobial, antioxidant, and anti-inflammatory properties. This work aims to update the chemical and phytochemical composition of bee pollen, propolis, bee bread, royal jelly, and beeswax and to summarize the main effects exerted by these byproducts on human health, from the anticancer and immune-modulatory activities to the antidiabetic, hypolipidemic, hypotensive, and anti-allergic properties.

Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

The inactivation kinetics of Listeria monocytogenes during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples were used as control. Furthermore, the effects on quality attributes (sensory, total soluble solids content, colour, titratable acidity, pH, vitamin C and total phenolics content) were also monitored. Microbial inactivation was modelled as a function of the HHP intensity using the Geeraerd model. Shoulder and tail effects were observed only for the 300 MPa pressure assayed, supporting a multiple hit kinetic inactivation of critical factors. Increasing the HHP intensity resulted in a faster inactivation with tailing. A strong positive correlation was observed between the pressure level and the inactivation rate (k). Hence, a linear model was used to describe the relationship between both variables. Nevertheless, further data are required to confirm this secondary model. Quality was mostly unaffected by the HHP treatments, except for the vitamin C content, which reported reductions of 26 and 21% after 300 and 350 MPa, respectively. In conclusion, HHP can be a viable technology for processing fruit and vegetable-based smoothies to preserve quality and safety. A pressure of 400 MPa is advisable to ensure an efficient microbial inactivation with the best sensory and nutritional quality retention.

Effect of High-Pressure Processing (HPP) on Phenolics of North Atlantic Sea Cucumber (Cucumaria frondosa)

Sea cucumber contains a wide range of bioactive compounds, including phenolics. This study investigated the free, esterified, and insoluble-bound phenolics of sea cucumber body wall as affected by high-pressure processing (HPP) pretreatment. Sea cucumber body wall was subjected to HPP (200, 400, and 600 MPa for 5, 10, and 15 min), followed by the extraction of phenolics. The contents of total phenolics and antioxidant activity were monitored. Compared to untreated samples, those treated with HPP exhibited significantly higher total phenolics, flavonoids, and antioxidant activities. Treatment of 600 MPa for 10 min offered the optimal results. The highest amount of phenolics was observed in the free phenolic fraction, followed by esterified and insoluble-bound phenolic fractions. Moreover, phenolic extracts showed inhibitory effects against cupric ion-induced low-density lipoprotein (LDL)-cholesterol oxidation, peroxyl and hydroxyl radical-induced DNA scission, α-glucosidase activity, and formation of advanced glycation end products (AGEs). Ultra-high-performance liquid chromatography equipped with a quadrupole time of fight and mass spectrometer (UHPLC-QTOF-MS/MS) identified 20 phenolic compounds, mainly phenolic acids and flavonoids, from the body wall of this species for the first time. Thus, sea cucumber may lead to the production of a multitude of value-added products.

Phenolic Compounds and Antioxidant Capacity of Sea Cucumber (Cucumaria frondosa) Processing Discards as Affected by High-Pressure Processing (HPP)

Sea cucumber processing discards, which include mainly internal organs, represent up to 50% of the sea cucumber biomass, and are a rich source of bioactive compounds, including phenolics. This work aimed to extract free, esterified, and insoluble-bound phenolics from the internal organs of the Atlantic sea cucumber (C. frondosa) using high-pressure processing (HPP) pre-treatment. The sea cucumber internal organs were subjected to HPP (6000 bar for 10 min), followed by the extraction and characterization of phenolics. Samples were evaluated for their total contents of phenolics and flavonoids, as well as several in vitro methods of antioxidant activities, namely, free radical scavenging and metal chelation activities. Moreover, anti-tyrosinase and antiglycation properties, as well as inhibitory activities against LDL cholesterol oxidation and DNA damage, were examined. The results demonstrated that HPP pre-treatment had a significant effect on the extraction of phenolics, antioxidant properties, and other bioactivities. The phenolics in sea cucumber internal organs existed mainly in the free form, followed by the insoluble-bound and esterified fractions. Additionally, UHPLC-QTOF-MS/MS analysis identified and quantified 23 phenolic compounds from HPP-treated samples, mostly phenolic acids and flavonoids. Hence, this investigation provides fundamental information that helps to design the full utilization of the Atlantic sea cucumber species and the production of a multitude of value-added products.

Development, characterization and stability of a white cachama pâté-type product (Piaractus brachypomus)

The objective of the work was to formulate, characterize and evaluate the stability of a product based on white cachama (Piaractus brachypomus). From four lipid sources (pork back fat, canola oil, olive oil or sacha inchi oil), the one with the highest acceptance rate was selected based on the acceptance index and sensory characteristics. The formulation was optimized using the response surface method; 15 formulations were used in triplicate, evaluating the pH, moisture, colour and sensory acceptance values. The macronutrient composition and lipid profile of the optimal formulation was determined; its stability was evaluated under refrigeration conditions by measuring lipid and protein degradation, changes in colour, texture, changes at the microbiological and sensory levels. It was found an optimal proportion of inclusion of 50% white cachama pasta, 21% canola oil and 23% water. The stability of the final product obtained was 42 days, with 82% of acceptability index. This product could be an alternative to other pâté-type products from other species.

In vitro and In vivo digestion comparison of bee pollen with or without wall-disruption

BACKGROUND

Bee pollen is considered as a treasure trove of human and animal nutrients as a result of its extensive nutritional and therapeutic properties. However, the sophisticated pollen wall can largely limit the digestibility and bioavailability of these nutrients.

RESULTS

An ultrasonication and high shear technique was used to break the walls of five species of bee pollen, including rape bee pollen, lotus bee pollen, camellia bee pollen, wuweizi bee pollen and apricot bee pollen. We compared the digestibilities of bee pollen with or without wall-disruption. After in vitro and in vivo digestion, unbroken bee pollen grains were still intact and the fragments of wall-disrupted bee pollen still remained as fragments. Mouse in vivo digestion results suggested that the wall-disrupted bee pollen was more easily emptied from the gastrointestinal tract than unbroken bee pollen. After dynamic in vitro digestion, the digestibilities of protein and crude fat in wall-disrupted bee pollen significantly increased to more than 80%; similarly, the release rates of amino acids and reducing sugars in all wall-disrupted samples were almost 1.5 and 2 times as much as those of unbroken samples.

CONCLUSION

Based on the results obtained in the present study, we strongly recommend that bee pollen should be wall-disrupted. © 2020 Society of Chemical Industry.

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnological solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chemical groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcohols, although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism.

Antimicrobial Activity of Bee-Collected Pollen and Beebread: State of the Art and Future Perspectives

Bee-collected pollen (BCP) is a well-known functional food. Honey bees process the collected pollen and store it in the hive, inside the comb cells. The processed pollen is called bee- bread or ambrosia and it is the main source of proteins, lipids, vitamins, macro-and micro-elements in honey bee nutrition. During storage, beebread undergoes solid state fermentation which preserves it and increases the bioavailability of nutrients. Research on beebread has been rather limited until now. In recent years, there is an increasing interest regarding the antimicrobial properties of BCP and beebread, due to emerging antimicrobial resistance by pathogens. Both BCP and beebread exhibit antimicrobial properties against diverse pathogens, like bacteria and fungi. As is the case with other bee products, lack of antimicrobial resistance might be attributed to the synergy of more than one antimicrobial compounds within BCP and beebread. Furthermore, BCP and bee bread exert targeted activity against pathogens and affect the host microbiome in a prebiotic manner. This review aims to present up to date research findings regarding these aspects as well as to discuss current challenges and future perspectives in the field.

The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives

Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen’s nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen’s addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.

Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour

Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were investigated. Total polyphenol content was increased in sweet potato flour of Jishu 98 (white) at 200 MPa with ascorbic acid and Pushu 32 (orange) at 0.1 MPa with ascorbic acid treatment (0.51 and 0.83 mg gallic acid equivalent/g dry weight, respectively), but was decreased in Xuzishu No. 3 (purple) in both high hydrostatic pressure and soaking solution treatments. Total anthocyanin content was declined in all treated sweet potato flour. Nevertheless, high hydrostatic pressure with citric acid, calcium chloride, and distilled water significantly increased the β-carotene content in Pushu 32. Correlation analysis between total polyphenol content, total anthocyanin content, and antioxidant activity suggested that polyphenols are the most pivotal antioxidant in sweet potato flour. High hydrostatic pressure and soaking solution treated sweet potato flour could be potentially utilized in food with acceptable nutritional values.

Effect of ultrasonic and ball-milling treatment on cell wall, nutrients, and antioxidant capacity of rose (Rosa rugosa) bee pollen, and identification of bioactive components

BACKGROUND

Bee pollen has been regarded as a complete nutritional human dietary supplement but its nutrient absorption and biological effects may be restricted by the complex pollen wall. The aim of this study was to explore the effects of ultrasonic and ball-milling treatment on the release of nutritional components and on in vitro and in vivo antioxidant effects of rose (Rosa rugosa) bee pollen.

RESULTS

Bee pollen walls were broken to varying degrees, nutrients were released, and in vitro and in vivo antioxidant effects of bee pollen were improved. The scavenging effects of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazolone-6-sulfonic acid) (ABTS) radicals, and oxygen radical absorbance capacity (ORAC) were improved. In aging mice, wall-breaking treatment led to better organ recovery, enhanced superoxide dismutase (SOD) and catalase (CAT) effects, and malondialdehyde (MDA) reduction. Eight compounds of rose bee pollen ethanol extract, including isorhamnetin 3-O-diglucoside and N', N″, N‴-dicaffeoyl p-coumaroyl spermidine were identified by ultra-performance liquid chromatography electrospray ionization quadrupole time of flight mass spectrometry (UPLC-ESI-QTOF-MS/MS) assay.

CONCLUSION

This study showed that ultrasonic treatment had greater wall-disruption effects of bee pollen on nutrient release and antioxidant effect promotion. In conclusion, rose bee pollen, with wall-breaking treatments, may have potential value as an ingredient in functional food processing. © 2019 Society of Chemical Industry.

Analysis of Multifloral Bee Pollen Pellets by Advanced Digital Imaging Applied to Functional Food Ingredients

Bee pollen is a hive product, resulting from floral pollen agglutination by worker bees and it is characterized by its excellent bioactive and nutritional composition. Currently, research is focused on bee pollen applications on food industry, because this product has been considered an excellent source of compounds for human nutrition. It is also important in some industries, where color and particle size are important characteristics for production. Due to the granular nature of bee pollen, conventional colorimetry does not allow describing color correctly; thus, digital image analysis is a better alternative. This technique could also allow classifying bee pollen according to its appearance beyond the color. Consequently, the aim of this work was to develop a novel methodology for image data processing to classify bee pollen as ingredient in food industry. Seven color groups in samples were established regarding harvest month and particle size. It was possible to calculate the percentage of each color group in all samples. This methodology also allowed selecting each fraction for different applications in food industry using colorimetry, granulometry and the relationship between both of them.

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

Antioxidant Potential of Propolis, Bee Pollen, and Royal Jelly: Possible Medical Application

Honeybees products comprise of numerous substances, including propolis, bee pollen, and royal jelly, which have long been known for their medicinal and health-promoting properties. Their wide biological effects have been known and used since antiquity. Bee products are considered to be a potential source of natural antioxidants such as flavonoids, phenolic acids, or terpenoids. Nowadays, the still growing concern in natural substances capable of counteracting the effects of oxidative stress underlying the pathogenesis of numerous diseases, such as neurodegenerative disorders, cancer, diabetes, and atherosclerosis, as well as negative effects of different harmful factors and drugs, is being observed. Having regarded the importance of acquiring drugs from natural sources, this review is aimed at updating the current state of knowledge of antioxidant capacity of selected bee products, namely, propolis, bee pollen, and royal jelly, and of their potential antioxidant-related therapeutic applications. Moreover, the particular attention has been attributed to the understanding of the mechanisms underlying antioxidant properties of bee products. The influence of bee species, plant origin, geographic location, and seasonality as well as type of extraction solutions on the composition of bee products extracts were also discussed.