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Anjum SI, Ullah A, Gohar F, Raza G, Khan MI, Hameed M, Ali A, Chen CC, Tlak Gajger I. Bee pollen as a food and feed supplement and a therapeutic remedy: recent trends in nanotechnology. Front Nutr 2024; 11:1371672. [PMID: 38899322 PMCID: PMC11186459 DOI: 10.3389/fnut.2024.1371672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 04/22/2024] [Indexed: 06/21/2024] Open
Abstract
Pollen grains are the male reproductive part of the flowering plants. It is collected by forager honey bees and mixed with their salivary secretions, enzymes, and nectar, which form fermented pollen or "bee bread" which is stored in cells of wax honeycombs. Bee pollen (BP) is a valuable apitherapeutic product and is considered a nutritional healthy food appreciated by natural medicine from ancient times. Recently, BP has been considered a beneficial food supplement and a value-added product that contains approximately 250 different bioactive components. It contains numerous beneficial elements such as Mg, Ca, Mn, K, and phenolic compounds. BP possesses strong antioxidant, anti-inflammatory, antimicrobial, antiviral, analgesic, immunostimulant, neuroprotective, anti-cancer, and hepatoprotective properties. It is used for different purposes for the welfare of mankind. Additionally, there is a growing interest in honey bee products harvesting and utilizing for many purposes as a natural remedy and nutritive function. In this review, the impacts of BP on different organisms in different ways by highlighting its apitherapeutic efficacy are described.
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Affiliation(s)
- Syed Ishtiaq Anjum
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Amjad Ullah
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
- Department of Plant Protection, Ministry of National Food Security and Research, Karachi, Pakistan
| | - Faryal Gohar
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Ghulam Raza
- Department of Biological Sciences, University of Baltistan, Skardu, Pakistan
| | - Muhammad Ilyas Khan
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Mehwish Hameed
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Abid Ali
- Department of Zoology, Abdul Wali Khan University, Mardan, Khyber Pakhtunkhwa, Pakistan
| | - Chien-Chin Chen
- Department of Pathology, Ditmanson Medical Foundation Chia-Yi Christian Hospital, Chiayi, Taiwan
- Department of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan, Taiwan
- Ph.D. Program in Translational Medicine, Rong Hsing Research Center for Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Department of Biotechnology and Bioindustry Sciences, College of Bioscience and Biotechnology, National Cheng Kung University, Tainan, Taiwan
- Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
| | - Ivana Tlak Gajger
- Department for Biology and Pathology of Fish and Bees, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
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Breda LS, de Melo Nascimento JE, Alves V, de Alencar Arnaut de Toledo V, de Lima VA, Felsner ML. Green and fast prediction of crude protein contents in bee pollen based on digital images combined with Random Forest algorithm. Food Res Int 2024; 179:113958. [PMID: 38342522 DOI: 10.1016/j.foodres.2024.113958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Bee pollen is considered an excellent dietary supplement with functional characteristics, and it has been employed in food and cosmetics formulations and in biomedical applications. Therefore, understanding its chemical composition, particularly crude protein contents, is essential to ensure its quality and industrial application. For the quantification of crude protein in bee pollen, this study explored the potential of combining digital image analysis and Random Forest algorithm for the development of a rapid, cost-effective, and environmentally friendly analytical methodology. Digital images of bee pollen samples (n = 244) were captured using a smartphone camera with controlled lighting. RGB channels intensities and color histograms were extracted using open source softwares. Crude protein contents were determined using the Kjeldahl method (reference) and in combination with RGB channels and color histograms data from digital images, they were used to generate a predictive model through the application of the Random Forest algorithm. The developed model exhibited good performance and predictive capability for crude protein analysis in bee pollen (R2 = 80.93 %; RMSE = 1.49 %; MAE = 1.26 %). Thus, the developed analytical methodology can be considered environmentally friendly according to the AGREE metric, making it an excellent alternative to conventional analysis methods. It avoids the use of toxic reagents and solvents, demonstrates energy efficiency, utilizes low-cost instrumentation, and it is robust and precise. These characteristics indicate its potential for easy implementation in routine analysis of crude protein in bee pollen samples in quality control laboratories.
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Affiliation(s)
- Leandra Schuastz Breda
- Federal University of Technology - Paraná (UTFPR/DV), Boa Esperança Road, km 04 - Zona Rural, 85660-000 Dois Vizinhos City, Paraná, Brazil; State University of Midwestern at Paraná (UNICENTRO/CEDETEG), Alameda Élio Antonio Dalla Vecchia, Vila Carli, 85040-167 Guarapuava City, Paraná, Brazil
| | | | - Vandressa Alves
- State University of Midwestern at Paraná (UNICENTRO/CEDETEG), Alameda Élio Antonio Dalla Vecchia, Vila Carli, 85040-167 Guarapuava City, Paraná, Brazil.
| | | | - Vanderlei Aparecido de Lima
- Federal University of Technology - Paraná (UTFPR/PB), Via do Conhecimento, s/n - KM 01 - Fraron, 85503-390 Pato Branco City, Paraná, Brazil; State University of Midwestern at Paraná (UNICENTRO/CEDETEG), Alameda Élio Antonio Dalla Vecchia, Vila Carli, 85040-167 Guarapuava City, Paraná, Brazil.
| | - Maria Lurdes Felsner
- State University of Midwestern at Paraná (UNICENTRO/CEDETEG), Alameda Élio Antonio Dalla Vecchia, Vila Carli, 85040-167 Guarapuava City, Paraná, Brazil; State University of Londrina (UEL), Celso Garcia Cid Road, PR-445, Km 380 - Campus Universitário, 86057-970 Londrina City, Paraná, Brazil.
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Nadew TT, Reshad AS, Tedla TS. Oyster mushroom drying in tray dryer: Parameter optimization using response surface methodology, drying kinetics, and characterization. Heliyon 2024; 10:e24623. [PMID: 38298662 PMCID: PMC10828075 DOI: 10.1016/j.heliyon.2024.e24623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 12/18/2023] [Accepted: 01/11/2024] [Indexed: 02/02/2024] Open
Abstract
In this study, the drying of oyster mushrooms (P. ostreatus) in a tray dryer was optimized. The parameters used to optimize the drying process were drying temperature, airspeed, mass loading, and moisture content. Its drying kinetics were investigated at the optimum drying parameters. A quadratic equation was obtained to predict the moisture content of mushrooms at the given drying temperature, airspeed, and mass loading, and it was validated against experimental results. A minimum moisture content (9.99 wt%) was obtained at the optimum conditions of 60 °C, 3 m/s airspeed, and mass loading of 200 g using a tray dryer. Proximate analysis, shelf-life analysis, inorganic elemental analysis, and functional group analysis were done as a characterization method for mushrooms after drying at the optimum drying conditions. About 27.8 wt% protein and 50.2 wt% carbohydrates were found in proximate results. Besides, potassium and sodium were the dominant elements as estimated by spectrophotometry analysis. The induction period (IP) of dried mushrooms at room temperature is 3520:47 (hour: minute) from the oxidation stability analysis, and the water activity of dried mushrooms was found to be 0.36. The drying kinetics of oyster mushrooms were studied at various temperatures (50-75 °C), optimum airspeed (3 m/s), and mass loading (200 g). The best-fit model describing the mushrooms drying kinetics was found to be Midilli et al., with the lowest RMSE (0.008749), X2 (0.0014), and the highest R2(0.9993) values. The kinetic triplet activation energy, effective diffusivity, and diffusivity constant (Ea, Deff, D0) for oyster mushrooms drying were determined and found to lay in the general range for foodstuffs. The value of Deff results lies within the range of 10-8 to 10-12 m2/s, with Ea of 15.32 kJ/mol and D0 value 2.263 × 10-6 m2/s.
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Affiliation(s)
- Talbachew Tadesse Nadew
- Department of Chemical Engineering, School of Food and Chemical Engineering, Wollo University, Kombolcha Institute of Technology, Kombolcha, Ethiopia
| | - Ali Shemsedin Reshad
- Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Sustainable Energy Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Tsegaye Sissay Tedla
- Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Sustainable Energy Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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Bee Pollen as Functional Food: Insights into Its Composition and Therapeutic Properties. Antioxidants (Basel) 2023; 12:antiox12030557. [PMID: 36978805 PMCID: PMC10045447 DOI: 10.3390/antiox12030557] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 02/15/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023] Open
Abstract
Bee pollen is a hive product made up of flower pollen grains, nectar, and bee salivary secretions that beekeepers can collect without damaging the hive. Bee pollen, also called bee-collected pollen, contains a wide range of nutritious elements, including proteins, carbs, lipids, and dietary fibers, as well as bioactive micronutrients including vitamins, minerals, phenolic, and volatile compounds. Because of this composition of high quality, this product has been gaining prominence as a functional food, and studies have been conducted to show and establish its therapeutic potential for medical and food applications. In this context, this work aimed to provide a meticulous summary of the most relevant data about bee pollen, its composition—especially the phenolic compounds—and its biological and/or therapeutic properties as well as the involved molecular pathways.
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Kutlu N, Gercek YC, Bayram NE. The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics. Chem Biodivers 2023; 20:e202200962. [PMID: 36427329 DOI: 10.1002/cbdv.202200962] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/25/2022] [Accepted: 11/25/2022] [Indexed: 11/27/2022]
Abstract
In this study, the aim was to determine the effect of different drying methods (with microwave and hot air) on the color, nutrient and bioactive contents of fresh bee bread. Drying characteristics were also investigated. Microwave and hot air drying were applied at different microwave powers and temperatures, respectively. Lower moisture ratios and highest effective diffusion coefficients were obtained with microwave drying in a shorter time. The Midilli model was found to be the most suitable thin-layer drying model for both methods. Regardless of the drying conditions, moisture, ash, protein, carbohydrate, and lipid proportions were observed to vary in the ranges of 4.9-8.2 %, 1.61-2.67 %, 17.47-32.54 %, 39.92-60.84 %, and 7.10-8.89 %, respectively. The lowest color difference was obtained for the sample dried at 210 W. As a result, it was determined that microwave drying is more suitable for preserving the nutritional and bioactive content of bee bread during drying.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Aydintepe Vocational College, Bayburt University, 69500 Aydintepe, Bayburt, Turkey
| | - Yusuf Can Gercek
- Center for Plant and Herbal Products Research-Development, 34134, Istanbul, Turkey.,Department of Biology, Faculty of Science, Istanbul University, 34116, Istanbul, Turkey
| | - Nesrin Ecem Bayram
- Department of Food Processing, Aydintepe Vocational College, Bayburt University, 69500 Aydintepe, Bayburt, Turkey
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6
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Bi YX, Zielinska S, Ni JB, Li XX, Xue XF, Tian WL, Peng WJ, Fang XM. Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen. Food Chem X 2022; 16:100464. [PMID: 36217315 PMCID: PMC9547186 DOI: 10.1016/j.fochx.2022.100464] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/25/2022] [Accepted: 09/27/2022] [Indexed: 10/25/2022] Open
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7
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Bhat TA, Hussain SZ, Wani SM, Rather MA, Reshi M, Naseer B, Qadri T, Khalil A. The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ozyalcin ZO, Kipcak AS. The Ultrasound Effect on the Drying Characteristics of Loligo vulgaris by the Methods of Oven and Vacuum-oven. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2021.2024634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zehra Ozden Ozyalcin
- Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Azmi Seyhun Kipcak
- Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
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9
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Luo X, Dong Y, Gu C, Zhang X, Ma H. Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives. Front Nutr 2021; 8:727181. [PMID: 34805239 PMCID: PMC8595947 DOI: 10.3389/fnut.2021.727181] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 09/29/2021] [Indexed: 12/15/2022] Open
Abstract
Increased demand for a more balanced, healthy, and safe diet has accelerated studies on natural bee products (including honey, bee bread, bee collected pollen royal jelly, propolis, beeswax, and bee venom) over the past decade. Advanced food processing techniques, such as ultrasonication and microwave and infrared (IR) irradiation, either has gained popularity as alternatives or combined with conventional processing techniques for diverse applications in apiculture products at laboratory or industrial scale. The processing techniques used for each bee products have comprehensively summarized in this review, including drying (traditional drying, infrared drying, microwave-assisted traditional drying or vacuum drying, and low temperature high velocity-assisted fluidized bed drying), storage, extraction, isolation, and identification; the assessment methods related to the quality control of bee products are also fully mentioned. The different processing techniques applied in bee products aim to provide more healthy active ingredients largely and effectively. Furthermore, improved the product quality with a shorter processing time and reduced operational cost are achieved using conventional or emerging processing techniques. This review will increase the positive ratings of the combined new processing techniques according to the needs of the bee products. The importance of the models for process optimization on a large scale is also emphasized in the future.
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Affiliation(s)
- Xuan Luo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yating Dong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Chen Gu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xueli Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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10
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Prđun S, Svečnjak L, Valentić M, Marijanović Z, Jerković I. Characterization of Bee Pollen: Physico-Chemical Properties, Headspace Composition and FTIR Spectral Profiles. Foods 2021; 10:foods10092103. [PMID: 34574213 PMCID: PMC8472029 DOI: 10.3390/foods10092103] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/02/2021] [Accepted: 09/03/2021] [Indexed: 01/15/2023] Open
Abstract
Chemical characterization of bee pollen is of great importance for its quality estimation. Multifloral and unifloral bee pollen samples collected from continental, mountain and Adriatic regions of Croatia were analyzed by means of physico-chemical, chromatographic (GC-MS), and spectroscopic (FTIR-ATR) analytical tools, aiming to conduct a comprehensive characterization of bee pollen. The most distinctive unifloral bee pollen with regard to nutritional value was Aesculus hippocastanum (27.26% of proteins), Quercus spp. (52.58% of total sugars), Taraxacumofficinale (19.04% of total lipids), and Prunusavium (3.81% of ash). No statistically significant differences between multifloral and unifloral bee pollen from different regions were found for most of the physico-chemical measurement data, with an exception of melezitose (p = 0.04). Remarkable differences were found among the bee pollen HS VOCs. The major ones were lower aliphatic compounds, monoterpenes (mainly linalool derivatives, especially in Prunusmahaleb and P.avium bee pollen), and benzene derivatives (mainly benzaldehyde in T.officinale and Salix spp.). Aldehydes C9 to C17 were present in almost all samples. FTIR-ATR analysis revealed unique spectral profiles of analyzed bee pollen exhibiting its overall chemical composition arising from molecular vibrations related to major macromolecules-proteins, lipids, and carbohydrates (sugars).
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Affiliation(s)
- Saša Prđun
- Department of Fisheries, Apiculture, Wildlife Management and Special Zoology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (S.P.); (M.V.)
| | - Lidija Svečnjak
- Department of Fisheries, Apiculture, Wildlife Management and Special Zoology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (S.P.); (M.V.)
- Correspondence: ; Tel.: +385-(0)1-239-3995
| | - Mato Valentić
- Department of Fisheries, Apiculture, Wildlife Management and Special Zoology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; (S.P.); (M.V.)
| | - Zvonimir Marijanović
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia;
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia;
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11
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He Z, Ye M, Zhang Y, Wu F, Fu M, Sun F, Liu X. Effect of seed size and drying temperature on the hot air drying kinetics and quality of Chinese hickory (
Carya cathayensis
) storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Zhiping He
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
- Xinjiang Institute of Technology Akesu China
| | - Minqian Ye
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
| | - Youqing Zhang
- Product Quality Monitoring Center of Hangzhou Lin'an China
| | - Fenghua Wu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
| | - Maorun Fu
- School of Food Science & Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Fei Sun
- School of Food Science & Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xingquan Liu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
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DULGER ALTINER D, SANDİKCİ ALTUNATMAZ S, SABUNCU M, AKSU F, SAHAN Y. In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.10220] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Infrared Irradiation Drying Impact on Bee Pollen: Case Study on the Phenolic Composition of Eucalyptus globulus Labill and Salix atrocinerea Brot. Pollens. Processes (Basel) 2021. [DOI: 10.3390/pr9050890] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Bee pollen is commonly reputed as a rich source of nutrients, both for bees and humans. Its composition is well balanced and can be taken as a stand-alone food or as supplement, including for the elderly owing its low caloric value. However, storage conditions frequently lead to product degradation, namely due to the high moisture content that enable the proliferation of molds and bacteria. Herein, an infrared (IR)-based technology is proposed as a mean to determine moisture content, setting also a new scalable approach for the development of a drying technology to be used for bee pollen processing, which can be carried out in a short time, without impacting the phenolic and flavonoid content and associated bioactive effects. Proof-of-concept was attained with an IR moisture analyzer, bee pollen samples from Eucalyptus globulus Labill and Salix atrocinerea Brot. being selected as models. Impact of the IR radiation towards the phenolic and flavonoid profiles was screened by HPLC/DAD profiling and radical scavenging ability by the DPPH assay. The IR-based approach shows good reproducibility while simultaneously reducing drying time and energy consumption, thus implying a low environmental impact and being suitable for industrial scale-up once no degradation has been found to occur during the radiation process.
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Investigation of microwave drying on quality attributes, sensory properties and surface structure of bee pollen grains by scanning electron microscopy. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2021. [DOI: 10.1007/s43153-020-00088-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Castagna A, Benelli G, Conte G, Sgherri C, Signorini F, Nicolella C, Ranieri A, Canale A. Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen? Molecules 2020; 25:molecules25214925. [PMID: 33114449 PMCID: PMC7663774 DOI: 10.3390/molecules25214925] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/19/2020] [Accepted: 10/23/2020] [Indexed: 01/10/2023] Open
Abstract
In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Furthermore, the pollen chemical properties were monitored after three and six months of storage, and then analyzed using a multivariate approach. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. Drying and storage affected pollen chemical composition with species-dependent effects. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. All drying techniques led to a depletion of flavonoids in willow pollen; however, MWD ensured the highest flavonoids content after six months. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage.
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Affiliation(s)
- Antonella Castagna
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Giovanni Benelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Correspondence: ; Tel.: +39-0502216141
| | - Giuseppe Conte
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Cristina Sgherri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
| | - Francesca Signorini
- Consorzio Polo Tecnologico Magona, via Magona snc, Cecina, 57023 Livorno, Italy;
| | - Cristiano Nicolella
- Dipartimento di Ingegneria Civile e Industriale, Università di Pisa, Largo Lucio Lazzarino 2, 56122 Pisa, Italy;
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Angelo Canale
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
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Bechlin TR, Granella SJ, Christ D, Coelho SRM, Paz CHDO. Effects of ozone application and hot-air drying on orange peel: moisture diffusion, oil yield, and antioxidant activity. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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17
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Kilic A. Low temperature and high velocity assisted fluidized bed drying characteristics of bee pollen as bioactive food. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13439] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Aydin Kilic
- Faculty of Tourism, Department of GastronomyUniversity of Recep Tayyip Erdogan Rize Turkey
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Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit. Processes (Basel) 2020. [DOI: 10.3390/pr8070761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 °C. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 °C, and 950, 615, and 445 min at 50, 60, and 70 °C, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature (p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV (p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods (p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values (p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.
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The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives. Biomolecules 2020; 10:biom10010084. [PMID: 31948037 PMCID: PMC7023195 DOI: 10.3390/biom10010084] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/30/2019] [Accepted: 01/02/2020] [Indexed: 12/11/2022] Open
Abstract
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.
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