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.Biomolecules 2020, 10, 84 2 of 36 improvement and for the prevention of some respiratory infections. In addition, they emphasized the fact of the longevity of some residents of Ukraine and Russia which can be linked to their regular consumption of honey enriched with pollen [2]. Since then, a significant "breakthrough" about the application of pollen as a dietary supplement has been made and the number of available research articles has drastically increased.Nowadays, pollen is often recognized as the "only perfectly complete food" [4], and "the world's best food product" [5]. The dominant presence and high content of carbohydrates, proteins, and lipids highlights pollen as an ideal natural supplement that provides energy; it has good nutritional value, regulates certain biochemical functions, and strengthens the body's immune and physiological systems [4,6]. Furthermore, pollen is a rich source of different important compounds (Figure 1)-vitamins (with the prevalence of group-B vitamins) [7,8], carotenoids (such as lutein, β-cryptoxanthin, and β-caroten) [9], minerals [10][11][12], and polyphenols [13][14][15], which makes it attractive for use in the diets of children and adults suffering from certain avitaminoses and loss of appetite.

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Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.

Phenolic compounds and biopotential (antioxidant, cellular antioxidant and cytotoxic activity) of grape pomace (GP) skin, seed, stem and whole GP originating from indigenous red grape variety Prokupac were evaluated. The UHPLC-Orbitrap MS 4 analysis showed the presence of 75 phenolic compounds (57 non-anthocyanins and 18 anthocyanins), among which considerable content of ethyl gallate was observed and malvidin-3-O-hexoside-(8,8)-methylmethyne-(epi)catechin was identified. The stem had significant content of stilbenoids. The GP seed and the whole GP showed the highest antioxidant activity estimated by ABTS• + DPPH• and H 2 O 2 scavenging assays that were strongly correlated with the presence of flavan-3-ols, phenolic acids and ethyl gallate. The GP skin exerted cellular antioxidant activity on adenocarcinoma cells (EC 50 = 56.4 mg TPCs/mL) which was strongly correlated with the presence of flavonols and anthocyanins. These by-products of Prokupac red grape variety are a notable source of phenolic compounds with good antioxidant activity that can be extensively used in food and pharmaceutical industry.

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We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42–58.56 times) and the reducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.