Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen

Isik, Ayla; Özdemir, Murat; Doymaz, İ̇brahim

doi:10.1590/fst.02818

Cited by 36 publications

(28 citation statements)

References 20 publications

(30 reference statements)

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“…No statistically significant difference was noted between the packaged and unpackaged bee pollen products in terms of physicochemical properties except for the titratable acidity (p < 0.05). The ash contents of bee pollen samples found in this study were similar to those reported by Isık et al (2019), which ranged from 2.14-2.18 g/100 g in hot air dried bee pollen samples. Bárbara et al (2015) reported similar results indicating that the mean moisture, ash, pH, titratable acidity levels of 21 bee pollen (Melipona mandacaia) samples collected from two different regions of Bahia and Brazil were 36.0%, 4.9%, 3.49, and 146 meq•kg −1 , respectively.…”

Section: Physicochemical Propertiessupporting

confidence: 90%

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

et al. 2021

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The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee pollen samples was detected as 147.10-462.02 mg GAE/g and bioaccessibility ranged from 36.91% to 77.87%. The highest total value for antioxidant capacity was assessed as 83.24-257.27 μmol TE/g by the CUPRAC method. When the bioaccessibility of the antioxidant capacity of bee pollen was compared among the methods, the highest value (95.76%) was obtained for the sample M by the CUPRAC method. Antioxidant capacity and bioaccessibility of the unpackaged bee pollen samples were lower than those of the trademarked products. Based on overall evaluations, it can be deduced that bee pollen known for its potential beneficial effects on health may well be used as a functional food additive in the production of various food products with its high antioxidant and bioaccessibility features.

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Section: Physicochemical Propertiessupporting

confidence: 90%

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

et al. 2021

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“…For the preservation of freshly collected pollen, different drying techniques-hot-air drying, freeze-drying, microwave drying, vacuum drying, and microwave-assisted vacuum drying, are used [58,61,62,64,[67][68][69] (freeze-drying and hot-air drying are most commonly applied [58,61,62,[67][68][69]). Drying the pollen with hot air is recommended at the temperature of 40 • C, while at higher temperatures the physicochemical properties, morphological structures, and organoleptic characteristics of pollen are disturbed [62]. For example, drying the pollen samples at 60 • C reduced the amounts of protein and vitamin C by 43.7% and 31.5%, respectively, changed the pollen colour (∆E value 9.19 ± 2.11), and significantly decreased the sensory attributes (visual appearance, colour, and odour) of the dried pollen compared to the fresh one [62].…”

Section: The Influence Of Drying Techniques On the Quality Of Bee-colmentioning

confidence: 99%

“…Drying the pollen with hot air is recommended at the temperature of 40 • C, while at higher temperatures the physicochemical properties, morphological structures, and organoleptic characteristics of pollen are disturbed [62]. For example, drying the pollen samples at 60 • C reduced the amounts of protein and vitamin C by 43.7% and 31.5%, respectively, changed the pollen colour (∆E value 9.19 ± 2.11), and significantly decreased the sensory attributes (visual appearance, colour, and odour) of the dried pollen compared to the fresh one [62]. Furthermore, Collin et al [66] pointed out that only the drying treatment of pollen at 30 • C, or for a short time at 40 • C, can be effective at avoiding the synthesis of dimethyl sulphide (pollen is rich in 5 -methylmethionine), undesirable aldehydes, and furan compounds, and preventing the loss of the desirable monoterpenic compounds.…”

Section: The Influence Of Drying Techniques On the Quality Of Bee-colmentioning

confidence: 99%

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

et al. 2020

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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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“…The physicochemical properties of bee-collected pollen can be affected both by processing techniques [7,11,[18][19][20][21] and storage conditions [22][23][24][25][26][27]. Pollen freshly collected by honeybees contains from 15% to 30% (w/w) of water.…”

Section: Introductionmentioning

confidence: 99%

Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?

et al. 2020

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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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Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen

Cited by 36 publications

References 20 publications

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

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

Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?

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