Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach

Conte, Paola; Del, Alessandra; Balestra, Federica; Piga, Antonio; Fadda, Costantino

doi:10.1016/j.lwt.2017.12.002

Cited by 70 publications

(59 citation statements)

References 28 publications

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“…Many gluten‐free products with a range of gluten‐free formulations have been developed using rice and corn materials combined with various ingredients such as starches, hydrocolloids, emulsifiers and non‐gluten proteins, as a gluten replacer, in the aim to improve the rheological properties and final quality of bread (Capriles et al ., ; Conte et al ., ). These gluten‐free formulations are not generally enriched or fortified.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, numerous studies have focused on the study of novel ingredients and natural compounds, such as seeds, fruits and plants. Most of these substances are rich source of antioxidants, which could be incorporated in bread formulation, to enhance the overall quality of final product and to solve the issue of the lack of nutrients in these products (Dziki et al ., ; Ronda et al ., ; Conte et al ., ). Pomegranate ( Punica granatum L.) is an old world fruit originating in the Middle East and Orient and cultivated throughout the Mediterranean region, China, India, South Africa and the Americas.…”

Section: Introductionmentioning

confidence: 99%

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Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Bourekoua

Różyło

Gawlik‐Dziki

et al. 2018

Int J of Food Sci Tech

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Summary The purpose of this study was to evaluate the effect of the addition of pomegranate seed powder (PSP) on physical, sensorial and antioxidant properties of gluten‐free bread. The PSP was incorporated at different levels (2.5%, 5.0%, 7.5% and 10%) into formula of gluten‐free bread. Control gluten‐free bread made without any addition of PSP was used for comparison. The results showed that the specific volume and springiness of gluten‐free breads increased, whereas hardness and chewiness decreased significantly with increasing PSP addition. The addition of PSP into gluten‐free bread decreased the lightness and yellowness of crumb and crust colour, while redness increased. Total phenolics content (TPC) increased from 46% to 181% with PSP addition (2.5%–10%). Moreover, antioxidant activity was significantly higher for bread with PSP. For bread with the highest percentage of PSP, the highest antioxidant activity was obtained. For sensorial and antioxidant activity, the optimum level of PSP addition was found to be 7.5%.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Bourekoua

Różyło

Gawlik‐Dziki

et al. 2018

Int J of Food Sci Tech

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“…Important amounts of flavonoids and phenolic compounds are also reported. Beneficial properties such antioxidant, anti‐inflammatory, antimicrobial, and even anti‐mutagenic have been attributed, suggesting the use of bee‐pollen as a dietary supplement (Ares, Valverde, Bernal, Nozal, & Bernal, ; Conte, Del Caro, Balestra, Piga, & Fadda, ; Denisow & Denisow‐Pietrzyk, ; Jannesar, Shoushtari, Majd, & Pourpak, ; Kieliszek et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

Zuluaga-Domínguez

Castro‐Mercado

Quicazán

2019

J Food Process Preserv

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Bee‐pollen is a product collected by bees, gathered for human consumption given its nutritional and bioactive characteristics. However, its external structure is extremely recalcitrant and prevents nutrients and bioactive compounds to be completely digested into the gastrointestinal tract. The aim of this study was to assess enzymatic hydrolysis as a strategy to modify the structure of bee‐pollen and promote the release of compounds. Six different commercial enzymes were used and treatments were evaluated by Differential Scanning Calorimetry and Scanning Electron Microscopy, as well as protein, amino acids, phenolics, flavonoids, and antioxidant activity. The calorimetric analysis showed an increase in the heat flow of hydrolyzed products compared to bee‐pollen. It was also found that proteases improved the protein content of about 13%–18%, phenolics 83%–106%, flavonoids 85%–96%, antioxidant activity up to 68%, and increased all essential amino acids. Finally, a total ranking method established as the best treatment hydrolysis with Protamex. Practical applications Bee‐pollen is an attractive food of plant origin from a nutritional and functional point of view. The modification of its structure through enzymatic hydrolysis increases the availability of compounds that theoretically could be assimilated more easily in the gastrointestinal tract, improving the quality of bee‐pollen as a food resource. The treatment is safe, relatively inexpensive and easy to apply, compared to other bee‐pollen modification strategies such as fermentation.

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“…A lot of research works have been conducted about the palynology, physicochemical composition, and biological properties of bee pollen, but a few studies have recognized its potential as a natural food additive or functional food (Conte, Caro, Balestra, Piga, & Fadda, ; Krystyjan, Gumul, Ziobro, & Korus, ; Zuluaga et al, ). The utilization of bee pollen in milk has not been explored until now; therefore, the present study was focused on producing the vacuum‐dried bee pollen‐based low‐fat polyphenol‐rich milk powder.…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Process optimization of polyphenol‐rich milk powder using bee pollen based on physicochemical and functional properties

Thakur

Nanda

2019

J Food Process Engineering

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The present study aims to optimize and explore the bee pollen as a functional component in milk powder using response surface methodology. The experimental design comprised of process variables: bee pollen (5–15%), temperature (20–30°C), and pressure (15–25 inHg) to investigate their effect on physical properties and total phenolic content of developed product. Results indicated an increase in powder recovery (41.53–52.96%) with pollen, temperature, and pressure whereas total phenolic content (12.35–22.65%) raised with pollen and pressure. The solubility (74.86–83.73%) and bulk density (0.37–0.63 g cm−3) decreased with pollen and temperature while hygroscopicity (13.10–18.29%) increased with pollen. The optimum conditions for polyphenol‐rich milk powder were 13.72% pollen, 26.84°C temperature, and 23.37 inHg pressure. Further, the morphological and FTIR analysis also strengthens the presence of polyphenols in optimized product. This investigation, thus, would open door for utilization of polyphenol‐rich milk powder in formulating several value‐added food products. Practical applications Bee pollen—a potent source of essential amino acids, fatty acids, dietary fiber, and polyphenols is an underutilized but nourishing food. This study aims at developing the vacuum‐dried bee pollen—rich milk powder based on process variable: bee pollen concentration, temperature, and pressure. Results showed the significant amount of total phenolic compounds in developed milk powder that is even higher compared to fresh bee pollen. The powder manufacturing process discussed here is quite simple and can be easily adapted by small and medium scale industries to achieve drying at a lower cost which may be beneficial for beekeepers to raise their economic status in developing countries. Further, the developed polyphenol‐rich milk powder can be employed in cereals, bakery, confectionery, and frozen dessert industry to make healthier processed food products.

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Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach

Cited by 70 publications

References 28 publications

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

Process optimization of polyphenol‐rich milk powder using bee pollen based on physicochemical and functional properties

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