Effect of processing conditions on characteristics of dehydrated bee-pollen and correlation between quality parameters

Abstract

The aim of the present study was to compare the physical, chemical and biological parameters and the microbiological quality of bee-pollen samples treated with different dehydration processes and to correlate the results. The samples came mainly from Eucalyptus (Myrtaceae) and Eupatorium (Asteraceae) plants. The dehydration conditions of the samples influenced the L*a*b* colour parameters and the biological value. Unlike the protein and lipid content, the glucose and fructose content were unaffected. The vitamin E content (27.2 ± 0.3 mg/g, 27.5 ± 0.4 mg/g) in oven-dehydrated samples with forced air circulation was significantly lower (P < 0.05) compared with lyophilized samples (37.5 ± 0.2 g/100 g, 53.7 ± 3.9 g/100 g). Overall, the results were inconclusive for vitamin B complex, minerals and microbiological indicators. There was a positive correlation between the colour parameters L* and b* and the total phenolic content, as well as between phenolic content and the antioxidant and antimicrobial capacity. The data indicate that lyophilization might be a viable alternative to the current process, resulting in dehydrated bee-pollen with higher biological activity.

Effect of processing conditions on the bioactive compounds and biological properties of bee pollen

“…The studies available on lyophilized bee pollen are recent and almost only directed to Brazilian samples and also report compatible values (De-Melo et al, 2016). Concerning total flavonoids, significantly higher values were obtained for Erica spp.…”

“…Bee pollen is a complete food product, being one of the few foods that possesses all the essential amino acids, but also containing carbohydrates (being glucose and fructose the most abundant), lipids, fibers, minerals, and oligominerals (KomosinskaVassev, Olczyk, Kaźmierczak, Mencner, & Olczyk, 2015). Other constituents are vitamins, enzymes, coenzymes, and phenolic compounds, such as flavonoids, carotenoids, phytosterols, and terpenes (Campos, Olena, & Anjos, 2016;De-Melo et al, 2016). The composition of this natural product depends on diverse factors including the botanical and geographical origin, harvest time, environmental, and climatic conditions, plant age (Estevinho, Rodrigues, Pereira, & Feás, 2012) and the beekeeping techniques and extraction methods (Feás, Vázquez-Tato, Estevinho, Seijas, & Iglesias, 2012).…”

“…Even though the latter is considered the gentlest drying method (Ciurzyńska & Lenart, 2011), there is little evidence regarding its application on bee pollen. In fact, the existing studies are recent and limited to Brazilian bee pollen samples (De-Melo et al, 2016). In this context, in order to compare preservation methods concerning their efficiency but also the changes on the BP characteristics, we evaluated the effect of drying and lyophilization on the content of bioactive compounds, specifically total phenolic compounds, and flavonoids, as well as in the biological activities, particularly antioxidant, antimicrobial, and anti-mutagenic, of nine types of bee pollen.…”

Essential minerals and inorganic contaminants (barium, cadmium, lithium, lead and vanadium) in dried bee pollen produced in Rio Grande do Sul State, Brazil

“…Its chemical and nutritional composition varies according to floral source and geographical origin, and other factors such as climatic conditions, soil type, processing and beekeeping activities (De-Melo et al, 2016;Sattler et al, 2015;Herbert & Shimanuki, 1978).…”

Chemical and Physical Characterization of Peanut Powder Extracts

“…and Cougo (2014), Juliano et al (2014) and De-Melo (2016) demonstrate in their studies the advantages of lyophilization for the preservation of bioactive compounds and nutritional components in comparison to traditional drying methods. This fact is explained by the low temperature at which the entire process is conducted, which significantly reduces the alterations in the morphology of the initial product.…”