Lipidomics reveals the molecular mechanisms underlying the changes in lipid profiles and lipid oxidation in rape bee pollen dried by different methods

Wang, Jun; Chen, Yuxian; Zhao, Lili; Fang, Xiao-Ming

doi:10.1016/j.foodres.2022.112104

Cited by 9 publications

(8 citation statements)

References 41 publications

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“…Simultaneously, the pulsed vacuum pressure is beneficial in preventing the crust-hardening effect that results from rapid water loss on the surface of the material. Similar results were observed in the drying processing of rape bee pollen [23], banana slices [24], grape [25], blueberry [12], and Goji berry [26]. Compared with HAD, the faster rate of IRD may be due to the rapid infrared radiation, which generates heat by making the molecules inside the material vibrate and rotate at high speed and thus improves the drying rate [27].…”

Section: Drying Kineticssupporting

confidence: 66%

“…Two different analyses were conducted to determine the peroxide value (POV) and thiobarbituric acid reactive substances (TBARSs) in casein powder. The POV was determined following the procedure of Wang et al [23]. To begin, a 2.0 g sample of casein powder was mixed with a 30 mL mixture of chloroform and acetic acid in a 2:3 ratio.…”

Section: Measurement Of Fat Oxidationmentioning

confidence: 99%

“…In dairy products, lipid oxidation can be accelerated by various factors, such as high temperature, light, metal ions, and enzymes [23,38,40]. During the processing of dairy products, such as pre-dehydration and drying, the exposure of milk fat to heat treatment, oxygen, and long-term drying processing can lead to increased lipid oxidation.…”

Section: Fat Oxidationmentioning

confidence: 99%

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Impact of the Pre-Dehydration and Drying Methods on the Mass Transfer and Quality Attributes of Yak Milk Casein

Wang,

Cao,

Gao

et al. 2024

Foods

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Drying is an important preservation method of casein. Traditional natural draining and drying processes have low efficiency, long processing time, and poor product quality, which urgently need to be improved. This study investigated the effects of pre-dehydration intensities (30 N 30 min (PreD1) and 50 N 30 min (PreD2)) and drying methods (including pulsed vacuum drying (PVD), infrared drying (IRD), and hot air drying (HAD)) on the drying kinetics, drying modeling, and quality of yak milk casein. These findings reveal that PreD2 and PVD both had a positive impact on shortening the drying time. Compared to other combined treatments, PreD2-PVD had the shortest drying time of 6 h. The Midilli–Kucuk mathematical model effectively predicted the drying of casein. The yak milk casein powder treated with PreD2-PVD possessed a higher content of gross compositions, superior color, lower levels of fat oxidation and 5-hydroxymethylfurfural (5-HMF), and higher emulsifying activity index (EAI) and emulsion stability index (ESI) values. Overall, combining pre-dehydration with PVD proved effective in improving the drying rate and maintaining a good quality of yak milk casein, showing promising potential for industrial applications.

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Section: Drying Kineticssupporting

confidence: 66%

Section: Measurement Of Fat Oxidationmentioning

confidence: 99%

Section: Fat Oxidationmentioning

confidence: 99%

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Impact of the Pre-Dehydration and Drying Methods on the Mass Transfer and Quality Attributes of Yak Milk Casein

Wang,

Cao,

Gao

et al. 2024

Foods

Self Cite

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“…BP lipids are mainly composed of phospholipids (mostly glycerophospholipids such as phosphatidylcholines, lysophosphatidylcholines, phosphatidylethanolamines, phosphatidylglycerols, and phosphatidylserines), and polyunsaturated fatty acids, but numerous sphingolipids (mainly ceramides), and glycolipids are also present in BP in smaller quantities [ 58 , 59 , 60 ]. Sterols are also widely present [ 54 ], since BP is the only source of these vital molecules for honey bees [ 61 ].…”

Section: Resultsmentioning

confidence: 99%

“…The storage conditions [ 66 ], manipulation and processing of BP may alter its lipidic profile. Drying with different techniques, for example, which is the most common operation in pollen use by humans, was shown to reduce its lipid content and alter the structure of its fatty acids, with freeze-drying having the least impact [ 59 ]. The lipid profile of BP has also been shown to vary with geographic location and environmental conditions, even for those that are derived from the same plant species [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

Translational Research on Bee Pollen as a Source of Nutrients: A Scoping Review from Bench to Real World

Kacemi,

Campos

2023

Nutrients

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The emphasis on healthy nutrition is gaining a forefront place in current biomedical sciences. Nutritional deficiencies and imbalances have been widely demonstrated to be involved in the genesis and development of many world-scale public health burdens, such as metabolic and cardiovascular diseases. In recent years, bee pollen is emerging as a scientifically validated candidate, which can help diminish conditions through nutritional interventions. This matrix is being extensively studied, and has proven to be a very rich and well-balanced nutrient pool. In this work, we reviewed the available evidence on the interest in bee pollen as a nutrient source. We mainly focused on bee pollen richness in nutrients and its possible roles in the main pathophysiological processes that are directly linked to nutritional imbalances. This scoping review analyzed scientific works published in the last four years, focusing on the clearest inferences and perspectives to translate cumulated experimental and preclinical evidence into clinically relevant insights. The promising uses of bee pollen for malnutrition, digestive health, metabolic disorders, and other bioactivities which could be helpful to readjust homeostasis (as it is also true in the case of anti-inflammatory or anti-oxidant needs), as well as the benefits on cardiovascular diseases, were identified. The current knowledge gaps were identified, along with the practical challenges that hinder the establishment and fructification of these uses. A complete data collection made with a major range of botanical species allows more robust clinical information.

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LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking

Lian,

Cheng,

et al. 2023

Food Bioscience

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Lipidomics reveals the molecular mechanisms underlying the changes in lipid profiles and lipid oxidation in rape bee pollen dried by different methods

Cited by 9 publications

References 41 publications

Impact of the Pre-Dehydration and Drying Methods on the Mass Transfer and Quality Attributes of Yak Milk Casein

Impact of the Pre-Dehydration and Drying Methods on the Mass Transfer and Quality Attributes of Yak Milk Casein

Translational Research on Bee Pollen as a Source of Nutrients: A Scoping Review from Bench to Real World

LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking

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