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

Abstract

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.

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

“…Water and oil absorption capacity is a very important feature for the acceptability of the final product. Based on the results obtained, Kostić et al [88] concluded that the bee-collected pollen had poor water absorption capacity (WAC) and excellent oil absorption capacity (OAC), which is consistent with the results obtained by Thakur and Nanda [93]. The presence of ingredients with high WAC can make food products brittle and dry, especially during storage, while on the other hand, the expressed capacity for oil absorption of any food ingredients is important because lipids act as a flavour retainer and an enhancer of mouth feel [88,95].…”

“…Unlike the emulsifying properties, according to the report of Kostić et al [88], bee-collected pollen does not have foaming properties, which reduces its use in products such as toppings, ice-cream, etc., that depend on the incorporation of air to maintain their structure and texture during or after their processing. However, these results are in contrast with the pollen samples from India, which possess high foaming properties and foam stability [93] which could be caused by different methodology and/or different types of pollen applied in research.…”

“…It was observed that the addition of pollen potentially influenced the specific reaction pathways involved in the production of some furan derivatives, such as furfural, 2-acetylfuran, and 2-pentilfuran, which are characterized by pleasant sensory characteristics and aromas of caramel, balsamic, cinnamon, fruits, and flowers. To avoid unwanted losses of nutritional and functional properties of the bee-collected pollen, Thakur and Nanda [93] have proposed encapsulation of pollen in milk (carrier) and the development of a new vacuum-dried, bee-collected pollen-rich milk powder that can be successfully applied in the food industry.…”

“…Possessing good emulsifying properties, pollen addition to a natural emulsifier in the production of gluten-free bread can have an effect on reducing crumb hardness [40]. However, Thakur and Nanda [93] showed a strong emulsion activity and stability of the coconut bee-collected pollen and poor emulsion activity and stability of the rapeseed bee-collected pollen, correlating this with the hydrophobicity, conformation, concentration, and solubility of the proteins present in pollen. The observed opposite trend points out, once again, the importance of the botanical origin of pollen.…”

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

“…Likewise, in buffalo milk powder with 20% of honey added, the phenolic compounds and flavonoids content were 5 and 28 times higher, respectively, as well as the antioxidant activity increased up to 12.61%, in comparison with the control sample [50]. Finally, a process of milk with pollen added was optimized, where the optimal pollen amount to preserve the functional properties was 13.72%, with a processing temperature of 26.84 • C, and 23.37 in Hg pressure [27]. The increase in polyphenol content and antioxidant activity is due to the fact that apiary products are rich sources of antioxidants [51], generating a high content when they are added to yogurt and milk.…”