The nutritional and bioactive aptitude of bee pollen for a solid-state fermentation process

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

“…Fermented foods, such as bread, wine, cheese and yogurt, have been important components of the human diet (Salazar‐González & Díaz‐Moreno, ; Kavitake et al ., ). Fermentation is an efficient method to change the texture and organisation of food materials, form unique flavours, and improve nutritional properties by degrading anti‐nutrients and increasing beneficial nutrients; fermentation is also an alternatively efficient method to extend the shelf‐life (Zhao et al., ).…”

“…Bee bread is the naturally fermented product of BP. BP stored in the hive undergoes a series of complicated biochemical changes induced by bacteria and yeast, finally yielding bee bread (V asquez & Olofsson, 2009;Salazar-Gonz alez & D ıaz-Moreno, 2016). Previous studies have shown that bee bread has superior nutritional value for people (Tom as et al, 2017).…”

“…Phytochemicals, such as flavonoid glycoside derivatives, widely exist in bee bread and have anticancer and antioxidant activities (Sobral et al, 2017). In the honeycomb, the conditions of fermentation process are quite complicated, and thus, producing bee bread by artificial simulations is difficult; however, it is technologically feasible to use BP as raw material by fermentation to obtain a nutraceutical for humans (Salazar-Gonz alez & D ıaz-Moreno, 2016).…”

Carbohydrate composition of Slovenian bee pollens

“…Bee pollen also shows various human health‐promoting effects, which include its antioxidant, antitumour, antimicrobial, antifungal, anti‐inflammatory and immunostimulating activities (Pascoal et al ., ; Komosinska‐Vassev et al ., ; Bogdanov, ; Denisow & Denisow‐Pietrzyk, ). Furthermore, knowledge of the functional properties and nutritional value of bee pollen and its impact on certain medical conditions have promoted increased consumer attention (Serra‐Bonvehi & Escolà‐Jordà, ; Villanueva et al ., ; Bobiş et al ., ; Estevinho et al ., ; Feas et al ., ; Soares de Arruda et al ., ; Campos et al ., ; Salazar‐González & Díaz‐Moreno, ).…”

“…Bee pollen represents a natural source of carbohydrate, protein, lipids and dietary fibre and also includes minor components such as amino acids, saturated and unsaturated fatty acids, minerals, trace elements, vitamins, carotenoids and phenolic compounds. The levels of these ingredients in bee pollen depend on its botanical and geographical origin and also on the climate, weather conditions, season, storage conditions and processing of the fresh pollen (Campos et al, 2008;Dom ınguez-Valhondo et al, 2011;Yang et al, 2013;Bogdanov, 2016;Salazar-Gonz alez & D ıaz-Moreno, 2016).…”