The food industry today is returning to natural foods after emphasizing the processed products due to the higher consumer demand for foods which are well recognized by healthy nutrients. Bee pollen ...is known as a natural super food due to its indispensable nutritional and medicinal properties. However, the physico-chemical and nutritional properties of bee pollen are ambiguous which vary greatly due to the difference of botanical and geographical origin.
The current study, therefore, presents an updated overview by critically reviewing the literature for chemical constituents (sugars, amino acids, fatty acids, minerals, vitamins, and phenolic compounds) of bee pollen since 2009 from more than 20 nations of the world. The functional properties of different plant-derived bee pollen and their food applications are also discussed for the first time.
As per the systematic review of above 100 studies, the bee pollen contains average 54.22% (18.50–84.25%) carbohydrates, 21.30% (4.50–40.70%) proteins, 5.31% (0.41–13.50%) lipids, 8.75% (0.15–31.26%) fibre, 2.91% (0.50–7.75%) ash, 13.41 g/100 g (2.77–28.49 g/100 g) glucose, 15.36 g/100 g (4.9–33.48 g/100 g) fructose, 4.25 g/100 g (0.05–9.02 g/100 g) sucrose, 4951.61 mg/kg (3.06–13366.60 mg/kg) potassium, 4157.86 mg/kg (234.40–9587.00 mg/kg) phosphorus, 1751.22 mg/kg (1.09–5752.19 mg/kg) calcium, 1246.99 mg/kg (44.00–4680.53 mg/kg) magnesium, 46.97 mg/kg (0.10–105.80 mg/kg) zinc, 197.41 mg/kg (2.60–1180.00 mg/kg) iron, and 30.59 mg GAE/g (0.69–213.20 mg GAE/g) total phenolic content. Bee pollen, based on its functional properties can be recommended as a natural food ingredient in several processed food products. Further, the present paper strongly focuses to investigate the mono-floral bee pollen from different geographical regions and related safety issues to establish the global pollen quality and safety standards in coming years.
•Physicochemical and functional properties of bee pollen from varying sources are summarized.•Bee pollen has average 54.22% carbohydrates, 21.30% proteins, 5.31% lipids and 2.91% ash content.•Functional properties are reviewed as key elements for valorization of bee pollen.•Investigating the mono-floral bee pollen from diverse botanical and geographical origin is proposed.•The need of harmonized global standards for bee pollen safety is also addressed.
Novel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent ...trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packaging techniques thus help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods.
Novel Food Processing Technologies, Advances in Food Technology etc. Hence it will fulfill the high demand for food scientists and technologists in upcoming years and will gain popularity throughout ...the world. This will be an asset to all the readers thriving to upgrade their knowledge and utilize it for the betterment of mankind. The readers will get acquainted with latest happenings and its details in all aspects of food, thereby will add new dimensions to the basic research strategies. Academicians, researchers and students will get ready references to enhance their proficiency for emerging techniques in processing of foods since it is the compilation of novel technologies with all the details required.
Streptococcus pyogenes-derived recombinant bacterial collagen-like proteins (CLPs) are emerging as a potential biomaterial for biomedical research and applications. Bacterial CLPs form stable triple ...helices and lack specific interactions with human cell surface receptors, thus enabling the design of novel biomaterials with specific functional attributes. Bacterial collagens have been instrumental in understanding collagen structure and function in normal and pathological conditions. These proteins can be readily produced in E. coli, purified using affinity chromatography, and subsequently isolated after cleavage of the affinity tag. Trypsin is a widely used protease during this purification step since the triple helix structure is resistant to trypsin digestion. However, the introduction of Gly→X mutations or natural interruptions within CLPs can perturb the triple helix structure, making them susceptible to trypsin digestion. Consequently, removing the affinity tag and isolating collagen-like (CL) domains containing mutations is impossible without degradation of the product. We present an alternative method to isolate CL domains containing Gly→X mutations utilizing a TEV protease cleavage site. Protein expression and purification conditions were optimized for designed protein constructs to achieve high yield and purity. Enzymatic digestion assays demonstrated that CL domains from wild-type CLPs could be isolated by digestion with either trypsin or TEV protease. In contrast, CLPs containing Gly→Arg mutations are readily digested by trypsin while digestion with TEV protease cleaved the His6-tag, enabling the isolation of mutant CL domains. The developed method can be adapted to CLPs containing various new biological sequences to develop multifunctional biomaterials for tissue engineering applications.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
This study was aimed to develop functional milk powder encapsulating bee pollen grains. The manufacturing of functional milk powder was successfully optimized by Box-Behnken design using inlet air ...temperature (180-200 °C), feed rate (8-10 mL min
−1
), and bee pollen (5%-15%) as independent variables. The optimum spray drying conditions for obtaining milk powder were 187.58 °C inlet air temperature, 8.94 mL min
−1
feed flow rate, and 8.04% bee pollen, respectively. The functional milk powder had an amorphous nature, narrow particles' size range, and polyphenolic content of 11.24 mg GAE g
−1
. Further, scanning electron microscopy showed adequate encapsulation of pollen grains and FT-IR spectroscopy analysis confirmed the presence of polyphenolic compounds.
Celotno besedilo
Dostopno za:
BFBNIB, DOBA, GIS, IJS, IZUM, KILJ, KISLJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
•Bee pollen enriched milk powder (BPEMP) was stored under different conditions.•Physico-chemical, antioxidant & microstructural analysis were done during storage.•Maximum changes in BPEMP occurred in ...BOPP/LDPE and PET/Al foil/LDPE at 25 & 40°C.•Maillard reaction, lactose crystallization & oxidation caused variations in BPEMP.•ALP was ideal package to maintain the stability and functionality of BPEMP.
Bee pollen being superfood was incorporated in skim milk and spray-dried to obtain bee pollen enriched milk powder (BPEMP), which was stored in ALP, BOPP/LDPE, and PET/Al foil/LDPE pouches (commonly used to pack food powders) at 5, 25 and 40°C for 1 year. The current study aims the determination and comparison of the physico-chemical, phytochemical, and microstructural properties of BPEMP with control during storage. Water activity and peroxide value increased whereas there was a significant (p<0.05) decrease in the carbohydrate content, whiteness, TPC, and DPPH radical scavenging activity of control as well as BPEMP sample during storage. SEM results initially showed the mild interaction between round particles (3 months) which further increased to emergence of mild edges (6 months), agglomeration (9 months) and irregular particles containing sharp edges (12 months) possibly because of liquid bridges’ synthesis and lactose crystallization. However, the degree of changes was low in BPEMP samples at 5°C. The powder developed crystallinity just after 3 months at 25 and 40°C which were confirmed by sharp peaks on the XRD hump of both control and BPEMP. The findings of present work recommend the storage of BPEMP in ALP at 5 and 25°C to further explore its food applications.
Life on Earth is driven by electron transfer reactions catalyzed by a suite of enzymes that comprise the superfamily of oxidoreductases (Enzyme Classification EC1). Most modern oxidoreductases are ...complex in their structure and chemistry and must have evolved from a small set of ancient folds. Ancient oxidoreductases from the Archean Eon between ca. 3.5 and 2.5 billion years ago have been long extinct, making it challenging to retrace evolution by sequence-based phylogeny or ancestral sequence reconstruction. However, three-dimensional topologies of proteins change more slowly than sequences. Using comparative structure and sequence profile-profile alignments, we quantify the similarity between proximal cofactor-binding folds and show that they are derived from a common ancestor. We discovered that two recurring folds were central to the origin of metabolism: ferredoxin and Rossmann-like folds. In turn, these two folds likely shared a common ancestor that, through duplication, recruitment, and diversification, evolved to facilitate electron transfer and catalysis at a very early stage in the origin of metabolism.
The aim of the study was to characterize four unique varieties of honey (saffron, apple, cherry and Plectranthus rugosus) from Kashmir valley of India on the basis of physico-chemical parameters ...(moisture content, pH, hydroxymethylfurfural, water activity, proline content, invertase and diastase activity) and carbohydrate profile. Also the effect of temperature (0, 5, 10, 20 and 30°C) on rheological properties of all unique honey varieties was studied. All the physicochemical parameters studied were significantly different (P<0.05) among all honey varieties. Eleven types of sugars were identified and quantified by HPLC which include three monosaccharides, four disaccharides and four trisaccharides. The presence of carbohydrates in all analyzed honey varieties was further confirmed by obtaining a band from 1400 to 750cm−1 which corresponds to the most sensitive absorption region of the sugars by using FTIR–ATR. All the honey samples displayed a Newtonian fluid behavior, with loss modulus (G″) very much greater than storage modulus (G′) which confirmed the dominancy of viscous nature in all honey varieties.
PDF
