The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential ...and oxidative changes during storage, without detrimental effect on the quality of sausages. After cold storage of frankfurters, significant (P < 0.05) reductions of psychrotrophic bacteria populations were achieved with higher amounts of pollen (1.0 and 1.5 g/100 g). Good antioxidant properties and maintained TBARS values were accomplished by incorporating pollen into the frankfurters. In terms of quality parameters, statistically significant changes were obtained regarding the color, but sensory characteristics of the products were not disturbed. Also, the incorporation of pollen did not cause changes in terms of texture profile analyses of frankfurters. It can be concluded that the natural component, bee pollen powder, can be used as an antioxidant in frankfurter formulations, but further research is needed to estimate whether it can be an adequate replacement for synthetic antioxidants.
•Frankfurters produced with three different concentrations of pollen were studied.•Antioxidant potential of frankfurters was improved by the raising amount of pollen.•Frankfurters with pollen addition showed better oxidative stability during storage.•Pollen incorporated in higher amounts expressed antimicrobial effect against PB.
Bee pollen is the result of flower pollen collecting and processing by honey bees. Due to its nutritional profile, it is considered a functional food. The present work aimed at evaluating labelling, ...pH, Aw, microbiological and mycotoxicological profile of 29 bee pollen samples (dried and fresh) purchased at retail in Tuscany (Italy). Only one pollen lacked more than two mandatory indications. Aw ranged from 0.19 to 0.77, while pH from 4.50 to 6.10. Fresh samples presented higher bacterial loads than dried samples. Total bacterial counts, Enterobacteriaceae, yeasts and molds and lactic acid bacteria ranges were 2.2–6.0, <2–4.1, <1–4 and <2–6.0 log CFU/g, respectively. Escherichia coli, Staphylococcus aureus, Bacillus cereus and sulphite-reducing clostridia loads were lower than the detection limit; Salmonella spp. and Listeria monocytogenes were always absent. As for mycotoxins, total aflatoxins were detected in all samples (5.2–34.4 μg/kg). Higher deoxynivalenol concentrations were detected (maximum: 179.7 μg/kg). Since the occurrence of spoilage microorganisms seems to be frequent, leading to possible alterations of the organoleptic profile, the microbiological quality of fresh bee pollen should be monitored. The risk related to the presence of pathogenic microorganisms seems to be very low, while attention must be paid to the presence of toxic metabolites.
•Bacterial contamination of bee pollen can be high, especially in fresh samples.•Presence of pathogenic microorganisms can be considered uncommon.•Bee pollen contamination by mycotoxins must be considered.•Mislabelled samples are present at retail level.
Bee pollen is a favorable microhabitat for many microorganisms and its dissemination via commercialization must be of important consideration. Here the data presented describe the characterization of ...bacteria and fungi community structure in seven commercial bee pollen samples from Europe, Mexico, and Chile, obtained from a commercial supplier, which were determined by amplicon-rRNA and ITS analysis. The results show that within the domain Bacteria, the most abundant phyla in all samples were Proteobacteria (24%-91%) and Firmicute (2%-74%), for fungi taxonomy classification was Ascomycota with a relative abundance of 30%-99%, followed by Basidiomycota with a relative abundance of 1%-39%. These results extend our knowledge of the microbial diversity associated with commercial bee pollen used for mass rearing of Bombus impatiens and may be useful in developing procedures for microbial control during its importation.
The purpose of this study was to characterize the Anatolian honey-bee collected pollens according to their sugar, organic acid, mineral, total phenolic contents, and antioxidant activities. ...Individual organic acids and sugar contents of pollens were determined by capillary electrophoresis. Fructose (F) and glucose (G) were the major sugars. Bee pollen samples contained very diverse organic acids. Gluconic acid was the major organic acid (5.9–32 g/kg) in all the pollen samples. The second highest organic acid content belonged to lactic acid, ranging from 0.72 to 1.2 g/kg. Fourteen elements were determined in each pollen sample by inductively coupled plasma-mass spectrometry (ICP-MS). The Folin-Ciocalteu method was applied for the total phenolic contents of the pollens. The antioxidant activities were evaluated using 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical scavenging activity. Principal component analysis (PCA) was applied to analyze results in order to classify the bee pollens from different botanical origins and regions.
•Minerals, organic acids, sugars, and antioxidant activities of pollens were tested.•Constituents of 10 pollen samples from Turkey were evaluated according to PCA.•Acetic acid and Ca contents were found significantly higher in buckwheat pollen.•Na, K, and Ca are dominant minerals in all pollen samples.
Bee pollen, a honeybee product, offers an alternative approach to preventing the oxidative deterioration in meat products. The aim of this study was to evaluate antioxidant properties of lyophilized ...bee pollen extract (LBP), to determine the phenolic profile by liquid chromatography, and to evaluate the effect of LBP on the oxidative stability of pork meat sausage. The sausages were evaluated for lipid oxidation on the day of their production and every five days during 30 days of storage at 4 °C by thiobarbituric acid reactive substances (TBARS). High concentrations of total phenolic compounds with antioxidant activity were detected in LBP (19.69 mg GAE/g: Gallic Acid Equivalent, EC50: 0.97 mg/mL respectively). The kaempferol was the majority compound (0.68 mg/g). The TBARS values increased over time with an average of 1.29 at 4.22 mg malonaldehyde/kg meat at the beginning and end of the experiment, respectively. Treatment with LBP showed lower (P < 0.05) TBARS values during any day of storage than the control and sodium erythorbate (SE) treatments. The LBP extract exhibited strong anti-oxidative effects in pork sausage, probably due to high antioxidant activity and the presence of the phenolic compounds in bee pollen; which has potential to be used in pork sausage.
•The phenolic compounds content was 19.69 mg GAE/g, Gallic Acid Equivalent.•High antioxidant activity was found in lyophilized bee pollen extract.•Kaempferol and quercetin were present in greater amounts in the bee pollen extract.•Lyophilized bee pollen was effective in retarding lipid oxidation in sausage.
Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81–27.25% proteins, 1.31–6.78% lipids, 64.42–81.84% ...carbohydrates and 1.18–3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79–25.90 g/100 g), high carbohydrate solubility (31.2–75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m2/g), non-foaming properties, poor water absorption capacity (0.92–2.25 g/g) and excellent oil absorption capacity (1–3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p < 0.05), but negatively with ash and lipid content (r = −0.39, r = −0.46, p < 0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 0.39, r = 0.45, p < 0.05, respectively). Emulsion stability was positively correlated with protein solubility (r = 0.47, p < 0.05), whereas emulsion activity was negatively correlated with this parameter (r = −0.39, p < 0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products.
•Physicochemical and techno-functional properties of different bee pollen differed.•Physicochemical and techno-functional properties of bee pollen were correlated.•Bee pollen showed good emulsifying and non-foaming properties.•Excellent oil absorption capacity and high carbohydrate solubility were registered.•The bee pollen might find useful application as food ingredient.
The aim of this study was to explore the use of multifloral bee pollen (1, 2, 3, 4, and 5%) as a natural and functional ingredient in gluten-free (GF) breadmaking and to evaluate its impact on the ...physical-chemical, technological and sensory properties of the obtained loaves. The properties of the dough during the mixing and leavening phases as well as the characteristics of breads just after baking and during storage were investigated. The addition of pollen appears not to have any influence on rheological characteristics of the enriched doughs when compared to the control. Increasing levels of pollen supplementation mirrored significant improvement of the resulting breads in the technological features such as volume, textural properties of crumb, crust and crumb color, crumb cell uniformity and crumb grain structure. The fortified breads were softer and showed a slower firming kinetic when compared to the control bread. Furthermore, the overall acceptability of GF breads fortified with bee pollen between 3% and 5% was higher than for the control. However, at the highest level of pollen supplementation, some detrimental effects (especially in terms of crumb texture and staling kinetic) were observed.
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•Leavening properties of GF dough were positively affected by bee pollen supplementation.•Bee pollen fortification improved texture, color and sensory properties of GF breads.•Staling rate of GF bread was slowed down by the addition of bee pollen.
Bee pollen (BP) collected from different floras possesses various potential bioactivities, but the mechanism-related research on anti-inflammatory effects is limited. Here, three types of BP ...originating from Camellia sinensis L. (BP-Cs), Nelumbo nucifera Gaertn. (BP-Nn), and Brassica campestris L. (BP-Bc) were assessed using molecular and metabolomics methods to determine their anti-inflammatory effects. The differences in polyphenolic abundance of three types of BP extracts were determined by HPLC-DAD/Q-TOF-MS. In vitro anti-inflammatory effects of three BP extracts were evaluated in a lipopolysaccharide (LPS)-induced RAW 264.7 cells model. BP-Cs extract with the most abundant polyphenols was found to be the most effective in reducing inflammation by downregulating inflammatory-related genes expression and blocking the activation of MAPK and NF-κB signaling pathways. Polyphenol-rich BP-Cs was further evaluated for their in vivo anti-inflammatory effect in a LPS-induced acute lung injury mouse model. An UPLC-Q-TOF/MS-based metabolomics approach was applied to analyze metabolite changes in mouse serum. Weshowed that the pretreated BP-Cs extract alleviated inflammation and regulated glycerophospholipid metabolism significantly. Our findings provide a foundation for developing and justifying BP as a potential anti-inflammatory ingredient in functional foods or nutraceutical formulations.
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