Bio-Functional Properties of Bee Pollen: The Case of “Bee Pollen Yoghurt”

Abstract

The objectives of the present work were: (a) to characterize bee pollen from the region of Epirus in terms of biofunctional activity parameters as assessed by (i) the determination of specific polyphenols using high performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), (ii) antioxidant capacity (DPPH assay), and (iii) total phenolic content (Folin-Ciocalteu assay), and (b) to prepare yoghurts from cow, goat, and sheep milk supplemented with different concentrations of grounded bee pollen (0.5, 1.0, 2.5 and 3.0%, w/v), and study afterwards the trend in antioxidant capacity and total phenolic content along with product’s sensory properties. Results showed that bee pollen ethanolic extracts are a rich source of phytochemicals based on the high total phenolic content and in vitro antioxidant activity that were monitored. The addition of grounded bee pollen in yoghurts resulted in a food matrix of a higher in vitro antioxidant capacity and total phenolic content, whereas it improved the yoghurt’s taste, odour, appearance, and cohesion; the latter indicates its beneficial use as a general food surface and interface material enhancer due to the possible formation of surface/interface active lipid-linked proteins. Based on the present findings, bee pollen yoghurt is proposed as a novel and costless functional food whereas it may comprise a research basis for food or material science in the scientific society of the future. Results were further supported by implementation of advanced chemometric analyses providing a full characterization of the product’s uniqueness.

Viability of 4 Probiotic Bacteria Microencapsulated with Arrowroot Starch in the Simulated Gastrointestinal Tract (GIT) and Yoghurt

“…To meet this demand, bioactives have been developed in the past, but only a few that are useful in the encapsulation of probiotic ingredients have been added to food or nutraceutical products. In particular, probiotic bacteria have received considerable interest and their incorporation into food is growing [3]. The challenge of these functional foods is to preserve the functionality of the bacteria present and to ensure that they reach the site of their activity in sufficient quantity.…”

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

“…Furthermore, Yerlikaya [28] observed an increase of total solids (from 9.0% ± 0.1% to 10.1% ± 0.1%), proteins (from 3.4% ± 0.1% to 3.6% ± 0.02%), and proteolytic activities (from 0.6 ± 0.28 to 1.5 ± 0.25 expressed as free amino acids equivalents) and a decrease in the content of fat (from 1.6% ± 0.1% to 1.4% ± 0.1%) in the fermented milk beverages supplemented with the commercial bee pollen in a concentration range from 2.5 to 20 mg/mL. Karabagias et al [24] showed that the total phenolic content and in vitro antioxidant capacity of the yogurts enriched with bee pollen depend on the concentrations of pollen (0.5; 1.0; 2.5; 3.0% w/v), and they significantly varied in cow (2882.5 ± 1.31 to 7771.5 ± 2.29 mg GAE/L and 71.9% ± 0.02% to 98.79% ± 0.01% inhibition of DPPH radical, respectively), sheep (2900.3 ± 2.25 to 8780 ± 2.25 mg GAE/L and 74.65% ± 0.01% to 99.69% ± 0.01% inhibition of DPPH radical, respectively), and goat (2198.3 ± 1.53 to 7490.5 ± 0.5 mg GAE/L and 71.5% ± 0.01% to 95.91% ± 0.02% inhibition of DPPH radical, respectively) yogurts. Based on the detailed antioxidant and sensory characterization data the "bee pollen yogurts" have been proposed as a new biofunctional food, with the potential for treating chronic human health conditions.…”

“…Based on the detailed antioxidant and sensory characterization data the "bee pollen yogurts" have been proposed as a new biofunctional food, with the potential for treating chronic human health conditions. However, these hypotheses need to be confirmed by clinical in vivo studies [24].…”

“…Bee-collected pollen-enriched yogurts show improved antioxidant capacity, an increase in polyphenolic content, and significantly improved sensory properties (influenced by the botanical origin of pollen) compared to the conventional yogurt [24,27].…”

Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract

“…is result was higher than other reported studies of food fortified with bee pollen. For example, phenolic content in sheep milk yoghurt enriched with bee pollen was 8.78 mg GAE/g [25]. In another study, Krystyjan et al [26] reported 4.84 mg GAE/g in 10% bee pollen biscuits while Conte et al [22] only reported a maximum of 4.42 mg GAE/g in 5% bee pollen bread.…”