Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

Abstract

The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze drying (FD), infrared drying (IRD), hot-air drying (HAD) and sun drying (SD) on free amino acids (FAAs), α-dicarbonyl compounds (α-DCs) and volatile compounds (VOCs) in rape bee pollen (RBP) were determined. The results showed that FD significantly released the essential amino acids (EAAs) compared with fresh samples while SD caused the highest loss. Glucosone was the dominant α-DCs in RBP and the highest loss was observed after PVD. Aldehydes were the dominant volatiles of RBP and SD samples contained more new volatile substances (especially aldehydes) than the other four drying methods. Comprehensively, FD and PVD would be potential methods to effectively reduce the quality deterioration of RBP in the drying process.

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention

“…When comparing drying technologies, the total content of essential amino acids (EAAs) was found to be influenced by the specific drying method employed, with an increase mainly in the FD- and IRD-treated samples. This phenomenon could be related to the fact that red cabbage has been reported to have a high content of soluble sugars [ 83 ], which can interact with proteins during the IRD process, generating a Maillard reaction, releasing free amino acids from protein [ 84 ]. A similar trend was observed for total amino acid content.…”

Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology

“…2-Methyl-2-propanol characterized the camphor odor of bee pollen from Bc reaching 123,605, which is six times more than that from Nn (19,961). Based on research conducted by Bi et al, certain volatile organic compounds, including styrene, limonene, nonanal, and hexanal, are pivotal constituents that contribute to the distinctive aroma of yellow bee pollen [21]. Because of the high protein and lipid levels in bee pollen, exposure to oxygen, heat, or enzymes triggers protein hydrolysis, fat de- Additionally, the Nn sample exhibits significant levels of hexanal, myrcene, alphaterpinene, benzeneacetaldehyde, 2-phenylethanol, camphor, methyl salicylate, decanal, beta-himachalene, and nonanoic acid hexyl ester.…”

“…Based on research conducted by Bi et al, certain volatile organic compounds, including styrene, limonene, nonanal, and hexanal, are pivotal constituents that contribute to the distinctive aroma of yellow bee pollen [21]. Because of the high protein and lipid levels in bee pollen, exposure to oxygen, heat, or enzymes triggers protein hydrolysis, fat decomposition, and enzyme oxidation.…”

Pollinator diversity, pollination services, and conservation in agroecosystems: A mini‐review on the successes and challenges in China

“…Although researchers in China have begun to explore the ecological dynamics of trap nests (Guo et al, 2021), little has been done to explore their potential in Chinese agroecosystems, particularly outside of direct pollinator management (e.g., for Osmia ). For places where pollinators are insufficient, alongside these efforts, initial fixes are possible by using native honeybees ( A. cerana ) not only for pollination but also for honey production (Bi et al, 2022, 2024; Guo et al, 2020). These approaches can also be coupled with broader initiatives, such as the adoption of no‐regret solutions aimed at stemming insect decline and others to reduce pollution.…”