Influence of drying-related operations on microbiological, structural and physicochemical aspects for processing of bee-pollen

Zuluaga-Domínguez, Carlos Mario; Serrato-Bermúdez, Juan C.; Quicazán, Marta

doi:10.1016/j.eaef.2018.01.003

Cited by 19 publications

(10 citation statements)

References 23 publications

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“…These results together with TPC value permits us to establish the higher polyphenolic content in optimized milk powder. Likewise, Zuluaga‐Domíngueza, Serrato‐Bermudeza, and Quicazán () reported the structural modification in the external layer of bee pollen after high‐pressure treatment.…”

Section: Resultsmentioning

confidence: 94%

Process optimization of polyphenol‐rich milk powder using bee pollen based on physicochemical and functional properties

Thakur

Nanda

2019

J Food Process Engineering

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The present study aims to optimize and explore the bee pollen as a functional component in milk powder using response surface methodology. The experimental design comprised of process variables: bee pollen (5–15%), temperature (20–30°C), and pressure (15–25 inHg) to investigate their effect on physical properties and total phenolic content of developed product. Results indicated an increase in powder recovery (41.53–52.96%) with pollen, temperature, and pressure whereas total phenolic content (12.35–22.65%) raised with pollen and pressure. The solubility (74.86–83.73%) and bulk density (0.37–0.63 g cm−3) decreased with pollen and temperature while hygroscopicity (13.10–18.29%) increased with pollen. The optimum conditions for polyphenol‐rich milk powder were 13.72% pollen, 26.84°C temperature, and 23.37 inHg pressure. Further, the morphological and FTIR analysis also strengthens the presence of polyphenols in optimized product. This investigation, thus, would open door for utilization of polyphenol‐rich milk powder in formulating several value‐added food products. Practical applications Bee pollen—a potent source of essential amino acids, fatty acids, dietary fiber, and polyphenols is an underutilized but nourishing food. This study aims at developing the vacuum‐dried bee pollen—rich milk powder based on process variable: bee pollen concentration, temperature, and pressure. Results showed the significant amount of total phenolic compounds in developed milk powder that is even higher compared to fresh bee pollen. The powder manufacturing process discussed here is quite simple and can be easily adapted by small and medium scale industries to achieve drying at a lower cost which may be beneficial for beekeepers to raise their economic status in developing countries. Further, the developed polyphenol‐rich milk powder can be employed in cereals, bakery, confectionery, and frozen dessert industry to make healthier processed food products.

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Section: Resultsmentioning

confidence: 94%

Process optimization of polyphenol‐rich milk powder using bee pollen based on physicochemical and functional properties

Thakur

Nanda

2019

J Food Process Engineering

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show abstract

“…2) (Benavides-Guevara et al, 2017;Li, Phyo, Jacobowitz, Hong, & Weng, 2019;Zuluaga et al, 2015b). This multi-layered structure ensures that the pollen grains are resistant to bacteria, and also preserve the pollen content against environmental factors like temperature, pH-changes, or ultraviolet radiation (Zuluaga-Domínguez, Serrato-Bermudez, & Quicazán, 2018). Indeed, this protection is also effective against human digestion: the absence of specific enzymes, in the human gastrointestinal tract (GIT), for the digestion of the multiple layers surrounding the pollen grains reduces the effectiveness of the digestion (Benavides-Guevara et al, 2017;Rzepecka-Stojko, Stojko, Kurek-Górecka, Górecki, Kabała-Dzik et al, 2015).…”

Section: Structure and Digestibility Of The Pollen Grainmentioning

confidence: 99%

From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread

Aylanç

Falcão

Ertosun

et al. 2021

Trends in Food Science & Technology

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“…But hot air drying processing has an effect on the BCP quality and organoleptic characteristics, physicochemical properties, morphological structure ( 118 ). BCP dried at 40 and 50°C showed a marked increase in acidity, flavonoids, phenolics, and antioxidant activity after thermal treatment, and a loss of carotenoids, while the most adequate temperature for BCP drying is at 60°C ( 142 ).…”

Section: Processing Techniques Applied In Bee Productsmentioning

confidence: 99%

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Luo

Dong

et al. 2021

Front. Nutr.

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Increased demand for a more balanced, healthy, and safe diet has accelerated studies on natural bee products (including honey, bee bread, bee collected pollen royal jelly, propolis, beeswax, and bee venom) over the past decade. Advanced food processing techniques, such as ultrasonication and microwave and infrared (IR) irradiation, either has gained popularity as alternatives or combined with conventional processing techniques for diverse applications in apiculture products at laboratory or industrial scale. The processing techniques used for each bee products have comprehensively summarized in this review, including drying (traditional drying, infrared drying, microwave-assisted traditional drying or vacuum drying, and low temperature high velocity-assisted fluidized bed drying), storage, extraction, isolation, and identification; the assessment methods related to the quality control of bee products are also fully mentioned. The different processing techniques applied in bee products aim to provide more healthy active ingredients largely and effectively. Furthermore, improved the product quality with a shorter processing time and reduced operational cost are achieved using conventional or emerging processing techniques. This review will increase the positive ratings of the combined new processing techniques according to the needs of the bee products. The importance of the models for process optimization on a large scale is also emphasized in the future.

show abstract

Influence of drying-related operations on microbiological, structural and physicochemical aspects for processing of bee-pollen

Cited by 19 publications

References 23 publications

Process optimization of polyphenol‐rich milk powder using bee pollen based on physicochemical and functional properties

Process optimization of polyphenol‐rich milk powder using bee pollen based on physicochemical and functional properties

From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

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