Microwave-Assisted Drying for the Conservation of Honeybee Pollen

Canale, Angelo; Benelli, Giovanni; Castagna, Antonella; Sgherri, Cristina; Poli, Piera; Serra, Andrea; Mele, Marcello; Ranieri, Annamaria; Signorini, Francesca; Bientinesi, Matteo; Nicolella, Cristiano

doi:10.3390/ma9050363

Cited by 36 publications

(47 citation statements)

References 10 publications

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“…The drying techniques based on the microwave and/or vacuum treatments can be used to process pollen samples; however, these techniques significantly affect the diastasis activity and increase the hydroxymethylfurfural (HMF) levels [64]. On the other hand, Canale et al [65] emphasized that microwave drying is an ideal drying technique for the preservation of the bioactive compounds of fresh pollen, such as flavonoids (above all rutin) and amino acids, but it almost completely eliminates the content of tocopherols [70]. In addition, the pollen drying conditions are often closely related to the botanical origin and properties of pollen, as reported by Thakur and Nanda [71] who provided an example of a rapid and efficient drying method for the highly porous coriander pollen.…”

Section: The Influence Of Drying Techniques On the Quality Of Bee-colmentioning

confidence: 99%

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

et al. 2020

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Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.Biomolecules 2020, 10, 84 2 of 36 improvement and for the prevention of some respiratory infections. In addition, they emphasized the fact of the longevity of some residents of Ukraine and Russia which can be linked to their regular consumption of honey enriched with pollen [2]. Since then, a significant "breakthrough" about the application of pollen as a dietary supplement has been made and the number of available research articles has drastically increased.Nowadays, pollen is often recognized as the "only perfectly complete food" [4], and "the world's best food product" [5]. The dominant presence and high content of carbohydrates, proteins, and lipids highlights pollen as an ideal natural supplement that provides energy; it has good nutritional value, regulates certain biochemical functions, and strengthens the body's immune and physiological systems [4,6]. Furthermore, pollen is a rich source of different important compounds (Figure 1)-vitamins (with the prevalence of group-B vitamins) [7,8], carotenoids (such as lutein, β-cryptoxanthin, and β-caroten) [9], minerals [10][11][12], and polyphenols [13][14][15], which makes it attractive for use in the diets of children and adults suffering from certain avitaminoses and loss of appetite.

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Section: The Influence Of Drying Techniques On the Quality Of Bee-colmentioning

confidence: 99%

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

et al. 2020

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“…Beekeeping products include a rather wide range of foods and nutraceuticals [5,6]. Among these products, honeybee-collected pollen has received relatively little attention [7,8] when compared to honey, royal jelly, and propolis. However, bee-collected pollen is an important source of essential amino acids, antioxidants (with special reference to flavonoids, [9][10][11]), minerals, vitamins, and lipids [12][13][14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

“…The physicochemical properties of bee-collected pollen can be affected both by processing techniques [7,11,[18][19][20][21] and storage conditions [22][23][24][25][26][27]. Pollen freshly collected by honeybees contains from 15% to 30% (w/w) of water.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, it needs to be promptly processed to boost its physicochemical stability, avoiding microbial development [28,29]. Classic drying methods are scarcely standardized, mainly relying on pollen's exposure to hot air flow (hot air drying, HAD), which may lead to the production of Maillard's compounds as well as to negative effects on antioxidants and lipids content [7,30]. To solve these problems, recent research has proposed novel methods operating at lower temperatures, i.e., FD and MWD, to reduce the water content in bee-collected pollen.…”

Section: Introductionmentioning

confidence: 99%

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Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?

et al. 2020

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In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Furthermore, the pollen chemical properties were monitored after three and six months of storage, and then analyzed using a multivariate approach. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. Drying and storage affected pollen chemical composition with species-dependent effects. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. All drying techniques led to a depletion of flavonoids in willow pollen; however, MWD ensured the highest flavonoids content after six months. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage.

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“…Bee pollen is mostly commercialized and consumed after being dried to guarantee long-term stability and safety. However, drying treatments, especially when carried out over 40–50°C could affect pollen organoleptic features and polyphenols and flavonoids content [ 17 , 18 ]. Freezing of bee pollen might be an alternative way to preserve its organoleptic properties and nutritional content, obviously depending on the quality of the initial fresh pollen.…”

Section: Introductionmentioning

confidence: 99%

Microbial characterization of bee pollen from the Vesuvius area collected by using three different traps

Mauriello

Prisco

et al. 2017

PLoS ONE

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Flower pollen is collected by honeybee foragers, adhered on their rear legs and transported into the hives in the form of pellets. Once in the hives, bee pollen is moisturised with nectar and bee mouth secretions and due to enzymatically modifications it becomes the so-called bee-bread, the protein reservoir of young bees. Bee pollen can be artificially removed from bee legs and collected by using specific systems, the bee pollen traps. Bee pollen is commercialized for human consumption as fresh product and after freezing or drying. Although bee pollen is nowadays largely consumed in developed countries, as food or food supplement according to local legislation, little is known on its safety related to microbiological hazards. In this work, we aimed to characterize for the first time the microbiological profile of Italian bee pollen in fresh, frozen and dried form collected along an entire harvesting season. Moreover, monthly microbiological analyses were performed on frozen (storage at -18°C) and dried (storage at room temperature) bee pollen over a 4 months period. Further aim of this work was the evaluation of the possible impact on production level of three different traps used for pollen collection. Our results on microbial contamination of fresh and frozen bee pollen show that a more comprehensive microbiological risk assessment of bee pollen is required. On the other side, dried pollen showed very low microbial contamination and no pathogen survived after the drying process and during storage.

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Microwave-Assisted Drying for the Conservation of Honeybee Pollen

Cited by 36 publications

References 10 publications

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

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

Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?

Microbial characterization of bee pollen from the Vesuvius area collected by using three different traps

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