Potentialities of beebread as a food supplement and source of nutraceuticals: Botanical origin, nutritional composition and antioxidant activity

Tomás, Andreia; Falcão, Soraia I.; Russo‐Almeida, Paulo; Vilas‐Boas, Miguel

doi:10.1080/00218839.2017.1294526

Cited by 48 publications

(67 citation statements)

References 24 publications

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“…Some studies have examined fermentation with different microbial increased contents of phenolic compounds (Ozkaya et al ., ). According to the previous reference, there were higher content phenolic compounds in beebread than in BP, and this finding is potentially due to the pollen structure being degraded by the fermentation of beebread (Tomás et al ., ). These conclusions are consistent with the present results.…”

Section: Resultssupporting

confidence: 94%

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Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

Yan

Xue

et al. 2019

Int J of Food Sci Tech

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Summary Microbial fermentation as an excellent food processing technology has been used for improving the flavour and nutritional feature of food material. In this study, we compared the differences in the nutrient profile of bee pollen (rape bee pollen, Brassica campestris L., BP) fermented with different species of microbes, such as lactic acid bacteria (LAB), yeast, and the two mixed. Based on the nutritional components and multivariate statistical analysis, yeast fermentation has more advantage for BP than fermentation with LAB or mixed microbes. The yeast‐fermented BP has an 83.5% reduction in fructose and 87.4% reduction in glucose, while phenolic compounds, oligopeptides and fatty acids were increased by 9.3%, 68.8% and 18.2%, respectively, compared with the BP without fermentation. The contents of riboflavin, nicotinic acid, nicotinamide and free amino acids in the pollen fermented by yeast were 2.4, 39.6, 4.6 and 4.8 times higher than those in raw BP, respectively. Additionally, in the fermentation process, wall‐breaking pollen showed more advantages in the transformation of nutrients, free amino acid increased by 11% at least, more low molecular weight peptides produced and nicotinic acid and nicotinamide increased by 7% at least, compared with fermented BP. Taken together, these results showed that BP with yeast fermentation has great potential in obtaining high available nutritional products.

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Section: Resultssupporting

confidence: 94%

“…BP stored in the hive undergoes a series of complicated biochemical changes induced by bacteria and yeast, finally yielding bee bread (Vásquez & Olofsson, ; Salazar‐González & Díaz‐Moreno, ). Previous studies have shown that bee bread has superior nutritional value for people (Tomás et al ., ). Čeksteryt≐ et al .…”

Section: Introductionmentioning

confidence: 99%

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

Yan

Xue

et al. 2019

Int J of Food Sci Tech

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“…Carbohydrates, fats, and proteins are important constituents contributing to honey proximate composition in the context of nutritional values (Ahmad, Hussain, Saeed, Waheed, & Tufail, ; EL Sohaimy, Masry, & Shehata, ; Kadri, Zaluski, & DE Oliveira Orsi, ; Solayman et al, ; Tomás, Falcão, Russo‐Almeida, & Vilas‐Boas, ). Honey also contains every essential amino acids and all nonessential amino acids except for glutamine and asparagine (National Nutrient Database for Standard Reference, ).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and biological properties of aromatic compounds in honey: An overview

et al. 2017

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The aromatic volatile organic compounds present in honey is important since they contribute toward organoleptic characteristics, identity, and quality of honey. A good number of scientific data and information from some literatures corroborate bioactivity with toxicity of volatile organic compounds present in honey. Nevertheless, systematic scientific study of honey aromatic compounds is an overlooked issue unlike investigation on other bioactive compounds of honey. Reports on comprehensive profiling of honey aromatic compound, bioactivity screening, toxicological evaluation, medicinal values for a particular disease condition as well as database development could be some of the future research scope with honey aromatic compounds. In this article, reports on aromatic compound in honey and their implications in terms of physiochemical characteristics, origin tracking, quality, physiological, and toxicological effects are compiled. It is hoped that this article exhort the scientific community to conduct more rational scientific studies on honey aromatic compounds which is not well‐explored in depth. Practical applications Honey containing active compounds like volatile aromatic compounds contributes to the aroma profile of honey whereas the composition and quality of honey depends appreciably with their botanical and geographical derivation. It is evident that differential properties were found in honey from different origin varying aromatic compound composition. As a result, priority can be given in making inquiries to the aromatic compound in the context of contemporary medicinal research of honey. In addition, aromatic honey possesses both the health reimbursements and unwanted toxicological effects. Although, it is reported that as a novel food honey exerts some stunning biological effects, its constituents may undergo various notorious metabolic conversion that would be life threatening.

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“…It is known that the bees inside the hives prepare and store bee bread, which is produced by the natural bioprocess of bee-collected pollen fermentation [84,85]. Bee bread is a health-oriented product which is characterized by an exceptionally rich chemical composition, nutritional value, digestible properties, and biological activities [5,86]. Hence, in recent years, numerous attempts have been made to imitate the natural bioprocess of the bee-collected pollen fermentation in laboratory conditions in order to develop a suitable product for human consumption [33,34,80,85,86].…”

mentioning

confidence: 99%

“…Bee bread is a health-oriented product which is characterized by an exceptionally rich chemical composition, nutritional value, digestible properties, and biological activities [5,86]. Hence, in recent years, numerous attempts have been made to imitate the natural bioprocess of the bee-collected pollen fermentation in laboratory conditions in order to develop a suitable product for human consumption [33,34,80,85,86]. However, pollen fermentation is a complex process, primarily due to the morphology of pollen and its solid wall, which requires effective enzymatic activity until the wall is broken and the content is released [87].…”

mentioning

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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Potentialities of beebread as a food supplement and source of nutraceuticals: Botanical origin, nutritional composition and antioxidant activity

Cited by 48 publications

References 24 publications

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

Chemical composition and biological properties of aromatic compounds in honey: An overview

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

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