The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics

Abstract

In this study, the aim was to determine the effect of different drying methods (with microwave and hot air) on the color, nutrient and bioactive contents of fresh bee bread. Drying characteristics were also investigated. Microwave and hot air drying were applied at different microwave powers and temperatures, respectively. Lower moisture ratios and highest effective diffusion coefficients were obtained with microwave drying in a shorter time. The Midilli model was found to be the most suitable thin-layer drying model for both methods. Regardless of the drying conditions, moisture, ash, protein, carbohydrate, and lipid proportions were observed to vary in the

Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract

“…The TFC results of propolis extracts are consistent with the TFC results reported for bee bread where there was no significant difference (P > 0.05) among the TFC values of microwave dried (210-490 W) bee breads and the TFC value of fresh bee bread. 29 The loss in TFC of microwave dried propolis extracts was less than 5.6%, which was comparable with the value reported by Canale et al, 25 who determined that the loss in TFC of microwave dried bee pollen did not exceed 6% as compared to that of fresh bee pollen. In addition, the loss in the TFC of microwave dried propolis extracts in the present study (1.7-5.6%) was much lower than the loss in the TFC of spray dried propolis extracts (30.6-40.8%), and this loss was explained by the heat sensitivity and the change in structural composition of different flavonoid compounds or breakdown of flavonoids by chemical reactions during spray drying.…”

“…17 It was also reported that the increase in power during microwave drying reduced the drying time for other bee products such as bee pollen, 17,25,26 honey, 27,28 and bee bread. 29 Microwave drying shortens drying times in comparison with sun drying and hot-air drying methods because mass transfer in microwave drying is rapid due to the increased surface area, which allows more energy to be transferred to the food product by allowing larger differences in vapor pressure between interior and the surface of the product. 30…”

“…Although the surface temperature of propolis extracts increased with a rise in the microwave power output, shorter drying times reduced the loss of phenolic compounds in propolis extracts. The loss in TPC levels of food materials is strongly affected by the microwave power output, time of drying, and sample temperatures during microwave drying 29,36,37 . Canale et al 25 .…”

“…The loss in TPC levels of food materials is strongly affected by the microwave power output, time of drying, and sample temperatures during microwave drying. 29,36,37 Canale et al 25 determined that the difference between the TPC values of microwave dried and fresh bee pollen was in the range of 1.5 to 7.9%. Similar findings were also reported by Kanar and Mazı, 26 who observed that the loss in TPC of the microwave dried bee pollen at 900 W for 5 min was only 1.8% less than the TPC of fresh bee pollen.…”

Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

“…To the best of our knowledge, there is only one study regarding the total carotenoid content in BB samples, performed by Kutlu, et al [45] . However, the amount of major carotenoids was not detected in the mentioned work.…”