Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient

•Bee pollens shows suitable physicochemical and nutritional values.•Bee pollen is a polyphenol-rich superfood with health-promoting benefits.•Pollen extracts have strong antioxidant and antihyperglycemic activity.•Bee pollen as a functional ingredient can improve the quality of food products. Bee po...

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Bibliographic Details
Published in:Food chemistry 2023-03, Vol.405, p.134958-134958, Article 134958
Main Authors: Laaroussi, Hassan, Ferreira-Santos, Pedro, Genisheva, Zlatina, Bakour, Meryem, Ousaaid, Driss, El Ghouizi, Asmae, Teixeira, José Antonio, Lyoussi, Badiaa
Format: Article
Language:English
Subjects:
Antihyperglycemic
Antioxidant
Bee products
Functional claim
Nutritional value
Physicochemical characterization
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Summary:•Bee pollens shows suitable physicochemical and nutritional values.•Bee pollen is a polyphenol-rich superfood with health-promoting benefits.•Pollen extracts have strong antioxidant and antihyperglycemic activity.•Bee pollen as a functional ingredient can improve the quality of food products. Bee pollen is an imperative product for human use. Seven bee pollens were harvested from Morocco, and their chemical, biological and techno-functional properties were studied. All samples showed acceptable physicochemical and nutritional quality with a mean energy value of 239 kcal/100 g. FTIR spectra confirmed the presence of major constituents like carbohydrates, lipids, proteins and polyphenols. Moreover, pollens exhibited good techno-functional properties, like carbohydrate solubility (34.47–59.27 g/100 g), protein solubility (7.28–23.31 g/100 g), emulsifying stability (16.52–45.38 min), emulsifying activity (9.83–25.05 g/m3) water absorption capacity (1.06–2.19 g/g), oil absorption capacity (1.15–3.50 g/g) and water–oil absorption index (0.62–1.25). Bee pollen extracts revealed potent antioxidant capacity and digestive enzyme inhibitory activity associated with the presence of fifteen phenolic compounds belonging to flavons, flavonols, flavanones, flavan-3-ols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes families. Present data indicate the possible application of bee pollen as a useful nutritional, bioactive and anti-foaming ingredient, replacing synthetic products in food industries.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.134958