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

被引：24

作者：

Laaroussi, Hassan ^{[1
]}

Ferreira-Santos, Pedro ^{[2
,3
]}

Genisheva, Zlatina ^{[2
]}

Bakour, Meryem ^{[1
]}

Ousaaid, Driss ^{[1
]}

El Ghouizi, Asmae ^{[1
]}

Teixeira, Jose Antonio ^{[2
,3
]}

Lyoussi, Badiaa ^{[1
]}

机构：

[1] Sidi Mohamed Ben Abdellah Univ, Fac Sci Dhar Mehraz, Dept Biol, Lab Nat Subst Pharmacol Environm Modeling Hlth & Q, Fes 30000, Morocco

[2] Univ Minho, CEB Ctr Biol Engn, Campus Gualtar, P-4710057 Braga, Portugal

[3] LABBELS Associate Lab, P-4710057 Braga, Portugal

来源：

FOOD CHEMISTRY | 2023年 / 405卷

关键词：

Antihyperglycemic; Antioxidant; Bee products; Functional claim; Nutritional value; Physicochemical characterization; ALPHA-AMYLASE; GLUCOSIDASE; INHIBITION; FLOURS;

D O I：

10.1016/j.foodchem.2022.134958

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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-3ols, 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.

引用

页数：12

共 57 条

[41] Starch digested product analysis by HPAEC reveals structural specificity of flavonoids in the inhibition of mammalian α-amylase and α-glucosidases [J].