Abstract
The objectives of the present work were: (a) to characterize bee pollen from the region of Epirus in terms of biofunctional activity parameters as assessed by (i) the determination of specific polyphenols using high performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), (ii) antioxidant capacity (DPPH assay), and (iii) total phenolic content (Folin-Ciocalteu assay), and (b) to prepare yoghurts from cow, goat, and sheep milk supplemented with different concentrations of grounded bee pollen (0.5, 1.0, 2.5 and 3.0%, w/v), and study afterwards the trend in antioxidant capacity and total phenolic content along with product’s sensory properties. Results showed that bee pollen ethanolic extracts are a rich source of phytochemicals based on the high total phenolic content and in vitro antioxidant activity that were monitored. The addition of grounded bee pollen in yoghurts resulted in a food matrix of a higher in vitro antioxidant capacity and total phenolic content, whereas it improved the yoghurt’s taste, odour, appearance, and cohesion; the latter indicates its beneficial use as a general food surface and interface material enhancer due to the possible formation of surface/interface active lipid-linked proteins. Based on the present findings, bee pollen yoghurt is proposed as a novel and costless functional food whereas it may comprise a research basis for food or material science in the scientific society of the future. Results were further supported by implementation of advanced chemometric analyses providing a full characterization of the product’s uniqueness.
Highlights
Research on the properties and health benefits of functional foods has greatly expanded the last35 years
Given the fact that there are limited studies in the literature that highlight the antioxidant capacity and total phenolic content of Greek bee pollen [14], along with the fact that there is no study in the literature reporting the in vitro antioxidant capacity and total phenolic content of bee pollen-enriched yoghurts, the aim of the present work was to investigate the polyphenol profile of bee pollen using
HPLC/ESI-MS analysis of bee pollen ethanolic extracts showed the presence of furancoumarins and hydroxycoumarins, flavononols 3-O- or 7-O-glucosides
Summary
Research on the properties and health benefits of functional foods has greatly expanded the last35 years. Research on the properties and health benefits of functional foods has greatly expanded the last. The functional food industry, consisting of food, beverage, and supplement sectors, is one of several areas of the food industry that is experiencing fast growth in recent years [1]. A great bet, for researchers and food industry is that functional foods should be prepared to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions and to be similar in appearance to conventional food and consumed as part of a regular diet [2]. It has been well documented that a regular diet based on the consumption of antioxidants (polyphenols) may enhance healthcare. Some common natural sources of polyphenols comprise vegetables, fruits or fruit juices, olive oil, beans, etc. [3]
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