Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production

Abstract

BackgroundPollen presents significant potential as a food and health supplement. However, the direct inclusion of raw pollen in food products faces challenges, including allergenicity, limited digestibility, and suboptimal sensory attributes. Research on pollen fermentation and related fields has garnered attention due to its potential benefits. Scope and approachThis review aims to explore the manufacturing process of pollen fermentation, examine the effects of fermentation on pollen structure, investigate the alterations in chemical compounds and flavor during fermentation, explore the potential health benefits of fermented pollen, discuss its application in food production, and assess the quality and safety aspects. Key findings and conclusionsPollen fermentation entails enzymatic reactions that disrupt the structural integrity, leading to significant changes in nutrient composition, bioactive components, and flavor. Fermented pollen displays potential health benefits by enhancing nutrient profile, degrading allergenic compounds, improving bioavailability, and promoting gut health. However, a comprehensive understanding of the underlying mechanisms requires further investigations. Moreover, pollen can serve key roles in fermented foods production as a fermentation agent or activator, main fermentation substrate, or additional fermentation substrate, creating opportunities for innovative product development. Nevertheless, the fermentation of pollen necessitates careful attention to quality and safety considerations. Future research endeavors should prioritize addressing knowledge gaps and exploring potential strategies for optimizing the fermentation process.