As it turns out, the characteristics and nutrition of bee pollen depend on the plant from which it was gathered. People typically take a bee pollen supplement, or sprinkle a tablespoon over their oatmeal or acai bowl.
Bee pollen is made up of carbs, fat, protein, vitamins, minerals, and antioxidants. A tablespoon of bee pollen has around 40 calories, 7g of carbs including 4g of natural sugars , and 1g of fiber. Plus, bee pollen can have over two grams of protein per tablespoon—more protein than the same amount of chicken or beef!
Bee pollen may have lots of good-for-you compounds, but does that translate to being part of a healthy diet? We dug in to find out. Lactobacillus delbrueckii spp. Based on the obtained results, pollen-added probiotic yogurts were more stable during the cold storage for 21 days.
Pollen supplementation did not significantly affect the textural properties of the yogurts such as cohesiveness and springiness compared to the control sample, but springiness, gumminess and chewiness were increased during the yogurt storage.
Highest hardness 1. Furthermore, significantly decreased syneresis was observed compared to the control sample. The addition of pollen influenced the microstructure of the yogurt and the formation of a more comprehensive network, which contributed to improved consistency and water retention capacity.
However, it can be observed that the content of vitamin C in the yogurt samples increased from 0. The addition of bee-collected pollen affected the acidification profile, showed a positive effect on probiotic viability, partial antimicrobial activity was observed, while the sensory properties were deteriorated requiring additional technological processing to make the product development and usage possible. Based on the obtained results, all pollen samples showed antibacterial and antioxidant activity, and the ability to inhibit lipid peroxidation, however, the extracts of the maize bee-collected pollen were particularly prominent.
The addition of pollen in yogurt production did not affect the starter culture, while the prepared yogurts showed specific sensory characteristics depending on the type of pollen: the maize bee pollen supplementation gave a nutty flavour; the clover bee-collected pollen gave a sweet taste, while the date palm bee-collected pollen gave a beany flavour.
In addition, the maize bee-collected pollen improved the texture, increased the gel strength and decreased the syneresis of the yogurt. Based on the obtained results, the incorporation of bee-collected pollen into cheeses contributed to the significant presence of polyphenols total polyphenol content was in the range from Furthermore, the results showed an antibacterial effect on St.
Therefore, the goal was to develop a product based on the pine pollen with an improved nutritional value. Additionally, a single factor experiment was conducted as a preliminary study for the treatment of fermented products which was carried out through spray-drying.
The results showed that, generally, fermentation with and without the use of selected bacteria strains had a positive effect on the total flavonoid content and the obtained values were comparable to those obtained for natural bee bread. LAB L. Active dry yeast 3. The results showed that bee-collected pollen fermented with yeast provided the best characteristics of the product with significantly increased polyphenol, fatty acid, oligopeptide, and vitamin content.
Therefore, the aim of this study was to investigate the different variants of pollen production in cans for their production fresh bee-collected pollen, honey, boiled water, and yogurt were used from the point of view of occurrence of the filamentous microscopic fungi FMFs.
The results showed that the number of the FMFs was reduced by fermentation. Lactobacillus paracasei 3. The results showed that it was possible to produce a fermented product safe for human consumption with a high number of acid lactic bacteria ALB viable cells and increased lactic acid concentration, which gave it a probiotic character. The results highlighted a medium based on the ground pollen and honey supplemented with inulin as the best one.
Bee-Collected Pollen-Based Bakery, Confectionery, Juice, and Meat Products The aim of enrichment and incorporation of pollen into foods such as bakery, confectionery, juice, and meat products is to improve the nutritional and functional properties of the final products Table 2.
Table 2 Bee-collected pollen-based bakery, confectionery, juice, and meat products. Products Bee-Collected Pollen Sample s Geographical Origin of the Bee-Collected Pollen Observations Reference Biscuits with bee-collected pollen supplementation Bee pollen was collected from the beehives located in the south-eastern regions of Poland Poland Considering the fact that biscuits are among the most popular and desirable sweet foods, the aim of this research was to develop the optimal recipe for the production of biscuits with added bee-collected pollen, with accompanying physical, chemical, and sensory characterization.
The results showed that the addition of bee-collected pollen significantly increased the content of sugars, proteins, ash, fibers, and polyphenols, and the antioxidant potential of the final products, while it had no effect on their lipid content.
The addition of pollen affected penetration work, product colour intent, and sensory characteristics depending on the concentration of added pollen. The results showed that the pollen addition, depending on its concentration and origin, increased the content of the reducing sugars, protein and ash content, and the antioxidant activity of the final product.
Technological parameters such as the diameter and the weight of the cookies were increased, while the thickness of the product decreased with the gradual addition of pollen. The cookies were characterized by pleasant and easy chewiness, with a delicate taste. Based on the results, it could be observed that the pollen supplement did not affect the rheological properties.
On the other hand, the pollen supplement significantly improved the technological characteristics, sensory characteristics, and product acceptability. Pollen-enriched breads showed higher levels of protein, ash, K, Ca, polyphenols, and carotenoids, while there were no observed effects on the lipid content. In addition, the antioxidant activity, bioavailability of polyphenols, and the content of some furans, which are characterized by pleasant aromas, increased.
However, a particular area of interest was the impact of the treatment on the pineapple juice-based beverage matrix to which pollen was added. According to the results, HPP treatment improved the extractability of some bioactive compounds present in the bee-collected pollen grains. Therefore, an increase in the total carotenoid content TCC from The optimum defined treatment conditions were: pressure MPa, applied for Also, the treatments showed the effectiveness of the inactivation of microorganisms.
For the purposes of the process, optimization and the definition of optimal parameters, a response surface methodology based on the results determined for physicochemical and functional properties was applied. The optimized parameters for the production of this functional additive were: In addition, characterization of the optimized powder by defining its morphological properties and particle size distribution was carried out.
The resulting powder proved to be a significant source of polyphenols, giving it the ability to be used in various industries to make healthier food products.
According to the results, pollen supplementation led to an increase in the content of proteins and polyunsaturated fatty acids, while, on the other hand, a decrease in moisture content and textural changes occurred, primarily a decrease in the hardness and stickiness of the meatballs. Pollen supplementation inhibited lipid oxidation and inhibited bacterial growth in the meatballs. It can be concluded that the addition of bee-collected pollen influenced the nutritional and storage quality of the meatballs with minimal changes in the composition and sensory properties.
Therefore, this study aimed to define how the addition of different pollen concentrations affected the colour and lipid oxidation of the meat balls during storage in a freezer, and microbial quality of the final products.
The results showed that pollen addition and retention period affected the colour and pH of the products, while the content of thiobarbituric acid reactive substances TBARS in the samples increased during storage, but the addition of pollen slowed down the lipid oxidation.
It should also be mentioned that the addition of pollen inhibited the growth of microbes in the meatballs. Based on the results, it was concluded that pollen can be successfully used as a natural antioxidant and antimicrobial agent in meatballs. Sausages with the LBP supplementation paired with low storage temperature showed lower TBARS values during storage compared to the control sample and the sausage sample prepared with sodium erythorbate SE. It can be concluded that this methodology of sausage production with the addition of polyphenol-rich pollen extract is very effective in stopping the lipid oxidation.
In addition, microbial quality, water activity, pH, and lipid oxidation of the product were evaluated during four storage periods. The results showed a slight deviation in humidity and pH, the absence of microorganisms, and positive influence on the prevention of lipid oxidation. Accordingly, the authors concluded that the use of pollen as an antioxidant in the formulation of a product improved its quality and acceptability without altering its distinctive traditional taste.
Application of Pollen as a Functional Feed Ingredient 3. Bee-Collected Pollen as a Feed Source Like any diet, livestock diets are composed of various components, such as antioxidants, antimicrobials, emulsifiers, vitamins, and minerals to target biochemical and functional needs in poultry. Bee-Collected Pollen and Feed Probiotic Probiotics are health-benefiting microorganisms located in the gastrointestinal system which manifest their properties when consumed in sufficient amounts [ ].
Bee-Collected Pollen as a Feed Antibiotic As previously stated, application of antibiotics in the diet of poultry is performed to target growth performance, and at the same time to halt the incidence of microbial diseases [ 50 ]. The Impact of Bee-Collected Pollen on Rigor Mortis Stage In the rigor mortis stage of slaughtered chicken, rapid and deeper reactions were found but with no negative effect on the quality of meat. Pollen as a Source of Important Vitamins Pollen can contain up to 0.
Pollen as a Source of Selenium The importance of selenium Se for the normal functioning of our body is mostly related to its participation as a cofactor in selenoproteins. Pollen as a Source of Polyphenols The average content of polyphenols in pollen is around 1. Anti-Nutritional Properties of Pollen Apart from richness of different nutrients and useful bioactive compounds, in some cases, pollen can be contaminated with a few compounds which act like anti-nutrients in human body.
Pollen as an Allergen Much attention has been paid recently to the study of allergic reactions and their association with foods which are considered to be their main triggers.
Pyrrolizidine Alkaloids PAs There are several reports about the presence of different pyrrolizidine alkaloids PAs in pollen [ 1 , 54 , , ].
Toxic and Potentially Toxic Elements in Pollen Mineral composition of pollen is significantly influenced by its botanical and geographical origin [ , ]. Mycotoxins in Pollen Mycotoxins are secondary metabolites of different fungi from the following genera: Aspergilus , Penicillium, and Fusarium. Suggestions and Perspectives for Further Examinations Application of bee-collected or floral pollen in the formulation of functional food and feed products is in progress.
Author Contributions A. Conflicts of Interest The authors declare no conflict of interest. References 1. Bogdanov S. The pollen Book. In: Bogdanov S.
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However, pollen trapping in the short term, which experts define 3—4 weeks , may not have any adverse consequences. When bees enter a hive, they deposit small amounts of pollen on the outside of the hive, which people can collect or harvested by hand. People can also use pollen traps to harvest bee pollen. Often used by commercial beekeepers, pollen traps are devices placed underneath or at the front of the entrance to the hive. They are typically either plastic or a metal mesh.
Bees returning to the hive have to walk through the mesh trap to enter the hive and, as they do so, the mesh scrapes some of the pollen off their legs into a collection tray.
In one study , researchers used a pollen trap placed at the entrances to beehives populated by several types of bees, including the honeybee Apis mellifera. The study concluded that the bees produced less pollen in the hives that had pollen traps. When harvesters or manufacturers use pollen traps for an extended period, a number of adverse effects can occur, including:.
However, researchers suggest that there may be other, more sustainable ways to collect bee pollen, such as improved trap design. Anyone who is uncertain if they can use bee pollen should consult with their doctor before consuming the product.
Similarly, people who plan to take bee pollen regularly should check with their doctor about possible interactions with medications. If a person has symptoms of an allergic reaction, such as difficulty breathing, swelling in the face, or a skin rash, after using pollen, they should seek immediate medical attention.
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