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https://hdl.handle.net/1822/80884
Título: | Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient |
Autor(es): | Hassan Laaroussi Santos, Pedro Miguel Ferreira Genisheva, Zlatina Bakour, Meryem Ousaaid, Driss Asmae, El Ghouizi Teixeira, J. A. Lyoussi, Badiaa |
Palavras-chave: | Antihyperglycemic Antioxidant Bee products Functional claim Nutritional value Physicochemical characterization |
Data: | 30-Mar-2023 |
Editora: | Elsevier 1 |
Revista: | Food Chemistry |
Citação: | Hassan Laaroussi; Ferreira-Santos, P.; Genisheva, Zlatina; Bakour, Meryem; Ousaaid, Driss; Asmae, El Ghouizi; Teixeira, José A.; Lyoussi, Badiaa, Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient. Food Chemistry, 405, Part B(134958), 2023 |
Resumo(s): | 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/100g. 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/100g), protein solubility (7.28-23.31 g/100g), 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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/80884 |
DOI: | 10.1016/j.foodchem.2022.134958 |
ISSN: | 0308-8146 |
Versão da editora: | https://www.sciencedirect.com/science/article/pii/S030881462202920X |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_55882_1.pdf | 813,77 kB | Adobe PDF | Ver/Abrir |