The impact of preservation techniques on bee pollen nutritional value, microbiological stability, and antioxidant properties
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abstract
After its collection the bee pollen can present moisture contents that can
range from 18% to 25%. These moisture contents, combined with the high nutritional
value of bee pollen, provide conditions highly favourable to microorganism growth,
undesirable pollen fermentation, and reduction of the nutritional value, caused by
Maillard reactions. Thus, after collection it is necessary to reduce the bee pollen
moisture content in order to maintain its overall nutritional quality and microbiological
safety. Moreover, several studies have recently highlighted the beneficial biological
properties of bee pollen, which may also be influenced by the preservation techniques
applied to reduce the bee pollen moisture content. Therefor, the main objective of this
work is to provide an insight regarding the potential influence of the applied
preservation techniques on the nutritional value, microbiological quality, and
antioxidant properties of bee pollen.
The bee pollen, which was collected in beehives located in the northeastern
Portuguese region of Bragança, presented a moisture content of 13.8%. Subsequently,
the fresh pollen was submitted to various preservation techniques, namely oven drying
at three distinct temperatures (35ºC, 40ºC, and 45ºC) and freeze-drying. The pollen
samples dried at 35ºC, 40ºC, and 45ºC presented moisture contents of 9.6%, 9.8%, and
10.1%, while the freeze-dried sample had a moisture content of 5.8%. The nutritional
value, microbiological quality, and antioxidant properties of the preserved bee pollen
was assessed throughout time during a period of 6 months. In general, the different
treatments showed no significant immediate impact on the nutritional value and
microbiological loads of bee pollen, but some changes were observed on the antioxidant
properties, particularly for the oven-dried bee pollen. Also, during the storage period,
mostly in microbiological parameters, such as total viable counts and lactic acid
bacteria, and antioxidant properties. Also, impact on the microbiological loads of bee
pollen, but changes were observed after one months of storage, mostly in total viable
counts and lactic acid bacteria.
After its collection the bee pollen can present moisture contents that can range
from 18% to 25%. Thus, it is necessary to reduce the moisture content in order to maintain
bee pollen overall nutritional quality and microbiological safety. Moreover, several
studies have recently highlighted the beneficial biological properties of bee pollen, which
may also be influenced by the preservation techniques applied to reduce the moisture
content. Therefore, the main objective of this work is to provide an insight regarding the
potential influence of preservation techniques on the nutritional value, microbiological
quality, and antioxidant properties of bee pollen. The bee pollen, presented an initial
moisture content of 13.8%, which was subsequently reduced to 9.6%, 9.8%, 10.1%, and
5.8% by oven-drying at 35ºC, 40ºC, and 45ºC, and freeze-drying, respectively. The
nutritional value, microbiological quality, and antioxidant properties of the preserved bee
pollen were assessed throughout time during a period of 6 months. In general, the
different treatments showed no significant immediate impact on the nutritional value and
microbiological loads of bee pollen, but some changes were observed on the antioxidant
properties. Also, changes were observed after one month of storage, mostly in total viable
counts and lactic acid bacteria.
This work was financed by the Rural Development Program 2014-2020, PDR 2020,
through the project DivInA, PDR2020-101-031734
