Characterization of Different Monofloral Pollens Collected from the Aegean Region of Turkey and Determination of Their Technofunctional Properties
Project no. 31885 · Status: Kapanmış (Yayın bekleniyor) · 2023
Summary
<p> Today, conscious consumers tend to include foods with functional and therapeutic properties in their diets to promote a longer and healthier life. Thanks to their nutritional value and disease-reducing effects, bee products are among the most valuable food groups that meet this demand. Our country's diverse climatic conditions and rich vegetation provide a suitable environment for beekeeping activities. Bee pollen is a rare product that stands out because it contains all the nutrients necessary for the survival of both bees and humans. However, the composition of pollen varies depending on the season of collection, the geographic region, and, particularly, its plant origin, making standardized production difficult. In this study, the nutritional components (protein, fat, carbohydrate, ash, moisture contents, total energy values, palynological properties, scanning electron microscope (SEM) images, amino acid, and sugar profiles) of five monofloral bee pollens (oak, mustard, cotton, clover and poppy) collected in the spring from Aegean Region, Turkey, and mixed spring pollen as a multifloral pollen were examined in detail. Additionally, various techno-functional properties (emulsification capacity, protein and carbohydrate solubility, water and oil retention capacity, and foaming properties) of these pollens were evaluated to demonstrate their potential use in the food industry. Thus, it is aimed to minimize the factors affecting the final product quality by keeping the seasonal and regional variables that have significant effects on the quality parameters. In this study, pollen samples exhibited good physicochemical properties and nutritional quality, with an average protein content of 20.63%, an average total dietary fiber content of 21.33 g/100 g, an average energy value of 338.99 kcal/100 g, and an average free acidity value of 450.71 mEq NaOH/kg. The highest levels of amino acid, sugar component, and mineral content were found in the BP3 (0.13-1.96 g/100 g), BP5 (0.25- 22.67 g/100 g), and BP4 (0.019-677.79 mg/100 g) samples, respectively (p<0.05). Pollen samples revealed satisfactory levels of techno-functional characteristics, including protein solubility (3.18–56.02 g/100 g), carbohydrate solubility (53.28– 62.58 g/100 g), water absorption capacity (0.13–0.94 g/g), oil absorption capacity (0.85–1.31 g/g), emulsifying properties (emulsion activity index changed from 8.18 to 30.93 g/m<sup>3</sup>, and emulsion stability index changed from 17.0 to 28.75 min). The satisfactory foaming capacity values were also observed in the BP2 sample at 1.0 g and 2.0 g, as well as in the BP2, BP3, and BP5 samples at 2.0 g, indicating high interfacial activity. The good foaming stability values were detected in the BP1 sample at 2.0-2.5 g. The obtained data demonstrated that the physicochemical and technofunctional properties of pollen could vary depending on botanical and geographic origin. Bee pollen has been proven to be a valuable nutritional ingredient that could find potential application areas in various food products.</p>