Habryka Celina, Socha Robert, Juszczak Lesław
Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Krakow, Poland.
Antioxidants (Basel). 2021 May 20;10(5):810. doi: 10.3390/antiox10050810.
Bee pollen is regarded as a valuable source of bioactive substances. Honey enrichment with bee pollen seems to be the most popular way to introduce this bee product into a human diet. The aim of this study was to determine the influence of the addition of bee pollen to honey on the content of selected biologically active pollen components, antioxidant activity, and quality parameters, as well as sensory properties. On the basis of the obtained results, it was established that enriching honey with bee pollen resulted in a significant increase in the level of phenolics, including both flavonoids and phenolic acids, of which kaempferol and gallic acid were present in the highest level. As a result of increasing addition of bee pollen, an increase in the antioxidative, antiradical, and reducing activities of honey was observed. However, the addition of bee pollen to honey resulted in the deterioration of its sensory properties. A decrease in brightness, clarity, and uniformity of color, as well as a decrease in the perception of fragrance, was observed. In the assessment of texture, a decrease in smoothness and spread ability in the mouth was observed, with a significant increase in the feeling of sandiness. In contrast, the evaluation of taste revealed a marked increase in sharpness, acid taste, bitterness, and persistence of the aftertaste, with a simultaneous decrease in sweetness. Honey enrichment with bee pollen resulted in a significant increase in the content of water-insoluble substances, free acidity, specific conductivity, and proline content, with a slight decrease in the content of glucose and fructose.
蜂花粉被视为生物活性物质的宝贵来源。用蜂花粉强化蜂蜜似乎是将这种蜂产品引入人类饮食的最流行方式。本研究的目的是确定在蜂蜜中添加蜂花粉对选定的生物活性花粉成分含量、抗氧化活性、质量参数以及感官特性的影响。根据所得结果确定，用蜂花粉强化蜂蜜会导致酚类物质（包括黄酮类化合物和酚酸）水平显著增加，其中山奈酚和没食子酸含量最高。随着蜂花粉添加量的增加，观察到蜂蜜的抗氧化、抗自由基和还原活性增强。然而，在蜂蜜中添加蜂花粉会导致其感官特性变差。观察到颜色的亮度、透明度和均匀度降低，以及香味感知下降。在质地评估中，观察到在口中的顺滑度和涂抹能力下降，沙质感显著增加。相比之下，味道评估显示尖锐度、酸味、苦味和余味持久性显著增加，同时甜度下降。用蜂花粉强化蜂蜜会导致水不溶性物质、游离酸度、比电导率和脯氨酸含量显著增加，葡萄糖和果糖含量略有下降。
