State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
Nanchang Tongxin Zichao Biological Engineering Co., Ltd., Nanchang 330052, Jiangxi, China.
Food Funct. 2023 Feb 21;14(4):1897-1908. doi: 10.1039/d2fo03119a.
In this study, the effects of particle size on the microstructure, nutrient components and antioxidant activities of bee pollen were evaluated. Moreover, the simulated digestion model was used to explore whether there was a size effect on the release behavior of phenolic compounds from the bee pollen matrix. Results showed that the greater the damage degree of the bee pollen wall, the smaller the bee pollen particle became. The decrease in the bee pollen particle size promoted the release and extractability of sugar, protein, phenolics and flavonoids, and improved their antioxidant activities. In addition, during simulated digestion, the dissolution of total phenolics and flavonoids, as well as the antioxidant activities of bee pollen, increased with the decrease in the particle size. Results showed that minimizing the particle size of bee pollen was not always beneficial for bioaccessible phenolic compounds because their content and bioavailability decreased when the particle size became smaller than 200 μm.
在这项研究中，评估了粒径对花粉微观结构、营养成分和抗氧化活性的影响。此外，还使用模拟消化模型来探讨花粉基质中酚类化合物的释放行为是否存在粒径效应。结果表明，花粉壁的破坏程度越大，花粉颗粒变得越小。花粉颗粒尺寸的减小促进了糖、蛋白质、酚类化合物和类黄酮的释放和可提取性，并提高了它们的抗氧化活性。此外，在模拟消化过程中，总酚类化合物和类黄酮的溶解以及花粉的抗氧化活性随着粒径的减小而增加。结果表明，将花粉的粒径最小化并不总是有利于生物可利用的酚类化合物，因为当粒径小于 200μm 时，其含量和生物利用度会降低。
