Ertosun Seymanur, Aylanc Volkan, Falcão Soraia I, Vilas-Boas Miguel
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Antioxidants (Basel). 2023 Aug 30;12(9):1691. doi: 10.3390/antiox12091691.
Bee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functionality being dependent on the bioactive compounds added to the food matrix. However, there is not enough evidence of the effect of heat on these compounds during food processing and production and how it impacts their biological activity. Here, we enriched traditional bread by adding BP and BB at different proportions of 1 to 5% and tested the thermal stability of their bioactive compounds through several spectroscopic and chromatographic analyses. Adding bee pollen and bee bread to bread resulted in a 4 and 5-fold increase in total phenolic content, respectively. While not all the 38 phenolic and phenolamide compounds identified in the raw BP and BB were detected in the processed bread, phenolamides were found to be more resilient to baking and heat treatment than flavonoids. Still, the enriched bread's antioxidant activity improved with the addition of BP and BB. Therefore, incorporating bee products into heat-treated products could enhance the functionality of staple foods and increase the accessibility to these natural products.
蜂花粉（BP）和蜂粮（BB）是天然食物来源，含有多种生物活性化合物，使其丰富的营养成分更加完善。人们正在探索利用这些蜂产品来强化功能性食品，功能性这一术语取决于添加到食品基质中的生物活性化合物。然而，关于食品加工和生产过程中热量对这些化合物的影响以及其如何影响它们的生物活性，目前尚无足够证据。在此，我们通过添加1%至5%不同比例的蜂花粉和蜂粮来强化传统面包，并通过多种光谱和色谱分析测试其生物活性化合物的热稳定性。在面包中添加蜂花粉和蜂粮分别使总酚含量增加了4倍和5倍。虽然在未经加工的蜂花粉和蜂粮中鉴定出的38种酚类和酚酰胺化合物并非全部在加工后的面包中被检测到，但发现酚酰胺比黄酮类化合物更能耐受烘焙和热处理。尽管如此，添加蜂花粉和蜂粮后，强化面包的抗氧化活性有所提高。因此，将蜂产品添加到热处理产品中可以增强主食的功能性，并增加人们获取这些天然产品的机会。
