Nemś Agnieszka, Lachowicz-Wiśniewska Sabina, Kapusta Ireneusz Tomasz, Miedzianka Joanna, Kita Agnieszka, Carbonell-Barrachina Ángel A
Department of Food Storage and Technology, The Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630, Wrocław, Poland.
Department of Medicinal and Health Science, Calisia University, 4 Nowy Świat Street, Kalisz, 62-800, Poland.
Sci Rep. 2025 Jul 7;15(1):24203. doi: 10.1038/s41598-025-09776-4.
The study examined the effects of adding bee pollen to potato snacks on their chemical composition, antioxidant properties, and sensory characteristics. Bee pollen from six different sources varied in phenolics and flavonoid content and composition, antioxidant activity and color. The four bee pollens with the highest content of bioactive compounds were used in the preparation of potato snacks obtained by frying extruded pellets with 1, 3 and 5% of bee pollen. During snack production, total phenolic and flavonoid contents decreased by 4.76-65% and 69-80%, respectively, while antioxidant activity was reduced by 9-72% depending on the used level of addition and type of bee pollen. Despite this, snacks enriched with 1-5% bee pollen exhibited significantly higher levels of phenolics (1.3-2.6 times), flavonoids (2.0-4.8 times), and antioxidant capacity (ABTS 1.6-3.7 times, DPPH 1.1-1.4 times, FRAP 1.8-5.6 times) compared to controls. The highest antioxidant capacity was observed in snacks with 5% rapeseed and multifloral bee pollen. Sensory analysis highlighted snacks with 3% multifloral bee pollen as those with the highest quality. This research has demonstrated that bee pollen can be a promising fortification ingredient, improving the nutritional value of snacks while masking its naturally bitter taste, if used in relatively low percentages (< 5%). These findings supported the development of healthier snack options enriched with bee pollen for the functional food market.
该研究考察了在马铃薯零食中添加蜂花粉对其化学成分、抗氧化特性和感官特性的影响。来自六种不同来源的蜂花粉在酚类和黄酮类化合物的含量、组成、抗氧化活性及颜色方面存在差异。将四种生物活性化合物含量最高的蜂花粉用于制备马铃薯零食，这些零食是通过油炸挤压颗粒制成的，其中蜂花粉的添加量分别为1%、3%和5%。在零食生产过程中，总酚和黄酮含量分别下降了4.76 - 65%和69 - 80%，而抗氧化活性则根据蜂花粉的添加水平和类型降低了9 - 72%。尽管如此，与对照组相比，添加1 - 5%蜂花粉的零食在酚类（1.3 - 2.6倍）、黄酮类（2.0 - 4.8倍）和抗氧化能力（ABTS为1.6 - 3.7倍、DPPH为1.1 - 1.4倍、FRAP为1.8 - 5.6倍）方面表现出显著更高的水平。在添加5%油菜和多花蜂花粉的零食中观察到最高的抗氧化能力。感官分析表明，添加3%多花蜂花粉的零食质量最高。这项研究表明，如果以相对较低的百分比（<5%）使用，蜂花粉可以成为一种很有前景的强化成分，既能提高零食的营养价值，又能掩盖其天然的苦味。这些发现支持了为功能性食品市场开发富含蜂花粉的更健康零食选择。
