Composition and functionality of bee pollen: A review. (April 2020)

• Record Type: Journal Article
• Authors: Thakur, Mamta; Nanda, Vikas
• Is Part Of: Trends in food science & technology. Volume 98(2020)
• Page Start: 82
• Page End: 106
• Publication Date: 2020-04
• Subjects: Bee pollen -- Essential amino and ω-3 fatty acids -- B-complex vitamins -- Polyphenols -- Functional properties -- Food applications; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2020.02.001
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: The food industry today is returning to natural foods after emphasizing the processed products due to the higher consumer demand for foods which are well recognized by healthy nutrients. Bee pollen is known as a natural super food due to its indispensable nutritional and medicinal properties. However, the physico-chemical and nutritional properties of bee pollen are ambiguous which vary greatly due to the difference of botanical and geographical origin. Scope and approach: The current study, therefore, presents an updated overview by critically reviewing the literature for chemical constituents (sugars, amino acids, fatty acids, minerals, vitamins, and phenolic compounds) of bee pollen since 2009 from more than 20 nations of the world. The functional properties of different plant-derived bee pollen and their food applications are also discussed for the first time. Key findings and conclusions: As per the systematic review of above 100 studies, the bee pollen contains average 54.22% (18.50–84.25%) carbohydrates, 21.30% (4.50–40.70%) proteins, 5.31% (0.41–13.50%) lipids, 8.75% (0.15–31.26%) fibre, 2.91% (0.50–7.75%) ash, 13.41 g/100 g (2.77–28.49 g/100 g) glucose, 15.36 g/100 g (4.9–33.48 g/100 g) fructose, 4.25 g/100 g (0.05–9.02 g/100 g) sucrose, 4951.61 mg/kg (3.06–13366.60 mg/kg) potassium, 4157.86 mg/kg (234.40–9587.00 mg/kg) phosphorus, 1751.22 mg/kg (1.09–5752.19 mg/kg) calcium, 1246.99 mg/kg (44.00–4680.53 mg/kg) magnesium, 46.97 mg/kg (0.10–105.80 mg/kg) zinc, 197.41 mg/kg (2.60–1180.00 mg/kg) iron, and 30.59 mg GAE/g (0.69–213.20 mg GAE/g) total phenolic content. Bee pollen, based on its functional properties can be recommended as a natural food ingredient in several processed food products. Further, the present paper strongly focuses to investigate the mono-floral bee pollen from different geographical regions and related safety issues to establish the global pollen quality and safety standards in coming years. Highlights: Physicochemical and functional properties of bee pollen from varying sources are summarized. Bee pollen has average 54.22% carbohydrates, 21.30% proteins, 5.31% lipids and 2.91% ash content. Functional properties are reviewed as key elements for valorization of bee pollen. Investigating the mono-floral bee pollen from diverse botanical and geographical origin is proposed. The need of harmonized global standards for bee pollen safety is also addressed.