Enhancing The Nutritional And Bioactive Properties Of Bee Pollen: A Comprehensive Review Of Fermentation Processes
DOI:
https://doi.org/10.24054/limentech.v22i2.3656Keywords:
Food quality, food safety, functional properties of pollen, beekeeping, fermentationAbstract
Pollen fermentation involves a series of chemical reactions that modify its structural integrity and induce significant changes in the composition of nutrients and bioactive compounds. As a result, fermented pollen exhibits potential health benefits, such as a higher content of bioactive peptides, phenolic acids, and flavonoids with antioxidant and anti-inflammatory properties, as well as improved digestibility and bioavailability of proteins and polysaccharides. Additionally, this process can reduce the presence of allergenic compounds, increasing its tolerability in sensitive individuals. Due to these improvements in its functional properties, fermented pollen has great potential for application in the food industry, where it can be used as a functional ingredient in fortified food formulations, nutritional supplements, and probiotic products. However, ensuring the quality and safety of this product requires optimization of the fermentation process, guaranteeing microbiological control and the stability of bioactive compounds over time. This review explores the pollen fermentation process, highlighting the importance of selecting suitable biological agents and their impact on the chemical profile of bee pollen. Furthermore, it analyzes the positive effects of this treatment on the functionality and safety of the final product, its potential integration into food production, and strategies to ensure its quality and stability. Future research should focus on addressing existing knowledge gaps and developing technological approaches to optimize pollen fermentation for industrial applications.
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