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- From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee breadPublication . Aylanc, Volkan; Falcão, Soraia; Ertosun, Seymanur; Vilas-Boas, MiguelBackground: Consumption of natural products has increased significantly due to the idea that if nutrition improves, this leads to improved health, general well-being and reduces the risk of developing certain diseases. Bee products, especially bee pollen (BP) and bee bread (BB), have demonstrated several nutritional and bioactive properties, which make them functional foods par excellence. Thus, understanding the digestibility and the changes of phytochemicals along the digestive tract, which give BP and BB the functional food attribute, is crucial. Scope and approach: This review describes the digestibility, bioavailability, and absorption behaviors of dietary phytochemicals present in BP and BB. It also addresses possible factors that may adversely affect the human health due to its intake and highlights food practices for the industry. Key findings and conclusions: Many studies have been conducted on BP and BB, which mostly evaluated the nutritional values and the bioactive compounds. However, few studies have addressed the nutritional and phytochemical content of BP and BB after digestion. Topics such as changes in the digestive tract, post-digestive bioaccessibility, tissue absorption scores and the degree of presence in the circulatory system of the phytochemicals that provide strong biological properties to BP and BB, should be taken into consideration in future researches.
- Natural β-chitin-protein complex film obtained from waste razor shells for transdermal capsaicin carrierPublication . Aylanc, Volkan; Ertosun, Seymanur; Akyuz, Lalehan; Koc Bilican, Behlul; Gokdag, Semih; Bilican, Ismail; Cakmak, Yavuz Selim; Yilmaz, Bahar Akyuz; Kaya, MuratIn the literature, the produced β-chitin samples are in powder or flake forms but there is no natural β-chitin based film. Also, the commercially available transdermal patches are produced from synthetic polymers. In this regard,we produced natural β-chitin-protein complex (CPC) film fromthewaste shells of Ensis spp. The obtained natural filmwas characterized by FTIR, TGA and SEM. Additionally, swelling, thickness, contact angle and antioxidant tests were done to learn more about the films. After production and characterization of the film, capsaicin, which is commonly used for pain reliefwas loaded into the film. The loading capacitywas recorded as 5.79%. The kineticmodelswere studied in three different pH, then the resultswere fittedwith Higuchimodelwith high correlation at pH 7.4. After considering all the obtained results, the capsaicin loaded CPC film may be an alternative candidate for transdermal patch instead of the synthetic ones.
- Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollenPublication . Aylanc, Volkan; Ertosun, Seymanur; Russo-Almeida, Paulo; Falcão, Soraia; Vilas-Boas, MiguelThe exploitation of phenolic compounds in different fields has motivated researchers to explore eco-friendly and efficient extraction techniques. This study aimed to comparatively reveal that green extraction techniques (microwave- and ultrasound-assisted) are alternative to conventional extraction (maceration and magnetic stirring) with positive impact on the phenolic content, antioxidant activity, and bioactive profile of bee pollen extracts. The highest total phenolic and flavonoid content was reached using the microwave-assisted technique (MAE) with equivalent values of 28 and 8 mg g−1, with magnetic stirring and maceration showing a lower value. The composition profile of the extracts revealed the presence of twenty-six bioactive compounds, including thirteen phenolics and thirteen phenylamides. Although the extraction technique had little impact on the chemical diversity, the amount of bioactive compounds raised significantly with the use of the green extraction techniques, with gains between 40% and 60% for phenolics and up to 200% for phenylamides. The radical scavenging activity and the reducing power of the extracts confirmed that bee pollens are potent antioxidant source, with the most bioactive extracts corresponding to green extraction techniques. Consequently, all findings recommend the use of MAE as the technique most effective for the extraction of bioactive compounds from naturally encapsulated structures such as bee pollen.
- The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of breadPublication . Ertosun, Seymanur; Falcão, Soraia; Aylanc, Volkan; Tomás, Andreia; Russo-Almeida, Paulo; Rodrigues, Paula; Vilas-Boas, MiguelConsumers are making their lifestyle healthier by changing diet, so food producers are exploring the enrichment of daily products using natural additives with nutraceutical properties. The addition of bee products is a good example, enabling a positive input in nutrients at the same time that the phytochemical substances present on it, may add complementary bioactive functions. This study centred on formulating recipes for traditional bread, incorporating bee products such as bee pollen and bee bread. The fortified breads revealed a coherent increase on protein and lipid content, while the fibre value depends on the type of bee product added. The enrichment seems also to induce changes in the physical properties, with the fortified breads becoming yellow-brownish colour and firming, due to the increase in the protein content, at the same time that some reduction in elasticity is observed. The sensorial perception, tested to assess the market product acceptability, gave encouraging outcomes with high scores for bee bread enrichment. It is relevant to highlight that the recipes used can be classified as “low salt content” bread, with salt values below 130 mg/100 g.
- Thermal stability of nutraceuticals in bread enriched with bee productsPublication . Ertosun, Seymanur; Falcão, Soraia; Vilas-Boas, MiguelOver the last years, the rise of disease cases caused by different reasons have enforced people to live healthier and give attention to a diet with a significant effect on body health. Thus, there is a considerable interest in developing healthy food products. Bee pollen and bee bread (fermented bee pollen) are apicultural products composed mainly of flower pollen from plant species, and used in both traditional medicine and human nutrition for thousands of years due to its nutritional and physiological properties and recognized therapeutic and disease-preventing functions. Both bee pollen and bee bread are natural sources of carbohydrates, crude fibers, proteins and lipids as well as minor components such as phenolic compounds. In the last few years, research has focused on the study of novel raw materials and natural compounds that could be included in bread formulations in order to enhance health-promoting properties and the overall quality since bread is a common food all over the world in the daily diet. Thus, given the nutritional characteristics of bee pollen and bee bread, its application on breads has potential to enable the obtention of a healthier product as well as widen the possible applications of both bee pollen and bee bread. In this study, enriched bread samples with bee pollen and bee bread have been evaluated for nutritional properties such as protein, fat, sugars and, according to the results, enriched breads presented an increase in these parameters compared to traditional bread. In addition, the enrichment of breads with both bee products also showed an increase in their total phenolic and flavonoid contents, which was reflected by a significant increase in the antioxidant activity. The addition of these two products also affected properties such as water content, odor, colour, and overall appearance in bread, reflecting those differences in the physical properties of bread such as specific volume, colour, and texture. The change in the appearance of enriched breads also created differences in terms of consumer preferences. Sensory evaluation revealed, among all bread samples, the preference for bread enriched with 3% of bee bread, followed by 1% bee bread. The same pattern was observed for pollen enriched bread’s. Besides, the microbial activity tests showed that the use of both bee products had no major negative effect on food safety in breads. Consequently, this study shows that bee pollen and bee bread products have potential for usage in functional foods, with no modification in the basic properties of the enriched product.
- Thermal stability and antioxidant activity of bioactive compounds in bread enriched with bee pollen and bee breadPublication . Ertosun, Seymanur; Aylanc, Volkan; Falcão, Soraia; Vilas-Boas, MiguelBee 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.