| Autor: |
Darwish AMG; Food Industry Technology Program, Faculty of Industrial and Energy Technology, Borg Al Arab Technological University, Alexandria 21934, Egypt.; Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt., Abd El-Wahed AA; Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt., Shehata MG; Food Industry Technology Program, Faculty of Industrial and Energy Technology, Borg Al Arab Technological University, Alexandria 21934, Egypt.; Food Research Section, R&D Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi 52150, United Arab Emirates., El-Seedi HR; International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu Education Department, Jiangsu University, Nanjing 210024, China.; Pharmacognosy Group, Department of Pharmaceutical Biosciences, Uppsala University, Biomedical Centre, P.O. Box 591, SE 751 24 Uppsala, Sweden.; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.; Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Koom 32512, Egypt., Masry SHD; Department of Plant Protection and Molecular Diagnosis, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTACity), Alexandria 21934, Egypt.; Abu Dhabi Agriculture and Food Safety Authority, Al Ain 52150, United Arab Emirates., Khalifa SAM; Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, S-106 91 Stockholm, Sweden., Mahfouz HM; Department of Plant Production, Faculty of Environmental Agricultural Sciences Arish University, North Sinai 45511, Egypt., El-Sohaimy SA; Food Industry Technology Program, Faculty of Industrial and Energy Technology, Borg Al Arab Technological University, Alexandria 21934, Egypt.; Department of Technology and Organization of Public Catering, Institute of Sport, Tourism and Services, South Ural State University, 454080 Chelyabinsk, Russia. |
| Abstrakt: |
Honeybee products, as multicomponent substances, have been a focus of great interest. The present work aimed to perform the nutritional and chemical profiling and biochemical characterization of bee pollen (BP), bee bread (BB), and royal jelly (RJ) and study their applications in the fortification of functional fermented dairy products. Their effects on starter cultures and the physicochemical and sensorial quality of products were monitored. A molecular networking analysis identified a total of 46 compounds in the three bee products that could be potential medicines, including flavonoids, fatty acids, and peptides. BB showed the highest protein and sugar contents (22.57 and 26.78 g/100 g), which cover 45.14 and 53.56% of their daily values (DVs), with considerable amounts of the essential amino acids threonine and lysine (59.50 and 42.03%). BP, BB, and RJ can be considered sources of iron, as 100 g can cover 141, 198.5, and 94.94% of DV%, respectively. BP was revealed to have the highest phenolic and flavonoid contents (105.68 and 43.91 µg/g) and showed a synergetic effect when mixed with RJ, resulting in increased antioxidant activity, while BB showed a synergetic effect when mixed with RJ in terms of both antioxidant and proteolytic powers (IC 50 7.54, 11.55, 12.15, 12.50, and 12.65 cP compared to the control (10.55 cP)), reflecting their organoleptic properties and highlighting these health-oriented products as promising natural products for human health care. |
