Journal
FOOD CHEMISTRY
Volume 413, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.135597
Keywords
Bee pollen; Bee bread; Nutritional composition; Amino acids; Fatty acids; Digestibility degree
Ask authors/readers for more resources
In this study, the digestion rates of macronutrients in bee pollen and bee bread were compared using a simulated in vitro gastrointestinal system. The results showed that bee bread had a higher digestion rate, especially in terms of protein content.
Bee pollen (BP) and bee bread (BB) have been often investigated as potential functional foods. Both bee products are generally characterized by their high nutritional content, with BB being referred as more digestible than BP, however, there is a lack of scientific studies proving this claim. Here, we present a comparative evaluation of the macronutrient digestibility of BP and BB after applying a simulated in vitro gastrointestinal digestive system, together with the evaluation of its nutritional value and chemical composition. The digestibility scores for protein content were calculated on average as 69% and 76% for BP and BB, respectively, whereas digestibility scores for soluble sugars varied depending on bee product and sugar type. The results demonstrated that the nutritional values of both bee products changed depending on their botanical origin but BB is more accessible in the intestinal lumen, especially regarding protein.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available