ArticleMolecules (Basel, Switzerland)2020
Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 36 citations in OpenAlex.
- Changes in the Amino Acid Composition of Bee-Collected Pollen During 15 Months of Storage in Fresh-Frozen and Dried Forms.Foods (Basel, Switzerland) · 2026Article
- Uncovering the Floral Origins of Honey Bee Pollen in Colombian Tropical Dry Forest: A Low-Cost DNA Barcoding Approach RevealsPlants (Basel, Switzerland) · 2025Article
- Effect of floral variation on the proximate and mineral composition of bee pollen in Dale Sedi District, Kellem Wollega Zone, Western Ethiopia.BMC plant biology · 2025Article
- Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing.Antioxidants (Basel, Switzerland) · 2025Article
- Bee Pollen as a Source of Biopharmaceuticals for Neurodegeneration and Cancer Research: A Scoping Review and Translational Prospects.Molecules (Basel, Switzerland) · 2024Article
- Enhancing the Nutritional and Bioactive Properties of Bee Pollen: A Comprehensive Review of Processing Techniques.Foods (Basel, Switzerland) · 2024Review
- The Chemical Residues in Secondary Beekeeping Products of Environmental Origin.Molecules (Basel, Switzerland) · 2024Review
- Metric and Spectral Insight into Bee-Pollen-to-Bee-Bread Transformation Process.Foods (Basel, Switzerland) · 2023Article
- Bee-Derived Products: Chemical Composition and Applications in Skin Tissue Engineering.Pharmaceutics · 2022Review
- Characterization of Bee Pollen: Physico-Chemical Properties, Headspace Composition and FTIR Spectral Profiles.Foods (Basel, Switzerland) · 2021Article
- Optimisation of Bee Pollen Extraction to Maximise Extractable Antioxidant Constituents.Antioxidants (Basel, Switzerland) · 2021Article
- Bee and Beekeeping Research in a Rapidly Changing World: Advancements and Challenges.Molecules (Basel, Switzerland) · 2021Article
- Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives.Frontiers in nutrition · 2021Review
- Antimicrobial Activity of Bee Pollen: Influence of Botanical Origin and Processing.Food technology and biotechnologyArticle
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Furthermore, the pollen chemical properties were monitored after three and six months of storage, and then analyzed using a multivariate approach. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. Drying and storage affected pollen chemical composition with species-dependent effects. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. All drying techniques led to a depletion of flavonoids in willow pollen; however, MWD ensured the highest flavonoids content after six months. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage.
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Registered trials
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