KOVANDAKİ GİZLİ MUCİZE: ARI POLENİ VE ARI EKMEĞİ İLE GIDALARIN ZENGİNLEŞTİRİLMESİ

Yıl 2022, Cilt: 47 Sayı: 4, 604 - 615, 30.08.2022

Emine Nakilcioğlu-taş , Eda Nurko

https://doi.org/10.15237/gida.GD22044

Öz

Tarih boyunca çeşitli alanlarda kullanılan arı ürünleri, zengin besin içeriğine ve biyoaktif özelliklere sahiptir. Arı ürünleri, hastalıkların tedavisinde önemli rol oynamaktadır. Arı ürünlerinden olan arı poleni, tohumlu bitkilerin üreme hücresidir. Arı ekmeği ise doğal olarak korunmuş ve arıların salgılarıyla fermente edilmiş polendir. Yüksek besin içeriğine ve antioksidan özelliklere sahip olan arı poleni ve arı ekmeği, sağlığa faydalı etkileriyle tüketiciler tarafından ilgi görmektedir. Fonksiyonel özellikteki arı poleni ve arı ekmeği ile zenginleştirilmiş gıda matrikslerinin, hem lezzet hem de duyusal özellikler bakımından kabul edilebilir düzeyde olması gerekmektedir. Bu çalışmada, arı ürünlerinden birisi olan arı poleni ve arı ekmeği (perga) ile zenginleştirilmiş gıda ürünleriyle ilgili çalışmalar irdelenmiştir. Sonuç olarak yapılan literatür taraması sonucunda arı poleni ve arı ekmeği ile zenginleştirilmiş gıda ürünlerinin zengin besin içeriğine sahip olduğu ve bu ürünlerin antioksidan kapasitelerinde artış meydana geldiği görülmüştür.

Anahtar Kelimeler

arı ekmeği (perga), arı poleni, arıcılık ürünleri, fonksiyonel gıda, zenginleştirme

THE HIDDEN MIRACLE IN THE HIVE: FOODS ENRICHED WITH BEE POLLEN AND BEE BREAD

Öz

Bee products, which have been used in various fields throughout history, have rich nutritional content and bioactive properties. Bee products play an important role in treatment of diseases. Bee pollen, one of the bee products, is the reproductive cell of seed plants. Bee bread is pollen that is naturally preserved, fermented with the secretions of bees. Bee pollen and bee bread, which have high nutritional content and antioxidant properties, are of interest to consumers with their beneficial effects on health. Food matrices enriched with functional bee pollen and bee bread should be at an acceptable level in terms of both flavor and sensory properties. In this study, studies on food products enriched with bee pollen and bee bread (perga) were examined. In the review, it was seen that food products enriched with bee pollen and bee bread have rich nutritional content, an increase in the antioxidant capacity of these products.

Anahtar Kelimeler

bee bread (perga), bee pollen, beekeeping products, functional food, enrichment

Kaynakça

• Aljazy, N. A. S., Abdulstar, A. R., & Alrakabi, J. M. F. (2021). Analytical Study of Phytochemicals and Antioxidant Activity of Pollen (Typha Domingensis Pers.) Extracted from The Papyrus Plant and Its Use in Cake Enrichment. Al-Qadisiyah Journal For Agriculture Sciences, 11(2), 126-136.
• Altıntaş, L. & Bektaş, N. (2019). Apiterapi: 1. Arı Zehri. Uludağ Arıcılık Dergisi, 19 (1), 82-95.
• Anjos, O., Fernandes, R., Cardoso, S. M., Delgado, T., Farinha, N., Paula, V., ... & Carpes, S. T. (2019). Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding. LWT, 111, 869-875.
• Arıgül Apan, M., Zorba, M. & Kayaboynu, Ü. (2021). Bal Arısı ve Bal Arısı Ürünleri. Sinop Üniversitesi Fen Bilimleri Dergisi, 6 (2), 202-223.
• Bakkaloğlu, Z. (2021). Arı Poleni Proteinleri ve Fonksiyonel Özellikleri. Uludağ Arıcılık Dergisi, 21 (2), 247-256.
• Bakour, M., Fernandes, Â., Barros, L., Sokovic, M., & Ferreira, I. C. (2019). Bee bread as a functional product: Chemical composition and bioactive properties. LWT, 109, 276-282.
• Brochard, M., Correia, P., Barroca, M. J., & Guiné, R. P. (2021). Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. Applied Sciences, 11(14), 6617.
• Camacho-Bernal, G. I., Cruz-Cansino, N. D. S., Ramírez-Moreno, E., Delgado-Olivares, L., Zafra-Rojas, Q. Y., Castañeda-Ovando, A., & Suárez-Jacobo, Á. (2021). Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties. Applied Sciences, 11(17), 8156.
• Conte, P., Del Caro, A., Balestra, F., Piga, A., & Fadda, C. (2018). Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach. LWT, 90, 1-7.
• Conte, P., Del Caro, A., Urgeghe, P. P., Petretto, G. L., Montanari, L., Piga, A., & Fadda, C. (2020). Nutritional and aroma improvement of gluten-free bread: Is bee pollen effective?. LWT, 118, 108711.
• Dadalı, C., & Elmacı, Y. (2021, September). Bee Bread And Bee Pollen. In 31st International Scientific-Expert Conference of Agriculture and Food Industry (p. 124).
• Dozuotų, B. D. T. I. J., & Kūrımas, F. (2015). Investigation of bee bread and development of its dosage forms. Proteins, 24, 20-30.
• Dranca, F., Ursachi, F., & Oroian, M. (2020). Bee bread: Physicochemical characterization and phenolic content extraction optimization. Foods, 9(10), 1358.
• Dundar, A. N. (2021). Total phenolic and antioxidant bioaccessibilities of cookies enriched with bee pollen. Journal of Food Processing and Preservation, e16085.
• Ekici, T. & Gölgeli, A. (2021). Geleneksel ve Tamamlayıcı Tıpta Apiterapi . Sağlık Bilimleri Dergisi, 30 (2), 200-203.
• Ertosun, S. (2020). Thermal stability of nutraceuticals in bread enriched with bee products (Doctoral dissertation).
• Habryka, C., Socha, R., & Juszczak, L. (2020). The influence of honey enrichment with bee pollen or bee bread on the content of selected mineral components in multifloral honey. Slovak Journal of Food Sciences, 14.
• Habryka, C., Socha, R., & Juszczak, L. (2021). Effect of bee pollen addition on the polyphenol content, antioxidant activity, and quality parameters of honey. Antioxidants, 10(5), 810.
• Heldt, L. F. S., Pereira, D., Souza, B. R., Almeida-Muradian, L. B., & Carpes, S. T. (2019). Fortification of beef burger with the addition of bee pollen from Apis mellifera L. Emirates Journal of Food and Agriculture, 895-901.
• Juszczak, L., Florkiewicz, A., Socha, R., Gałkowska, D., & Piotrowska, A. (2018). Effect of honey supplementation with bee products on quality parameters and mineral composition. Emirates Journal of Food and Agriculture, 990-997.
• Karabagias, I. K., Karabagias, V. K., Gatzias, I., & Riganakos, K. A. (2018). Bio-functional properties of bee pollen: The case of “bee pollen yoghurt”. Coatings, 8(12), 423.
• Karlıdağ, S. & Keskin, M. (2020). Arı Ürünlerine Genel Bir Bakış. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 3 (1), 58-63. Retrieved from https://dergipark.org.tr/tr/pub/okufbed/issue/54934/713906
• Khalifa, S. A., Elashal, M. H., Yosri, N., Du, M., Musharraf, S. G., Nahar, L., ... & El-Seedi, H. R. (2021). Bee pollen: Current status and therapeutic potential. Nutrients, 13(6), 1876.
• Khalifa, S. A., Elashal, M., Kieliszek, M., Ghazala, N. E., Farag, M. A., Saeed, A., ... & El-Seedi, H. R. (2020). Recent insights into chemical and pharmacological studies of bee bread. Trends in Food Science & Technology, 97, 300-316.
• Kieliszek, M., Piwowarek, K., Kot, A. M., Błażejak, S., Chlebowska-Śmigiel, A., & Wolska, I. (2018). Pollen and bee bread as new health-oriented products: A review. Trends in Food Science & Technology, 71, 170-180.
• Kostić, A. Ž., Milinčić, D. D., Stanisavljević, N. S., Gašić, U. M., Lević, S., Kojić, M. O., ... & Pešić, M. B. (2021). Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. Food Chemistry, 351, 129310.
• Kowalski, S., & Makarewicz, M. (2017). Functional properties of honey supplemented with bee bread and propolis. Natural product research, 31(22), 2680-2683.
• Lomova, N., Snizhko, O., & Narizhniy, S. (2014). Yoghurt enrichment with natural bee farming products.
• Mărgăoan, R., Stranț, M., Varadi, A., Topal, E., Yücel, B., Cornea-Cipcigan, M., ... & Vodnar, D. C. (2019). Bee collected pollen and bee bread: Bioactive constituents and health benefits. Antioxidants, 8(12), 568.
• Mayda, N., Keskin, M., Keskin, Ş. & Özkök, A. (2019). Bilecik İlinden Toplanan Arı Polenlerinin Botanik Orijinleri ile Toplam Fenolik ve Flavonoid İçeriklerinin Belirlenmesi. Uludağ Arıcılık Dergisi, 19 (2), 152-160.
• Mayda, N., Özkök, A., Ecem Bayram, N., Gerçek, Y. C., & Sorkun, K. (2020). Bee bread and bee pollen of different plant sources: Determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization, 14(4), 1795-1809.
• Mehmetoğlu, S., Tarakçı, Z., Demirkol, M., Çakıcı, N., & Güney, F. (2017). Gıda katkı maddesi olarak propolis. Arıcılık Araştırma Dergisi, 9(1), 32-39.
• Mesci, E., & Esim, N. (2020). Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri ile Yenilebilir Kaplamalar. Türk Doğa ve Fen Dergisi, 9(2), 211-220.
• Mironova, I. V., Galieva, Z. A., Konovalov, S. A., Bychkova, T. S., Baydan, D. V., & Rozhkov, K. A. (2020, December). Enrichment of milk ice cream with bee products. In IOP Conference Series: Earth and Environmental Science (Vol. 613, No. 1, p. 012082). IOP Publishing.
• Mohammad, S. M., Badrul Hisham, A. A., Mustapa, N. A., Chan, K. W., & Zawawi, N. (2021). Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract. Journal of Food Quality, 2021.
• Nisbet, C. & Tabatabaei, P. (2021). Investigation of Phenolic Compounds and Antioxidant Capacity of Bee Pollen Collected from Different Geographical Regions in Turkey. Kocatepe Veterinary Journal, 14 (3), 359-365.
• Novaković, S., Djekic, I., Pešić, M., Kostić, A., Milinčić, D., Stanisavljević, N., ... & Tomasevic, I. (2021). Bee pollen powder as a functional ingredient in frankfurters. Meat Science, 182, 108621.
• Onbaşlı, D. (2019). Apiterapi ve insan sağlığı üzerine etkileri. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 16(1), 49-56.
• Özdemir, G., Ersöz, E. & Dilek, N. (2021). Apitherapy and Health. Black Sea Journal of Health Science, 4 (2), 168-174.
• Parlakpınar, H. (2021). Apiterapi Ürünlerinin Biyokimyasal İçeriği. Atayoğlu AT, editör. Apiterapi. 1. Baskı. Ankara: Türkiye Klinikleri. p.38-48.
• Sig, A. K., (2019). Arı Poleni–Potansiyel Bir Terapötik Ajan. Arşiv Kaynak Tarama Dergisi, 28, 16-16.
• Silici, S. (2015). Arı Poleni ve Arı Ekmeği. Uludağ Arıcılık Dergisi, 14 (2), 99-105.
• Solgajová, M., Ivanišová, E., Nôžková, J., Frančáková, H., Tóth, Ž., & Dráb, Š. (2021). Antioxidant activity and polyphenol content of malt beverages enriched with bee pollen. Journal of Microbiology, Biotechnology and Food Sciences, 2021, 281-284.
• Sorucu, A. (2019). Arı Ürünleri ve Apiterapi. Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni, 10 (1), 1-15. Retrieved from https://dergipark.org.tr/tr/pub/vetfarmatoksbulten/issue/46276/581453
• Stan, L. (2018). Bee pollen as antioxidant ingredient in ready-to-serve citrus juice. Scientific Papers: Series D, Animal Science-The International Session of Scientific Communications of the Faculty of Animal Science, 61.
• Sukhov, M. A., & Giro, T. M. (2021, February). Development of technology for meat products enriched with essential trace elements. In IOP Conference Series: Earth and Environmental Science (Vol. 640, No. 3, p. 032032). IOP Publishing.
• Şengül, F., & Vatansev, H. (2021). Overview of Apitherapy Products: Anti-Cancer Effects of Bee Venom Used in Apitherapy. International Journal of Traditional and Complementary Medicine Research, 2(1), 36-48.
• Thakur, M., & Nanda, V. (2020). Composition and functionality of bee pollen: A review. Trends in Food Science & Technology, 98, 82-106.
• Uçar, M., Vanizor Kural, B., Bulut, V. N., Aliyazıcıoğlu, R., Kopuz, M., Değer, O. & Menteşe, A. (2018). Kuzeydoğu Anadolu Bölgesinden Toplanan Arı Poleni Karışımındaki Element Düzeyleri. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, 7 (3), 57-62. Retrieved from https://dergipark.org.tr/tr/pub/gumussagbil/issue/39501/430362
• Vásquez, A., & Olofsson, T. C. (2009). The lactic acid bacteria involved in the production of bee pollen and bee bread. Journal of apicultural research, 48(3), 189-195.