Bee pollen as a source of phenolic compounds in potato snacks

Abstract

Abstract The study examined the effects of adding bee pollen to potato snacks on their chemical composition, antioxidant properties, and sensory characteristics. Bee pollen from six different sources varied in phenolics and flavonoid content and composition, antioxidant activity and color. The four bee pollens with the highest content of bioactive compounds were used in the preparation of potato snacks obtained by frying extruded pellets with 1, 3 and 5% of bee pollen. During snack production, total phenolic and flavonoid contents decreased by 4.76–65% and 69–80%, respectively, while antioxidant activity was reduced by 9–72% depending on the used level of addition and type of bee pollen. Despite this, snacks enriched with 1–5% bee pollen exhibited significantly higher levels of phenolics (1.3–2.6 times), flavonoids (2.0–4.8 times), and antioxidant capacity (ABTS•+ 1.6–3.7 times, DPPH• 1.1–1.4 times, FRAP 1.8–5.6 times) compared to controls. The highest antioxidant capacity was observed in snacks with 5% rapeseed and multifloral bee pollen. Sensory analysis highlighted snacks with 3% multifloral bee pollen as those with the highest quality. This research has demonstrated that bee pollen can be a promising fortification ingredient, improving the nutritional value of snacks while masking its naturally bitter taste, if used in relatively low percentages (< 5%). These findings supported the development of healthier snack options enriched with bee pollen for the functional food market.