| Yazarlar (2) |
Melike Ağırsaygın
|
Doç. Dr. Müge HENDEK ERTOP
Türkiye |
| Özet |
| The bee products, whose rich bioactive and nutritional properties are supported by substantial scientific research, present significant and safe alternatives for today's consumers' daily diets. Considering the challenges today's individuals face in accessing safe and high-quality bee products, as well as their expectation for foods that are not only satiating but also functional, offering these products as a single mixture presents a promising alternative. This study aimed to develop a bee product mixture (BPM) by utilizing three primary bee products (two types of honey [multifloral and chestnut], bee-collected pollen, and propolis). The formulation was optimized using the response surface methodology, focusing on sensory acceptability and bioactive properties. The optimized levels for BPM with multifloral honey were determined as 1.73% propolis, 10.24% pollen, and 88.03% honey, and for BPM with chestnut honey, were determined as 4.07% propolis, 10.24% pollen, and 85.69% honey. Both BPMs were compared regarding physicochemical and bioactive properties, amino acid, and mineral compositions. They demonstrated significantly higher phenolic content, amino acid composition, and mineral profiles than the two types of honey used as raw materials (chestnut and multifloral honey). Although BPM with chestnut honey exhibited higher values, it was revealed that multifloral honey could be transformed into a nutritionally value-added product with the bee products incorporated in it. The pollen was found to be the primary bee product that determined the functional properties of BPM. While the study results, focused on the optimization and fundamental analysis of mixtures, provide general insights into their functionality, further advanced clinical studies are necessary to draw definitive conclusions regarding their apitherapeutic properties. |
| Anahtar Kelimeler |
| bee product mixture | bioactivity | optimization | response surface methodology |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Food Science & Nutrition |
| Dergi ISSN | 2048-7177 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | İngilizce |
| Basım Tarihi | 03-2025 |
| Cilt No | 13 |
| Sayı | 4 |
| Doi Numarası | 10.1002/FSN3.70151 |
| Makale Linki | https://onlinelibrary.wiley.com/journal/20487177 |
| Atıf Sayıları |
