Impact of particle size on the nutrition release and antioxidant activity of rape, buckwheat and rose bee pollens

作者：Yuan Yuan, Shun Zhong, Zeyuan Deng, Guangyan Li, Hongyan Li · 发表于：Food & Function · 年份：2023 · DOI：10.1039/d2fo03119a · 被引用次数：17 · 研究领域：Proteins in Food Systems、Bee Products Chemical Analysis、African Botany and Ecology Studies

simulated digestion model was used to explore whether there was a size effect on the release behavior of phenolic compounds from the bee pollen matrix. Results showed that the greater the damage degree of the bee pollen wall, the smaller the bee pollen particle became. The decrease in the bee pollen particle size promoted the release and extractability of sugar, protein, phenolics and flavonoids, and improved their antioxidant activities. In addition, during simulated digestion, the dissolution of total phenolics and flavonoids, as well as the antioxidant activities of bee pollen, increased with the decrease in the particle size. Results showed that minimizing the particle size of bee pollen was not always beneficial for bioaccessible phenolic compounds because their content and bioavailability decreased when the particle size became smaller than 200 μm.