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Research Article | Open Access

Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

Yanxiang Bia,1, Jiabao Nia,b,1, Xiaofeng Xuea,, Zidan Zhoua, Wenli Tiana, Valérie Orsatc, Sha Yana, Wenjun Penga( ), Xiaoming Fanga( )
State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
College of Engineering, China Agricultural University, Beijing 100083, China
Bioresource Engineering Dept., McGill University, Ste-Anne-de-Bellevue QC H9X 3V9, Canada

1 Contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

Show Author Information

Abstract

The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze drying (FD), infrared drying (IRD), hot-air drying (HAD) and sun drying (SD) on free amino acids (FAAs), α-dicarbonyl compounds (α-DCs) and volatile compounds (VOCs) in rape bee pollen (RBP) were determined. The results showed that FD significantly released the essential amino acids (EAAs) compared with fresh samples while SD caused the highest loss. Glucosone was the dominant α-DCs in RBP and the highest loss was observed after PVD. Aldehydes were the dominant volatiles of RBP and SD samples contained more new volatile substances (especially aldehydes) than the other four drying methods. Comprehensively, FD and PVD would be potential methods to effectively reduce the quality deterioration of RBP in the drying process.

Keywords

Volatile compoundsDryingBee pollenFree amino acidsα-Dicarbonyl compounds

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Food Science and Human Wellness
Volume 13 Issue 1,
January 2024
Pages 517-527
DOI: 10.26599/FSHW.2022.9250045
Cite this article:
Bi Y, Ni J, Xue X, et al. Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen. Food Science and Human Wellness, 2024, 13(1): 517-527. https://doi.org/10.26599/FSHW.2022.9250045

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Received: 05 August 2022
Revised: 22 August 2022
Accepted: 04 September 2022
Published: 01 June 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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