The nutrient digestion, absorption and biological activity of bee pollen may be limited due to the complex pollen wall. Here, the effect of superfine grinding technology on the release of nutrients from bee pollen were investigated, and their antioxidant activities and in vitro digestion were explored in this study. Results showed that the content of nutrients in bee pollen increased after wall disruption. Among them, fat content increased by 22.55%–8.31%, protein content increased by 0.54%–4.91%, starch content increased by 36.31%–48.64%, soluble sugar content increased by 20.57%–29.67%, total phenolic acid content increased by 11.73%–86.98% and total f lavonoids content increased by 14.29%–24.79%. At the same time, the antioxidant activity increased by 14.84%–46.00%. Furthermore, the active components such as phenolic compounds in the wall-disruption bee pollen were more readily to be released during the in vitro digestion, and easier to be absorbed because of their higher bioaccessibility. Antioxidant activities during in vitro digestion were also improved in wall-disruption bee pollen. These findings provide evidence that bee pollen wall disruption was suggested, thus, it is more conducive to exerting the value of bee pollen in functional foods.

Pyrethroid is widely used in developing countries and is a potential threat to human health. So putting forward an effective pyrethroid cleaning method is of vital importance. Clearance of fenpropathrin, cypermethrin and deltamethrin in cabbage by using ultrasonic treatment accompanied with different baking soda concentrations were investigated in this study. The results of response surface methodology showed that the maximum clearance rate was 70.61% for fenpropathrin under the optimal power, treated time, treated temperature and baking soda concentration, which were 260.02 W, 10 min, 20.15 ℃ and 0.014 g/mL, respectively. Similarly, the maximum removal efficiency was 73.72% for cypermethrin under 240 W, 13.84 min, 19.53 ℃ and 0.014 g/mL, and 92.15% for deltamethrin under 238.99 W, 12.42 min, 25 ℃ and 0.013 g/mL. The clearance rate of pyrethroid by this method was significant higher (P < 0.05) than traditional cleaning methods (bathing and running water washing). The contents of the compositions such as vitamin C, total soluble sugar, protein and dietary fiber, texture and sensory evaluation of cabbage were not found obvious changes after the ultrasonic treatment combined with baking soda (P > 0.05). Results showed that ultrasonic treatment combined with baking soda was an effective way to eliminate the fenpropathrin, cypermethrin and deltamethrin in cabbage without influencing cabbage quality.