Pólen apícola como ingrediente funcional na elaboração de queijo de coalho.

Abstract

Functional foods have aroused the interest of consumers who are looking for a healthier diet that meets their nutritional needs, but also provides other benefits. Bee pollen is considered a functional food product, consisting of a high total phenolic content, high antioxidant activity, and also several beneficial properties for human health, and can be incorporated into food matrices adding functional properties. In this context, coalho cheese presents itself as a popular food, a source of income for small producers, extremely versatile, and can be combined with other foods, as well as seasoned with other ingredients during processing. In view of this, the present study aimed to evaluate bee pollen as a food ingredient added to coalho cheese with regard to physicochemical, bioactive and antioxidant activity characteristics during the period of 30 days of refrigerated storage at 5°C. Three different formulations of coalho cheese containing 1%, 2% and 3% of bee pollen and a control cheese (without pollen addition) were elaborated. The cheeses were submitted to physical-chemical evaluation (pH, acidity, fat, protein and total solids), antioxidant activity (DPPH) and microbiological evaluation (Salmonella sp. and total and thermotolerant coliforms). The characterization of the milk and bee pollen used for the manufacture of cheese was also carried out. Regarding the physical-chemical characteristics, the cheeses showed an increase in protein content and the pH was reduced when compared to the control. The fat and total solids contents were higher than those found in the literature. An increase in the content of phenolic compounds, anthocyanins, flavonoids and carotenoids was observed as the pollen concentration increased. The antioxidant activity was higher for the cheese added with 3% bee pollen. For the microbiological parameters, during the 30 days of storage, the cheeses remained within the standards required by legislation for the analyzed parameters, showing no microbiological contamination. The study indicated that the addition of bee pollen can add functional and nutritional value to coalho cheese.