CHARACTERISTICS OF POLLEN QUALITY AND USE: A LITERATURE REVIEW

Abstract

Pollen is a natural product collected by bees and is rich in nutrients such as protein, vitamins, minerals, and antioxidants. It has been increasingly sought after by the natural food market, for its benefits to human health. The objective of this study was to carry out a literature review on pollen, addressing: nutritional components, production and processing, quality analysis and applications in the food industry. The research methodology included the selection of sources, exploratory and selective reading, and recording of information.        A systematic literature review was carried out in databases such as Scielo, Capes Journals, SB/UFCG, BDTD/USP, RI/UFS, BD/IPB, TEDE/UFMA published in the last 10 years (2012 to 2022). 46 national articles and 1 international article available online in full text were used. Information was obtained ranging from the collection of pollen to its applications in the food industry, which include the production of functional foods, such as cereal bars, energy drinks and food supplements. The work also highlights the importance of pollen quality, including collection in pesticide-free areas and proper storage. As well as, it highlights the positive impacts that are generated by beekeeping and meliponiculture, reaching the three axes of sustainability: ecological, economic and social.