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Abstract <p>This study investigated the effects of fortifying protein bars with bee pollen powder and propolis extract on their quality attributes, textural properties, and protein secondary structures during storage. Control and fortified formulations were evaluated over 28 days for moisture content, browning index, texture hardness, and FTIR-derived secondary structure elements, including α-helix, β-turns, random coils, and intra-/intermolecular β-sheets. Fortified samples exhibited significantly higher moisture content and a darker brown color compared with the control. Moreover, the incorporation of pollen and propolis extract mitigated the increase in hardness and influenced the evolution of protein secondary structures, particularly enhancing intermolecular β-sheets and random coils. To better understand these changes, fourteen kinetic models were fitted to the experimental data using MATLAB, and their performance was assessed using R², χ², MBE, and RMSE. The selected models showed different abilities in describing the behavior of quality and structural parameters during storage. The Fourier model provided the most suitable fit for hardness and intermolecular β-sheet changes, while Quadratic models effectively described browning index, α-helix, random coil, and intramolecular β-sheet evolution. The Logarithmic model most accurately represented moisture content behavior. These findings not only highlight the protective effects of bee-derived compounds but also demonstrate the predictive potential of kinetic modeling for optimizing the shelf life of protein-based functional foods.</p> Practical Application <p>This study provides insights for the formulation of more stable and appealing protein bars. By understanding how natural bee-derived ingredients affect protein structure and texture during storage, manufacturers can optimize formulations to improve product softness, color stability, and shelf life without relying on synthetic additives. These findings can be applied to develop clean-label, protein-rich cereal bars with better consumer acceptance and longer market stability.</p>

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Kinetic and Spectroscopic Characterization of Protein Structural Evolution in Functional Protein Bars Fortified with Natural Bee-Derived Components

  • 期刊论文

  • 发表日期：

    2026年7月2日

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  • Fatemeh Poureshmanan Talemi,
  • Amir Pourfarzad,
  • Siamak Gheibi

摘要

Abstract

This study investigated the effects of fortifying protein bars with bee pollen powder and propolis extract on their quality attributes, textural properties, and protein secondary structures during storage. Control and fortified formulations were evaluated over 28 days for moisture content, browning index, texture hardness, and FTIR-derived secondary structure elements, including α-helix, β-turns, random coils, and intra-/intermolecular β-sheets. Fortified samples exhibited significantly higher moisture content and a darker brown color compared with the control. Moreover, the incorporation of pollen and propolis extract mitigated the increase in hardness and influenced the evolution of protein secondary structures, particularly enhancing intermolecular β-sheets and random coils. To better understand these changes, fourteen kinetic models were fitted to the experimental data using MATLAB, and their performance was assessed using R², χ², MBE, and RMSE. The selected models showed different abilities in describing the behavior of quality and structural parameters during storage. The Fourier model provided the most suitable fit for hardness and intermolecular β-sheet changes, while Quadratic models effectively described browning index, α-helix, random coil, and intramolecular β-sheet evolution. The Logarithmic model most accurately represented moisture content behavior. These findings not only highlight the protective effects of bee-derived compounds but also demonstrate the predictive potential of kinetic modeling for optimizing the shelf life of protein-based functional foods.

Practical Application

This study provides insights for the formulation of more stable and appealing protein bars. By understanding how natural bee-derived ingredients affect protein structure and texture during storage, manufacturers can optimize formulations to improve product softness, color stability, and shelf life without relying on synthetic additives. These findings can be applied to develop clean-label, protein-rich cereal bars with better consumer acceptance and longer market stability.