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<p>Honey bee drone pupae (HDP) are a highly nutritious yet underutilized ingredient in beverages. The current study explored the effect of HDP powder supplementation in protein beverage products and developed an HDP-based beverage product. This study explored HDP powder’s effect in protein drinks through four preparation: stir-frying and hot air-drying (SH), air frying and hot air-drying (AH), stir-frying and freeze-drying (SF), and air frying and freeze-drying (AF). The SH method yielded the best physical characteristics, with low microbial and oxidation levels. Using response surface methodology, the optimal ratio of HDP powder to honey was found to be 11:37%, enhancing the drink’s nutty aroma and sweet taste. Nutritional analysis revealed that HDP supplementation significantly increased protein, calcium, iron, and dietary fiber by 57.71%, 10.03%, 23.00%, and 2.06-fold, respectively. Essential amino acid content improved by 17.39%. The developed beverage boasted a shelf-life of 17 months, ensuring quality retention during storage. This research demonstrates the potential of HDP in creating a high-quality, nutritionally enriched beverage with a long shelf-life.</p> Graphical Abstract <p></p>

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Supplementation of protein beverage product with honey bee (Apis mellifera L.) drone pupae powder

  • 期刊论文

  • 发表日期：

    2025年5月18日

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  • Sana Mansoor,
  • Khawaja Muhammad Imran Bashir,
  • Hye Ryeon An,
  • Eun-Ji Kim,
  • Jae Hak Sohn,
  • Jae-Suk Choi

摘要

Honey bee drone pupae (HDP) are a highly nutritious yet underutilized ingredient in beverages. The current study explored the effect of HDP powder supplementation in protein beverage products and developed an HDP-based beverage product. This study explored HDP powder’s effect in protein drinks through four preparation: stir-frying and hot air-drying (SH), air frying and hot air-drying (AH), stir-frying and freeze-drying (SF), and air frying and freeze-drying (AF). The SH method yielded the best physical characteristics, with low microbial and oxidation levels. Using response surface methodology, the optimal ratio of HDP powder to honey was found to be 11:37%, enhancing the drink’s nutty aroma and sweet taste. Nutritional analysis revealed that HDP supplementation significantly increased protein, calcium, iron, and dietary fiber by 57.71%, 10.03%, 23.00%, and 2.06-fold, respectively. Essential amino acid content improved by 17.39%. The developed beverage boasted a shelf-life of 17 months, ensuring quality retention during storage. This research demonstrates the potential of HDP in creating a high-quality, nutritionally enriched beverage with a long shelf-life.

Graphical Abstract