QUALITY CHARACTERISTICS AND USE OF POLLEN: A LITERATURE REVIEW

Pollen is a natural product collected by bees and is rich in nutrients such as proteins, vitamins, minerals and antioxidants. It has been increasingly sought after by the natural food market for its benefits to human health. This study aimed to conduct 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, Periódicos Capes, SB/UFCG, BDTD/USP, RI/UFS, BD/IPB, TEDE/UFMA published in the last 10 years (2012 to 2022). Forty-six national articles and 1 international article available online in full text were used. Information was obtained ranging from pollen collection to its applications in the food industry, which include the production of functional foods such as cereal bars, energy drinks and dietary supplements. The work also highlights the importance of pollen quality, including collection in areas free of pesticides and adequate storage. It also highlights the positive impacts generated by beekeeping and meliponiculture, reaching the three axes of sustainability: ecological, economic and social.