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Honey and Bee Products: Characterization, Bioactivities and Authenticity
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Honey and Bee Products: Characterization, Bioactivities and Authenticity

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (5 April 2024) | Viewed by 1469

Special Issue Editors

Prof. Dr. Sandra M. Osés

E-Mail Website
Guest Editor
Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
Interests: honey; propolis; bioactive properties; antimicrobial activity; food safety; food technology
Prof. Dr. Maria Teresa Sancho

E-Mail Website
Guest Editor
Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
Interests: honey; propolis; mellissopalynology; bee products quality and analysis

Special Issue Information

Dear Colleagues,

The best-known primary products of beekeeping are honey and beeswax, but bee pollen, propolis, royal jelly, venom, bee bread, bees, and their larvae are also marketable primary bee products. Due to their antioxidant, antibacterial, and other properties, these bee products are widely used in functional foods. Included among these, honey not only is favored by consumers due to its unique flavor but also possesses a wide range of pharmacological activities and biological functions as a natural dietary antioxidant. The key to revealing the relationship between honey and other bee products and human health is to define the physicochemical, biological, and nutritional properties of honey and other bee products.

In this Special Issue, we aim to collect and publish innovative research and review papers on: i) the characterization of bee products, ii) honey and bee product authenticity, iii) honey and bee product consumption and health benefits, and iv) honey and bee product adulteration.

Prof. Dr. Sandra M. Osés
Prof. Dr. Maria Teresa Sancho
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • honey
  • bee products
  • physicochemical properties
  • bioactivity
  • nutritional properties
  • analytical methods
  • authenticity
  • health benefits

Published Papers (2 papers)

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Research

13 pages, 1312 KiB  
Article
Relationships among Hydrogen Peroxide Concentration, Catalase, Glucose Oxidase, and Antimicrobial Activities of Honeys
by Sandra M. Osés, Carlos Rodríguez, Olga Valencia, Miguel A. Fernández-Muiño and M. Teresa Sancho
Foods 2024, 13(9), 1344; https://doi.org/10.3390/foods13091344 - 26 Apr 2024
Abstract
Honey is a natural sweetener made by bees that exhibits antimicrobial activity, mainly related to its H2O2 content. The aim of this work was to research the H2O2 concentration of 24 Spanish honeys from different botanical origins, [...] Read more.
Honey is a natural sweetener made by bees that exhibits antimicrobial activity, mainly related to its H2O2 content. The aim of this work was to research the H2O2 concentration of 24 Spanish honeys from different botanical origins, studying their possible correlation with glucose oxidase (GOx), catalase (CAT), and anti-Staphylococcus aureus activities (minimal inhibition concentration (MIC), minimal bactericidal concentration (MBC), and percentage of inhibition at 5% (w/v) honey against Staphylococcus aureus), as well as possible correlations among all the analyzed parameters. The results showed that the H2O2 concentration did not depend on the botanical origin of the honeys. There were neither correlations between the H2O2 concentration and the activities of GOx and CAT, nor between GOx and antimicrobial activity. However, CAT and antimicrobial activities were positively correlated. Therefore, CAT could be successfully used as a possible marker of the antimicrobial activity of honeys against Staphylococcus aureus. Furthermore, a linear regression model has been fitted to explain the antimicrobial activity from CAT and GOx activity and H2O2 concentration. Although H2O2 is one of the compounds involved in honey’s antibacterial activity, this capacity also strongly depends on other honey components (such as low water activity, acidity, osmolarity, and phenolic compounds). The very high anti-Staphylococcus aureus activity exhibited by all samples could be interesting for commercial honey-based formulations also helping to promote local beekeeping. Full article
(This article belongs to the Special Issue Honey and Bee Products: Characterization, Bioactivities and Authenticity)
14 pages, 1211 KiB  
Article
Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion
by Lucio González Montiel, Arely León-López, Adelfo García-Ceja, Melitón Jesús Franco-Fernández, Elizabeth Pérez-Soto, Antonio de Jesús Cenobio-Galindo, Rafael G. Campos-Montiel and Gabriel Aguirre-Álvarez
Foods 2024, 13(5), 779; https://doi.org/10.3390/foods13050779 - 02 Mar 2024
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Abstract
The objective in this work was the evaluation of the stability and content of bioactive compounds (total phenols and total flavonoids) and antioxidant activity of emulsions of ethanolic extracts of propolis obtained by ultrasound, during simulated in vitro digestion. The emulsions prepared with [...] Read more.
The objective in this work was the evaluation of the stability and content of bioactive compounds (total phenols and total flavonoids) and antioxidant activity of emulsions of ethanolic extracts of propolis obtained by ultrasound, during simulated in vitro digestion. The emulsions prepared with propolis extracts were evaluated on certain properties: their emulsion efficiency, stability (zeta potential, particle size, electrical conductivity), content of bioactive compound (total phenolics and total flavonoids), antioxidant activity and their behavior during simulated in vitro digestion. Based on the total phenol content, an emulsification efficiency of 87.8 ± 1.9% to 97.8 ± 3.8% was obtained. The particle size of the emulsions was 322.5 ± 15.33 nm to 463.9 ± 33.65 nm, with a zeta potential of −31.5 ± 0.66 mV to −28.2 ± 1.0 mV and electrical conductivity of 22.7 ± 1.96 µS/cm to 30.6 ± 0.91 µS/cm. These results indicate good emulsion stability. During simulated in vitro digestion, the content of bioactive compounds (total phenolics, total flavonoids) and antioxidant activity were affected during 77 days of storage at 4 °C. It was concluded that the emulsion process fulfills the function of protecting the bioactive compounds and therefore their biological activity. Full article
(This article belongs to the Special Issue Honey and Bee Products: Characterization, Bioactivities and Authenticity)
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