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Journals
Foods
Special Issues
Recent Advances and Opportunities of Honey & Bee Products
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Recent Advances and Opportunities of Honey & Bee Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 15 March 2025 | Viewed by 6780

Special Issue Editors

Prof. Dr. Olga Escuredo

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Guest Editor
Plant Biology and Soil Science, University of Vigo, Ourense Campus, 32004 Ourense, Spain
Interests: the physicochemical characterization and botanical origin of bee products; phenological monitoring and the morphological characterization of potato cultivars; decision support systems as part of crop disease management; the estimation of food product quality using NIR technology; aerobiological monitoring and the control of agricultural environments; the development of decision systems for the control of phytopathogens in potato crops
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. M. Carmen Seijo

E-Mail Website
Guest Editor
Plant Biology and Soil Science, University of Vigo, Ourense Campus, 32004 Ourense, Spain
Interests: the characterization of bee products; authentication; quality control and sensory evaluation; aerobiology; control epidemiological; decision support systems; phenological monitoring; the morphological characterization of potato cultivars; sustainable management of agricultural systems
Special Issues, Collections and Topics in MDPI journals
Dr. María Shantal Rodríguez-Flores

E-Mail Website
Guest Editor
Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain
Interests: characterization of honeybee products; melissopalynology; unifloral honeys; physicochemical properties; sensorial characterization; healthy compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The investigation on the physicochemical composition of bee products highlights the nutritional and functional particularities of the natural foods associated with their botanical and geographical origin. However, determining the authenticity of such products continues to be demanded by consumers and the beekeeping sector itself. Honey is the most studied bee product, but the evaluation of the physicochemical characteristics of pollen, propolis, and other bee products is also demanded by the food and cosmetic industries. Thus, research on the nutritional composition, sensory properties, and effects on human health of these hive products, as well as advances in analytical technologies, are welcome in this Special Issue.

This Special Issue seeks to publish innovative research dealing with the physicochemical characteristics, functional/biological, antibacterial, and medicinal properties of bee products. We would like to invite researchers to submit unpublished manuscripts and review papers on the botanical profile, chemical composition, sensorial characteristics, functional and medicinal properties of these products, as well as innovative analytical techniques for their determination.

Prof. Dr. Olga Escuredo
Prof. Dr. M. Carmen Seijo
Dr. María Shantal Rodríguez-Flores
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

  • bee products
  • botanical origin
  • unifloral honeys
  • nutritional properties
  • sensorial attributes
  • biological and functional activities
  • phytochemical markers
  • medicinal properties
  • honey adulteration

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (5 papers)

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Research

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18 pages, 1869 KiB  
Article
Portable NIR Spectroscopy to Simultaneously Trace Honey Botanical and Geographical Origins and Detect Syrup Adulteration
by Marco Caredda, Marco Ciulu, Francesca Tilocca, Ilaria Langasco, Oscar Núñez, Sònia Sentellas, Javier Saurina, Maria Itria Pilo, Nadia Spano, Gavino Sanna and Andrea Mara
Foods 2024, 13(19), 3062; https://doi.org/10.3390/foods13193062 - 26 Sep 2024
Viewed by 1552
Abstract
Fraudulent practices concerning honey are growing fast and involve misrepresentation of origin and adulteration. Simple and feasible methods for honey authentication are needed to ascertain honey compliance and quality. Working on a robust dataset and simultaneously investigating honey traceability and adulterant detection, this [...] Read more.
Fraudulent practices concerning honey are growing fast and involve misrepresentation of origin and adulteration. Simple and feasible methods for honey authentication are needed to ascertain honey compliance and quality. Working on a robust dataset and simultaneously investigating honey traceability and adulterant detection, this study proposed a portable FTNIR fingerprinting approach combined with chemometrics. Multifloral and unifloral honey samples (n = 244) from Spain and Sardinia (Italy) were discriminated by botanical and geographical origin. Qualitative and quantitative methods were developed using linear discriminant analysis (LDA) and partial least squares (PLS) regression to detect adulterated honey with two syrups, consisting of glucose, fructose, and maltose. Botanical and geographical origins were predicted with 90% and 95% accuracy, respectively. LDA models discriminated pure and adulterated honey samples with an accuracy of over 92%, whereas PLS allows for the accurate quantification of over 10% of adulterants in unifloral and 20% in multifloral honey. Full article
(This article belongs to the Special Issue Recent Advances and Opportunities of Honey & Bee Products)
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11 pages, 876 KiB  
Article
Mineral Concentrations in Different Types of Honey Originating from Three Regions of Continental Croatia
by Ivana Tlak Gajger, Damir Pavliček, Višnja Oreščanin, Ivana Varenina, Marija Sedak and Nina Bilandžić
Foods 2024, 13(17), 2754; https://doi.org/10.3390/foods13172754 - 29 Aug 2024
Viewed by 850
Abstract
Honey has been recognized as a reliable indicator of environmental quality because of honeybees’ intense foraging activity, which brings them into contact with many persistent organic pollutants around the hive. In this study, four types of honey (meadow, acacia, chestnut, and honey in [...] Read more.
Honey has been recognized as a reliable indicator of environmental quality because of honeybees’ intense foraging activity, which brings them into contact with many persistent organic pollutants around the hive. In this study, four types of honey (meadow, acacia, chestnut, and honey in comb) collected at three different locations were analyzed for Co, Cr, Cu, Fe, Mn, Pb, and Zn levels. The highest levels of Fe and Cu in chestnut honey, Co and Zn in meadow honey, and Pb in honey in comb were observed in Varaždin County. The lowest levels of Pb in meadow honey and Co in comb honey were found from apiaries in Sisak-Moslavina County. Significant differences in the mean concentrations of Cr, Cu, Mn, and Fe were observed among the four honey types. Conversely, no significant differences in Co, Pb, and Zn levels were found. Most of the significant differences between the elements are related to chestnut honey. While sampling location (Fe) and type of honey (Pb), or both (Cr and Zn), significantly influenced the concentrations of some elements, these factors were found to be irrelevant for Mn, Co, and Cu. The results showed varying degrees of similarities and differences in mineral levels in honey samples, depending on floral and geographical origin. Full article
(This article belongs to the Special Issue Recent Advances and Opportunities of Honey & Bee Products)
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15 pages, 1440 KiB  
Article
Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria
by Rifka Nakib, Asma Ghorab, Sonia Harbane, Yasmine Saker, Akli Ouelhadj, María Shantal Rodríguez-Flores, María Carmen Seijo and Olga Escuredo
Foods 2024, 13(15), 2421; https://doi.org/10.3390/foods13152421 - 31 Jul 2024
Viewed by 1319
Abstract
There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sensorial profile of honey in relation to botanical [...] Read more.
There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sensorial profile of honey in relation to botanical origin remain insufficient. This study aimed to understand the relationships between sensory profile and various chemical compounds (minerals, sugars, water content and volatiles) of three monofloral honeys (Atractylis serratuloides, Retama sphaerocarpa and Eruca sativa) produced in Algeria using principal component analysis. Crystallization was detected as a distinctive attribute of Eruca and Atractylis honey. A candy aroma and odor with floral nuances, light color, crystallized state and the volatile compounds Alpha-Bisabolol and Beta-eudesmol characterized the Atractylis honey. Eruca honeys were distinguished by an animal and degraded odor, bitter taste, light color and the presence of Dimethyl trisulfide and Dimethyl tetrasulfide. Finally, a vegetal aroma, some saltiness and sourness, dark amber color, lower sugar content, higher K content and Lilac aldehyde and Lilac aldehyde D characterized Retama honeys. Full article
(This article belongs to the Special Issue Recent Advances and Opportunities of Honey & Bee Products)
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26 pages, 2767 KiB  
Article
Unraveling the Physicochemical, Nutritional and Antioxidant Properties of the Honey Produced from the Fallopia japonica Plant
by Alexandra-Antonia Cucu, Otilia Bobiș, Victorița Bonta, Adela Ramona Moise, Claudia Pașca, Mihaiela Cornea-Cipcigan, Rodica Mărgăoan, Ștefan Dezsi, Sara Botezan, Ecaterina-Daniela Baciu, Alexandru-Ioan Giurgiu, Anamaria Mălinaș and Daniel Severus Dezmirean
Foods 2024, 13(13), 1959; https://doi.org/10.3390/foods13131959 - 21 Jun 2024
Cited by 1 | Viewed by 1059
Abstract
Fallopia japonica (FJ), commonly known as Japanese knotweed, is now recognized as one of the most invasive plants in Europe and globally. Despite its widespread presence in Europe and its significant nectar production, there is currently limited scientific data on the unique unifloral [...] Read more.
Fallopia japonica (FJ), commonly known as Japanese knotweed, is now recognized as one of the most invasive plants in Europe and globally. Despite its widespread presence in Europe and its significant nectar production, there is currently limited scientific data on the unique unifloral honey derived from it. This study examines the physicochemical composition of Fallopia japonica honey (FJH) samples collected from various regions in Romania. Additionally, the nutritional and antioxidant profiles of FJH were assessed. The sensory analysis revealed a honey with a brown-caramel color and an intense flavor, characterized by fine, consistent crystals during crystallization. The results indicated that FJH has a high carbohydrate content (fructose: 35.12–40.65 g/100 g; glucose: 28.06–37.79 g/100 g); elevated electrical conductivity (387–692 µS/cm), diastase activity (9.11–17.01 DN), and acidity (21.61–42.89 meq/kg); and substantial total phenolic (89.87–120.08 mg/100 g) and flavonoid (18.13–39.38 mg/g) contents. These findings highlight FJH’s favorable nutritional properties, aligning with the standard codex for honey. The antioxidant profile of FJH demonstrated strong DPPH and ferric reduction antioxidant power (FRAP) activities, comparable to those of buckwheat honey, underscoring its potential health benefits and commercial value. These results provide new insights into how this invasive plant can be harnessed as a valuable resource for sustainable beekeeping practices. Full article
(This article belongs to the Special Issue Recent Advances and Opportunities of Honey & Bee Products)
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Review

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34 pages, 1187 KiB  
Review
Enhancing the Nutritional and Bioactive Properties of Bee Pollen: A Comprehensive Review of Processing Techniques
by María Alcalá-Orozco, Isabella Lobo-Farfan, Diego F. Tirado and Diana C. Mantilla-Escalante
Foods 2024, 13(21), 3437; https://doi.org/10.3390/foods13213437 - 28 Oct 2024
Viewed by 1404
Abstract
Bee pollen is recognized as a superfood due to its high content of nutrients and bioactive compounds. However, its bioavailability is restricted by a degradation-resistant outer layer known as exine. Physical and biotechnological techniques have recently been developed to degrade this layer and [...] Read more.
Bee pollen is recognized as a superfood due to its high content of nutrients and bioactive compounds. However, its bioavailability is restricted by a degradation-resistant outer layer known as exine. Physical and biotechnological techniques have recently been developed to degrade this layer and improve pollen’s nutritional and functional profile. This review examines how processing methods such as fermentation, enzymatic hydrolysis, ultrasound, and drying affect pollen’s chemical profile, nutrient content, and bioactive compounds. The review also considers changes in exine structure and possible synergistic effects between these methods. In addition, the challenges associated with the commercialization of processed bee pollen are examined, including issues such as product standardization, stability during storage, and market acceptance. The objective was to provide an understanding of the efficacy of these techniques, their physicochemical conditions, and their effect on the nutritional value of the pollen. The work also analyzes whether pollen transformation is necessary to maximize its benefits and offers conclusions based on the analysis of available methods, helping to determine whether pollen transformation is a valid strategy for inclusion in functional foods and its impact on consumer health. Although the literature reports that pollen transformation influences its final quality, further studies are needed to demonstrate the need for pollen exine modification, which could lead to greater market availability of pollen-based products with functional properties. Full article
(This article belongs to the Special Issue Recent Advances and Opportunities of Honey & Bee Products)
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