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3 pages, 188 KiB

Open AccessEditorial

Bee Products: The Challenges in Quality Control

by Qiangqiang Li and Liming Wu

Foods 2023, 12(19), 3699; https://doi.org/10.3390/foods12193699 - 9 Oct 2023

Cited by 1 | Viewed by 1214

Abstract

In recent years, there has been a significant surge in demand for unprocessed natural foods due to the growing awareness of consumer health [...] Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

Research

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26 pages, 2641 KiB

Open AccessArticle

Conventional vs. Organically Produced Honey—Are There Differences in Physicochemical, Nutritional and Sensory Characteristics?

by Sladjana P. Stanojević, Danijel D. Milinčić, Nataša Smiljanić, Mirjana B. Pešić, Nebojša M. Nedić, Stefan Kolašinac, Biljana Dojčinović, Zora Dajić-Stevanović and Aleksandar Ž. Kostić

Foods 2024, 13(22), 3573; https://doi.org/10.3390/foods13223573 - 8 Nov 2024

Viewed by 645

Abstract

Honey is a sweet syrup mixture substance produced by honey bees. Contradictory results have been reported on the influence of organic and conventional beekeeping on the properties of honey. The aim of this research was to determine the potential difference between organically and [...] Read more.

Honey is a sweet syrup mixture substance produced by honey bees. Contradictory results have been reported on the influence of organic and conventional beekeeping on the properties of honey. The aim of this research was to determine the potential difference between organically and conventionally produced honey of the same botanical origin (linden, acacia, chestnut, meadow). It was shown that the electrical conductivity (0.16–0.98 mS/cm), optical rotation (−1.00 − (−2.60) [α]_D²⁰), pH values (3.30–4.95), free acidity (4.0–9.0 mmol/kg), total content of phenolic (76.5–145.9 μg GAE/g dry weight (d.w.)) and flavonoids (48.7–307.0 μg QE/g d.w.), antioxidant potential, phenolic profile, mineral composition, color (−8.62–126.57 mmPfund) and sensory characteristics, although statistically significant differences were found, were not significantly improved better in the organic samples. All organic honey samples were richer in hydroxycinnamic acid derivatives (60.5–112.1 μg CGAE/g d.w.) compared to conventional honey (56.7–91.1 μg CGAE/g d.w.) of the corresponding botanical origin. The results show that organic beekeeping does not lead to the production of honey with significantly better physicochemical, nutritional and sensory properties compared to conventionally produced honey. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

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14 pages, 3118 KiB

Open AccessArticle

The Use of Fluorescence Spectrometry Combined with Statistical Tools to Determine the Botanical Origin of Honeys

by Aleksandra Wilczyńska and Natalia Żak

Foods 2024, 13(20), 3303; https://doi.org/10.3390/foods13203303 - 18 Oct 2024

Viewed by 512

Abstract

At a time when the botanical origin of honey is being increasingly falsified, there is a need to find a quick, cheap and simple method of identifying its origin. Therefore, the aim of our work was to show that fluorescence spectrometry, together with [...] Read more.

At a time when the botanical origin of honey is being increasingly falsified, there is a need to find a quick, cheap and simple method of identifying its origin. Therefore, the aim of our work was to show that fluorescence spectrometry, together with statistical analysis, can be such a method. In total, 108 representative samples with 10 different botanic origins (9 unifloral and 1 multifloral), obtained in 2020–2022 from local apiaries, were analyzed. The fluorescence spectra of those samples were determined using a F-7000 Hitachi fluorescence spectrophotometer, Tokyo, Japan. It is shown that each honey variety produces a unique emission spectrum, which allows for the determination of its botanical origin. Taking into account the difficulties in analyzing these spectra, it was found that the most information regarding botanical differences and their identification is provided by synchronous cross-sections of these spectra obtained at Δλ = 100 nm. In addition, this analysis was supported by discriminant and canonical analysis, which allowed for the creation of mathematical models, allowing for the correct classification of each type of honey (except dandelion) with an accuracy of over 80%. The application of the method is universal (in accordance with the methodology described in this paper), but its use requires the creation of fluorescence spectral matrices (EEG) characteristic of a given geographical and botanical origin. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

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11 pages, 569 KiB

Open AccessArticle

The Theory of Planned Behavior and Antecedents of Attitude toward Bee Propolis Products Using a Structural Equation Model

by Kyung-A Sun and Joonho Moon

Foods 2024, 13(18), 3002; https://doi.org/10.3390/foods13183002 - 22 Sep 2024

Viewed by 880

Abstract

This work examines consumers’ perceptions of products containing bee propolis using the theory of planned behavior as a theoretical foundation. As antecedents of attitude, this work employs price fairness, healthiness, eco-friendliness, and ease of use. A survey was issued to participants who had [...] Read more.

This work examines consumers’ perceptions of products containing bee propolis using the theory of planned behavior as a theoretical foundation. As antecedents of attitude, this work employs price fairness, healthiness, eco-friendliness, and ease of use. A survey was issued to participants who had experience using bee propolis products and who were recruited using the Clickworker platform service. In total, 305 valid observations were collected for analysis. This study used a maximum likelihood-based structural equation model to test the research hypotheses and find that price fairness, healthiness, eco-friendliness, and ease of use positively affected attitude. Moreover, the intention to use is positively impacted by attitude, subjective norms, and behavioral control. This research contributes to the literature by demonstrating the explanatory power of the theory of planned behavior with respect to bee propolis products. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

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25 pages, 4455 KiB

Open AccessArticle

Assessing Mineral Content and Heavy Metal Exposure in Abruzzo Honey and Bee Pollen from Different Anthropic Areas

by Federica Flamminii, Ada Consalvo, Angelo Cichelli and Alessandro Chiaudani

Foods 2024, 13(12), 1930; https://doi.org/10.3390/foods13121930 - 19 Jun 2024

Cited by 2 | Viewed by 1196

Abstract

Honey and bee pollen offer potential health benefits due to their nutrient and bioactive molecules, but they may also harbor contaminants such as heavy metals. This study aimed to assess the content of different metals, including Mg, Al, K, Ca, V, Cr, Mn, [...] Read more.

Honey and bee pollen offer potential health benefits due to their nutrient and bioactive molecules, but they may also harbor contaminants such as heavy metals. This study aimed to assess the content of different metals, including Mg, Al, K, Ca, V, Cr, Mn, Fe, Co, Ni, Zn, Cu, As, Rb, Sr, Cd, Cs, Tl, Pb and U, in honey and bee pollen collected from different Abruzzo region (Italy) areas (A1, A2, A3, A4), characterized by different anthropic influences described by Corine Land Cover maps. Differences were observed in the mineral and heavy metal content associated with the influence of biotic and abiotic factors. Honeys were found to be safe in regard to non-carcinogenic risk in all the consumer categories (THQ_m < 1). A particular carcinogenic risk concern was identified for toddlers associated with Cr (LCTR > 1 × 10⁻⁴) in A1, A2 and A3 apiaries. Pb and Ni represent potential non-carcinogenic and carcinogenic health risks in children and adults due to bee pollen consumption, showing high values of THQ_m and LCTR. The results suggest the advantages of utilizing bee products to screen mineral and heavy metal content, providing valuable insights into environmental quality and potential health risks. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

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12 pages, 4636 KiB

Open AccessCommunication

(−)-Gallocatechin Gallate: A Novel Chemical Marker to Distinguish Triadica cochinchinensis Honey

by Huizhi Jiang, Zhen Li, Shiqing Zhong and Zhijiang Zeng

Foods 2024, 13(12), 1879; https://doi.org/10.3390/foods13121879 - 14 Jun 2024

Cited by 1 | Viewed by 1233

Abstract

Triadica cochinchinensis honey (TCH) is collected from the nectar of the medicinal plant T. cochinchinensis and is considered the most important honey variety in southern China. TCH has significant potential medicinal properties and commercial value. However, reliable markers for application in the authentication [...] Read more.

Triadica cochinchinensis honey (TCH) is collected from the nectar of the medicinal plant T. cochinchinensis and is considered the most important honey variety in southern China. TCH has significant potential medicinal properties and commercial value. However, reliable markers for application in the authentication of TCH have not yet been established. Herein, a comprehensive characterization of the botanical origin and composition of TCH was conducted by determining the palynological characteristics and basic physicochemical parameters. Liquid chromatography tandem-mass spectrometry (LC-MS/MS) was used to investigate the flavonoid profile composition of TCH, T. cochinchinensis nectar (TCN) and 11 other common varieties of Chinese commercial honey. (−)-Gallocatechin gallate (GCG) was identified as a reliable flavonoid marker for TCH, which was uniquely shared with TCN but absent in the other 11 honey types. Furthermore, the authentication method was validated, and an accurate quantification of GCG in TCH and TCN was conducted. Overall, GCG can be applied as a characteristic marker to identify the botanical origin of TCH. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

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14 pages, 5972 KiB

Open AccessArticle

Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology

by Chenshuo Liu, Enning Zhou, Yuying Zhu, Qiangqiang Li and Liming Wu

Foods 2024, 13(7), 1022; https://doi.org/10.3390/foods13071022 - 27 Mar 2024

Cited by 1 | Viewed by 1300

Abstract

Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely Brassica campestris (Bc), Nelumbo nucifera (Nn), Camellia [...] Read more.

Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely Brassica campestris (Bc), Nelumbo nucifera (Nn), Camellia japonica (Cj), and Fagopyrum esculentum (Fe), using fast e-nose and e-tongue technology to analyze their flavor chemistry. Results showed substantial differences in scent profiles among the varieties, with distinct odor compounds identified for each, including n-butanol, decanal, and ethanol, in Bc, Nn, and Cj, respectively. The primary odorants in Fe consist of E-2-hexen-1-ol and (Z)-3-hexen-1-ol. Additionally, e-tongue analysis revealed seven distinct tastes in bee pollen samples: AHS, PKS, CTS, NMS, CPS, ANS, and SCS, with variations in intensity across each taste. The study also found correlations between taste components and specific odor compounds, providing insights for enhancing product quality control in bee pollen processing. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

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10 pages, 2487 KiB

Open AccessArticle

Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy

by Giulia Grassi, Giambattista Capasso, Emilio Gambacorta and Anna Maria Perna

Foods 2023, 12(18), 3481; https://doi.org/10.3390/foods12183481 - 19 Sep 2023

Cited by 6 | Viewed by 1612

Abstract

This study investigated the chemical and functional characterization of propolis collected in southern Italy, in particular in Basilicata, a region rich in ecological and vegetative biodiversity. Sixteen samples of propolis, collected within a radius of 40 km from each other in the Basilicata [...] Read more.

This study investigated the chemical and functional characterization of propolis collected in southern Italy, in particular in Basilicata, a region rich in ecological and vegetative biodiversity. Sixteen samples of propolis, collected within a radius of 40 km from each other in the Basilicata region, showed significant differences between the chemical and functional parameters investigated: color index (L*, a*, b*; p < 0.05) and variation in chemical composition and antioxidant activities by ABTS and FRAP assays. In general, Lucanian propolis had a low content of waxes (p < 0.05) and a high content of resin (p < 0.05) and balsams (p < 0.05). The content of the total phenolic compounds and flavonoids was highly variable, as was the biological capacity. In conclusion, Lucanian propolis showed remarkable variability, highlighting significant diversification according to the geographical position and the diversity of the flora surrounding the apiary that the bees use as a source of resin. This study, therefore, contributes to the enhancement of the quality of propolis, laying the foundations for the production and marketing of propolis not only in the food industry but also in the pharmaceutical and cosmetic industries. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

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