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7.4
4.7
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 September 2024 | Viewed by 635

Special Issue Editors

Prof. Dr. Olga Escuredo

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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
Prof. Dr. M. Carmen Seijo

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
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

Published Papers (1 paper)

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Research

26 pages, 2860 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
Viewed by 413
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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