Potential application of bee products in food industry: An exploratory review
Jorge L. Maicelo, Katherine Reyna-Gonzales, César R. Balcázar-Zumaeta, Erick Aldo Auquiñivin Silva, Efraín M. Castro–Alayo, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Ítalo Maldonado Ramírez, Miguelina Z. Silva-Zuta
Abstract
Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristics of each product related to the food industry. While all offer distinct advantages, there are challenges to overcome, including the risk of honey contamination. Indeed, honey has excellent potential as a healthier alternative to sugar, while propolis's remarkable antibacterial and antioxidant properties can be enhanced through microencapsulation. Pollen is a versatile food with multiple applications in various products. In addition, the addition of beeswax to oleogels and its use as a coating demonstrate significant improvements in the quality and preservation of environmentally sustainable foods over time. This study demonstrates that bee products and apitherapy are essential for sustainable future food and innovative medical treatments.