Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties
Gloria Isabel Camacho-Bernal, Nelly del Socorro Cruz‐Cansino, Esther Ramírez‐Moreno, Luis Delgado‐Olivares, Quinatzin Yadira Zafra‐Rojas, Araceli Castañeda‐Ovando, Ángela Suárez‐Jacobo
Abstract
The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.