Bioactivity and Health Benefits of Bee Products: Emerging Technologies and Consumer Insights

The interest in identifying, extracting, and understanding the activity of bioactive compounds and nutraceuticals has been consistently growing and supported by prevailing trends in governmental, industrial, and consumer public policies worldwide, all aimed at promoting health and healthy food. In this context, bee products, such as honey, propolis, royal jelly, and bee pollen, have been utilized by humans for diverse purposes for centuries. These products are not only cherished for their distinctive characteristics but also for their potential health benefits. Both traditional and emerging technologies have been employed and validated for the identification and extraction of bioactive compounds. Additionally, comprehensive studies have been conducted on the chemical, nutritional, rheological, and sensory characteristics of bee products. However, for some bee products, there are still no universally accepted norms and quality standards governing their production and commercialization. Moreover, the quest to establish various bioactivities of bee products, either in the prevention or as adjunctive treatments for diseases, propels clinical and pre-clinical studies. These studies aim to evaluate the effectiveness of these products as dietary interventions and as therapeutic targets. Consequently, the information compiled in this Research Topic can prove valuable in enhancing the perceived value of bee products and disseminating knowledge about their benefits. This, in turn, can support future studies, shed light on new aspects of chemistry, technology, and bioactivity, and contribute to the potential applications of bee products in medicine, nutrition, and various industries.

This Research Topic aims to publish original research, review articles, and opinions dealing with trends and innovative strategies for biocompounds extraction; technology processing, and chemical analysis of bee products in parallel with proving the bioactivity of bee foods through in vitro and in vivo studies.

To gather further insights into the chemistry, technology, and bioactivity of bee products, we welcome articles addressing, but not limited to, the following themes:
• Biocompounds and bioaccessibility in bee products.
• Emerging technologies for the extraction, processing, and encapsulation of bioactive compounds from bee products.
• Sensory properties and consumer response to food formulated with bee products.
• Chemical characterization and rheological properties of food formulated with bee products.
• Validation of methods of extraction and identification of bioactive compounds from bee products.
• In vivo and in vitro bioactivity of bee products and their biocompounds.
• Biological activity and health benefits of consuming bee products.