Functional properties of honey supplemented with bee bread and propolis

Area of Science:

• Food Science
• Natural Products Chemistry
• Microbiology

Background:

• Honey is valued for its health benefits, but its properties can be enhanced.
• Propolis and beebread are natural bee products with known bioactive compounds.
• Understanding the synergistic effects of combining these ingredients in honey is important.

Purpose of the Study:

• To characterize the functional properties of honey fortified with propolis and beebread.
• To evaluate the impact of these additions on antioxidant capacity and antimicrobial activity.
• To determine optimal concentrations for beneficial effects.

Main Methods:

• Soft propolis extract (SPEx) was prepared using ethanol extraction.
• SPEx (0.25-1.0% w/w) and beebread (5-15% w/w) were incorporated into natural honey.
• Functional properties assessed included total phenolic content, radical scavenging activity, ferric reducing antioxidant power, and microbial growth inhibition.

Main Results:

• Beebread addition significantly improved the antioxidant properties of honey.
• All fortified honeys exhibited antibacterial activity against Escherichia coli.
• Honeys with 1% propolis showed the most effective antibacterial action against E. coli, but no activity against Micrococcus luteus was observed.

Conclusions:

• Enriching honey with both beebread and propolis is beneficial for enhancing its antioxidant and antimicrobial characteristics.
• The study provides evidence for the synergistic potential of these bee products in functional food development.
• Further research could explore specific bioactive compounds and their mechanisms of action.