Bioactive Analysis and Applications of Honey and Other Bee Products

Dear Colleagues,

The increasing global demand for honey as a natural and health-promoting food product underscores the need for strict quality control and food safety standards. Ensuring the authenticity and quality of honey has become a pressing concern for both domestic and international markets. This challenge calls for the development and implementation of robust analytical procedures capable of detecting adulteration—whether through the addition of sugar syrups or the mislabeling of its botanical and geographical origins.

Honey is far more than a natural sweetener; it is a complex, bioactive substance that transmits many of the therapeutic properties of the plants from which it is derived. As such, it is widely regarded as a valuable natural resource for both preventive and therapeutic applications, without the common side effects associated with synthetic drugs. Its health-promoting properties stem largely from its rich composition of bioactive compounds, including phenolic acids and flavonoids—potent antioxidants and anti-inflammatory agents. Enzymes such as glucose oxidase and catalase contribute to its antimicrobial activity through the generation of hydrogen peroxide, while organic acids help preserve honey by maintaining its low pH. Additionally, honey contains essential vitamins, minerals, amino acids, and other beneficial compounds. Owing to its complex biochemical profile, honey is classified as a functional food and offers a range of health benefits for both humans and animals. It has shown efficacy in treating respiratory infections, digestive disorders, and is widely used in wound care, including diabetic ulcers, surgical wounds, and burns-thanks to its antibacterial and healing properties. Beyond its medical applications, honey is increasingly valued in the cosmetics industry. However, to realize the full potential of honey in any application, strict compliance with certification and quality assurance procedures, as well as adherence to international standards—such as those outlined by the Codex Alimentarius and the European Union—is essential.

In addition to honey, other bee products such as pollen, propolis, and bee bread are gaining significant scientific interest due to their unique biochemical compositions and diverse biological properties. These products offer promising perspectives in nutrition, preventive medicine, and therapeutics, as well as in the formulation of functional foods, nutraceuticals, and cosmeceuticals. Research into their antioxidant, anti-inflammatory, immunomodulatory, and antimicrobial activities is especially encouraged.

This Special Issue invites original research articles and analytical studies that delve into the biochemical complexity of honey and other apicultural products, their health-promoting properties, authentication, and diverse applications in medicine, cosmetics, and food sciences.

We particularly welcome submissions in the following areas:

• Botanical and geographical authentication methods;
• Characterization of bioactive compounds in honey, pollen, propolis, and bee bread;
• Studies on antioxidant, anti-inflammatory, and antimicrobial effects of bee products;
• Clinical or in vivo applications of honey and related bee products in wound care and other medical conditions;
• Honey and apicultural products as functional foods: health benefits for humans and animals;
• Development of honey-based hydrogels, films, and formulations enriched with extracts from pollen, propolis, or bee bread;
• Quality control, standardization, and certification methods for honey and associated bee products.

We look forward to your valuable contributions to this Special Issue and to advancing the scientific understanding of bee products as multifunctional natural resources.

Dr. Daniela Pauliuc
Prof. Dr. Mircea Oroian
Dr. Sorina Ropciuc
Guest Editors

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• honey
• films
• hydro-gels
• analytical methods
• honey authentication