Chemical Composition, Authenticity, and Nutritional Value of Honey and Honeybee Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 20 December 2025 | Viewed by 25
Special Issue Editors
Interests: honey; honey adulteration; authentication; physicochemical properties; antioxidant activity; HPTLC profiling; chromatographic analysis; food chemistry
Special Issue Information
Dear Colleagues,
Honey is a naturally sweet substance produced by honeybees (Apis mellifera) from gathered flower nectar or insect exudates. The phytochemical composition of honey and, consequently, its organoleptic and bioactive properties are directly related to its floral origin. Specifically, the flowers that bees visit and the nectar they collect. Honey offers various health benefits and potential as a functional food. Its quality can be affected by storage conditions, as well as by processing and packaging methods. Therefore, ensuring the authenticity, detection of adulteration or quality, and stability of honey during processing and storage are essential for the protection of both consumers and producers.
This Special Issue will cover the following topics:
- Authentication of honey floral sources;
- Physicochemical characterisation of honey based on botanical or floral and geographical origin;
- Effect of processing and storage conditions on honey chemistry and quality;
- Honey fraud or adulteration and detection of adulteration through various chromatographic and spectroscopic methods;
- Honey quality control and bioactivities (e.g., antioxidant activities);
- Chemistry of honey from other insects (e.g., aphides, ants, and native honeybees);
- Chemistry of other honeybee products (e.g., pollen, propolis, royal jelly, and waxes).
Dr. Md Khairul Islam
Dr. Cornelia Locher
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- honey authentication
- adulteration
- physicochemical profile
- bioactivity
- storage
- stability and quality
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