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Molecules
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Characterization, Application and Contaminants of Bee Products and Derivatives
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Characterization, Application and Contaminants of Bee Products and Derivatives

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 3297

Special Issue Editors

Dr. Rodica Mărgăoan

E-Mail Website
Guest Editor
Department of Animal Production and Food Safety, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
Interests: bee products; natural product chemistry; palynology; antioxidant activity; bioactive compounds; spectrophotometry
Special Issues, Collections and Topics in MDPI journals
Dr. Ilaria Negri

E-Mail Website
Guest Editor
Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Milan, Italy
Interests: insect vectors of plant pathogens and microbial manipulators of insect reproduction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Some of the bee products can be consumed directly (honey, bee-collected pollen, bee bread, royal jelly, propolis), while others are the result of lactic and/or acid fermentation (honey vinegar, honey wine—MEAD). Recently, an increasing interest is paid to bee products obtained as a result of the fermentation process. Along with the medicinal properties, they are a vital resource for future research as they are of particular importance in the food market.

Palynology is a bridge between different research fields and plays an important role in ‘applied research’ focused on the quality of bee products for a better understanding of the botanical origin, correct labeling and evaluation of the benefits of some bee products. The physico–chemical analysis, bioactive compounds and sensorial characterization are very important for the quality characterization of these products, as well as the presence of contaminants such as bacterial and fungal toxins, pesticides, heavy metals, particulate matter.

Therefore, this Special Issue aims to collect contributions that cover the latest methods in palynology, physico–chemical analysis, bioactive compounds, sensorial characterization, studies concerning quality criteria and standards, specific marker compounds for authenticity or adulteration, and contaminants. Studies regarding the characterization from this point of view are invited for submission to this Special issue dedicated to all bee products and their derivates obtained by biotechnological processes.

Review and/or research articles on these topics are welcome to be submitted.

Dr. Rodica Mărgăoan
Dr. Ilaria Negri
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. Molecules 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 2700 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

  • bee products
  • fermented bee products
  • physico–chemical analysis
  • palynological identification
  • sensorial characterization
  • bioactive compounds
  • contaminants
  • health benefits

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Published Papers (1 paper)

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Research

16 pages, 2906 KiB  
Article
Tracking of Thermal, Physicochemical, and Biological Parameters of a Long-Term Stored Honey Artificially Adulterated with Sugar Syrups
by Monika Tomczyk, Anna Czerniecka-Kubicka, Michał Miłek, Ewelina Sidor and Małgorzata Dżugan
Molecules 2023, 28(4), 1736; https://doi.org/10.3390/molecules28041736 - 11 Feb 2023
Cited by 5 | Viewed by 2445
Abstract
The growing phenomenon of honey adulteration prompts the search for simple methods to confirm the authenticity of honey. The aim of the study was to evaluate the changes in thermal characteristics, physicochemical parameters, antioxidant and enzymatic activity of honey subjected to artificial adulteration. [...] Read more.
The growing phenomenon of honey adulteration prompts the search for simple methods to confirm the authenticity of honey. The aim of the study was to evaluate the changes in thermal characteristics, physicochemical parameters, antioxidant and enzymatic activity of honey subjected to artificial adulteration. Two series of products were prepared with the use of two different sugar syrups with an increasing dosage of adulterant (0 to 30%). After 24 months of storage, the quality of adulterated samples (partially crystallized) was assessed in comparison to the control honey (solid). Used adulteration changed physicochemical parameters and reduced antioxidant and enzymatic activity of honey (p < 0.05). The admixture of syrup and invert (p < 0.05) reduced the viscosity of liquid phase of delaminated honey in a dose-dependent manner. In the study, artificially adulterated honeys were controlled using the standard differential scanning calorimetry, DSC. In all adulterated honeys, a specific glass transition, TG, was observed in the range of 34–38.05 °C, which was not observed for control honey and pure adulterants. Moreover, the additional Tgs were observed in a wide range from −19.5 °C to 4.10 °C for honeys adulterated by syrup only. In turn, the Tg in range of 50.4–57.6 °C was observed only for the honeys adulterated by invert. These specific Tg seem to be useful to detect honey adulteration and to identify the kind of adulterant used. Full article
(This article belongs to the Special Issue Characterization, Application and Contaminants of Bee Products and Derivatives)
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