Search Results (79)

In this study, the seeking behaviour and food acceptance of larvae of Plodia interpunctella Hübner (Lepidoptera: Pyralidae) were analysed under laboratory conditions. Larval orientation and feeding preferences were assessed using a selection arena for neonate larvae and a four-way olfactometer for third-instar larvae. Stimulants included amaranth bars with additives (honey and chocolate) and natural amaranth (toasted grain only). The results showed that amaranth volatiles influence the orientation and feeding behaviour of this polyphagous insect. A marked preference for sugar-rich foods was observed, with amaranth with honey and amaranth with chocolate being the food sources most frequently chosen by the neonate larvae. These individuals exhibited a gregarious feeding behaviour and did not engage in cannibalism. The third-instar larvae also showed a preference for sweet food but were more attracted to the amaranth–additive combination. In the four-way olfactometer bioassays, chocolate was the most frequently chosen stimulus, while cellophane did not differ significantly from air. An analysis of volatile compounds by gas chromatography mass spectrometry (GC-MS) revealed that amaranth with chocolate releases more volatile compounds (16) compared with honey (12) and natural amaranth (6), suggesting that these volatiles could possibly influence the larvae’s choice of food source. Full article

Bee pollen’s aroma combined with other floral components serve various purposes, including attracting pollinators and signaling the availability of food sources. The present study aimed to comparatively analyze the volatile profiles of unifloral pollen taxa. Bee pollen loads were collected using pollen traps and sorted based on their botanical origin, determined by color and pollen grain morphology. The separated pollen samples were analyzed using a Purge & Trap/GC-MS system, identifying the volatile profiles of pollen from 16 plant species. The analysis revealed distinguished differences in the total volatile organic compounds (VOCs) among the various pollen species. Notably, the pollen from Erica manipuliflora, Papaver rhoeas, and Sisymbrium irio contained the highest number of VOCs, with 54, 51, and 42 substances detected, respectively. Certain volatile compounds appeared to correlate with increased bee visitation. For instance, 4-methyl-5-nonanone was uniquely found in E. manipuliflora pollen, while isothiocyanate compounds were exclusively present in species of the Brassicaceae family. Therefore, given the significant impact of VOCs on honey bees’ preferences, it is essential to consider not only the nutritional value of bee pollen when evaluating its beekeeping value, but also its aroma profile. Full article

The increasing scarcity of traditional nectar sources due to climate change has led beekeepers to explore alternative floral sources. This study investigates the volatile profile, sensory characteristics, and consumer acceptability of monofloral honey derived from Capparis spinosa L., a drought-resistant Mediterranean plant. Honey samples produced by Apis mellifera ssp. sicula on Aeolian Islands (Sicily, Italy) were analyzed. Volatile organic compounds (VOCs) were extracted using headspace solid–phase microextraction (HS-SPME) and identified by gas chromatography–mass spectrometry (GC–MS), revealing 59 compounds, with dimethyl sulfide being the predominant one. Sensory evaluation using quantitative descriptive analysis (QDA) and Time Intensity (TI) analysis identified distinctive descriptors such as sweet-caramel, cabbage/cauliflower, and pungent notes. Statistical analyses confirmed correlations between specific VOCs and sensory perceptions. A consumer acceptability test involving 80 participants showed lower preference scores for caper honey in terms of aroma and overall acceptability compared to commercial multifloral honey, with differences observed across age groups. The unique aromatic profile and consumer feedback suggest that caper honey has strong potential as a niche, high-quality product, particularly within the context of climate-resilient beekeeping, offering valuable opportunities for innovation and diversification in sustainable apiculture. Full article

Climate change significantly influences plants’ physiology, flowering phenology, and nectar production, affecting pollinator interactions and apicultural sustainability. This study examines the physiological responses of Pseudolysimachion rotundum (Nakai) Holub var. subintegrum (Nakai) T.Yamaz. (Plantaginaceae) under projected climate change scenarios, focusing on flowering traits, nectar secretion, and honey production potential. Elevated CO₂ levels enhanced its net photosynthesis and water-use efficiency, supporting sustained carbohydrate assimilation and promoting aboveground biomass accumulation. However, the increased nitrogen demand for vegetative growth and inflorescence production may have led to reduced allocation of nitrogen to the nectar, contributing to a decline in its amino acid concentrations. The flowering period advanced with rising temperatures, with peak bloom occurring up to four days earlier under the SSP5 conditions. While the nectar secretion per flower remained stable, an increase in floral abundance led to a 3.8-fold rise in the estimated honey production per hectare. The analysis of the nectar’s composition revealed that sucrose hydrolysis intensified under higher temperatures, shifting the nectar toward a hexose-rich profile. Although nectar quality slightly declined due to reductions in sucrose and nitrogen-rich amino acids, phenylalanine—the most preferred amino acid by honeybees—remained dominant across all scenarios. These findings confirm the strong climate resilience of P. rotundum var. subintegrum, highlighting its potential as a sustainable nectar source in future apicultural landscapes. Given the crucial role of nitrogen in both plant growth and nectar composition, future research should explore soil nitrogen dynamics and plant nitrogen metabolism to ensure long-term sustainability in plant–pollinator interactions and apicultural practices. Full article

During the past quarter-century, the natural populations of giant honey bees (Apis dorsata) have declined markedly. The loss of nesting sources is one of the many reasons for its decline. This has threatened the pollination services of several agricultural and wild plants in areas of its natural habitat. To sustain pollination services in the natural habitat of this honey bee, conservation efforts are crucial. For this purpose, 1 m-long, 15 cm-wide, and 0.5 m-deep wooden nesting planks were designed and prepared. The latter were hung on the eaves/projections of university buildings to attract the migratory swarms of this honey bee. The occupancy of these planks confirmed that the bees accepted them as nesting sites. The experimental trial was conducted with four treatments, each replicated four times over a period of 10 years. This honey bee accepted, occupied, and nested on only those wooden planks that were treated with molten beeswax or contained traces of beeswax and were tightly fixed to the surface of the eaves/building projections. The occupation and re-occupation indices revealed that this honey bee had strong site preferences. Spraying water on live colonies was the most effective method for safely handling this honey bee, while smoking was slightly less effective. Frequently disturbed colonies showed less aggressiveness than the undisturbed colonies. This study aids in the domestication, handling, and conservation of this honey bee in its natural habitat, where the continuous removal of nesting sources threatens the sustainability of pollination services. Full article

Alfalfa (Medicago sativa) is an important fodder crop with 16–25% protein and 20–30% fibre content. It requires pollinators for seed development through a process known as “tripping”. Honey bees are preferred for their easy management and mass rearing to enhance pollination. In a field experiment, we tested three treatments: two honey bee colonies (moderately supplemented), three honey bee colonies (highly supplemented), and a control with no honey bee colonies. The colonies European honey bee, A. mellifera, were used, starting at the flowering stage. We assessed the abundance, foraging, and tripping behaviour of pollinators, as well as the number of seeds per pod, pod weight, and seed weight. Honey bees were the most abundant in supplemented plots, followed by solitary bees, with increased honey bee visitation in the second year. Megachile cephalotes, M. hera, and A. mellifera were the most efficient pollinators regarding seeds per pod and seed weight. The plot with two honey bee colonies had a higher seed yield than the one with three colonies. Conservation of these pollinators and the introduction of managed A. mellifera colonies can lead to sustainable alfalfa seed production. Our findings suggest that honey bee supplementation, along with conservation efforts for solitary bees, can enhance pollination and seed yield in alfalfa. Full article

Background/Objectives: Foam dressings are designed for their ability to manage exudate and are selected to optimize wound repair. Various foam dressings are available, ranging from basic polyurethane to more sophisticated options, incorporating active components to combat infections or foster healing. This study investigates the requirements for the most suitable foam dressing through a combination of field research, laboratory testing, and clinical evaluation. Methods: We tested 17 foam dressings commonly used by wound care professionals while attending an international conference. An effective foam dressing should absorb wound fluid for several days, as wound care professionals value absorption and retention capacity, often favoring less frequent changing dressings, preferably twice a week or even weekly. Results: The foam dressings tested can absorb the expected amount of exudate typically produced by different wound types. There is some variability in retention capacity and product prices, resulting in differences in cost-effectiveness among products. In addition, some dressings are enriched with active ingredients that can accelerate healing through their antimicrobial and anti-inflammatory properties, such as foam dressings infused with silver or honey. A honey-based foam dressing was evaluated in a clinical survey involving eight wound care specialists, and four clinical cases with varying wound pathologies were discussed in more detail to highlight its key properties. Conclusions: Ideally, a foam dressing should have adequate absorption and retention capacities, effectively resolve and prevent infections, protect against external trauma, ensure optimal patient comfort without damaging newly formed granulation tissue, accelerate wound healing processes, and reduce wound care time (e.g., remaining in place for 7 days). Together, these factors make honey- or silver-loaded foam dressings more cost-effective than plain dressings due to their antimicrobial activities and ability to nourish tissues. Full article

The European dark bee is well adapted to cold winters and short summers. However, threats from habitat loss, pests, and hybridization with southern bees pose significant challenges to its populations. The Perm region (Middle Ural, Russia) hosts a distinct population of Apis mellifera mellifera, known as Prikamskaya. Despite extensive local research, a comprehensive analysis remains lacking. This review presents an analysis based on selected historical, ecological, genetic, and regulatory sources relevant to honey bee populations in northern climates. Inclusion criteria prioritized peer-reviewed scientific literature, regional monographs, institutional reports, and expert contributions published from the 20th century onward. Preference was given to studies addressing environmental conditions, queen-rearing practices, population structure, and conservation strategies. At the northern limit of honey bee distribution, the region has diverse forest zones and a growing season of 145–190 days, influencing nectar availability from lime, honeysuckle, and willow. Although the region’s potential honey yield is estimated at 390,919,300 kg, only 6.7% of its 3,007,200 colonies are commercially utilized, largely due to the low number of apiaries specializing in local honey bees. Distinct northern and southern types of A. m. mellifera have been identified based on morphological (cubital index) and physiological (cold resistance) traits, although links to genetic diversity remain underexplored. This study underscores the importance of regional conservation efforts in preserving the genetic diversity of A. m. mellifera, emphasizing the need for targeted breeding strategies to address climate change and hybridization, ensuring the sustainability of agriculture and natural ecosystems worldwide Full article

Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, this work aimed to evaluate the influence of the curing process. Four different processes from four regions (SJA, SLP, CQ and EPM) were considered, taking into account two curing conditions. Additionally, sample control was considered. The moisture content, protein, ether extract, ash and pH were analyzed. The aromatic profile was evaluated by the RATA methodology and liking level. Except for ash content, the process influenced the other physicochemical parameters. The moisture contents of SLP and CQ samples from Period 1, as well as SLP samples from Period 2, comply with the current Mexican Standard. SJA vanilla was “slightly” accepted in both periods, surpassing the control sample. In contrast, the CQ sample was the least preferred. Thirty-five aromatic descriptors were generated. At the sensory level, a clear separation of vanillas was observed according to the type of curing. The attributes described included caramel, dry fruit, fruity, honey, maltol, rancid, sweet, tree bark, vanilla and ashes, which boosted the liking level. On the other hand, the descriptors chemical, moisture, dairy, spicy, wood and lipids had a negative effect, proving that these factors can alter the aromatic balance, giving an unpleasant smell and reducing preference. It was confirmed that the curing process influences physicochemical parameters, the aromatic profile and the liking level. However, it would be necessary to consider other variables. Full article

This study reviews the development of the U.S. maple syrup industry, assesses its strengths, weaknesses, opportunities, and threats (SWOT), and derives recommendations for the industry to attain a more sustainable development. While the industry faces the challenges of increasing yield and production volatility, a downward trend in producer prices since 2008, increasing competition from imports, and impacts of trade policies, etc., it needs innovative strategies to turn its weaknesses and threats into strengths and opportunities. Major recommendations, based on a comprehensive review of the industry’s development and trends and a SWOT analysis, include establishing a national or regional producer governance organization, similar to the Quebec Maple Syrup Producers (QMSP) or the American Honey Producers Association, to advocate for maple syrup producers on issues like trade policies, quality standards and certification, environmental regulations, and to enhance maple syrup producers’ market power, increasing the investment and adoption of climate-resilient technologies, developing more value-added maple syrup products according to consumer preferences and demand, and strengthening the marketing and promotion efforts of industrial organizations, government agents and private enterprises through collaboration for the goal of increasing the demand for U.S. maple syrup in the domestic and foreign markets. Full article

This feasibility study investigates the relationship between functional food consumption and mental well-being, focusing on natural foods traditionally linked to mental health benefits. This research also examines consumer preferences to identify key characteristics that novel functional foods designed to enhance mental well-being should possess. Additionally, this study lays the groundwork for a clinical trial exploring the effects of a novel functional food on mental health and well-being. Data were collected through an online bilingual survey (Greek/English) from 362 participants across Greece and Cyprus, using an adapted Functional Food Frequency Questionnaire (FFFQ) featuring 30 foods with documented effects on cognitive function and mood regulation. The survey included validated scales measuring mental well-being, health-related quality of life (HRQoL), sleep quality, and food choice motives, along with demographic and anthropometric data. Analysis revealed significant associations between functional food consumption and mental health outcomes, particularly in HRQoL, sleep quality, and body mass index (BMI). Most functional foods consumed were natural and aligned with the Mediterranean dietary pattern, such as fruits, vegetables, nuts, herbal infusions, and honey, all demonstrating positive effects on mental and physical health. Consumer preferences showed a strong inclination toward functional foods that balance sensory appeal with health benefits, including milk-based and plant-based beverages, protein bars, and granola bars. Ingredients like St. John’s wort and Greek mountain tea were identified as potentially beneficial for mental well-being, consistent with their established efficacy in psychological health. A significant majority of participants (66.9%) expressed interest in participating in clinical trials, highlighting the need for further research into the efficacy of functional food components. This study provides a foundation for future clinical trials examining the impact of novel functional food formulations on mental and physical health, addressing the growing consumer demand for products that enhance psychological resilience and well-being. Full article

This study examines the physicochemical and biological changes in meads produced from five honey types sourced from the Mekong region: Tree Marigold (Tithonia diversifolia, Myanmar), Coffee (Coffea canephora, Vietnam), Kapok (Ceiba pentandra, Cambodia), Rubber (Hevea brasiliensis, China), and Mixed Floral (Thailand). Honey musts were fermented with Saccharomyces cerevisiae at 25 °C for two weeks. After fermentation, meads exhibited lighter coloration, a stable pH (3.5–4.5), and varying bioactivities. All meads showed antimicrobial activity against Escherichia coli, while activity against Staphylococcus aureus and Klebsiella pneumoniae varied by honey source and depended on fermentation. Antioxidant activity ranged from 19.25 to 68.11% inhibition, and peaked in Tree Marigold honey after fermentation. Total phenolic and flavonoid contents fluctuated, with Mixed Floral mead showing the highest post-fermentation phenolic levels. The results of a sensory analysis ranked Tree Marigold mead the highest across taste, mouthfeel, aftertaste, and overall preference. These findings underscore the influence of honey origin and fermentation on the physicochemical, antimicrobial, and sensory properties of mead. Full article

Inappropriate and excessive use of antibiotics is responsible for the rapid development of antimicrobial resistance, which is associated with increased patient morbidity and mortality. There is an urgent need to explore new antibiotics or alternative antimicrobial agents. S. aureus a commensal microorganism but is also responsible for numerous infections. In addition to innate resistance to β-lactam antibiotics, S. aureus strains resistant to methicillin (MRSA) often show resistance to other classes of antibiotics (multidrug resistance). The advancement of phage therapy against MRSA infections offers a promising alternative in the context of increasing antibiotic resistance. Therapeutic phages are easier to obtain and cheaper to produce than antibiotics. However, there is still a lack of standards to ensure the safe use of phages, including purification, dosage, means of administration, and the quantity of phages used. Some bacteria have developed defense mechanisms against phages. The use of phage cocktails or the combination of antibiotics and phages is preferred. For personalized therapy, it is essential to set up large collections to enable phage selection. In the future, the fight against MRSA strains using phages should be based on a multidisciplinary approach, including molecular biology and medicine. Other therapies in the fight against MRSA strains include the use of endolysin antimicrobial peptides (including defensins and cathelicidins). Researchers’ activities also focus on the potential use of plant extracts, honey, propolis, alkaloids, and essential oils. To date, no vaccine has been approved against S. aureus strains. Full article

In this study, the production of functional beverages of Zuccagnia punctata Cav. (jarilla), a native medicinal plant from Argentina, and Vaccinium corymbosum (blueberry), with lemon honey as a sweetener, is described. The beverage was formulated by using jarilla extract and blueberry juice with maltodextrin as an encapsulant material. The beverage was dried by both spray-drying and freeze-drying. Both beverages showed high water solubility with adequate features for handling, transport, and storage. The chromatic parameters indicate tones of mauve. Both the total polyphenol and flavonoid contents were retained after being spray-dried (92 and 100%, respectively). The anthocyanins were less stable under spray-dried conditions (58% retained). Both beverages showed high scavenger capacity on ABTS^•+, HO^•, and H₂O₂ (SC₅₀ between 3.56 and 36.90 µg GAE/mL) and exhibited in vitro inhibitor potential of α-glucosidase, α-amylase, and lipase activities (IC₅₀ of between 2.97 and 27.19 µg GAE/mL). The powdered beverage obtained by spray-drying presented the greatest preference in sensory tests. The beverages were neither toxic nor mutagenic in the concentration range with biological activity. During short-term storage, both beverages showed stability. The results obtained would support the use of a powdered beverage made from an Argentinean native plant and blueberries as a functional food. Full article

This study investigates the impact of adding varying concentrations (1%, 3%, 5%, 7%, and 9%) of chia seeds on the physicochemical and antioxidant properties of oat-based yogurt fortified with 2% honey. The research analyzed changes in pH, titratable acidity, water-holding capacity (WHC), dry matter content, total phenolic content (TPC), and antioxidant activity over a 7-day storage period. The pH values ranged from 4.33 ± 0.01 to 4.57 ± 0.01, with no significant impact observed due to chia seed addition. Titratable acidity increased most rapidly in the 9% chia seed sample, particularly between days 5 and 7. WHC significantly improved with higher chia seed concentrations, with the 9% chia sample reaching 99.9 ± 0.07% compared with 69.9 ± 0.12% in the control. Dry matter content showed a similar trend, with the highest increase observed in the 9% chia sample. TPC and antioxidant activity were positively correlated with chia seed concentration and storage time, with the 9% chia sample exhibiting the highest values on day 7. Sensory evaluation revealed that the 3% chia seed concentration was most preferred by panelists for its balanced texture and flavor. Principal Component Analysis (PCA) highlighted the clustering of higher chia concentrations with improved functional properties. This study presents novel insights into the impact of varying concentrations of chia seeds on the physicochemical properties and antioxidant potential of oat-based yogurt, specifically fortified with honey, contributing to the development of functional plant-based dairy alternatives. Full article