Bioactive Compounds from Apicultural and Plant Sources: Applications in Functional Foods, Antimicrobial Activity, and Edible Coatings

Dear Colleagues,

Bioactive compounds from apicultural and plant sources have attracted increasing attention due to their multifunctional properties and potential applications in food systems. Apicultural products, including honey, propolis, royal jelly, and bee pollen, as well as plant-derived bioactive components such as polyphenols, flavonoids, and essential oils, demonstrate significant antioxidant and antimicrobial effects. These benefits support their inclusion in functional foods to improve nutritional quality and promote health benefits. Additionally, the antimicrobial properties of these compounds emphasize their potential as natural alternatives to synthetic preservatives. Recent research also examines the use of apicultural and plant-based bioactive compounds in edible coatings, which help extend shelf life, improve food safety, and preserve physicochemical and sensory qualities. This review summarizes current knowledge on the sources, bioactivity, and applications of apicultural and plant-derived compounds in functional foods; antimicrobial strategies; and edible coating technologies, highlighting their importance for sustainable food development.

Dr. Rodica Mărgăoan
Dr. Mihaiela Cornea-Cipcigan
Dr. Călina Ciont
Topic Editors