Bee Honey: History, Characteristics, Properties, Benefits and Adulteration in the Beekeeping Sector

Abstract

This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey producers worldwide. The botanical origin of honey is the basis for the characterization of the 14 types of honey presented. Honey standards were analyzed to provide an overview of quality and physico-chemical indices. The data indicated in the national and regional honey standard are identical to the data for the international Codex Alimentarius standard. After the comparative analysis of these 3 sources, no significant deviations were identified. The tendencies of using honey from ancient times as a nutritious food product, as a preservative, as a medicine for treating various diseases and for performing certain rituals, etc. were highlighted. At the same time, the population must be encouraged to consume this incomparable bee product.

Recent advances and opportunities related to the use of bee products in food processing

“…It is not as sweet as traditional honey. It is amber in color with a slight red tinge (Chirsanova et al, 2021).…”

“…Rapeseed honey is used in diseases of atherosclerosis and the biliary tract, and in treating inflammation of the upper respiratory tract and urinary tract. It consists of vitamin K, vitamin C, B vitamins, mineral salts, essential oils, flavonoids, tannins, and amino acids (Chirsanova et al, 2021) which support the liver by increasing its detoxification capacity (Hołderna‐Kędzia & Kędzia, 2021). Rapeseed honey contains essential oils, tannins, and flavonoids (mainly quercetin, kaempferol, and apigenin).…”

Adulteración de la miel de abeja

“…La miel de abeja es el único edulcorante natural que ha estado disponible para el ser humano por más de 40 mil años (Chirsanova et al, 2021). Debido a la pandemia provocada por el COVID-19, la compra y consumo de miel de abeja se incrementó significativamente en el mundo hasta en un 50% en algunas latitudes, debido a las propiedades medicinales por su contenido de ingredientes bioactivos, que se le atribuyen desde tiempos milenarios (Wang et al, 2021;Nabti y Lazhari, 2022;Pećanac et al, 2023); además, de que se considera que la apicultura contribuye con la sostenibilidad de los agroecosistemas productivos (FAO, 2023), en lo referido a la biodiversidad y la oportunidad de ingresos económicos en comunidades rurales principalmente (Wickramarathna y De Silva, 2023).…”

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

“…Honey, also known as "the food of the Gods" [3], was always used as food by humans [4]; its success is represented by the very high content in simple sugars (honey is a supersaturated sugar solution with about 25-35% glucose and 35-45% fructose, together with 1-2% sucrose) [5]. Honey is considered to be the most energy-dense food in nature [6], with an appreciable energy value (100 g of bee honey provides 310 kcal) [7]. It has a glycemic index in the range 32-87 [8], seeming to show a hypoglycemic effect [9].…”