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There have been increased efforts to identify new edible coating and preservative compounds derived from natural sources. This study aimed to investigate the effect of two different concentrations (1.0 % and 1.5 %) of Malaysian stingless bee honey (SBH) as an edible coating agent on the quality attributes of papayas (Carica papaya L.) during storage. Quality parameters such as fresh weight loss (FWL), firmness, soluble solids content (SSC), titratable acidity (TA), colour, and respiration rate were investigated during 12 d of storage at 12 ± 1 °C. The results indicated that papayas coated with 1.0 % and 1.5 % of SBH significantly retained their firmness, colour, SSC, and TA, in addition to the reduced FWL and respiration rate as well as delayed decay development in fruits compared to the uncoated samples. The results of the Field Emission Electron Microscopy revealed that the SBH coating also prevented the ultrastructural features of the mitochondria. In addition, the zero-order and first-order kinetic models fitted well with the experimental data for both coated and uncoated papayas using the Arrhenius law approach. These results suggest that the SBH-coated layer not only improved the postharvest quality of papayas during storage but also prolonged their storage life.

The stingless bee has been gaining more attention in recent years due to the uniqueness and benefits of its products. Similar to the common honeybee, stingless bees also produce honey, propolis, and pollen, which offer superior benefits for direct or indirect consumption. However, reports on the benefits of stingless bee products are scarce. This article summarises recent reports on stingless bee products. The function and application of the properties of the products such as phenolic compounds, antioxidant properties, and chemical content are elucidated. The antimicrobial properties and anticancer potential of the products are also highlighted. Future trends, potential, and uniqueness of stingless bee products are discussed. Stingless bee honey is highlighted as a superfood that exceptionally has the potential to be an active ingredient in treating cancer. Stingless bee propolis has been extensively studied for its rich beneficial chemical compounds that contribute to its antioxidant properties. Though studies on stingless bee pollen are scarce, it has been reported that it also has the potential of being a functional food.

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Anthracnose is a fungal disease that leads to a serious quality problem on a wide range of fresh produce. The current study attempted to investigate the potential of antifungal activity in Malaysian stingless bee or kelulut honey (KH) against anthracnose disease in papaya. KH was obtained from bee honey collectors from three different regions in Malaysia i.e Selangor, Kelantan and Sarawak. The screening for antifungal activity was performed via poison agar method using in vitro and in vivo assays against postharvest fungus Colletotrichum sp. The presence of the fungus was detected and confirmed by polymerase chain reaction (PCR) as well as a morphological technique. Results indicated 15% concentration of KH exhibited potent inhibitory effects and suppressed the mycelial growth of Colletotrichum sp. The scanning electron microscope (SEM) analysis revealed the rupture of the spores of fungus treated with 15% concentration of KH solution and degradation of hyphal growth. Further study was conducted on the KH solution for the detection of phenolic and flavonoid compounds by using high-performance liquid chromatography (HPLC) with a diode array detector. Results demonstrated that all of the samples contained gallic acid, coumaric acid, ferulic acid, and salicylic acid as phenolics compounds while naringenin and kaempferol as flavonoid compounds, which could contribute to the antifungal potential.

This study evaluated the respiration rate of coated and uncoated (control) papayas (Carica papaya L.) with 15% of Kelulut honey (KH) nanoparticles (Nps) coating solution during cold storage at 12 ± 1 °C for 21 days. The respiration rate of the papayas significantly changed during storage, with an increase in CO2 and a decrease in O2 and C2H4, while the ascorbic acid and total phenolic content was maintained. The changes in respiration rate were rather slower for coated papayas when compared to control ones. A kinetic model was established from the experimental data to describe the changes of O2, CO2, and C2H4 production in papayas throughout the storage period. All O2, CO2, and C2H4 were experimentally retrieved from a closed system method and then represented by the Peleg model. The outcomes indicated the Peleg constant K1 and K2, which were gained from linear regression analysis and coefficients of determination (R2), seemed to fit well with the experimental data, whereby the R2 values exceeded 0.85 for both coated and control papayas. The model confirmed both the capability and predictability aspects of the respiration rate displayed by papayas coated with KH Nps throughout the cold storage period. This is supported by the differences in the stomatal aperture of coated and control papaya shown by microstructural images.

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The use of natural reducing and capping agents has gained importance as a way to synthesize nanoparticles (NPs) in an environmentally sustainable manner. Increasing numbers of studies have been published on the green synthesis of NPs using natural sources such as bacteria, fungi, and plants. In recent years, the use of honey in the synthesis of metal and metal oxide NPs has become a new and promising area of research. Honey acts as both a stabilizing and reducing agent in the NP synthesis process and serves as a precursor. This review focuses on the use of honey in the synthesis of silver NPs (Ag-NPs) and zinc oxide NPs (ZnO-NPs), emphasizing its role as a reducing and capping agent. Additionally, a comprehensive examination of the bio-based reducing and capping/stabilizing agents used in the honey-mediated biosynthesis mechanism is provided. Finally, the review looks forward to environmentally friendly methods for NP synthesis.