Antiviral and Antibacterial Effect of Honey Enriched with Rubus spp. as a Functional Food with Enhanced Antioxidant Properties

Grabek-Lejko, Dorota; Miłek, Michał; Sidor, Ewelina; Puchalski, Czesław; Dżugan, Małgorzata

doi:10.3390/molecules27154859

Cited by 32 publications

(28 citation statements)

References 65 publications

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“…Several previous studies have used different types of approaches, from maceration with unprocessed biomass rich in polyphenols such as propolis, beebread, royal jelly, pollen, plant leaves, and fruits, to mixtures with polyphenol extractions in different ratios [ 5 , 6 , 7 , 8 , 9 , 10 ]. In general, the mixtures have been prepared with liquid hydroalcoholic extraction, which does not preserve the characteristics and properties of honey during formulation.…”

Section: Introductionmentioning

confidence: 99%

“…Raspberry ( Rubus idaeus ) fruits are a good source of polyphenols (phenolic acids, flavonoids, and anthocyanins) for human nutrition, with antioxidant properties and excellent sensory characteristics [ 13 ]. Raspberry leaves and fruits added to rape honey in amounts of 0.5% and 1% and, respectively, 1% and 4%, were already demonstrated to enhance the antioxidant properties of honey and to increase its antibacterial and antiviral characteristics [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

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Honey and Its Biomimetic Deep Eutectic Solvent Modulate the Antioxidant Activity of Polyphenols

Dimitriu

Constantinescu-Aruxandei

Preda

et al. 2022

Antioxidants

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Honey is a highly valued natural product with antioxidant, antimicrobial and anti-inflammatory properties. However, its antioxidant activity (AOA) is not as high as that of other honeybee products, such as propolis. Several polyphenol—honey formulations have been proposed up to now, most of them using maceration of biomass in honey or mixtures with liquid extracts, which either limit polyphenols bioavailability or destroy the characteristics of honey. To improve the health benefits of honey by increasing AOA and keeping its structural and sensory properties, we propose its enrichment in a polyphenol extract of raspberry after solvent evaporation. A honey-biomimetic natural deep eutectic solvent (NaDES) was prepared and compared with honey. The main polyphenols found in the raspberry extract were tested in combination with honey and NaDES, respectively. The AOA was determined by DPPH, ABTS, CUPRAC, and FRAP methods. The AOA behaviour of honey—polyphenol mixtures varied from synergism to antagonism, being influenced by the AOA method, polyphenol type, and/or mixture concentration. The honey-biomimetic NaDES resulted in similar AOA behaviour as with honey mixed with polyphenols. Honey seems to have additional properties that increase synergism or reduce antagonism in some cases. Honey and its biomimetic NaDES modulate AOA of polyphenols extract.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Honey and Its Biomimetic Deep Eutectic Solvent Modulate the Antioxidant Activity of Polyphenols

Dimitriu

Constantinescu-Aruxandei

Preda

et al. 2022

Antioxidants

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“…Based on the results, adding different plants increased health-promoting aspects depending on the pharmacological characteristics. Grabek-Lejko et al [3] analysed the biological activities of rape honey enriched with blackberry and raspberry fruits and leaves. Higher antiviral, antibacterial and antioxidant potential has been proven in enriched honey.…”

Section: Functional Characteristics Of Honeymentioning

confidence: 99%

“…Therefore, organisations have new opportunities to manufacture various nutritionally adjusted food concepts, such as sweeteners and light, fortified, and functional products [2]. Functional foods are gaining popularity, and the functional food market is expanding rapidly, and producers are actively responding by releasing new products that satisfy consumer demand [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Exploring Consumers’ Preferences and Attitudes to Honey: Generation Approach in Slovakia

Šedík

Hudecová

Predanócyová

2023

Foods

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Honey is popular among consumers for its composition and healing properties. The aim of the paper is to study the differences in honey preferences across various age generations in Slovakia. The study is based on primary data obtained by conducting an online questionnaire survey on a sample of 1850 Slovak consumers of honey in 2022. Multiple correspondence analyses and non-parametric tests were applied to study the differences in preferences across selected age cohorts (Generation Z, Generation Y, Generation X and Silver Generation). The results show that Silver Generation tends to consume honey due to its nutritional values and prefers to consume monofloral honey of a dark colour, while Generation Z does not use honey in cosmetics or consume it due to its nutritional values and are inclined to prefer polyfloral honey. The utilisation of honey in cosmetics was associated mostly with Generation X. Younger consumers (Generation Z and Generation Y) have a very low awareness of creamed honey and honey with additions in comparison to Silver Generation or Generation X. In addition, the results reveal that propolis, royal jelly and bee pollen were the most attractive additions for honey across all age cohorts in Slovakia, while spirulina and chilli were the least attractive additions.

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“…It increases energy and strengthens the immune system. It is a great ally in cleansing the body due to its antibacterial and antiviral properties [3,4,5].…”

Section: Introductionmentioning

confidence: 99%

Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

Tapsoba

Kagambèga

Adama

et al. 2022

MRJI

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Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the honey safety from 6 honey-producing regions in Burkina Faso. The physicochemical, microbiological and sensory characteristics were determined using standard methods. The density was between 1.39 to 1.44; the pH, 5.73 to 6.56; the total acidity, 13.00 to 83.00 meq/kg; the brix degree ranged 86.00 to 88.50%; the moisture,11.86 to 18.83%, the electrical conductivity, 101.00 to 155.00 μs/cm and the Hydroxymethylfurfural (HMF), from 14.67± 0.00 to 90.52±0.35. Microbiological analysis showed the total counts varied from 1.21.105±1.18.104 to 3.50.103±3.50.103 to 1.21.105 CFU/mL; yeast and mold rate were below 103 CFU/mL, spore contamination is also noted in some honey samples and was between 2.23×101±2.51 to 1.38×102 ±7.63CFU/mL), Salmonella, Shigella and coliform were not detected in the honey samples. Sensory analysis revealed that the organoleptic characteristics of honey varied from region to another. All the honey was differently appreciated by the tasters.

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Antiviral and Antibacterial Effect of Honey Enriched with Rubus spp. as a Functional Food with Enhanced Antioxidant Properties

Cited by 32 publications

References 65 publications

Honey and Its Biomimetic Deep Eutectic Solvent Modulate the Antioxidant Activity of Polyphenols

Honey and Its Biomimetic Deep Eutectic Solvent Modulate the Antioxidant Activity of Polyphenols

Exploring Consumers’ Preferences and Attitudes to Honey: Generation Approach in Slovakia

Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

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