Article
Food Science & Technology
Adriane Costa dos Santos, Fabiola Carina Biluca, Patricia Brugnerotto, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa, Roseane Fett
Summary: This study investigated the presence of fourteen aliphatic organic acids (AOA) in honeys produced by different species of Brazilian stingless bees and characterized their physicochemical properties. The study found significant differences in physicochemical properties among the samples and identified acetic, gluconic, and lactic acids as the major AOA in all the samples. Further research on the physical and chemical characteristics of honey from different species of stingless bees is needed.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Francieli Braghini, Fabiola C. Biluca, Mayara Schulz, Luciano Gonzaga, Ana C. O. Costa, Roseane Fett
Summary: Stingless bee honey, with its distinctive physicochemical characteristics and properties, does not comply with most current honey regulations. This review aims to showcase the diversity of stingless bee honeys, comparing their thresholds with existing regulations and suggesting control measures. Additionally, it provides valuable data on the chemical composition and health benefits of this lesser commercially explored honey, supporting future research and product dissemination.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Chemistry, Multidisciplinary
Azri Shahir Rozman, Norhashila Hashim, Bernard Maringgal, Khalina Abdan
Summary: This article summarises recent reports on stingless bee products, elucidating the function and application of their properties, highlighting their antimicrobial properties and anticancer potential, and discussing future trends and potential of these products.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Norhasnida Zawawi, Jiali Zhang, Natasha L. Hungerford, Hans S. A. Yates, Dennis C. Webber, Madeleine Farrell, Ujang Tinggi, Bhesh Bhandari, Mary T. Fletcher
Summary: The study revealed significant differences between the stingless bee honey from Australia and Malaysia, with Australian SBH showing higher levels of pH, total phenolic content, total minerals, and electrical conductivity. Additionally, all SBH had toxic elements below the standard CODEX limit.
Article
Biochemistry & Molecular Biology
Tatiana Colombo Pimentel, Michele Rosset, Janaina Maria Batista de Sousa, Louise Iara Gomes de Oliveira, Isis Meireles Mafaldo, Maria Manuela Estevez Pintado, Evandro Leite de Souza, Marciane Magnani
Summary: Stingless bee honey (SBH) has a variety of health-promoting and medicinal effects, including anti-inflammatory, antimicrobial, anti-diabetic, and antioxidant properties. Clinical trials are required for further evaluation of its effectiveness. There are currently no general norms or quality standards established for this type of honey.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Fabiola Carina Biluca, Francieli Braghini, Gisele de Campos Ferreira, Adriane Costa dos Santos, Deise Helena Baggio Ribeiro, Luciano Valdemiro Gonzaga, Luciano Vitali, Gustavo Amadeu Micke, Ana Carolina Oliveira Costa, Roseane Fett
Summary: Analysis of physicochemical parameters, phenolic compounds, total reducing capacity, free radical scavenging, and antimicrobial potential was conducted on 14 samples of honey from six different species of stingless bees from Brazil. The results showed varying levels of moisture content, high free acidity, and different levels of reducing sugars in the honey samples.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
Norfarizah Hanim Hassan, Ganapaty Manickavasagam, Jalal T. Althakafy, Mardiana Saaid, Rohana Adnan, Bahruddin Saad, Yong Foo Wong
Summary: This study provided a comprehensive analysis of the physicochemical properties and furanic compounds in Malaysian stingless bee honey (SBH). The results showed that SBH had higher moisture content, greater conductivity, higher acidity, and light amber color. However, it failed to meet the Codex Alimentarius standard for moisture content, free acidity, and conductivity. The proline content in SBH met the minimum limit outlined by the International Honey Commission.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Food Science & Technology
Adriane Costa dos Santos, Fabiola Carina Biluca, Francieli Braghini, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa, Roseane Fett
Summary: Stingless bee honey, native to tropical and subtropical countries such as Brazil, differs from Apis mellifera honey in various aspects like origin, chemical composition, and fermentation process. It has higher water content, acidity, and lower sugar concentration compared to regular honey, and undergoes natural fermentation during production. This unique honey may have a higher concentration of phenolic compounds aglycones than glycosides, potentially increasing its health benefits.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Geriatrics & Gerontology
Nurdarina Ausi Zulkifli, Zurina Hassan, Mohd Zulkifli Mustafa, Wan Norlina Wan Azman, Siti Nurma Hanim Hadie, Nurhafizah Ghani, Anani Aila Mat Zin
Summary: Studies have shown that tropical Meliponini bees produce stingless bee honey (SBH) with beneficial properties, including antibacterial, anti-inflammatory, and neuroprotective effects. SBH contains high concentrations of phenolic acids and flavonoids, which contribute to its therapeutic benefits. SBH can stimulate synaptic plasticity and synaptogenesis through BDNF/TrkB pathways, promoting learning and memory.
FRONTIERS IN AGING NEUROSCIENCE
(2023)
Article
Infectious Diseases
Nurul Ainaa Farhanah Mat Ramlan, Aina Syahirah Md Zin, Nur Fatihah Safari, Kim Wei Chan, Norhasnida Zawawi
Summary: In the honey industry, heat treatments are often used to maintain quality and shelf life, although they may impact the antioxidant and antibacterial properties of honey. A study on Malaysian and Australian stingless bee honey found that heat treatments did not affect phenolic content, flavonoid content, and antioxidant activities, but consistently inhibited antibacterial activities in most samples. The research also revealed a strong correlation between phenolic content, flavonoid content, and antioxidant activities. Further exploration of heat-sensitive bioactive compounds in stingless bee honey is recommended to better understand its antibacterial properties.
Article
Food Science & Technology
Jin Ru Lim, Lee Suan Chua, Dawood Ali Salim Dawood
Summary: The aim of this study was to determine the content of phenolics, flavonoids, and tannins in propolis extracts from the stingless bee (Heterotrigona itama), as well as their biological functions. The yield of ethanolic propolis extracts was about 1% higher than its aqueous counterpart. The ethanolic extract had higher phenolics, tannins, and flavonoids, which enhanced its antiradical and antibacterial capacities. The propolis extracts showed higher antibacterial activity against gram-positive bacteria but the aqueous extract had higher anticancer property against lung cancer cells.
Article
Food Science & Technology
Yien Hui Chen, Wei Chean Chuah, Fook Yee Chye
Summary: The study found that vacuum drying can enhance the physicochemical and functional stability of stingless bee honey, increasing its total phenolic and flavonoid contents, as well as its antioxidant capacity.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Nashratul Shera Mohamad Ghazali, Yus Aniza Yusof, Hasanah Mohd Ghazali, Nyuk Ling Chin, Siti Hajar Othman, Yanty Noorazianna Manaf, Lee Sin Chang, Syahrul Anis Hazwani Mohd Baroyi
Summary: The study proposed a new method to reduce moisture content in stingless bee honey using unglazed clay pots, which effectively maintained the quality of honey stable and prevented fermentation and mold contamination.
Article
Food Science & Technology
Ganapaty Manickavasagam, Mardiana Saaid, Vuanghao Lim, Muhammad Ikhmal Zikri Md Saad, Nur Aida Syahira Azmi, Rozita Osman
Summary: The popularity of Malaysian stingless bee honey is increasing among health-conscious individuals. This study evaluated the physicochemical characteristics, antioxidant properties, and 5-HMF content of H. itama honey from different sites in Peninsular Malaysia. Statistical analysis revealed that some samples exceeded the international regulatory standards for certain parameters, while the 5-HMF content was within the allowed range. The study also found significant differences in most parameters among the different topographical origins of H. itama honey, and the origins could be distinguished based on chemical analyses.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Eleni Tsavea, Fotini-Paraskevi Vardaka, Elisavet Savvidaki, Abdessamie Kellil, Dimitrios Kanelis, Marcela Bucekova, Spyros Grigorakis, Jana Godocikova, Panagiota Gotsiou, Maria Dimou, Sophia Loupassaki, Ilektra Remoundou, Christina Tsadila, Tilemachos G. Dimitriou, Juraj Majtan, Chrysoula Tananaki, Eleftherios Alissandrakis, Dimitris Mossialos
Summary: This study aims to investigate the physicochemical parameters, antioxidant, and antibacterial activity of pine honey samples produced in Greece. The study found that these pine honeys have good physicochemical characteristics and show comparable or even superior antibacterial activity.