Honey as Functional Food and Prospects in Natural Honey Production

Local wisdom is one of the characteristics national culture that deserves to be explored and developed in the future. Honey production is carried out by maintaining traditional nest making that utilizes natural materials are local wisdom that is still applied. The purpose of this study is to (1) reveal the local wisdom in natural forest honey management, (2) the amount of natural forest honey produced by the community from periau using tikung techniques in the area of Siawan Belida, Nanga Tuan Village, Bunut Hilir Subdistrict, Kapuas Hulu Regency. The method used a survey with interview techniques, the selection of respondents are choosing all Nanga Tuan periau. The results of the study revealing local wisdom in preserving natural honey bees with tikung techniques in the Siawan Belida area, namely; tikung, making tikung, selecting trees for installation of tikung, agreement on division of territory in lakes (suak), sanctions for tree destroyers, sanctions for tikung hives burglars, pre-harvesting ceremonies, conditions of harvesting natural forest honey, harvesting honey bees process, honey treatment after harvesting at home. Tree preservation efforts of tikung honey bee techniques based on local wisdom, including; stipulation of forest lake areas in the management of tikung honey, types of feed for Apis dorsata bees. The amount of natural forest honey is 5- 8 tons / year with planting done twice / year.Keywords : local wisdom, natural honey bees, Siawan Belida, tikung techniques

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Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

The North African Journal of Food and Nutrition Research - July-December 2021 ◽

10.51745/najfnr.5.12.139-151 ◽

2021 ◽

Vol 5 (12) ◽

pp. 139-151

Author(s):

Lamia Lahouar ◽

Lotfi Achour ◽

Imed Latiri

Keyword(s):

North Africa ◽

Functional Food ◽

Fermented Milk ◽

South East Asia ◽

Traditional Food ◽

Traditional Foods ◽

The Past ◽

Safe Strategy ◽

High Antioxidant Activity ◽

Natural Honey

During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases. It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food and their health benefits. Keywords: Barley wholegrain; fermented milk; natural honey; functional food; nutraceutical ingredients.

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Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups

Antibiotics ◽

10.3390/antibiotics10080985 ◽

2021 ◽

Vol 10 (8) ◽

pp. 985

Author(s):

Veronika Bugarova ◽

Jana Godocikova ◽

Marcela Bucekova ◽

Robert Brodschneider ◽

Juraj Majtan

Keyword(s):

Antibacterial Activity ◽

Functional Food ◽

Sucrose Solution ◽

Wound Care ◽

Invert Sugar ◽

Sugar Syrup ◽

Metabolism Enzymes ◽

Raw Honey ◽

Bee Colonies ◽

Natural Honey

Honey is a functional food with health-promoting properties. Some types of honey are used in wound care for the treatment of acute and chronic infected wounds. Increased interest in using honey as a functional food and as a base for wound care products causes limited availability of raw honey. Numerous studies suggest that the protein content of honey is mainly comprised of bee-derived proteins and peptides, with a pronounced antibacterial effect. Therefore, the aim of our study was to characterize for the first time the antibacterial activity of raw honeys and bee-processed syrups which were made by processing sucrose solution or invert sugar syrup in bee colonies under field conditions. Furthermore, we compared the contents of glucose oxidase (GOX) and the levels of hydrogen peroxide (H2O2) in honey samples and bee-processed syrups. These parameters were also compared between the processed sucrose solution and the processed invert sugar syrup. Our results clearly show that natural honey samples possess significantly higher antibacterial activity compared to bee-processed syrups. However, no differences in GOX contents and accumulated levels of H2O2 were found between honeys and bee-processed syrups. Comparison of the same parameters between bee-processed feeds based on the two artificial carbohydrate sources revealed no differences in all measured parameters, except for the content of GOX. The amount of GOX was significantly higher in bee-processed sucrose solutions, suggesting that processor bees can secrete a higher portion of carbohydrate metabolism enzymes. Determination of honey color intensity showed that in bee colonies, bee-processed syrups were partially mixed with natural honey. Further research is needed to identify the key botanical compounds in honey responsible for the increased antibacterial potential of honey.

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Variations in nutritional profile of honey produced by various species of genus Apis

Brazilian Journal of Biology ◽

10.1590/1519-6984.246651 ◽

2023 ◽

Vol 83 ◽

Author(s):

G. Mustafa ◽

A. Iqbal ◽

A. Javid ◽

A. Hussain ◽

S. M. Bukhari ◽

...

Keyword(s):

Health Care ◽

Dietary Fiber ◽

Functional Food ◽

Natural Source ◽

Evidence Based ◽

Nutritional Profile ◽

Moisture Contents ◽

Animal Sciences ◽

Natural Honey ◽

Better Than

Abstract The medicinal attributes of honey appears to overshadow its importance as a functional food. Consequently, several literatures are rife with ancient uses of honey as complementary and alternative medicine, with relevance to modern day health care, supported by evidence-based clinical data, with little attention given to honey’s nutritional functions. The moisture contents of honey extracted from University of Veterinary and Animal Sciences, Lahore honey bee farm was 12.19% while that of natural source was 9.03 ± 1.63%. Similarly, ash and protein contents of farmed honey recorded were 0.37% and 5.22%, respectively. Whereas ash and protein contents of natural honey were 1.70 ± 1.98% and 6.10 ± 0.79%. Likewise fat, dietary fiber and carbohydrates contents of farmed source documented were 0.14%, 1.99% and 62.26% respectively. Although fat, dietary fiber and carbohydrates contents of honey taken from natural resource were 0.54 ± 0.28%, 2.76 ± 1.07% and 55.32 ± 2.91% respectively. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Similarly, sucrose and maltose contents of farmed honey were 2.5% and 12% while in natural honey were 1.35 ± 0.49% and 8.00 ± 1.41% respectively. The present study indicates that such as moisture, carbohydrates, sucrose and maltose contents were higher farmed honey as compared to the natural honey. In our recommendation natural honey is better than farmed honey.

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Honey production competitiveness between the Visegrad countries analysis based on the relative comparative advantages indices

Economic Annals-ХХI ◽

10.21003/ea.v189-06 ◽

2021 ◽

Vol 189 (5-6(1)) ◽

pp. 57-68

Author(s):

Bálint Csaba Illés ◽

◽

Titanilla Oravecz ◽

Pavel Žufan ◽

Peter Šedík ◽

...

Keyword(s):

Secondary Data ◽

Agricultural Export ◽

Eu Member States ◽

Honey Production ◽

Positive Externalities ◽

Comparative Advantages ◽

Import And Export ◽

The Stability ◽

Natural Honey ◽

Visegrád Countries

Honey has beneficial physiological effects, it is a valuable agricultural export product and widely used worldwide as food and medicine also. The primary aim of this present study is to demonstrate the honey production and trade of the EU member states known as Visegrad Four between 2000 and 2018. Also an objective of this article is the calculation of the actual comparative advantages of the Visegrad Four in foreign trade in natural honey using the RCA (relative comparative advantages) indices. During the research and analysis, different international and EU Databases were used. Secondary data used in the analysis derive from the reports of National Apiculture Programmes, the European Commission and the European Committee and from the databases of Faostat, Trademap and the United Nations Comtrade Database. V4 countries account for about 25% of the total EU apiculture sector, and the cooperation of Visegrad Four countries in the field of beekeeping could make a major contribution to the competitiveness of the sector. Examining the import and export data, using RCA indices it was proved that Hungary has a comparative advantage in terms of natural honey, however the competitiveness of the beekeeping sector in the region depends on the common performance of all four countries. Due to the stability of the sector and the positive externalities, authors suggest the further support of the apiary in the region.

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