Bee Products, Shelf life Changes In Qualıty Parameters Durıng The Shelf Lıfe Of Honey And Non-Honey Bee Products
Abstract
From past to present, beekeeping products have taken their place among the most used natural products due to their strong antioxidant, anti-inflammatory, antibacterial, antiviral and antitumor properties. Chemical composition of bee products; It may vary depending on geographical conditions. The bee product that is most difficult to standardize in this regard is propolis. Bee products have a chemical composition rich in proteins, carbohydrates, vitamins, minerals and phenolic substances. Bee products rich in bioactive components are honey, propolis, royal jelly, bee pollen and bee bread. It is important to maintain the quality and ensure stability of these products throughout their shelf life. It is stated by the Turkish Food Codex that propolis should be used in its extracted form, not its raw form. There are no studies on the changes and differences in the structure of propolis during its shelf life. The formation and increase of HMF and the decrease of diastasis in the shelf life of honey is an important quality problem. HMF and Diastase are two important parameters in controlling the quality of honey. Proline, the main amino acid of honey, is a parameter that indicates the maturity of honey. It has been stated that with correct storage conditions, the shelf life of honey can be determined as 3 years on average. Although it is possible to consume bee pollen fresh, it is more common and recommended to consume it after drying in order to prevent fermentation, maintain stability and prevent microbial spoilage. 10-HDA fatty acid, which is an important compound in the high water content capacity and structure of royal jelly, is an important quality parameter in its shelf life. It has been observed that 10-HDA concentration decreases throughout shelf life. Bee bread (perga) should be stored in a cool environment and consumed quickly. While honey should be kept dry and protected from direct sunlight at a temperature not exceeding 25 °C, royal jelly, bee pollen and bee bread should be stored in raw form at +8 °C and below.
