Honey from stingless bees in Brazil: bibliometric analysis and systematic review
Vigil Sanit Debate, Rio de Janeiro, 2024, v.12: e02199 | Published on: 20/02/2024
DOI:
https://doi.org/10.22239/2317-269x.02199Keywords:
Food Safety, Food Composition, QualityAbstract
Introduction: The honey from stingless bees (SB) is distinguished from honey from Apis mellifera bees, by unique sensory attribute, characteristics such as sweet-sour flavor and fluid viscosity, arousing increased consumer interest. Nevertheless, in recent years the number of scientific productions related to the subject has increased, it is necessary that the published articles are replicable. Objective: To fill important gaps about SB honey in Brazil, considering the structuring and possibility of replication of
available studies, as well as the observation of physicochemical and microbiological characteristics of the product in order to base a national legislation. Method: The nine steps described in Methodi Ordinatio were followed. The search for articles was made in SciELO, ScienceDirect, Scopus and Web of Science platforms, using the keywords: “honey from stingless bees”, “meliponiculture”, “physicochemical characteristics” and “microbiological properties”. The content of 18 articles was analyzed. Results: Based on this literature survey, Brazilian SB honey from less than 31 of the species was evaluated. Therefore, there is a large number of species to be explored for their physicochemical, microbiological characteristics as well as antioxidant/microbial potential of their honeys from many Brazilian regions. Besides, it was observed very large variations in the physicochemical characteristics of the products coming from different species and productive regions. Conclusions: The standardization of a national legislation destined to the SB honey can only be established from deep studies, performed with each Brazilian species, providing more safety to the consumer.
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Author Biographies
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Elisana Julek, Programa de Pós-Graduação em Ciências Veterinárias, Universidade Federal do Paraná (UFPR), Curitiba, PR, Brasil
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Vitor Luis Fagundes, Curso de Farmácia, Universidade Federal do Paraná (UFPR), Curitiba, PR, Brasil
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Juliana Chiesse da Silva Zatta, Laboratório de Controle de Qualidade e Segurança de Alimentos (LACQSA), Universidade Federal do Paraná (UFPR), Curitiba, PR, Brasil
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Suelen Ávila Berthier, Programa de Pós-Graduação em Alimentação e Nutrição, Universidade Federal do Paraná (UFPR), Curitiba, PR, Brasil
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Julia Arantes Galvão , Programa de Pós-Graduação em Ciências Veterinárias, Universidade Federal do Paraná (UFPR), Curitiba, PR, Brasil
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Copyright (c) 2024 Elisana Julek, Vitor Luis Fagundes, Juliana Chiesse da Silva Zatta, Suelen Ávila Berthier, Julia Arantes Galvão (Autor)
This work is licensed under a Creative Commons Attribution 4.0 International License.
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