An Overview of the Antimicrobial Activities of Encapsulated Bee Products

Year 2025, Volume: 3 Issue: 1, 43 - 52, 28.03.2025

İrem Kendir , Dilara Devecioğlu , Funda Karbancıoğlu Güler , Esra Çapanoğlu Güven , Gülay Özkan

Abstract

Throughout history, bee products have been recognized for their remarkable bioactive properties, particularly their antibacterial capabilities. Honey, royal jelly, propolis, bee venom, and bee pollen are among the most notable substances exhibiting exceptional biological properties. Bee products contain biologically active substances naturally rich in antimicrobial components such as pollen, propolis, and honey. However, encapsulation methods, such as micro or nano-sized encapsulation techniques, are required to harness these ingredients in food applications effectively. Encapsulation enhances the stability of the biologically active components of bee products, ensuring their controlled release and significantly increasing the resistance of food products to microbial spoilage. In the last few years, techniques for encapsulation have become a practical way to enhance the durability and absorption of beneficial substances present in bee products.
In conclusion, the review underscores the substantial potential of encapsulated bee products in various domains, including food preservation, owing to their enhanced antimicrobial properties. Encapsulation techniques ensure bioactive components' stability and controlled release, significantly bolstering resistance against microbial spoilage. As the global challenge of antimicrobial resistance continues to escalate, additional exploration and advancement in this field are crucial for harnessing the full antimicrobial potential of encapsulated bee products and contributing to advancements in public health standards.

Keywords

bee products, encapsulation, encapsulated bee products, antimicrobial activity

Enkapsüle Arı Ürünlerinin Antimikrobiyal Aktivitelerine Genel Bakış

Abstract

Tarih boyunca arı ürünleri, özellikle antibakteriyal yetenekleri olmak üzere dikkat çeken biyoaktif özellikleriyle tanınmıştır. Bal, arı sütü, propolis, arı zehri ve arı poleni gibi ürünler, dikkate değer biyolojik aktiviteler sergileyen en öne çıkan arı ürünlerindendir. Bu ürünler, doğal olarak antimikrobiyal bileşenler açısından zengin biyolojik aktif maddeler içerir. Ancak bu bileşenlerin gıda uygulamalarında etkili bir şekilde kullanılabilmesi için mikro veya nano boyutlu kapsülleme teknikleri gibi yöntemlerin kullanılması gerekmektedir. Kapsülleme, arı ürünlerinin biyolojik olarak aktif bileşenlerinin stabilitesini artırır, bileşenlerin kontrollü salınımını sağlar ve gıda ürünlerinin mikrobiyal bozulmaya karşı direncini önemli ölçüde güçlendirir. Son yıllarda enkapsülasyon teknikleri, arı ürünlerinde bulunan faydalı bileşenlerin dayanıklılığını ve biyoyararlanımını artırmanın pratik bir yolu olarak öne çıkmıştır.
Bu derleme, enkapsüle edilmiş arı ürünlerinin artırılmış antimikrobiyal özellikleri sayesinde gıda muhafazası gibi farklı alanlardaki potansiyelini vurgulamaktadır. Enkapsülasyon teknikleri, biyoaktif bileşenlerin stabilitesini sağlayarak ve kontrollü salınımını mümkün kılarak mikrobiyal bozulmaya karşı direnci önemli ölçüde artırmaktadır. Antimikrobiyal dirençle ilgili küresel zorluklar artmaya devam ederken, bu alanda daha fazla araştırma ve ilerleme yapılması, kapsüllenmiş arı ürünlerinin antimikrobiyal potansiyelini tam anlamıyla değerlendirmek ve halk sağlığı standartlarına katkıda bulunmak açısından büyük önem taşımaktadır.

Keywords

arı ürünleri, enkapsülasyon, enkpasüle edilmiş arı ürünleri, antimikrobiyal aktivite

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