Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristics of each product related to the food industry. While all offer distinct advantages, there are challenges to overcome, including the risk of honey contamination. Indeed, honey has excellent potential as a healthier alternative to sugar, while propolis's remarkable antibacterial and antioxidant properties can be enhanced through microencapsulation. Pollen is a versatile food with multiple applications in various products. In addition, the addition of beeswax to oleogels and its use as a coating demonstrate significant improvements in the quality and preservation of environmentally sustainable foods over time. This study demonstrates that bee products and apitherapy are essential for sustainable future food and innovative medical treatments.

The study characterized the essential oils of eight aromatic medicinal plants (Tagetes filifolia, Aloysia citrodora, Cymbopogon citratus, Eucalyptus globulus, Chamaemelum nobile, Piper aduncum, Minthostachys mollis, and Rosmarinus officinalis) using Raman spectroscopy and gas chromatography–mass spectrometry (GC–MS). Raman spectra allowed the identification of bands associated with C–H, C=C, C–O, and C=O bonds, evidencing the presence of monoterpenes, sesquiterpenes, and oxygenated compounds. GC–MS analysis confirmed these results, detecting 224 compounds, predominantly terpenoids. Among the major compounds, cis,cis-nepetalactone (30.16%), β-caryophyllene (up to 18.26%), citronellol (10.92%), citral, and linalool were found. The combination of both techniques made it possible to relate the chemical composition to the molecular structure. This showed that the differences between species are mainly due to the proportion of oxygenated compounds (citral, linalool, geraniol) compared with aromatic hydrocarbons (β-caryophyllene, D-limonene, β-pinene). Additionally, the presence of cis,cis-nepetalactone in M. mollis was reported for the first time, representing a significant chemical finding.

Fresh fruits are essential for their flavor and nutritional value, and storage is one factor that decreases their shelf life. Low temperature or cold storage is a strategy to prolong the shelf life and maintain quality. Yellow pitahaya (Hylocereus megalanthus) was collected during the 2023 season, during May in the district of Magdalena (Chachapoyas, Amazonas, Peru). This study evaluated the physicochemical properties of yellow pitahaya stored at different conditions (room temperature, 2°C, and 4°C) every 15 days: Water activity, pH, total soluble solids (TSS), titratable acidity (TA), maturity index, antioxidant activity (by DPPH and ABTS) were also determined. The results showed significant changes in the physicochemical properties of pitahaya stored at different temperatures. The pitahaya stored at room temperature had higher water activity than samples stored at 2°C and 4°C, decreasing their solid content. The color of pitahaya also varied with the storage temperature, being 2°C ideal for maintaining the color. Therefore, storage at low temperatures slows down the degradation of the fruit, although precautions should be taken due to its susceptibility to physiological changes. Proper storage of pitahaya is essential to maintain its freshness and nutritional value.

The loss of nutrients from sweet lime (Citrus limetta) by poor postharvest storage represents a significant problem today, damaging these fruits’ quality and market value. This study aimed to evaluate the physicochemical properties of sweet limes during storage at different temperatures (RT-21°C, 2°C, and 4°C). The limes were harvested at full physiological maturity. Water activity (Aw), pH, color index, total soluble solids, titratable acidity, and ripeness index were determined during 15 days of storage. In addition, antioxidant activity and phenolic content were determined. The results indicate that keeping the sweet lime at a temperature of 4°C is the most favorable condition for optimal conservation, as reflected by the reduction in Aw, titratable acidity, total soluble solids and ripeness index of the fruit. The values obtained indicate slower decomposition and conservation of freshness and flavor. In addition, it was found that at this temperature, the fruit’s antioxidant activity and phenolic content were significantly increased. In addition, total polyphenols were better preserved at 2°C compared to room temperature (RT) and 4°C. However, ABTS and DPPH levels remained constant at 4°C and 2°C throughout the study time and were higher than at RT.