Development of Honey Based Functional Foods

Abstract

This study explores the development and potential of honey-based functional foods, emphasizing the bioactive properties of honey and their applications in enhancing food products for health benefits. Honey, known for its rich composition of antioxidants, enzymes, and essential nutrients, serves as a versatile ingredient in functional food development. This study investigates the effects of various processing methods on the stability of honey's bioactive components and examines the sensory attributes and consumer acceptance of honey-infused food products. The research employs a combination of laboratory analyses, including high-performance liquid chromatography and sensory evaluation techniques, to assess the chemical composition and health benefits of honey. Market analysis and consumer surveys provide insights into the demand and consumer preferences for functional foods, particularly those incorporating natural ingredients like honey. The findings suggest that honey-based functional foods are not only viable but also align with current consumer trends towards natural and health-promoting products. This study contributes to the understanding of how honey can be integrated into functional food formulations to improve health outcomes and support the development of new food products in the functional foods market. Further research is recommended to explore new product formulations and processing techniques to maximize the health benefits of honey and to understand the long-term effects of consuming honey-based functional foods.