Enhancing nutritional value of honey: a systematic review of honey fortification

Abstract

This review article investigated the fortification of honey with various functional ingredients, assessing its impact on nutritional quality and health benefits. Recent studies indicate a growing consumer awareness of the health implications of food choices, driving interest in honey as a versatile functional food. The chemical composition of honey, influenced by its botanical source and geographical origin, includes a variety of sugars, vitamins, minerals, enzymes, and phytochemicals, many of which confer antioxidant and antibacterial properties. The review analysed studies from 2005 to 2024 on incorporating propolis, bee bread, herbs, spices, and chemical compounds into honey.

Evidence demonstrates that these fortifications enhance honey’s bioactive properties, including its antioxidant and antimicrobial activities. For instance, propolis not only improved the antioxidant capacity of honey but also exhibited immunomodulatory effects, making honey fortified with propolis a valuable functional food supplement. Additionally, the incorporating herbs like Rubus spp. and Ganoderma lucidum, alongside spices such as ginger, has been shown to enrich honey with bioactive compounds while augmenting its sensory attributes. The review further examines the potential of chemically fortified honey, highlighting applications in therapeutic contexts, particularly in cancer treatment and metabolic health. The findings affirm honey's adaptability as a functional food that can be tailored to enhance health benefits through strategic fortification. Future research directions are suggested to balance health benefits with sensory qualities, ensuring enriched honey products align with consumer preferences while maximizing their therapeutic potential.