Produtos alimentícios desenvolvidos a partir dos produtos da Meliponicultura: uma revisão integrativa

• Autor(a) principal: Ferreira, Débora Bruno
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFAM
• Texto Completo: http://riu.ufam.edu.br/handle/prefix/6169
• topic: Mel; Honey; Abelhas sem ferrão; Produtos das abelhas sem ferrão; Meliponíneos; Stingless bees; Meliponines; Stingless bees products; CIENCIAS AGRARIAS; Abelhas - Produtos; Abelhas sem ferrão - Produtos

Introduction: Meliponiculture is an economic activity that aims to breeding stingless bees (SB) for the commercialization of their products. Among SB's main products are products rich in bioactive compounds, which most of the time are produced in them in natura form. Thus, due to the growth of Meliponiculture in recent years, its products arouse the interest of research and the food industry. Therefore, it is important to carry out a survey of which food products have already been developed from SB products, in order to develop new food productis with functional potential. Methodology: This is an integrative review of food products developed from SB products, based on a survey of works published in the last 10 years (2013 to 2021). Results and Discussion: Through the searches carried out in the databases, only thirteen works were found on the development of food products from the SB products. In this sense, all studies have food products with only honey or pollen, or both SB components in formulations. Conclusion: The studies analyzed showed, in general, that SB food products have functional potential, presenting antioxidant and antimicrobial activity, among other health benefits, offering innovation to the food industry, in addition to contributing to the strengthening of Meliponiculture.