Possibilities to improve the functionality of fermented beverages based on bee honey

Abstract

This review highlights the functional potential of alcoholic and non-alcoholic beverages fermented from bee honey in terms of nutritional and chemical profile that have a positive impact on human health, given their natural provenance and rich in mineral and pro/prebiotic compounds. The health benefits of bee - based beverages resulting from alcoholic fermentation and the specific recommended daily intakes of each claimed bioactive compound were also highlighted. Optimized fermentation processes and post - fermentation operations, reviewed in an industrial scale, can extend the shelf life and quality of honey - fermented beverages