A COMPREHENSIVE REVIEW ON DRYING TECHNOLOGIES FOR BEE PRODUCTS: IMPACTS ON QUALITY AND FUTURE RESEARCH DIRECTIONS

Bees generate a variety of valued natural products such as honey, royal jelly, bee bread and propolis, all of which hold commercial therapeutic, and nutritional importance. To maximize their use, numerous technologies have been implemented to preserve the value of these bee products for commercialization. Drying plays a huge role in processing bee products to ensure the preservation, stability and availability of their nutritional components upon consumption. This study presents an in-depth analysis of innovative drying techniques used in the drying of bee products compared to traditional drying. The review discusses the limitation of conventional methods, including hot air drying, oven drying, particularly regarding their dependence on weather conditions, slow drying rates, and potential nutritional degradation. It also addresses concerns about the volatile compound loss and the deterioration of heat sensitive nutrients. Advanced drying techniques such as freeze drying and spray drying, provides improved control, faster drying times, and superior preservation of product quality compared to traditional methods. Beekeepers, producers and researchers are working on optimizing drying strategies for bee products, thus necessitating a thorough understanding of the benefits associated with various dry processes. This review could aid in the reliable productions of dried high-quality bee products on meeting standards of the industries and satisfy consumer demands.