Symbiotic honey beverages: A matrix which tells a story of survival and protection of human health from a gastronomic and industrial perspective

Abstract

This review provides an overview of how probiotic honey beverages have been used by humankind throughout history to promote protection of human health. After a brief historical explanation with the main reports involving the use of these beverages for medicinal and conservation purposes, their symbiotic effects and the main physicochemical and microbiological properties reported as benefiting this synergistic effect and also for the control of metabolic syndromes are presented. To this end, the main studies that correlate these inherent properties of the beverages and associate their symbiotic and systemic effects during product storage and when subjected to gastrointestinal conditions are summarized. There is evidence that the physicochemical characteristics of the raw materials used, and especially the properties of the final composition of the beverages, can have positive effects on the health and protection of the host. This observation was possible mainly from experimental studies on prebiotic oligosaccharides, phenolic compounds and short-chain fatty acids. Temperature is highlighted as a crucial extrinsic factor for ensuring the product's viability during storage. The success of these honey-based nutraceutical drinks is due to the close relationship humanity has with honey and its derivatives in different culinary techniques in sweet and Savory preparations, especially when it is culturally well-established for having beneficial properties. Additionally, an analysis is conducted on the future scientific and technological research required to further understand these probiotic beverages, particularly for vulnerable groups such as individuals with metabolic diseases and syndromes regarding immune system modulation.