INNOVATIVE APPROACHES TO THE USE OF BEEDERIVED BIOACTIVE SUBSTANCES IN FUNCTIONAL FOODS

The article explores innovative approaches to the use of bioactive substances of bee origin in the development of functional food products. Special attention is given to honey, propolis, royal jelly, bee pollen, and bee bread as valuable sources of biologically active compounds with antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory properties. The paper analyzes current technological challenges related to the stability, standardization, and sensory characteristics of these ingredients. Modern solutions such as encapsulation, microand nanoemulsion technologies, and synergistic combinations with probiotics and plant extracts are discussed. The study emphasizes the potential of bee-derived substances to enhance the nutritional value, biological activity, and market competitiveness of functional foods.