Abstract

Modern beekeeping requires integrated strategies to enhance colony health and control Varroa destructor. This study aimed to develop multifunctional solid diets for Apis mellifera combining balanced nutrition with antioxidant and acaricidal properties. Base matrices (rice/quinoa flours, brewer's yeast, egg albumin, sucrose syrup, vegetable oil) were optimized through Plackett-Burman screening and 3(2) factorial designs to match the proximate profile of natural bee bread (<= 40 % moisture; aw < 0.90). These base matrices were functionalized with maqui and raspberry extracts, and the most successful combination was further enriched with essential oils. All prototypes delivered 620 g/L carbohydrates and 50-170 g/L protein, retained functional texture after mild pasteurization (80 degrees C, 30 min) and remained physiochemically stable for 88 days at 25-45 degrees C. Maqui variants exhibited superior thermal resilience, maintaining Delta L* <1.5, viscosity +/- 15 % and 70 % of initial DPPH activity at 45 degrees C. In-hive trials, supplements added without removing existing stores, showed 25-33 % uptake. The raspberry-protein diet was selected for EO fortification because of its sensory preference; addition of oregano EO achieved >50 % Varroa reduction at 20 mu L/g and approximate to 90 % at 100 mu L/g without altering intake, outperforming laurel (effective only at 100 mu L/g) and eucalyptus (75 % reduction at 60 mu L/g). These data demonstrate a novel, feed-based strategy that couples balanced macronutrition with antioxidative and acaricidal functions, offering a sustainable alternative to external chemical treatments. The raspberry-protein formulation enriched with oregano EO emerges as a practical candidate to enhance colony health and resilience under climatic stress.