Propolis: Encapsulation and application in the food and pharmaceutical industries

Tavares, Loleny; Smaoui, Slim; Lima, Paulo S.; Oliveira, Martinho; Santos, Lúcia

doi:10.1016/j.tifs.2022.06.003

Cited by 32 publications

(20 citation statements)

References 65 publications

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“…Propolis is a lipophilic resinous material produced by honey bees ( Apis mellifera L.) and nowadays its use in the food industry is more interesting due to its nutraceutical and functional potential. These properties are attributed to its high content of phenolic compounds, flavonoids, and a high antioxidant capacity; attributes that make it a substance that promotes human health, with important antimicrobial, anti-inflammatory, anticancer, and antiviral activity, which would allow its use as an important natural food additive [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 ]. Nevertheless, their use in food products is still problematic due to their intense aroma, bitter taste, poor thermal stability, low oxidative stability, and insolubility in water [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, the nanoencapsulation technique of bioactive compounds is an interesting strategy for the solution to these drawbacks since it could mask their bitter taste and increase the protection of their medicinal properties [ 10 , 11 , 12 ]. It is known that antioxidants reduce oxidative stress and therefore prevent the onset of degenerative diseases caused by free radicals, so the use of nanoparticles would enhance these benefits [ 13 ] and would also improve the bioavailability of the antioxidants present in the natural propolis studied, which could be included in medicines and preferably in functional foods [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…Several products from beekeeping are used in the food industry, especially honey and propolis [ 5 ]. Up to 850 different chemical compounds have been reported in propolis, among which flavonoids and phenolic acids stand out the most; the physical and chemical properties of propolis vary according to its geographical location, flora, altitude, climate, and type of bee [ 34 ] and there are many methods to extract and purify propolis, such as maceration and extraction assisted by high hydrostatic pressure, microwaves, and ultrasound [ 35 ].…”

Section: Introductionmentioning

confidence: 99%

“…Although propolis is widely studied in the world [ 5 , 43 ], the present research aimed to nanoencapsulate natural propolis from the Andean region of Apurimac, Peru. Adequate proportions of gum arabic and maltodextrin were used, which allowed obtaining encouraging results of physical, chemical, and structural properties, which would allow the potential use of nanoencapsulated multi-floral natural propolis as an additive in the food industry; however, more complementary technological, economic, and sensory studies should be undertaken.…”

Section: Introductionmentioning

confidence: 99%

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Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2022

Foods

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Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6 nm), with different behaviors in colloidal solution, the thermal gravimetric properties were similar in all the encapsulates, the FTIR and EDS analysis confirmed the encapsulation and the X-ray diffraction showed amorphous characteristics in the obtained material; stability and phenolic compound release studies indicated high values of 8.25–12.50 mg GAE/g between 8 and 12 h, the principal component analysis confirmed that the flora, altitude, and climate of the propolis location influenced the content of bioactive compounds, antioxidant capacity, and other properties studied. The nanoencapsulate from the district of Huancaray was the one with the best results, allowing its future use as a natural ingredient in functional foods. Nevertheless, technological, sensory, and economic studies should still be carried out.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2022

Foods

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“…The biological activity is originated from effective substances such as flavonoids, terpenes, caffeic, ferulic, and coumaric acids and esters [13]. Figure 2 shows the chemical structure of the main bioactive compounds in propolis [14]. The antiseptic, anti-inflammatory, antioxidant, antibacterial, antimycotic, antifungal, antiulcer, anticancer, and immunomodulatory properties of propolis make it an important part of traditional medicine.…”

Section: Introduction To Propolismentioning

confidence: 99%

Propolis applications in food industries and packaging

El‐Sakhawy

Salama

Mohamed

2023

Biomass Conv. Bioref.

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Propolis has been utilized as a natural bio-product from beekeeping for various applications such as wound healing, food packaging, and food production. However, the applications of propolis as food additives are limited by the low oral bioavailability, bitter taste, and aroma. The current review investigates the recent techniques, such as encapsulation, microencapsulation, film casting, and composite materials, which enhance the propolis availability for food applications. Propolis enhances the mechanical properties, oxygen and moisture barrier, antioxidant, and microbial resistance of the resulting materials. Therefore, the utilization of propolis composites as an effective food packaging in the future is promising. Based on these results, the food industry can benefit from developing propolis-based composite. Graphical Abstract

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Recent advances and opportunities related to the use of bee products in food processing

Kieliszek

Piwowarek

Kot

et al. 2023

Food Science & Nutrition

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One of the oldest examples of the existence of beekeeping is the murals from the Araña Cave in Spain, which show people collecting honey from the nest of untamed bees. In ancient times, honey was used as a medicine and also to embalm corpses. During Greek feasts, it was an indispensable part of the menu. However, the greatest boom in beekeeping took place in ancient Rome, where hives made of straw and clay were found, dating back to 900 B.C. (Kritsky, 2017). The Egyptians placed a vessel filled with a "golden drink" in the tombs of the pharaohs, which showed that it was indeed considered something special. In the beginning, people discovered that honey collected by bees can be found in the hollows of trees. They climbed these trees, taking the honey from the bees-the result of their hard work. Then, they started to breed bees, building their nests in the hollows of old trees, the so-called beehives. Shortly thereafter, they noticed that you can only relocate the part of the tree to the field where the hollow is located, and then you will not have to climb to ensure you have constant access to this valuable product. Over time, people, thinking

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Propolis: Encapsulation and application in the food and pharmaceutical industries

Cited by 32 publications

References 65 publications

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Propolis applications in food industries and packaging

Recent advances and opportunities related to the use of bee products in food processing

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