Review on Propolis Applications in Food Preservation and Active Packaging

Abstract

Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. Moreover, most propolis components, in particular flavonoids and phenolic acids, are natural constituents of food. Several studies suggest that propolis could find use as a natural food preservative. This review is focused on the potential application of propolis in the antimicrobial and antioxidant preservation of food and its possible application as new, safe, natural, and multifunctional material in food packaging. In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed.

An Innovative Use of Propolis in the Production of Dipping Sauce Powder as a Functional Food to Mitigate Testicular Toxicity Induced by Cadmium Chloride: Technological and Biological Evidence

“…Since samples C, C1, C2, Cs, Cs1, and Cs2 were within the acceptable range, we selected them for our studies. These results are in line with the study of Segueni et al [ 27 ], who reported that the unpleasant taste and smell of propolis may limits its use by affecting the sensory evaluation aspects of food products, such as color, odor, appearance, texture, and overall acceptability.…”

“…Propolis has many uses in different fields, including therapeutic applications, as well as active ingredients and food packaging. Additionally, propolis has been found to improve the shelf life of several foods, including vegetables, fruits, and beverages, and can be used as a safe, natural preservative in meat, fish, and poultry [ 27 ].…”

Exploring the composition of propolis as a subject of processing into food products

“…The Polish standard PN-R-78891 (Propolis -kit pszczeli) does not establish requirements for determining the mass fraction of flavonoid compounds. The level of flavonoid compounds in propolis is important as it provides properties such as antibacterial and antioxidant effects [3]. The total content of phenols in propolis extracts from Poland in the studies was 116.16-219.41 mg GAE/g EEP and flavonoids 29.63-106.07 mg QE/g EEP.…”

“…It can also be used as a safe, new, and natural preservative for meat and fish. The antibacterial and antioxidant properties of propolis are mainly attributed to compounds present in its composition, such as polyphenols and flavonoids [3]. The chemical composition of propolis generally includes resinous substances, accounting for about 50 %, beeswax 30 %, aromatic compounds and oils 10 %, pollen and mechanical impurities 5 % [4].…”

Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

“…In this sense, scientific research identifies several natural substances as sustainable choices for the meat industry. Amongst natural preservatives, plant extracts have been the most traditionally studied due to their antimicrobial and antioxidant properties and because of their perception as being Generally Recognized as Safe (GRAS) [5,11]. Other natural conservatives considered potential substitutes for artificial additives include honeybee products.…”