Propolis: A Natural Bioactive Compound with Emerging Roles in Functional Food Applications

Area of Science:

• Food Science and Technology
• Natural Products Chemistry
• Biotechnology

Background:

• Propolis, a bee-derived resin, possesses significant antioxidant, antimicrobial, and anti-inflammatory properties.
• Its complex phytochemical profile makes it a promising natural additive for functional foods.
• Traditional use highlights its value, but physicochemical limitations hinder food system integration.

Purpose of the Study:

• To review technological strategies for overcoming propolis's sensory and dispersion limitations in food.
• To assess propolis's chemical diversity and bioactivity for food preservation.
• To identify research gaps for commercial food-grade applications.

Main Methods:

• Microencapsulation using biopolymers (alginate, chitosan, whey protein, arabic gum).
• Nanoemulsification for improved dispersibility and bioavailability.
• Formulation of water-soluble extracts via polyethylene glycol or cyclodextrin.

Main Results:

• Microencapsulation masks aroma and enables controlled release.
• Nanoemulsification enhances water dispersibility and oral bioavailability.
• Water-soluble formulations improve integration into aqueous food matrices.

Conclusions:

• Technological advancements address propolis's aroma and hydrophobicity challenges.
• Further research is needed on optimal concentrations, delivery systems, and scalable formulations.
• Overcoming these gaps is crucial for propolis's commercial viability in functional foods.