Recent developments and innovative application of propolis in the food industry: a natural preservative from honeybee waste

被引：0

作者：

Reddy, Nalla Bhanu Prakash ^{[1
]}

Indumathi, Chokkanathan ^{[2
]}

Deotale, Shweta ^{[3
]}

Nath, Pinku Chandra ^{[4
]}

Ashoksuraj, Byrapura Sheshagiri Rao ^{[5
]}

Rajam, Ramasamy ^{[6
]}

Thivya, Perumal ^{[7
]}

机构：

[1] Govt Telangana, Hyderabad, India

[2] SRM Inst Sci & Technol, Dept Biotechnol, Tiruchirapalli Campus, Tiruchirapalli 621105, Tamilnadu, India

[3] Visvesvaraya Natl Inst Technol, Dept Chem Engn, Nagpur 440010, India

[4] Manav Rachna Int Inst Res & Studies, Res & Dev Cell, Faridabad 121004, Haryana, India

[5] Natl Inst Food Technol Entrepreneurship & Manageme, Dept Food Proc Engn, Thanjavur 613005, Tamil Nadu, India

[6] Kalasalingam Acad Res & Educ KARE, Dept Food Technol, Virudunagar 626126, Tamilnadu, India

[7] Natl Inst Technol NIT, Dept Food Proc Engn, Rourkela 769008, Odisha, India

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2025年

关键词：

Propolis; Honey bee waste; Biological activity; Natural preservative; Applications; Food Industry; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; OPTIMIZATION; QUALITY; EXTRACT;

D O I：

10.1007/s10068-025-01847-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Propolis, or bee glue, is a resinous substance produced by honeybees from plant resins, rich in bioactive compounds with antimicrobial, antioxidant, anti-cancer, anti-inflammatory, and anti-cavity properties. These qualities make it a valuable natural preservative in the food industry, extending shelf life and preventing spoilage. Propolis has gained attention as an alternative to synthetic preservatives. This review explores its potential for food preservation, including its classification, extraction methods, biological activities, and applications in foods like meat, fish, fruits, vegetables, dairy, and grains. Propolis can be directly added to food, used as an edible coating, or incorporated into packaging. However, its composition varies by region, and its use is restricted in many countries due to allergenic concerns. Research is ongoing to optimize its safety and composition, aiming to establish propolis as a sustainable solution for natural food preservation.

引用

页数：21

共 93 条

[1] Evaluation of the synergy between Schwanniomyces vanrijiae and propolis in the control of Penicillium digitatum on lemons [J].