TY - JOUR
T1 - Food-grade delivery systems of Brazilian propolis from Apis mellifera
T2 - From chemical composition to bioactivities in vivo
AU - Franchin, Marcelo
AU - Saliba, Ana Sofia Martelli Chaib
AU - Giovanini de Oliveira Sartori, Alan
AU - Orestes Pereira Neto, Sebastião
AU - Benso, Bruna
AU - Ikegaki, Masaharu
AU - Wang, Kai
AU - Matias de Alencar, Severino
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2023 The Author(s)
PY - 2024/1/30
Y1 - 2024/1/30
N2 - Brazilian propolis from Apis mellifera is widely studied worldwide due to its unique chemical composition and biological properties, such as antioxidant, antimicrobial, and anti-inflammatory. However, although many countries produce honey, another bee product, the consumption of propolis as a functional ingredient is linked to hydroethanolic extract. Hence, other food uses of propolis still have to be incorporated into food systems. Assuming that propolis is a rich source of flavonoids and is regarded as a food-grade ingredient for food and pharmaceutical applications, this review provides a theoretical and practical basis for optimising the bioactive properties of Brazilian propolis, encompassing the extraction processes and incorporating its bioactive compounds in the delivery systems for food applications. Overall, pharmacotechnical resources can optimise the extraction and enhance the chemical stability of phenolic compounds to ensure the bioactivity of food formulations.
AB - Brazilian propolis from Apis mellifera is widely studied worldwide due to its unique chemical composition and biological properties, such as antioxidant, antimicrobial, and anti-inflammatory. However, although many countries produce honey, another bee product, the consumption of propolis as a functional ingredient is linked to hydroethanolic extract. Hence, other food uses of propolis still have to be incorporated into food systems. Assuming that propolis is a rich source of flavonoids and is regarded as a food-grade ingredient for food and pharmaceutical applications, this review provides a theoretical and practical basis for optimising the bioactive properties of Brazilian propolis, encompassing the extraction processes and incorporating its bioactive compounds in the delivery systems for food applications. Overall, pharmacotechnical resources can optimise the extraction and enhance the chemical stability of phenolic compounds to ensure the bioactivity of food formulations.
KW - Anti-inflammatory effects
KW - Antioxidants
KW - Food additive
KW - Food innovations
KW - Phenolic compounds
KW - Preservative
KW - Reactive oxygen species
UR - http://www.scopus.com/inward/record.url?scp=85171599789&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2023.137175
DO - 10.1016/j.foodchem.2023.137175
M3 - Article
C2 - 37633143
AN - SCOPUS:85171599789
SN - 0308-8146
VL - 432
JO - Food Chemistry
JF - Food Chemistry
M1 - 137175
ER -