Stingless bee propolis: composition, biological activities and its applications in the food industry

Abstract

Abstract The breeding of stingless bees, known as meliponiculture, can be found throughout the world, and is closely linked to the history of the first human communities in the Americas. This activity provides products of industrial interest (food, cosmetics, pharmaceuticals), and among them propolis stands out. This matrix is a resinous material but being difficult to classify and conceptualize due to its variability according to the environment and producing species. The propolis produced by these bees is a source of compounds with nutritional and functional potential, but the main interest is focused on the phenolic compounds. This potential makes propolis a product that can be used in the prospection of new molecules with antimicrobial and antioxidant activity. Thus, the scientific literature describes propolis activity (generally extracts) against bacteria and fungi, but with a higher microbicidal activity against gram-positive bacteria. The high antioxidant activity of this bee product is a consequence of the presence of several phenolic compounds. The use of propolis from SBP (Stingless bee propolis) is still quite limited, generally restricted to its antioxidant potential, but studies with application in other sectors can benefit this productive sector, as with the propolis produced by the bee Apis mellifera. This work presents and discusses the composition of stingless bee propolis and its consequent biological activities, as well as its potential applications in the food industry. Graphical Abstract

Keywords

• Antioxidant
• Antimicrobial
• Functional food
• Meliponiculture
• Phenolics