Review on Propolis Applications in Food Preservation and Active Packaging
Narimane Segueni,
Naima Boutaghane,
Syeda Tasmia Asma,
Nuri Tas,
Ulas Acaroz,
Damla Arslan-Acaroz,
Syed Rizwan Ali Shah,
Hoda A. Abdellatieff,
Salah Akkal,
Rocío Peñalver,
Gema Nieto
Affiliations
Narimane Segueni
Laboratory of Natural Product and Organic Synthesis, Department of Chemistry, Faculty of Science, Campus Chaabat Ersas, University Mentouri–Constantine 1, Constantine 25000, Algeria
Naima Boutaghane
Laboratoire d’Obtention des Subtances Thérapeutiques (LOST), Département de Chimie, Campus Chaabet-Ersas, Université des Frères Mentouri-Constantine 1, Constantine 25000, Algeria
Syeda Tasmia Asma
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
Nuri Tas
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
Ulas Acaroz
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
Damla Arslan-Acaroz
ACR Bio Food and Biochemistry Research and Development, Afyonkarahisar 03200, Turkey
Syed Rizwan Ali Shah
Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
Hoda A. Abdellatieff
Department of Pathology, Faculty of Veterinary Medicine, Damanhour University, El-Beheira, Damanhour 22514, Egypt
Salah Akkal
Unit of Recherche Valorisation of Natural Resources, Bioactive Molecules and Analyses Physicochemical and Biological (VARENBIOMOL), Department of Chemistry, Faculty of Science, University Mentouri-Constantine 1, Constantine 25000, Algeria
Rocío Peñalver
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30071 Murcia, Spain
Gema Nieto
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30071 Murcia, Spain
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.
