African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12083

Review

Propolis as natural additive: A systematic review

Marly Silveira Santos
  • Marly Silveira Santos
  • School of Nutrition, Federal University of Bahia, Rua Araújo Pinho, n° 32, Canela, Cep: 40.110-160, Salvador, BA, Brazil.
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Maria Leticia Miranda Fernandes Estevinho
  • Maria Leticia Miranda Fernandes Estevinho
  • CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança, Polytechnic Institut of Bragançą, Campus Santa Apolónia, Cep: 5300-253 Bragançą, Portugal.
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Carlos Alfredo Lopes de Carvalho
  • Carlos Alfredo Lopes de Carvalho
  • Center of Agricultural Sciences, Environmental and Biological. Federal University of Bahia Reconcavo. Rua Rui Barbosa, n° 710, Centro, Cep: 44.380-000. Cruz das Almas, Bahia, Brazil.
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Karina Teixeira Magalhães-Guedes
  • Karina Teixeira Magalhães-Guedes
  • Department of Bromatological Analysis, Pharmacy Faculty, Federal University of Bahia, Barão of Geremoabo Street, s/n, Ondina, Cep: 40.171-970, Salvador, BA, Brazil.
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Rosane Freitas Schwan
  • Rosane Freitas Schwan
  • Department of Biology, Microbiology Sector, Federal University of Lavras, Cep: 37.200-000, Lavras, MG, Brazil.
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Rogeria Comastri de Castro Almeida
  • Rogeria Comastri de Castro Almeida
  • School of Nutrition, Federal University of Bahia, Rua Araújo Pinho, n° 32, Canela, Cep: 40.110-160, Salvador, BA, Brazil.
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  •  Received: 26 July 2018
  •  Accepted: 08 October 2018
  •  Published: 10 October 2018

Abstract

Propolis extract is a resin collected by the bees and contains numerous active substances with a recognized pharmaceutical potential use. The aim of this study was to conduct a systematic review of studies with the use of propolis as a food additive and the microencapsulation technology for incorporation of the product in food. Studies in Portuguese, English and Spanish were identified from online databases, Lilacs, Pubmed, Medline, Science Direct, Google Scholar/Google Academic, Bioline International, Springer Link, Vadlo and HighBeam Research. Studies published between 1979 and May 2018 that assessed the use of propolis as a natural food additive and microencapsulation technologies were included. The analysis showed that there are few studies about the use of propolis as a natural additive in food for human consumption, in spite of several authors bringing the importance of bioactive compounds of propolis. Based on this review, further studies are needed to cover the incorporation of propolis in food, considering its potential as a natural additive and its antioxidant and antimicrobial properties. It also shows the need for studies to enhance the technology of microencapsulation in order to preserve the characteristics of interest and mask those that may influence the foods acceptance.

 

Key words: Additives, bioactive principles, food safety, propolis, microencapsulation.