Review on Propolis Applications in Food Preservation and Active Packaging-Reference-Cited by-同舟云学术

Review on Propolis Applications in Food Preservation and Active Packaging

Published:2023-04-14 Issue:8 Volume:12 Page:1654
ISSN:2223-7747
Container-title:Plants
language:en
Short-container-title:Plants

Author:

Segueni Narimane¹²^ORCID,Boutaghane Naima³,Asma Syeda Tasmia⁴^ORCID,Tas Nuri⁴,Acaroz Ulas⁴⁵⁶^ORCID,Arslan-Acaroz Damla⁵⁷⁸,Shah Syed Rizwan Ali⁹^ORCID,Abdellatieff Hoda A.¹⁰,Akkal Salah¹¹^ORCID,Peñalver Rocío¹²,Nieto Gema¹²^ORCID

Affiliation:

1. Laboratory of Natural Product and Organic Synthesis, Department of Chemistry, Faculty of Science, Campus Chaabat Ersas, University Mentouri–Constantine 1, Constantine 25000, Algeria

2. Faculty of Medicine, University Salah Boubnider Constantine 3, Constantine 25000, Algeria

3. Laboratoire d’Obtention des Subtances Thérapeutiques (LOST), Département de Chimie, Campus Chaabet-Ersas, Université des Frères Mentouri-Constantine 1, Constantine 25000, Algeria

4. Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey

5. ACR Bio Food and Biochemistry Research and Development, Afyonkarahisar 03200, Turkey

6. Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, Bishkek KG-720038, Kyrgyzstan

7. Department of Biochemistry, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey

8. Department of Biochemistry, Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, Bishkek KG-720038, Kyrgyzstan

9. Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey

10. Department of Pathology, Faculty of Veterinary Medicine, Damanhour University, El-Beheira, Damanhour 22514, Egypt

11. 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

12. 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

Abstract

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.

Publisher

MDPI AG

Subject

Plant Science,Ecology,Ecology, Evolution, Behavior and Systematics

Link

https://www.mdpi.com/2223-7747/12/8/1654/pdf

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