Applications of propolis encapsulation in food products

Abstract

Propolis has beneficial health properties attributed to of phenolic compounds. However, its application is limited. Thus, encapsulation protects the bioactive compounds of propolis from degradation, allowing their release under controlled and specific conditions and increasing their solubility. In addition to protecting flavonoids, encapsulation also minimises the undesirable characteristics of propolis, such as strong odour. We brought attention to the high antioxidant and antimicrobial activities of encapsulated propolis, and its maintained biological activity enables more uses in different areas. Encapsulated propolis can be applied in food products as an ingredient. This review describes recent advances in improving the bioactivity of propolis extracts by using encapsulation techniques, and biopolymer research strategies, focusing on applications in food products. Encapsulated propolis has a promising market perspective due to the industrial and scientific-technological advancement, the increase in the amount of research, the improvement of propolis extraction techniques, and the need of consumers for innovative products.

Keywords:

• Phenolic compounds
• nanotechnology
• proteins
• apiculture
• food applications

Author contributions

CJA: conceptualised the manuscript; wrote the introduction and conclusion section; and drew the figures. LMF: researched and wrote the section on food application and drew the table. FDK: investigated and wrote the section on encapsulation techniques. ERZ: revised the writing of the text. All authors reviewed and approved the final version of the manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (BR) FAPERGS [22/2551–0000840-2] with the cluster ‘Supplements and products derived from alternative sources for animal welfare’ and CAPES (Brazil’s Coordenação de Aperfeiçoamento de Pessoal de Nível Superior).