Application of propolis in antimicrobial and antioxidative protection of food quality A review
Abstract Background As a natural bioproduct obtained from beekeeping, propolis with its antimicrobial and antioxidative properties can be used in food production. Scope and approach This review discusses methods for obtaining propolis extracts (EP) application of propolis in antimicrobial and antioxidative protection of food, and the influence of propolis on the physical, chemical, and sensory properties of food. In addition, the allergenic potential of propolis is presented, together with the legal status of propolis application in food production. Key findings and conclusions In food production, EP are used primarily in ethanol, or water/ethanol, because of its low wax content and high content of bioactive compound. The addition of EP enhances the microbial durability and quality of foods during storage. EP are added directly to foods, or are administered superficially through immersing foods in EP or by applying special EP coats. These procedures reduce pathogen counts or completely eliminate pathogens that are transferred by foods and the saprophytic microbiota of meat, fishes, fruits, vegetables, fruit juices, and milk. Propolis can be used as an antioxidant, particularly in meat and fish products, and can confer protection of the antioxidative properties of fruits and juices during storage. Moreover, it contributes to the physical and chemical properties of food, thereby maintaining the quality of food during storage. A disadvantage of propolis is its unique flavor and aroma, which may negatively alter the sensory properties of foods to which it is added.