Stingless bee propolis: composition, biological activities and its applications in the food industry
Stingless bee propolis: composition, biological activities and its applications in the food industry
Vítor Moreira Rocha Za et.al.
Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador, Bahia State, 40170-100, Brazil
Food Production, Processing and Nutrition volume 5, Article number: 29 (2023)
Research has focused heavily on stingless bee propolis, a resinous substance made by stingless bees, because it has potential uses across many industries, particularly in the field of food science. This organic compound has beneficial antioxidant characteristics, making it a potentially useful additive for preserving a variety of foods, including meats, vegetables, fruits, and juices. Techniques for encapsulating and microencapsulating substances have been investigated in order to preserve bioactive components and boost propolis’ antioxidant potential. Propolis also has the ability to enhance the productivity of cattle, preserve food, and be incorporated into materials. Despite these potential, the use of propolis, particularly that from stingless bees, is still restricted in comparison to its myriad possibilities. The objective of this article is to examine the chemical make-up, biological functions, and prospective uses of stingless bee propolis in order to highlight its unrealized potential in a variety of fields, including the food business.
Key points:
● Meliponiculture, the breeding of stingless bees, has a global presence and is closely connected to the history of early human communities in the Americas.
● Meliponiculture yields various industrially valuable products, including food, cosmetics, and pharmaceuticals, with a notable focus on propolis.
● Propolis, a resinous material produced by stingless bees, is difficult to categorize due to its variability based on environmental factors and bee species.
● Propolis contains compounds with nutritional and functional potential, with particular interest in its phenolic compounds.
● Propolis exhibits antimicrobial and antioxidant activity, making it a valuable resource for the discovery of new molecules.
● Propolis extracts have demonstrated microbicidal activity against gram-positive bacteria and activity against fungi in scientific literature.
● The antioxidant activity of propolis is attributed to the presence of multiple phenolic compounds.
● The utilization of stingless bee propolis is currently limited, primarily focused on its antioxidant potential.
● Further research exploring propolis applications in various sectors, similar to Apis mellifera bee propolis, could benefit the stingless bee propolis industry.
● This study presents and discusses the composition of stingless bee propolis, its biological activities, and its potential applications in the food industry.
● Propolis is being studied as an antioxidant component for preserving various types of food, including meats, vegetables, fruits, and juices.
● Research in food science focuses on the antioxidant potential of stingless bee propolis, particularly through encapsulation or microencapsulation methods.
● Encapsulation of propolis in alginate has shown successful preservation of antioxidant properties and efficient antioxidant activity.
● Spray-drying is another microencapsulation technique that maintains high levels of total phenolics and antioxidant capacity in propolis.
● Microencapsulation techniques help retain the strong aroma of propolis, making it suitable for food applications.
● Propolis has potential applications in improving livestock productivity, food preservation, and incorporation into materials.
● Propolis offers benefits in terms of incorporating nutrients, preventing diseases, and enhancing physical, chemical, and sensory aspects of food.
● The current utilization of propolis, especially stingless bee propolis, remains limited compared to its potential uses.
