Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo

文献类型： 外文期刊

第一作者： Franchin, Marcelo

作者： Franchin, Marcelo;Granato, Daniel;Franchin, Marcelo;Sartori, Alan Giovanini de Oliveira;Alencar, Severino Matias de;Benso, Bruna;Ikegaki, Masaharu;Wang, Kai;Saliba, Ana Sofia Martelli Chaib;Alencar, Severino Matias de

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关键词： Food innovations; Food additive; Preservative; Antioxidants; Anti-inflammatory effects; Reactive oxygen species; Phenolic compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 432 卷

页码：

收录情况： SCI

摘要： Brazilian propolis from Apis mellifera is widely studied worldwide due to its unique chemical composition and biological properties, such as antioxidant, antimicrobial, and anti-inflammatory. However, although many countries produce honey, another bee product, the consumption of propolis as a functional ingredient is linked to hydroethanolic extract. Hence, other food uses of propolis still have to be incorporated into food systems. Assuming that propolis is a rich source of flavonoids and is regarded as a food-grade ingredient for food and pharmaceutical applications, this review provides a theoretical and practical basis for optimising the bioactive properties of Brazilian propolis, encompassing the extraction processes and incorporating its bioactive compounds in the delivery systems for food applications. Overall, pharmacotechnical resources can optimise the extraction and enhance the chemical stability of phenolic compounds to ensure the bioactivity of food formulations.

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