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

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dc.contributor.authorFranchin, Marcelo
dc.contributor.authorSaliba, Ana Sofia Martelli Chaib
dc.contributor.authorSartori, Alan Giovanini de Oliveira
dc.contributor.authorNeto, Sebastiao Orestes Pereira
dc.contributor.authorBenso, Bruna
dc.contributor.authorIkegaki, Masaharu
dc.contributor.authorWang, Kai
dc.contributor.authorAlencar, Severino Matias de
dc.contributor.authorGranato, Daniel
dc.date.accessioned2025-01-20T17:11:41Z
dc.date.available2025-01-20T17:11:41Z
dc.date.issued2024
dc.description.abstractBrazilian 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.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2023.137175
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.137175
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/91201
dc.identifier.wosidWOS:001069003200001
dc.language.isoen
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectFood innovations
dc.subjectFood additive
dc.subjectPreservative
dc.subjectAntioxidants
dc.subjectAnti-inflammatory effects
dc.subjectReactive oxygen species
dc.subjectPhenolic compounds
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleFood-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo
dc.typeartículo
dc.volumen432
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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