ReviewFood science and biotechnology2025
Recent developments and innovative application of propolis in the food industry: a natural preservative from honeybee waste.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Larvicidal and antioxidant potential of Iranian Propolis againstVeterinary world · 2026Article
- Bee products in biopolymer films/coatings: Advancing sustainable active packaging for food preservation.Current research in food science · 2026Review
- Chemical Profiling and Geographic Differentiation of Ugandan Propolis by GC-MS Through Chemometric Modelling.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Propolis, or bee glue, is a resinous substance produced by honeybees from plant resins, rich in bioactive compounds with antimicrobial, antioxidant, anti-cancer, anti-inflammatory, and anti-cavity properties. These qualities make it a valuable natural preservative in the food industry, extending shelf life and preventing spoilage. Propolis has gained attention as an alternative to synthetic preservatives. This review explores its potential for food preservation, including its classification, extraction methods, biological activities, and applications in foods like meat, fish, fruits, vegetables, dairy, and grains. Propolis can be directly added to food, used as an edible coating, or incorporated into packaging. However, its composition varies by region, and its use is restricted in many countries due to allergenic concerns. Research is ongoing to optimize its safety and composition, aiming to establish propolis as a sustainable solution for natural food preservation. Graphical Abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-01847-6.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.