Propolis: Encapsulation and application in the food and pharmaceutical industries

Propolis is a natural resinous complex mixture produced by honeybees that contains bioactive compounds, such as phenolic compounds (flavonoids and phenolic acids), xanthones, and terpenoids. These compounds have been associated with protective effects against chronic diseases and are responsible for their biological and therapeutic potential. However, bioactive compounds are chemically unstable and its absorption in the gastrointestinal tract is influenced by their solubility and stability. Encapsulation technology has been employed to increase their bioavailability and protect them against hostile conditions, namely high temperature and the presence of oxygen and light. This current review summarizes a broad range of topics, beginning with the chemical composition and biological properties of different types of propolis, a systematic analysis of randomized double-blind clinical trials demonstrating its health benefits, and the application of encapsulation technology for the protection of its properties. The application of encapsulated bioactive compounds in the pharmaceutical and food industries was highlighted. In addition, this review provides further guidance on the application of encapsulated compounds of propolis in combination with drugs or in functional foodstuffs as dietary supplements for the prevention and treatment of acute and chronic disease severity. The encapsulation technology demonstrated great potential to protect bioactive compounds present in propolis, contributing to the valorization of natural products and a sustainable economy. Propolis also demonstrated to be an attractive source of bioactive compounds for the development of fortified products with potential to decrease the use of synthetic food additives or therapeutic drug concentration. • Chemistry of propolis bioactive compounds (PBC) was reported. • Double-blind randomized clinical trials of PBC therapeutic effects was described. • PBC have shown promising clinical effectiveness for the treatment of diseases. • Encapsulation technologies can improve and preserve the PBC. • Applications of encapsulated PBC in food and pharmaceutical fields were reviewed.