ReviewInternational journal of molecular sciences2026
Propolis: A Natural Bioactive Compound with Emerging Roles in Functional Food Applications.
Review in International journal of molecular sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Propolis, a resinous substance biosynthesized by honeybees from plant exudates and beeswax, has been valued for centuries in traditional medicine and is now increasingly recognized as a promising natural bioactive compound for functional food applications. Its complex phytochemical profile, mainly comprising flavonoids, phenolic acids, and terpenoids, confers potent antioxidant, antimicrobial, and anti-inflammatory properties that position it as a compelling candidate for use as a natural food preservative and bioactive additive. Despite this considerable potential, the widespread incorporation of propolis into food systems remains largely constrained by two main physicochemical limitations: its intense characteristic aroma, attributable to volatile terpenes and phenolic esters, which adversely affects sensory acceptance, and its inherent hydrophobicity, which prevents uniform dispersion in aqueous food matrices. This review critically examines three major technological strategies developed to overcome these barriers: (i) microencapsulation employing biopolymer wall materials, including alginate, chitosan, whey protein, and arabic gum, to mask organoleptic properties and enable controlled release; (ii) nanoemulsification to enhance water dispersibility and improve oral bioavailability; and (iii) the formulation of water-soluble propolis extracts through polyethylene glycol-based solvents or cyclodextrin complexation. In addition, this review provides a comprehensive assessment of the global chemical diversity of propolis and its bioactive properties as they relate to food preservation efficacy. Notwithstanding recent technological advances, critical research gaps persist regarding optimal effective concentrations, validated delivery systems, and scalable formulation strategies necessary for commercial food-grade applications. Addressing these gaps is essential for propolis to fulfill its considerable potential as a safe, widely accepted, and commercially viable natural food additive in next-generation functional food systems.
Indexed as
Identifiers
What Socratic holds
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 Socratic graph.