Publication date: Available online 9 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Katarzyna Pobiega, Karolina Kraśniewska, Małgorzata GniewoszAbstractBackgroundAs a natural bioproduct obtained from beekeeping, propolis – with its antimicrobial and antioxidative properties – can be used in food production.Scope and approachThis review discusses methods for obtaining propolis extracts (EP), application of propolis in antimicrobial and antioxidative protection of food, and the influence of propolis on the physical, chemical, and sensory properties of food. In addition, the allergenic potential of propolis is presented, together with the legal status of propolis application in food production.Key findings and conclusions: In food production, EP are used primarily in...
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