دورية أكاديمية
Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo.
| العنوان: | Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo. |
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| المؤلفون: | Franchin M; Bioactivity and Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, Limerick, Ireland; School of Dentistry, Federal University of Alfenas (Unifal-MG), Alfenas, MG, Brazil. Electronic address: marcelo.franchin@ul.ie., Saliba ASMC; Center for Nuclear Energy in Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil., Giovanini de Oliveira Sartori A; Department of Agri-Food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil., Orestes Pereira Neto S; School of Dentistry, Federal University of Alfenas (Unifal-MG), Alfenas, MG, Brazil., Benso B; School of Dentistry, Faculty of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile., Ikegaki M; Faculty of Pharmaceutical Sciences, Federal University of Alfenas - UNIFAL-MG, Alfenas, MG, Brazil., Wang K; Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China., Matias de Alencar S; Department of Agri-Food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil; Center for Nuclear Energy in Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil., Granato D; Bioactivity and Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, Limerick, Ireland. Electronic address: daniel.granato@ul.ie. |
| المصدر: | Food chemistry [Food Chem] 2024 Jan 30; Vol. 432, pp. 137175. Date of Electronic Publication: 2023 Aug 18. |
| نوع المنشور: | Review; Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Propolis* , Honey* , Food Ingredients* , Ascomycota*, Bees ; Animals ; Brazil ; Antioxidants/pharmacology |
| مستخلص: | Brazilian 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. Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Anti-inflammatory effects; Antioxidants; Food additive; Food innovations; Phenolic compounds; Preservative; Reactive oxygen species |
| المشرفين على المادة: | 9009-62-5 (Propolis) 0 (Food Ingredients) 0 (Antioxidants) |
| تواريخ الأحداث: | Date Created: 20230826 Date Completed: 20230918 Latest Revision: 20230918 |
| رمز التحديث: | 20230918 |
| DOI: | 10.1016/j.foodchem.2023.137175 |
| PMID: | 37633143 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2023.137175 |