Impact of biodiversification on propolis composition, functionality, and application in foods as natural preservative: A review

Despite the numerous studies conducted on the pharmaceutical applications and chemical composition of propolis, however, challenges are still there to utilize propolis in commercial drugs and food formulations. These challenges arise due to tremendous inconsistency in raw material related to geographic origin, collection season, bioactive compounds, gross composition, and botanical source authentication, which eventually create intricacy in the entire process of developing standardized formulations for commercial use. Thus, this review article has first-ever highlighted the biodiversification of propolis (such as Poplar, Aspen, Birch, Alecrim, Red, Brown, Caribbean, Mediterranean Propolis, Canarian etc.) and discussed their associated explicit bio-marker compounds which make it unique. Moreover, the review article also provided insights into the gross compositions and dietary components detected in propolis from different geographical regions. Thus, extensive studies and scientific data are collected to develop a robust platform for the broader utilization of propolis in the food and nutraceutical sectors. Furthermore, several evidences quoted propolis as a natural preservative due to its diverse biofunctionality in terms of antioxidant, antibacterial, and antifungal properties. By inhibiting oxidative agents and microbial growth, propolis can help to extend the shelf-life and improve the overall quality and stability of food products. This may offer a natural alternative to artificial preservatives, which can have potential health risks. Overall, the potential health benefits and natural preservative properties of propolis highlight its potential as a valuable ingredient for the food and nutraceutical industries. However, further studies are needed to fully understand its potential applications and develop standardized methods for its collection, processing, and quality control.