Exploring Apis mellifera Propolis Extracts: Bioavailability, Protective Strategies, and Applications in Food Systems

Propolis, a resinous substance produced by Apis mellifera, is a chemically diverse natural product rich in polyphenols, flavonoids, terpenes, vitamins, and minerals. These compounds exhibit a range of biological activities, including antimicrobial, antioxidant, antidiabetic, anti-inflammatory, and cardioprotective effects, making propolis an attractive candidate for applications in the food and health sciences. This review summarizes the current understanding of its chemical composition and the environmental, botanical, and genetic factors influencing its variability. Particular attention is given to extraction methods: while conventional approaches such as maceration and Soxhlet extraction remain widely used, they often compromise compound stability. In contrast, emerging techniques—such as ultrasound-, microwave-, and supercritical fluid-assisted extraction—enhance yield, selectivity, and sustainability. Encapsulation strategies, including micro- and nanoencapsulation, are also explored as practical tools to protect propolis bioactives from degradation, improve solubility, and mask their strong taste, thereby ensuring higher bioavailability and consumer acceptability. Recent applications in the meat, dairy, beverage, bakery product, and edible film industries demonstrate propolis’ potential to extend shelf life, inhibit microbial growth, and enrich the nutritional and functional quality of these products. Nevertheless, challenges remain, particularly regarding standardization, allergenicity, dosage, and regulatory approval, which limit its widespread industrial adoption. Overall, Apis mellifera propolis represents a multifunctional natural ingredient that bridges traditional medicine with modern food science. Advances in extraction and encapsulation technologies are paving the way for the integration of this ingredient into functional foods, nutraceuticals, and sustainable food preservation systems, underscoring its value as a natural alternative to synthetic additives.