Benefits and Challenges of Propolis in Active Packaging: A Review

ABSTRACT Propolis is a resinous hive product commonly used in alternative and complementary medicine. With its high potential as natural antimicrobial and antioxidant complex, propolis can be used as a bio preservative. Propolis is regarded as a good alternative to synthetic preservatives. However, its physical properties associated with the lack of knowledge concerning its bioavailability can be considered as limited factors to its use in food industry. In addition, propolis possesses also a strong odour and can affect the quality and sensory of some food products. In the last recent years, the potential use of propolis in active packaging has been largely investigated. Propolis was reported to have better performance in the reduction of oxidation and prevention of microbial contamination. In addition, propolis had gained wide acceptance as food supplement in various countries. This review summarizes current literature on the different potential strategies for incorporating propolis into active packaging and its benefits and challenges. The review also addresses disadvantages and limitations such as chemical variability and its impact on the standardisation of propolis. The potential sensory alteration in packaged food is also discussed. Despite all the limitations, propolis is regarded as a valuable and effective multifunctional material for developing innovative active packaging solutions. Further research to enhance propolis bioavailability, standardise the propolis extract and mask its sensory alteration are in need and can help to better exploit propolis application in food industry.