Abstract
Propolis, or bee glue, is a resinous substance produced by honeybees from plant resins, rich in bioactive compounds with antimicrobial, antioxidant, anti-cancer, anti-inflammatory, and anti-cavity properties. These qualities make it a valuable natural preservative in the food industry, extending shelf life and preventing spoilage. Propolis has gained attention as an alternative to synthetic preservatives. This review explores its potential for food preservation, including its classification, extraction methods, biological activities, and applications in foods like meat, fish, fruits, vegetables, dairy, and grains. Propolis can be directly added to food, used as an edible coating, or incorporated into packaging. However, its composition varies by region, and its use is restricted in many countries due to allergenic concerns. Research is ongoing to optimize its safety and composition, aiming to establish propolis as a sustainable solution for natural food preservation. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-025-01847-6.