Table 3.

Effect of propolis and its extracts on different food products’ chemical, physical, and sensory properties.

Propolis Type	Applied Product	Chemical Properties	Physically Properties	Sensory Properties	Geographical Position	Chemical Composition	Reference
Red propolis	Tilapia salami (Oreochromis niloticus)	The pH value of salami decreased in the first 8 days but increased after the 8th day. Aw decreased until the end of ripening in salami.	No color change was observed. No significant differences were seen in the moisture, lipids, and weight loss tests.	No off-flavor sensory change was observed.	Purchased from the Cooperativa de Apicultores de Canavieiras Coaper located in the municipality of Canavieiras (15°40′30′′ S and 38°56′50′′ W), Bahia, Brazil.	Phenols (10.37 ± 0.15 g of gallic acid/100 g of propolis) and flavonoids (3.53 ± 0.14 g of rutin/100 g of propolis)	[117]
Lactic acid-based propolis extract	Strawberry juice	The pH value was changed. Phenolic content was affected.	No adverse effects were observed at low concentrations (0.4–0.7%) but at high concentrations (1%).	A positive effect on the color was found to be directly dependent on the propolis amount.	Api10, Apipark Beekeeping Production, Türkiye	Total phenolic contents varied between 2896.19 GAE mg kg−1 and 512.8571 GAE mg kg−1.	[97]
Propolis extract	Ground beef	The pH, DPPH, and phenolic values were changed. Aw remained the same, TBA value decreased.	No changes were determined in physical properties.	The taste and odor were adversely affected.	Tekirdag Namık Kemal University, Department of Food Engineering	Total phenolic substance values (639.9 ± 4.2 mg GAE/kg)	[118]
Green propolis ethanolic dry extract	Jelly candies	There was an increase in ABTS and DPPH.	No physical changes were found.	No off-flavor sensory change was observed.	Pindamonhangaba, São Paulo, Brazil	Total polyphenols (8.71% w/w)	[152]
Raw propolis	Gummy jelly	No changes were observed in tissue and Aw.	An evident physical change was found in comparison to the control group.	The color and adhesive properties were changed.	Gualeguaychú, Entre Rios, Argentina	ND	[153]
Extrato De Própolis Milagres 30 mL (Mel Milagres Ind. Brazil)	Milk, yogurt, and kefir	Except for market milk, the pH value of yogurt and kefir did not differ between the experimental and control group.	Induced a marked difference in market milk, yogurt, and kefir color and texture.	Induced a distinct color and texture difference in market milk, yogurt, and kefir.	Purchased from Extrato De Própolis Milagres 30 ML (Mel Milagres Ind. Brazil)	ND	[105]
Ethanolic extract of propolis	Cherry tomatoes	There was no change in pH.	A better color was obtained, and post-harvest life was extended without weight loss.	The overall quality of tomatoes with propolis was measured as very high.	Purchased from an apiary located in Toruń County (53.03 m an apiary located in To	Total phenolic acids (20,028.7 mg L−1), Total flavan-3-ols (113.2 mg L−1), Total flavanone (1738.8 mg L−1), Total flavanonols (21,704.7 mg L−1), Total flavones (26,267.2 mg L−1), Total flavonols (13,305.4 mg L−1)	[62]
Raw propolis	Ice cream	No chemical changes were found.	There was little change in hardness and adhesive properties.	All sensory properties except the structure consistency were adversely affected.	Collected in August from the Apiculture Research Institute apiaries located in Dedeli Village of Ordu province in the summer season of 2018.	Total Phenolic Substance (1 g of propolis GAE mg/mL 136.19 ± 3.35)	[113]
Fanus Organic Propolis (Water Based)	Yogurt	No change in pH.	No changes were observed.	No adverse change was found in taste and odor.	ND	ND	[106]
Propolis extract	Fruit Yogurt	The pH, DPPH, and phenolic values were changed.	No changes.	No off-flavor sensory change was observed.	Collected from beekeepers in Ordu/Türkiye in September-October 2014.	Total phenolic substance (mg GAE/g 114.26 ± 2.64), Aliphatic Acids (8.17%), Aromatic Acids (4.42%), Esters (3.81%), Alcohol and terpenes (4.84%), Flavonoids (1.99%), Sugars (15.38%), Others (61.39%)	[107]
Ethanolic extract of propolis	Fresh sausages	The pH showed a fluctuating course. TVB-N and TBA increased.	A decrease in red color was observed.	Improved the taste and smell of sausages.	Obtained in Boyacá-Colombia	ND	[120]
Propolis extract	Beef Patties	The number of flora was found to be decreased.	The color was adversely affected.	No off-flavor sensory change was observed.	Obtained from an apiculture local market in Hermosillo, Sonora.	The total phenolic content in PE was 75.4 ± 0.02 and 36.8 ± 00.	[50]
Green propolis	Italian-type salami	The pH and humidity changes remained normal.	No physical changes were found.	A slight change was found in smell and taste.	ND	ND	[119]