Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo

•Brazilian propolis is regarded as a food-grade ingredient for food applications.•The ecosystem where propolis is collected directly affects its phytochemical composition.•Propolis has been commonly produced and consumed either as aqueous or hydroethanolic extracts.•Delivery system can provide bioactive compounds with stability and bioavailability. Brazilian propolis from Apis mellifera is widely studied worldwide due to its unique chemical composition and biological properties, such as antioxidant, antimicrobial, and anti-inflammatory. However, although many countries produce honey, another bee product, the consumption of propolis as a functional ingredient is linked to hydroethanolic extract. Hence, other food uses of propolis still have to be incorporated into food systems. Assuming that propolis is a rich source of flavonoids and is regarded as a food-grade ingredient for food and pharmaceutical applications, this review provides a theoretical and practical basis for optimising the bioactive properties of Brazilian propolis, encompassing the extraction processes and incorporating its bioactive compounds in the delivery systems for food applications. Overall, pharmacotechnical resources can optimise the extraction and enhance the chemical stability of phenolic compounds to ensure the bioactivity of food formulations.