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Propolis is a gummy agent exploited from bees, which has anti-inflammatory, antibacterial, antiallergic, wound healing, antidiabetic, and antiviral effects against various injuries and diseases. It also produces antifungal, antitumor and local anesthetic effects. The aim of the review was to review research findings on the role of propolis in oral health. This study was conducted by reviewing published articles on the use of propolis in oral health. To this end, Persian electronic databases such as Google, SID and Magiran as well as English databases such as PubMed and WOS were searched for articles published from 1979 onwards, 140 papers were retrieved, 21 articles were excluded, and 119 articles were included in final review. So far, propolis has been studied for the treatment of surgical wounds, intracanal irrigation, inhibition of the decay process, treatment of periodontitis and dentin hypersensitivity, and potential antifungal and antibacterial activities in the canal with a mostly satisfactory efficacy. Propolis has been reported to improve surgical wounds and produce anti-decay, anti-dentin hypersensitivity and anti-aphthous ulcer properties, and to be useful as a tooth-storing medium after tooth extraction, an intracanal irrigant and a mouthwash. substances highly useful properties of propolis, it can be argued that in the future, the substance will play a substantial role in dental science are necessary to isolate its compounds and identify their beneficial effects. [ABSTRACT FROM AUTHOR]

Background: Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. Objectives: Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. Methods: The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. Results: The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. Conclusions: It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products. [ABSTRACT FROM AUTHOR]