## 1 Introduction  
The utilization of biomass residues represents a critical frontier in the advancement of sustainable technologies and the circular economy. To safeguard their hive, the _Apis mellifera_ L. bees synthesize a resinous substance known as propolis, which primarily consists of resin (60%), and contains smaller proportions of wax, essential oils, and various other components [1, 2]. The valorization of propolis has gained increasing attention due to its diverse biological activities, including antioxidant, antibacterial, antiviral, and anti-inflammatory properties, which are attributed to its rich chemical composition of phenolic acids, flavonoids, terpenes, and sugars [3, 4, 5, 6]. These components have been identified as key contributors to propolisols' health-promoting properties, with potential therapeutic roles in wound healing, treatment of ulcers, sore throats, infections, and chronic diseases such as diabetes, hypertension, and cardiovascular diseases [3]. The versatile use of propolis in medical and dental fields, alongside its different pharmaceutical forms (capsules, tablets, timctures, creams, and mouthwashes), emphasizes its potential industrial application [7; 8; 9]. Emerging research also highlights propolisols' capacity as a natural food preservative by enhancing shelf-life, quality, and stability of food products [10; 11; 12; 13]. The use of propolis extracts and specialized coatings has been shown to significantly enhance the freshness of a wide range of fruits and vegetables. This suggests that propolis could also be beneficial in cosmetic products, indicating its potential for wider applications beyond food preservation [12]. Recognized for its safety (GRAS status), propolis has been considered to reduce microbial contamination and improve food quality during storage [10; 13; 14], although such designation depends on the specific botanical source, chemical profile, and intended use of the extract. Despite the extensive literature on raw propolisis, limited attention has been paid to the industrial residue generated after extraction. Globally, the propolis industry produces an estimated 2000-3000 tons annually, with Brazil contributing over 30% of the total volume, primarily through the production of green propolis [12]. The ethanolic extraction process generates solid residues accounting for approximately 25-35% of the initial raw material weight. The characterization of propolis residues, influenced by botanical origin, local flora and production season [15; 16], reveals a complex chemical profile with over 300 substances. The observed variety underscores how the effectiveness of propolisis in fighting microbes and protecting against oxidation can vary. This is directly related to the different types of phenolic compounds found in propolisis, which differ in structure and concentration, depending on the region. This means that the antimicrobial and antioxidant properties of propolisis can change, depending on place of origin, due to variations in its chemical composition [11; 17; 18]. Moreover, studying the impact of different extraction processes on the mineral content of propolis's timctures represents an intriguing field, for nutraceutical applications [19]. However, the environmental impact of propolis's residue disposal, especially in large-scale production, necessitates a closer examination. Despite its unique smell, research suggests that using specific amounts of propolis powder in industrial food production can effectively control its impact on the flavor of food products [20]. This work aims to find new potential uses of propolis residues by evaluating the nutritional profile (moisture, protein, total fats, dietary fiber, ash, carbohydrates, sugar composition, key elements, and minerals), the polyphenols content (using HPLC-MS/MS), the antioxidant properties (using UV-Vis spectrophotometric assays), and the volatile profile (using GC-MS).