A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage

Vasilaki, Athanasia; Hatzikamari, Magdalini; Stagkos‐Georgiadis, Alkiviadis; Goula, Athanasia M.; Mourtzinos, Ioannis

doi:10.1016/j.foodchem.2019.125080

Cited by 39 publications

(29 citation statements)

References 44 publications

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“…An extraction method by aqueous solution of hydroxy‐β‐cyclodextrin (11.1% w/w), was performed as described elsewhere (Mourtzinos et al, 2012). The total polyphenol content (TPC) and radical scavenging activity of the Propolis Green Extract (PGE) were previously characterized (Vasilaki et al., 2019), and values of 3.5 g GAE/L and 12 mM TRE were recorded, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Specifically, the use of hydroxypropyl‐β‐cyclodextrin has been proved to increase the extraction yields of phytochemicals (Kalogeropoulos, Konteles, Mourtzinos, et al, 2009; Mourtzinos et al, 2012). Propolis extract using aqueous solution of hydroxypropyl‐β‐cyclodextrins were proved an effective sorbate natural alternative in non‐carbonated beverages and significantly improved in‐product antioxidant activity and ascorbic acid degradation (Vasilaki et al., 2019). However, the mechanism of synergistic antifungal activity of sorbate with cyclodextrin‐based aqueous extracts of propolis bioactives has not been fully studied yet.…”

Section: Introductionmentioning

confidence: 99%

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Synergistic antifungal activity and substitution of sorbate with cyclodextrin‐based aqueous extracts of propolis bioactives

Stagkos‐Georgiadis

Masoura

Hatzikamari

et al. 2020

J. Food Process. Preserv.

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Propolis phytochemical extracts prepared using a “green” method based on aqueous extraction with cyclodextrin were studied for antifungal activity as a natural alternative to sorbate in food spoilage. The synergistic antifungal effects between “propolis green extract” (PGE) and potassium sorbate (PS) were examined against three common food spoilage yeast species, Torulaspora delbrueckii, Millerozyma farinose, and Brettanomyces bruxellensis by culture, combined with flow cytometry for the evaluation of microbial injury. Growth kinetics showed that the antifungal effect was depended on the concentration of the PGE and the yeast species. Interestingly, flow cytometry revealed a synergy between PGE and PS on cell viability which was not evident by culture. The results suggest that PGE could be used for natural food preservation through direct cell death or microbial injury as part of hurdle technology. Practical applications There is a growing demand for clean label foods, containing natural additives based on bioactives from plants, which can replace artificial ones, and can act as antioxidant and antimicrobial agents. Plant‐derived biomolecules (phenolic substances, terpenoids, and flavonoids) are widely studied for their functionality as food antioxidants and preservatives. They have already been incorporated in food matrixes in the form of extracts. Propolis green extract developed in the current study could be used as a natural antimicrobial in food matrices.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Synergistic antifungal activity and substitution of sorbate with cyclodextrin‐based aqueous extracts of propolis bioactives

Stagkos‐Georgiadis

Masoura

Hatzikamari

et al. 2020

J. Food Process. Preserv.

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“…Sua composição depende da origem geográfica e botânica, da estação de coleta e das condições climáticas (Vasilaki et al, 2019).…”

Section: Própolisunclassified

“…Como relatado por Vasilaki et al (2019), a composição química da própolis é complexa e depende da fauna e flora do local da coleta, ou seja, os constituintes variam dependendo de onde a coleta está sendo realizada, e também qual espécie de abelha produziu aquela própolis. A própolis pode ser classificada quanto ao teor de flavonoides, quando apresenta um baixo teor <1,0% (m/m) e um alto teor > 2,0% (m/m) (Brasil, 2001).…”

Section: Características Da Própolis E Propriedades Biológicasunclassified

“…Machado et al (2016) os diferentes tipos de própolis brasileira contêm componentes químicos como terpenoides, compostos fenólicos, alguns flavonoides e derivados prenilados do ácido p-cumárico.No entanto, em um estudo realizado por Caland Neto(2010), muitos constituintes fenólicos, particularmente flavonoides, foram identificados por ESI(-)/MS/MS na própolis do Piauí, tais como flavonóides agliconas: acacetina, canferol, canferida, quercetina e isoramnetina e flavonoides glicosilados: canferol 3-O-glicosídeo, quercetina 3-O-ramnosídeo, quercetina 3-O-glicosídeo, isoramnetina 3-O-glicosídeo, quercetina 3-O-rutinosídeo, canferol 3-O-rutinosídeo, isoramnetina 3-O-rutinosídeo e quercetina 3-O-rutinosídeo-7-O-glicosídeo.Muitas atividades farmacológicas têm sido atribuídas aos extratos de própolis principalmente: antimicrobiana(Al-Ani et al, 2018;Przybyłek et al, 2019), antifúngica(Vasilaki et al, 2019), anti-inflamatória e antioxidante…”

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Mel: Uma Jornada Na Qualidade

Silva¹,

Machado²,

Silva³

et al. 2020

A Interface Do Conhecimento Sobre Abelhas 2

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Editora Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. A Atena Editora não se responsabiliza por eventuais mudanças ocorridas nos endereços convencionais ou eletrônicos citados nesta obra. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação.

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The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

Hosseini Khabbazi,

Mansouripour,

Saremnezhad

2023

Food Science & Nutrition

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This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (p < .05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L* and a* of bread samples, but an increasing trend was observed in the b*, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread.

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A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage

Cited by 39 publications

References 44 publications

Synergistic antifungal activity and substitution of sorbate with cyclodextrin‐based aqueous extracts of propolis bioactives

Synergistic antifungal activity and substitution of sorbate with cyclodextrin‐based aqueous extracts of propolis bioactives

Mel: Uma Jornada Na Qualidade

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

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