Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation

Abstract

This study characterizes the antioxidant and antibacterial properties of a propolis-based dietary supplement (PDS) and investigates its incorporation into apple juice to decrease the intensity of the heat treatment required to inactivate 5 log10 cycles of Escherichia coli O157:H7. As the source of propolis, we used a PDS containing 0.2 mg/μL of propylene glycol-extracted propolis (propolis). The total phenolic content and antioxidant activity (IC50) of the PDS were 82.15±3.53 mg/g and 0.055±0.003 mg/mL, respectively. Regarding antimicrobial activity, propolis (0.2 mg/mL) was very effective under acidic pH against Listeria monocytogenes EGD-e, inactivating more than 5 log10 cell cycles in 1h, but hardly inactivated or sub-lethally injured E. coli O157:H7 Sakai. However, incorporating propolis (0.2 mg/mL) into acidic buffer decreased the time needed to inactivate 5 log10 cycles of E. coli O157:H7 Sakai at 51 °C by more than 40 times. Moreover, when combined with heat in apple juice, propolis (0.1mg/mL) reduced the thermal treatment time and temperature needed to inactivate 5 log10 cycles of E. coli by 75% and 3 °C, respectively. The corresponding PDS concentration did not decrease the organoleptic properties of the apple juice, which implies the possibility of obtaining a sensorially appealing, low-pasteurized apple juice with the functional properties provided by propolis.

New emerging fields of application of propolis

“…This remarkable combination makes it an excellent candidate for preserving different foods. Successful experiments have been performed for utilization of propolis extracts in the preservation of numerous products: fruit juices [62][63][64][65], fruits [68][69][70][71][72][73][74][75][76][77], vegetables [78][79][80][81][82][83][84][85], eggs [86][87][88][89][90][91], meat and fish products [92][93][94][95][96][97][98][99][100] (Table 2). This field of application of propolis is rapidly growing, as indicated by the growing number of publications.…”

“…[63] Apple juice 80% Ethanol Kayseri, Turkey. [64] Apple juice Food supplement containing raw propolis Poplar type propolis, Spain [65] Production of distilled beverages Ethanol extracts…”

When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

“…In 2013, Juneja, Altuntaş , Ayhan, Hwang, Sheen and Friedman studied the thermal stability of this microorganism in minced meat with different concentrations of sodium chloride and polyphenols from apple. Espina, Cond on, Pag an and García-Gonzalo (2014), Espina et al (2012) and Luis-Villarroya et al (2015) have proposed the use of citrus essential oils and a propolis-based dietary supplement, respectively, to reduce the intensity of the thermal treatment needed to inactivate Escherichia coli O157:H7 in acidic media such as fruit juices.…”

Propolis from Southwest of Parana produced by selected bees: Influence of seasonality and food supplementation on antioxidant activity and phenolic profile

“…It is widely known for presenting diverse biological properties such as anti-inflammatory (Luis-Villaroya et al 2015, Valenzuela-Barra et al 2015, Wang et al 2014, antibacterial (Gülçin et al 2010, Luis-Villaroya et al 2015, Oldoni et al 2011), antioxidant (Cottica et al 2015, Luis-Villaroya et al 2015, Mahmoud et al 2015, Oldoni et al 2015, antifungal (LuisVillaroya et al 2015, Da Silva et al 2015 and anticariogenic (Gülçin et al 2010, Oldoni et al 2011.…”

“…It is generally composed of resin, vegetable balm, wax, essential oils, pollen, and several other substances (Kalogeropoulos et al 2009, Luis-Villaroya et al 2015, Valenzuela-Barra et al 2015.…”