Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage

Duman, Muhsine; Özpolat, Emine

doi:10.1016/j.foodchem.2014.08.091

Cited by 73 publications

(55 citation statements)

References 31 publications

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“…Based on their results, lower values of TVC and PTC were recorded for sausages packed also with the films containing EPE 2% + CN 1% compared with control one. Duman and Özpolat () reported that incorporation of the 0.5% water extract of propolis resulted in a significant shelf‐life extension of the shibuta fillets up to 12 days ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

“…Propolis is a resinous material collected by Apis mellifera and known for its numerous biological and pharmacological properties including immunomodulatory, antitumor, anti‐inflammatory, antibacterial, antifungal, antioxidant, and antiviral activities, related with its phenolic components (Koo et al, ; Mascheroni, Guillard, Nalin, Mora, & Piergiovanni, ; Wang et al, ). Recent studies have reported the possible potential of propolis extract as a natural product for shelf‐life extension of minced beef meat (Shavisi et al, ), vacuum‐packed cooked sausages (Rezaeigolestani et al, ), and fish fillet (Duman & Özpolat, ).…”

Section: Introductionmentioning

confidence: 99%

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A novel active food packaging film for shelf‐life extension of minced beef meat

Shahbazi

Shavisi

2018

Journal of Food Safety

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In this study, effect of chitosan (CH) film enriched with cellulose nanoparticle (CN) separately and in combination with ethanolic propolis extract (EPE) on chemical (total volatile base nitrogen content, pH, protein carbonyl content, and peroxide value), microbial (total viable count, psychrotrophic bacteria, Pseudomonas spp., lactic acid bacteria, and Enterobacteriaceae) and sensory (odor, color, and overall acceptability) properties of minced beef meat during refrigerated storage for 14 days was evaluated. Final microbial population decreased approximately 1–5.5 log CFU/g in treated samples compared to control (p < .05). Films containing EPE 2%, EPE 2% + CN 2%, and EPE 2% + CN 1% showed a promising approach for delaying microbial growth as well as lipid and protein oxidation of minced beef meat. There were no negative impacts on sensory properties of samples packed with EPE 2%, EPE 2% + CN 2%, and EPE 2% + CN 1%. Practical applications Meat is an important source of essential amino acids, vitamins, minerals, and other nutrients. It is extremely perishable due to high water content, pH, and availability of nutrients. The results of this study showed that minced beef meat's shelf life can be extended by 14 days using chitosan film containing ethanolic propolis extract (1 and 2%) separately and in combination with cellulose nanoparticle (1 and 2%). The synthesized designated films in our study are biodegradable, thus potential in modern active food packaging for the concern of food protection and environmental problems.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A novel active food packaging film for shelf‐life extension of minced beef meat

Shahbazi

Shavisi

2018

Journal of Food Safety

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“…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.…”

Section: New Fields Of Propolis Applicationmentioning

confidence: 99%

“…Hawaiiana) Ethanol extract Llanta Azul apiary, Zaragoza (Antioquia -Colombia) [77] Vegetables Rice (Oryza sativa, var. hinohikari) Absolute ethanol, methylene chloride and hexane extracts Brazilian green propolis [78] Carrot (minimally processed) 25% Water and alcohol extracts Brazilian green propolis [79] Lettuce Ethanol extract Bragança, Portugal [80] Cucumber 70% Ethanol extracts Pato Branco (PR), Brazil [81] Beans, carrots against white rot disease Alcohol extract Iraq [82] Mixed vegetables for soup Propolis extract Argentina [83] Celery, leek and butternut squash (minimally processed) Ethanolic extract; standardized to 10% propolis extract Mendoza province, Argentina [84] Chilli (Capsicum annuum L.) Ethanol extract Brazilian green propolis [85] Eggs Eggs quality during storage 70% Ethanol extract Hatay province, Turkey [86,87] Japanese quail eggs 70% Ethanol extract Hatay province, Turkey [88][89][90] Hens eggs Ethanol extract Parana state, Brazil, [91] Meat products Fresh oriental sausage 95% Ethanol extract Cairo, Egypt [92] Sausages 96% Ethanol extract Boyacá, Colombia [93] Fermented meat sausage "Alheira" 95 % ethanol Vila Franca, Viana do Castelo, Portugal [94] Beef patties Commercial ethanol extracts Sonora, Mexico, poplar type [95] Poultry meat product-cured cooked ham 96% Ethanol extract Slovakia [96] Fish products Nile tilapia (Oreochromis niloticus) fillets, frozen storage Water extract Egypt [97] Cachama fish (Piaractus brachypomus) fillets (refrigeration) 96% Ethanol extract Boyacá, Colombia [98] Fresh fish burgers 70% Ethanol extract La California, LI, Italy [99] Fresh shibuta (Barbus grypus) fillets Water extract Fanus Natural Company, Trabzon, Turkey [100] Others Milk protein concentrate (diary beverages) 94 % Ethanol extract Water extract Canada [101] Food packaging Chitosan-propolis coated polypropylene films 80% Ethanol extract Konya region, Turkey. [102] Antimicrobial edible coating of Bell Pepper 95% Ethanol extract China [103] Active film with antimicrobial effect, reduces oxidation of butter during storage 70% Ethanol extract Brazilian red propolis …”

Section: 3mentioning

confidence: 99%

New emerging fields of application of propolis

Bankova

Popova

Trusheva

2016

Maced. J. Chem. Chem. Eng.

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Propolis (bee glue) is a sticky resinous material applied by honey bees Apis mellifera L. as a building material in their hives and as a defensive substance against infections. Propolis has been used as a remedy in traditional medicine systems all over the world, mainly to treat wounds and burns, sore throat, stomach ulcer, etc. Modern science has confirmed the antimicrobial and antiviral action of propolis, and has discovered numerous other beneficial pharmacological properties of bee glue: immunomodulating, anti-inflammatory, antiobesity, antitumor, and many others. For this reason, a significant number of products containing propolis have been developed and commercialized: medical devices, over-the-counter preparations, health foods and beverages, cosmetics. This review does not deal with propolis applications in the improvement and protection of human health. Instead, it is focused on some new and promising areas of propolis use and innovative propolis-containing products that have emerged in the last few years: improving the growth performance of livestock, food preservation, food packaging, textile materials for biomedical application, etc.Keywords: propolis; livestock growth performance; food preservatives; food packaging НОВИ ПОЛИЊА ВО ЗАРОДИШ ЗА ПРИМЕНА НА ПРОПОЛИСПрополисот е леплив смолест материјал кој медоносните пчели, Apis mellifera L., го користат како градежен материјал за нивните улишта и како одбранбена супстанција од инфекции. Прополисот се користи и како лек во традиционалната медицина ширум светот, главно за лекување на рани и изгореници, болки во грлото, чир на желудникот итн. Модерната наука го потврди антимикробното и антивирусно дејство на прополисот и откри бројни други негови корисни фармаколошки својства како што се: имуномодулаторно, антиинфламаторно, против прекумерна телесна тежина, антитуморно и уште многу други. Поради сето ова се развиени и комерцијализирани голем број производи кои содржат прополис: медицински средства, препарати кои се продаваат без лекарски рецепт, здрава храна и напивки, козметички производи. Овој преглед не се занимава со употребата на прополисот за подобрување и заштита на човековото здравје. Наместо тоа, фокусот е на некои нови и ветувачки области за негова примена и на иновативни производи кои содржат прополис и кои се појавија во последните години, имено: подобрувања во одгледувањето на добиток, конзервирање на храна, пакување на храна, текстилни материјали за биомедицинска примена итн.Клучни зборови: прополис; одгледување на добиток; конзерванси за храна; пакување на храна

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“…Araştırma sonunda %0.1 konsantrasyonda propolis ekstraktı raf ömrünü yaklaşık 6 gün uzatırken, %0.5 konsantasyonun 12 güne kadar muhafaza süresini uzattığı görülmüştür [26]. Yapılan çalışmalar propolisin güçlü antibakteriyel ve antioksidan özellikleri nedeniyle et ve et ürünlerinin üretim ve muhafazasında doğal bir koruyucu olarak kullanılabilir olduğunu göstermektedir.…”

Section: Propoli̇si̇n Gida Teknoloji̇si̇nde Kullanimiunclassified

Propolisin Gıda Endüstrisinde Kullanım Olanakları

Atik¹,

Gümüş²

2017

Akademik Gıda

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ÖZSon yıllarda beslenme bilincinin artmasıyla beraber doğal gıdalara olan talep artmıştır. Tüketicilerin doğal katkılar kullanılarak üretilmiş gıdaları tercih etmesi gıda üretiminde sentetik maddelere alternatif doğal madde arayışlarına hız kazandırmıştır. Bu doğal ürünler arasında yaygın olarak kullanılan arı ürünleri de yer almaktadır. Arı ürünlerinin tümü birçok hastalığın tedavisi amacıyla kullanılmaktadır. Az bilinen arı ürünlerinden biri olan propolisin önemi son yıllarda anlaşılmaya başlanmıştır. Kimyasal kompozisyonu, sahip olduğu bileşenlerin antimikrobiyal, antioksidan, antikanserojen vb. biyolojik aktivitelere sahip olmaları propolisi önemli bir bileşen haline getirmiştir. Antibakteriyel, antifungal, antioksidan nitelikleri ile propolisin gıda muhafazasında kimyasal koruyuculara alternatif bir katkı olması ile ilgili gıda teknolojisi alanında yapılmış çalışmalar bulunmaktadır. Bu derlemede alternatif bir gıda katkı maddesi olabilecek propolisin gıda teknolojisinde uygulamalarına yönelik yapılmış çalışmalar bulunmaktadır.Anahtar Kelimeler: Propolis, Gıda, Antibakteriyel, Antifungal Potential Uses of Propolis in Food Industry ABSTRACTIn recent years, consumer consciousness towards healthy nutrition has increased consumer demand for natural foods. Customer demand for foods produced by natural additives has stimulated researches on natural materials that are alternative to synthetic materials in food production. Among these natural products, bee products are extensively used. Bee products have been used to cure several illnesses. Propolis is one of the little known bee products and has become an important ingredient in food industry. Its importance comes mainly from its chemical composition and biological activities like antimicrobial, antioxidant and anticarcinogenic effects. There are favorable researches in food science and technology related with the antibacterial, antifungal, and antioxidant properties of propolis in the field of food preservation as an alternative to chemical preservatives. In this study, studies about propolis as an alternative food additive in food industry are reviewed.

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Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage

Cited by 73 publications

References 31 publications

A novel active food packaging film for shelf‐life extension of minced beef meat

A novel active food packaging film for shelf‐life extension of minced beef meat

New emerging fields of application of propolis

Propolisin Gıda Endüstrisinde Kullanım Olanakları

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