Functional properties of honey supplemented with bee bread and propolis

Kowalski, S.; Makarewicz, Małgorzata

doi:10.1080/14786419.2017.1286481

Cited by 18 publications

(17 citation statements)

References 12 publications

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“…In addition, propolis which has an intensive, specific odor, and bitter taste, shows varies different properties such as antimicrobial, anti‐inflammatory, local anesthetic, antiparogen, antiviral, anticancerogenic (El‐khawaga, Salem, & Elshal, ), antioxidant, immune booster. Thus, propolis is used widely in different industries for different purposes (Kowalski & Makarewicz, ). In recent years, interest in natural additives has been increasing in the food industry.…”

Section: Introductionmentioning

confidence: 99%

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Baysan

Elmas

Koç

2019

J Food Process Engineering

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Herein we investigated the effects of homogenization rate, inlet, and outlet air temperatures on physical (moisture content, water activity, glass transition temperature, particle and bulk density, wettability, solubility, and color) and chemical (total and surface phenolic content, antioxidant activity and encapsulation efficiency) properties of spray dried encapsulated propolis. The moisture content of encapsulated propolis powder was ranged from 4.26 to 6.17% while, the water activity values of these were changed between 0.197 and 0.269. The moisture content and water activity of products was an upward tendency with increasing inlet air temperature and decreasing outlet air temperature. An increase in inlet air temperature and decrease in outlet air temperature led to an increase in the glass transition temperature which changed in range of 44.50 to 51.45°C. While the wettability time of encapsulated propolis powder was longer than 100 s, their solubility ranged from 82 to 95%. Propolis powder produced at high inlet and outlet air temperatures and low homogenization rate had higher antioxidant activity, total, and surface phenolic content. Encapsulation efficiency calculated based on total/surface phenolic content varied widely between 29.79 and 99.73%. Encapsulation efficiency results clearly demonstrated that the conditions of process variables were effective on the encapsulation process. Practical Applications Propolis is one of the valuable bee products due to its high phenolic content and antioxidant activity. In the current market, propolis is mostly presented as a food supplement in the form of liquid extract. Although the importance of propolis has been recognized by the food industry and consumers, the usage of propolis has been limited due to its bitter and unpleasant taste. Another limitation of propolis usage in food products is environmental factors and food process conditions due to easily loss of its antioxidant activity and phenolic compounds. Encapsulation technology could provide overcome these challenges and improve the usability and durability of propolis in food products as an ingredient. However, the success of an encapsulation process considerably depends on process conditions. Therefore the effects of the encapsulation process conditions of spray drying method on physicochemical properties of encapsulated propolis powder were investigated in this study.

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Section: Introductionmentioning

confidence: 99%

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Baysan

Elmas

Koç

2019

J Food Process Engineering

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“…Other authors showed that mixtures of propolis and honey are advantageous against E . coli and MRSA as displaying larger halo inhibition zones than propolis or honey alone (Kowalski & Makarewicz, 2017; Osés et al, 2016). These authors suggest that using honey in combination with propolis strongly influence the bioactive properties of propolis, namely increasing its antimicrobial activity.…”

Section: Discussionmentioning

confidence: 99%

“…Also, mixtures where propolis is the main component appear to preserve its antioxidant potential. Other authors studied the antioxidant potential of propolis and honey mixtures showing that the use of these two beehive products in combination improves the ability to scavenge free radicals of each beehive product alone and showing that the higher the percentage of propolis in the mixture, the higher the ability to reduce free radicals in a concentration‐dependent manner (Habryka et al, 2020; Kowalski & Makarewicz, 2017; Osés et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…Studies made on propolis and honey mixtures show an improvement of antibacterial activity too (Eslami et al, 2016;Kowalski & Makarewicz, 2017;Noori et al, 2012;Osés et al, 2016). According to Noori et al (2012), the MIC value of a Saudi Arabian propolis sample was reduced to nearly a half against E. coli and MSSA when 15% of honey from the same origin was added.…”

Section: Antibacterial Synergisms Between Propolis and Honeymentioning

confidence: 99%

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Propolis antibacterial and antioxidant synergisms with gentamicin and honey

Freitas

Cunha

Oliveira

et al. 2022

Journal of Applied Microbiology

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Aims: Assess the antibacterial and antioxidant effects of ethanol extracts of Portuguese propolis samples when combined with gentamicin, a widely used aminoglycoside antibiotic, or with honey, collected from the same apiary as propolis. Methods and Results:Using the agar dilution method and DPPH free radical scavenging assay, antimicrobial and antioxidant synergistic effects between propolis and gentamicin or honey were assessed. Synergism between propolis and gentamicin was observed for all the tested extracts and against all the indicator bacteria, with particular interest against the Methicillin-Resistant Staphylococcus aureus (MRSA) with a threefold decrease of the gentamicin MIC if mixed with 25 µg ml −1 propolis.Likely to propolis and gentamicin, mixtures of sub-MIC concentrations of propolis and honey enhanced the antibacterial action of each individual natural product against the majority of the strains. However, propolis antioxidant capacity decreased along with higher honey content in the mixture.Conclusions: Propolis has a strong synergistic effect when combined with gentamicin, allowing the reduction of the therapeutic dose of this drug. Propolis and honey mixtures also display a stronger antibacterial effect than the activity exhibited by each sample when tested individually, whereas the high antioxidant capacity of propolis seems to be not affected when in combination with honey. Significance and Impact of Study: When mixed with honey, propolis antioxidant potential is maintained, or just slightly reduced up to 1:1 dilution, and show synergistic antibacterial effects, allowing to optimize the use of this usually scarce natural resource. Also, considering the antibiotic resistance problem, natural beehive products, alone or in the mixture, are promising alternatives to retard the outbreak of microbial resistance.

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“…Similarly, a combination of honey with bee bread (10-60%) resulted in a product with a significant total of phenolic, flavonoids content, and an antioxidant activity of 3.99, 0.3, and 4.08 more times, respectively, than the control sample [102]. Furthermore, a mixture of honey with propolis extract (1%) and bee bread (15%) resulted in a product with a high phenolic compounds content (150 mg/100 g) and a high antioxidant activity (6.5 more times) as evaluated by DPPH •+ [103].…”

Section: Enrichment Of Apiary Productsmentioning

confidence: 91%

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

et al. 2021

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The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

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Functional properties of honey supplemented with bee bread and propolis

Cited by 18 publications

References 12 publications

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Propolis antibacterial and antioxidant synergisms with gentamicin and honey

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

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