Própolis e Segurança Alimentar

Lacerda, Risia Cristina Coelho; Tiveron, Ana Paula; Alencar, Severino Matias de

doi:10.20396/san.v18i2.8634682

Cited by 6 publications

(4 citation statements)

References 52 publications

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“…Due to propolis properties and growing consumer demand for ''green products'', and because their main constituents are considered GRAS (Burdock 1998;Luis-Villaroya et al 2015), propolis has gained popularity as a natural preservative for new applications in food and beverage production (Lacerda et al 2011;Moreira et al 2008). However, López et al (2015) alert for its safe user.…”

Section: Introductionmentioning

confidence: 99%

Rheological and sensorial evaluation of yogurt incorporated with red propolis

et al. 2019

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The aim of the present study was to evaluate the use of red propolis extract, as a natural additive, in yogurt. For this, yogurt was produced with red propolis extract (YRP), to replace the additive chemical potassium sorbate, used in the commercial yogurt (CY). Analysis for apparent viscosity, texture and sensorial acceptance were performed. Apparent viscosity and texture measurements of the samples were similar to the control. Sensory evaluation showed that the samples of YRP reached a mean score of 9 on the hedonic scale, the same score found for CY. Regarding the purchase intention, the samples of YRP showed a positive intention by 64.45% of the consumers, and for CY, 68.89%. For the taste, texture, aroma and consistency, the scores were in the range from 8 to 10, for both samples. It can be concluded that the yogurt incorporated with red propolis presents potential for its commercialization in the Brazilian market.

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Section: Introductionmentioning

confidence: 99%

Rheological and sensorial evaluation of yogurt incorporated with red propolis

et al. 2019

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“…Analogous results were obtained by Bertolin et al 2011, who evaluated TBA indices in dried salted pacu (Piaractus mesopotamicus), comparing samples containing BHT (10%) and samples containing phycocyanin (1.5%), and observed good antioxidant activity of phycocyanin, but which was not superior to that of BHT. Queiroz et al (1998) compared propolis extract (5%) and BHT (5%) in the preservation of bluefish (Pomatomus saltatrix) stored under refrigeration and found, on the 8th day of storage, 0.00 mg malonic aldehyde/g in the samples with propolis and 6.0 malonic aldehyde/g in those without antioxidant. The data corroborate the present study, where the TBA variable showed a similar response.…”

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confidence: 99%

Performance Comparison Between a Natural and a Commercial Antioxidant on Smoked Pacu (Piaractus mesopotamicus)

Cassol¹,

Filho²,

Oliveira³

2019

JAS

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Fish consumption has grown in Brazil, but the lack of diversification in the offer of processed products restricts this eating habit. Moreover, the fact that industrialized products contain chemical additives threatens the image of fish as a healthy protein. Thus, the present study proposes not only to develop a product with antioxidant action, but also to apply it and compare it with a commercial antioxidant added to smoked pacu (Piaractus mesopotamicus) ribs. For this purpose, a meal was produced from the pulp of ‘jatobá’ (Hymenaea courbaril) fruit and its total phenolic content and antioxidant potential were tested. After its antioxidant power was proven, an experiment with 90 samples was carried out to test six storage times and five meal concentrations as a completely randomized design (CRD) with a factorial arrangement. Phase 2 was conducted with the most indicated concentration of the product, which was applied to 360 samples in a CRD with a factorial arrangement in which the factors corresponded to six storage times and two types of antioxidant (natural: jatobá meal; and commercial: butylated hydroxytoluene [BHT]) plus a control treatment. Microbiological, physicochemical, and sensory analyses were used for the evaluation. Results showed that the jatobá meal was effective as an antioxidant at the concentration of 4.5% to ensure a shelf life of 5 days under refrigerated storage, whereas BHT (100 mg/g) provided a shelf life of 10 days to the product and the treatment without antioxidant resulted in a shelf life of one day.

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“…The red propolis resulted in greater inhibition of lipid peroxidation and sequestration of free radicals when compared to antioxidants most commonly used in foods, such as BHA, BHT and TBHQ, which have aroused concern about their toxicity (Lacerda, Tiveron, & Alencar, ).…”

Section: Resultsmentioning

confidence: 99%

Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life

Santos

Estevinho

Carvalho

et al. 2019

Journal of Food Science

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This study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity.Practical Application: The study indicates that Brazilian red propolis at 0.05% concentration to replace the potassium sorbate is an efficient alternative for use in yogurt production. The knowledge acquired about these types of Brazilian propolis provides an important contribution to food research in the discovery of new functional products to the market, seeking a healthier diet. Therefore, the produced yogurt proves to be an innovative product with functional and probiotic potential to be placed on the market.

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Própolis e Segurança Alimentar

Cited by 6 publications

References 52 publications

Rheological and sensorial evaluation of yogurt incorporated with red propolis

Rheological and sensorial evaluation of yogurt incorporated with red propolis

Performance Comparison Between a Natural and a Commercial Antioxidant on Smoked Pacu (Piaractus mesopotamicus)

Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life

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