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

Hosseini Khabbazi, Saba; Mansouripour, Samar; Saremnezhad, Solmaz

doi:10.1002/fsn3.3500

Cited by 5 publications

(1 citation statement)

References 35 publications

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“…This technology has spread in multiple industrial areas due to its unique advantages and SCF characteristics 11 , 12 . EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread 13 . Still, SCF is a promising alternative technique in the fine chemistry, foodstuff fields and pharmaceuticals 14 .…”

Section: Introductionmentioning

confidence: 99%

Characterization and stability evaluation of Egyptian propolis extract nano-capsules and their application

Amin,

Mahmoud,

Salama

et al. 2023

Sci Rep

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The increasing demand for natural products and biotechnological activities from bees facilitate their widespread use in food preservation and beneficial effects on humans. This study aimed to prepare and characterize the nano-capsules of Qaluiobia (PQG) governorates propolis extracted with water, ethanol and supercritical fluid-carbon dioxide at 50 °C with co-solvent. Propolis bioavailability was analyzed and introduced to prepare crackers to extend their shelf life. Nano-encapsulation was examined using transmission electron microscopy (TEM), differential scanning calorimetry (DSC) and antioxidant activity. Ethanol and supercritical fluid-carbon dioxide (SCF-CO2) at 50 °C with ethanol as co-solvent recorded higher yield, antioxidant activities, total phenolics and total flavonoids. SCF-CO2 extracts had a higher flavonoid concentration. It was revealed that propolis nano-capsules had high-temperature stability and cytotoxic effects against the three tested human cancer cell lines (i.e. PC3, MCF7 and HePG2). The higher overall acceptability of crackers fortified with PQG was achieved with SCF-CO2 at 50 °C and ethanol extract nano-capsules, i.e. 86.57% and 86.29% respectively. The higher ability to retain antioxidant activity reduces the increase of peroxide value (PV), preventing rancidity and increasing the shelf life of crackers during the storage period. Practical application: This study can provide a suitable method for extracting bioactive compounds from propolis, and improve the biological properties and activities by nano-encapsulation, also reveals the extent of its use as a natural antioxidant and anticancer and its application in bakery products as a functional food.

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Section: Introductionmentioning

confidence: 99%

Characterization and stability evaluation of Egyptian propolis extract nano-capsules and their application

Amin,

Mahmoud,

Salama

et al. 2023

Sci Rep

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Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

Hosseini,

Mahmoudi,

Pakbin

et al. 2024

Food Science & Nutrition

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Since foodborne diseases are one of the major causes of human hospitalization and death, one of the main challenges to food safety is the elimination or reduction of pathogens from food products throughout the food production chain. Pathogens, such as Salmonella species, Escherichia coli, Bacillus cereus, Clostridium species, Staphylococcus aureus, Listeria monocytogenes, Campylobacter species, etc., enter the consumer's body through the consumption of contaminated food and eventually cause disease, disability, and death in humans. In particular, the expression of virulence genes of these pathogens in various food environments containing them has been repeatedly reported, which is a key issue for the survival and pathogenicity of the pathogen. Hence, in this review, the interventions to prevent and control foodborne diseases, such as the application of natural preservatives, redox potential, heat treatments, high‐pressure processing, and gaseous atmosphere, are discussed based on the literature. Moreover, the effects of various environmental conditions on bacterial gene expression are comprehensively reviewed. In conclusion, the effects of intrinsic and extrinsic factors on the growth and pathogenicity of bacteria are very complicated. The information obtained from the current study can be used to develop new control strategies, improve food safety, and ensure human health.

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Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics

Hamidi Moghaddam,

Mansouripour,

Soltani

2023

Food Measure

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

Cited by 5 publications

References 35 publications

Characterization and stability evaluation of Egyptian propolis extract nano-capsules and their application

Characterization and stability evaluation of Egyptian propolis extract nano-capsules and their application

Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics

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