Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Cottica, Solange Maria; Sabik, Hassan; Bélanger, Denis; Giroux, Hélène J.; Visentainer, Jesuí V.; Britten, Michel

doi:10.1007/s00217-015-2483-1

Cited by 24 publications

(32 citation statements)

References 26 publications

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“…Also, yoghurt containing 1% of water extract of propolis (T1) recorded the highest values for overall sensory attributes as compared to other treatments at the end of storage period followed by T2 (2% of water extract of propolis). These results were similar to those observed by Metry and Owayss 2009, Cottica et al, 2015, and Bakr et al, 2015…”

Section: Resuls Insupporting

confidence: 91%

“…Adding different propolis extracts increased the antioxidant capacity of dairy beverages. Polyphenolic compounds in propolis extract are probably more resistant to heat treatments, which provides protection to other antioxidant ingredients in the dairy products (Cottica et al, 2015). Significant relationship was established between the total phenols and flavones and flavonols in either aqueous or methanolic extracts at the P<0.01 level.…”

Section: Resuls Inmentioning

confidence: 92%

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Utilization of Propolis Extract as A Natural Preservative in Raw Milk

El-Deeb

2017

Journal of Food and Dairy Sciences

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Natural antimicrobials have been considered of more importance due to their increase concerns among chemical preservatives among consumers. The effect on the quality of raw milk sample by different concentrations of propolis (5, 10 and20%) in water extract (WEP), stored at 30°C and 5±1°C was evaluated. pH value, titratable acidity and microbiological examination were detected. The addition of 2% water extract of propolis (20% extract) to raw milk resulted in acceptability of the milk up to 12 and 48 hours at 30 and5±1ºC, respectively. Total bacterial count, coliform, molds and yeasts gradually decreased with the addition of more concentration of water extract of propolis (5, 10 and20%), compared with the control. The effect of 1,2 and 3% of water extract of propolis on the characteristics of yoghurt during storage(14 day) at 5±1°C were studied. Titratable acidity of T1 and T2 treatments increased, compared with the control. T3(3% water extract of propolis) resulted in the highest value of total phenolic compounds, flavonoids and antioxidant activity .Sensory evaluation revealed that yoghurt samples fortified with 1 and 2% of water extract of propolis resulted in the best treatments until the end of storage period.

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Section: Resuls Insupporting

confidence: 91%

Section: Resuls Inmentioning

confidence: 92%

Utilization of Propolis Extract as A Natural Preservative in Raw Milk

El-Deeb

2017

Journal of Food and Dairy Sciences

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“…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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“…On the other hand, pasteurization didn't affects on the antioxidant capacity of beverages with added ethanolic propolis extract. (Cottica et al, 2015). Table (7) showed the effect of adding different concentrations of EEP and WEP on the count of Lb.…”

Section: Resultsmentioning

confidence: 99%

Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese

El-Deeb

Omar

2017

Journal of Food and Dairy Sciences

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The present study aimed to utilize propolis extract as natural preservative and attractive healthy ingredients on the microbial content of kareish cheese during storage. Effect of two extracts of proplis (ethanolic and water extract) were used at different concentrations on the growth of three bacterial strains, Streptococcus thermophilus, Lactobacillus bulgaricus and Bifdobacterium bifidium being used as starter. The affect of these extracts on some spoilage contaminants of dairy microorganisms in milk medium were also studied. The resultant kareish cheeses from different treatments (with ethanol and water propolis extracts) were analyzed for phenolic compounds, antioxidant activity, microbiological and sensory properties when fresh and during storage (28 day) at 5±1°C. The counts of Str. thermophilus and Lb. bulgaricus in milk with different concentrations of propolis extracts were significantly higher than those in control. Ethanol extraction of propolis (EEP) and water extraction of propolis (WEP) at 600 and 1000 mg /100ml displayed a bactericidal effect with all of the tested spoilage microorganisms.The addition of propolis extract had a negligible effect on the content of cheese moisture, and slight decrease in total protein of cheese was observed along the storage period. High acidity of kareish cheese observed with increasing the concentration of added propolis extracts. Addition of different concentrations (6 and 10%) of propolis extracts (ethanolic and water) increased of the phenolic compounds, flavonids and antioxidant activity with the increase of propolis extracts. The counts of Lb. bulgaricus and Str. thermophilus in kareish cheese treatments were significantly (p ≤ 0.05) higher than these in the control. However, counts of mesophilic (MBC) and psychrophilic (PBC), coliform bacteria and moulds & yeasts in kariesh cheese treatments were not detected until 21 days. Kareish cheeses made with water propolis extract (T3 andT4) were of higher sensory evaluation and with the best acceptablility during storage period, compared with cheese made by ethanolic propolis extract (T1 and T2).

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Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Cited by 24 publications

References 26 publications

Utilization of Propolis Extract as A Natural Preservative in Raw Milk

Utilization of Propolis Extract as A Natural Preservative in Raw Milk

New emerging fields of application of propolis

Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese

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