Utilization of Propolis Extract as A Natural Preservative in Raw Milk

Abstract

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.

Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation

“…The antiradical mechanisms of antioxidant peptides was investigated by Esfandi et al (2019) , who cleared the mechanisms include electron donation or transfer proton, these mechanisms may act together, or one dominated depended on peptides structure, wherein the aromatic amino acids make radicals stable by donating electron besides, acidic and essential amino acids act as metal ion chelators, also, the antioxidant activity of milk may be explained by Jakobek, 2015 , Rawel and Rohn, 2010 who mentioned that phenolic compounds might interact with added protein isolates to increase the antioxidant and antibacterial activity, the interaction may occur between OH of phenolic compounds and SH and OH side chains in peptides or protein, protein–phenolic interaction may affect the physicochemical properties of protein and phenolic compounds, the complex may increase the peptide activity through blocking some amino acid side chains, besides, increasing the bioavailability and activity of polyphenols. In a previous study, Cottica et al, 2015 , El-Deeb, 2017 reported that the antioxidant potential of milk increased with propolis extract. The presence of phenolic compounds in dairy products protects other antioxidant ingredients as their resistant to thermal treatments.…”

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

“…This is probably caused by the antimicrobial effect of pollen on S. thermophilus and L. bulgaricus, leading to a harmful effect on lactic acid bacteria [45]. On the other hand, the propolis extract in raw milk resulted in significantly high acidity values, which could be attributed to the improvement of lactic acid bacteria action, leading to a greater decomposition of sugars in the milk and an increase in acidity [28]. Numerous studies concluded that honey generates changes in total soluble solid content when it is added to dairy products [14,16,17,24].…”

Chemical and Organoleptic Properties of Some Dairy Products Supplemented with Various Concentration of Propolis: A Preliminary Study

“…El-Deeb [11] reported that four different concentrations of propolis were supplemented to buffalo milk, but the pH was all equal at 6.77 to 6.80. The pH of the yoghurt sample was almost constant, although it was between 4.5 and 4.6 [11]. Hence, this showed a similar tendency to this experiment.…”

“…According to "Utilization of propolis extract as a natural preservative in raw milk" by El-Deeb [11], he strongly suggested that this method of preservation could be used to encourage the dairy farming by making possible the collection of more milk of high quality, which in turn is prerequisite for increased manufacture of high quality yoghurt [11].…”

“…Also El-Deeb [11] reported that sensory evaluation of food products is an important indicator of potential consumer preference. The prepared yoghurt showed that increasing levels of water extract of propolis negatively influenced the sensory scores of some properties of yoghurt [11]. Hence, this showed a similar tendency to this experiment.…”