Advances in propolis and propolis functionalized coatings and films for fruits and vegetables preservation

Pu, Yijing; Jiang, Haitao; Zhang, Yiqin; Cao, Jiankang; Jiang, Weibo

doi:10.1016/j.foodchem.2023.135662

Cited by 21 publications

(6 citation statements)

References 90 publications

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“…Propolis can be used as a preservative in foods such as fruit juices [ 137 ], meats [ 138 ], fruits [ 139 ], and dairy products [ 140 ]. Its antiseptic properties have been demonstrated against a wide variety of microorganisms such as bacteria, fungi, viruses, yeasts, and parasites [ 64 , 141 , 142 ], in addition to possessing antifungal activity against Aspergillus niger and Penicillium spp [ 143 ].…”

Section: Uses Of Bee Products In the Food Industrymentioning

confidence: 99%

Potential application of bee products in food industry: An exploratory review

Maicelo-Quintana,

Reyna-Gonzales,

Balcázar-Zumaeta

et al. 2024

Heliyon

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Section: Uses Of Bee Products In the Food Industrymentioning

confidence: 99%

Potential application of bee products in food industry: An exploratory review

Maicelo-Quintana,

Reyna-Gonzales,

Balcázar-Zumaeta

et al. 2024

Heliyon

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“…Propolis contains many active substances such as polyphenols, flavonoids and terpenes. 78,79 Caffeic acid phenethyl ester (CAPE) is an active component of honeybee propolis. Numerous studies have shown that CAPE has favorable antitumor, antibacterial, anti-inflammatory, antioxidant, neuroprotective and immune-regulatory effects.…”

Section: Propolismentioning

confidence: 99%

Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications

Wen,

He,

Liu

et al. 2024

J Sci Food Agric

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Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products have led to the need for safe and effective preservation methods. Further, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and has prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure safety and quality of meat products owing to customer preferences and biological efficacy. However, the information on the current status of these preservatives are scattered and a comprehensive review is lacking. In this paper, the current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products are reviewed, and the potential of natural preservatives to improve the safety of meat and meat products are discussed. The current status and the current research gaps in the extraction, application, and controlled‐release of natural antibacterial agents for meat preservation are discussed in detail. This review may be useful to the development of efficient food preservation techniques in meat industry.This article is protected by copyright. All rights reserved.

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“…There has long been a focus on fruits due to their high levels of nutritive contents and bioactive compounds, as well as good taste and pleasant flavors [1,2]. However, some fruits such as blueberry, strawberry, plum, and peach are perishable and have a short shelf life, which leads to relatively large losses varying from 10 to 30% of the production volume [3].…”

Section: Introductionmentioning

confidence: 99%

Advances in the Quality Improvement of Fruit Wines: A Review

He,

Yan,

et al. 2024

Horticulturae

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Fruit wines have gained great interest in recent years due to the increasingly diverse demands of consumers for different fruit wines with different colors, flavors, and nutritional values. Some fruits such as blueberry and strawberry are perishable and have a short shelf life. The production of fruit wine reduces fruit losses after harvest and enhances fruit utilization. The production of fruit wine with premium quality is determined by both intrinsic (i.e., genetic background) and extrinsic factors (e.g., yeast and fermentation protocol). This article provides an updated overview on the strategies and technologies aiming to improve the quality of fruit wines. Recent progress in improving fruit wine quality by variety selection, post-harvest treatments, yeast selection, fermentation protocols, fermentation conditions, and aging technologies has been comprehensively reviewed.

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Advances in propolis and propolis functionalized coatings and films for fruits and vegetables preservation

Cited by 21 publications

References 90 publications

Potential application of bee products in food industry: An exploratory review

Potential application of bee products in food industry: An exploratory review

Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications

Advances in the Quality Improvement of Fruit Wines: A Review

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