Control of citrus green and blue molds by Chinese propolis

Yang, Shuzhen; Peng, Liwei; Cheng, Yunjiang; Chen, Feng; Pan, Siyi

doi:10.1007/s10068-010-0186-8

Cited by 36 publications

(35 citation statements)

References 24 publications

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“…In postharvest citrus disease control, propolis extracted by 70% ethanol completely inhibited conidial germination of Penicillium digitatum at all the tested concentrations, and 100 lg/mL propolis extract provided complete inhibition of naturally occurring green mould disease on wounded but uninoculated Star Ruby grapefruits (Soylu, Ozdemir, Erturk, Sahinler, & Soylu, 2008). Chinese propolis ethyl acetate extract showed strong antifungal activities against green mould and blue mould caused by P. italicum and P. digitatum, respectively (Yang et al, 2010). Here, the experiments demonstrated PEE and its fractions possessed significant inhibitory activity against P. italicum.…”

Section: Discussionmentioning

confidence: 65%

“…In our previous research, we found that propolis extracts showed strong inhibitory activity against green mould and blue mould of citrus fruits (Yang, Peng, Cheng, Chen, & Pan, 2010). The aim of this study focused on the identification of the antifungal components in propolis through chromatographic isolation and chemical characterisation by HPLC-MS, as well as synchronous antifungal bioassay against P. italicum.…”

Section: Introductionmentioning

confidence: 99%

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Bioassay-guided isolation and identification of antifungal components from propolis against Penicillium italicum

Yang

Peng

et al. 2011

Food Chemistry

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Section: Discussionmentioning

confidence: 65%

Section: Introductionmentioning

confidence: 99%

Bioassay-guided isolation and identification of antifungal components from propolis against Penicillium italicum

Yang

Peng

et al. 2011

Food Chemistry

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“…This remarkable combination makes it an excellent candidate for preserving different foods. Successful experiments have been performed for utilization of propolis extracts in the preservation of numerous products: fruit juices [62][63][64][65], fruits [68][69][70][71][72][73][74][75][76][77], vegetables [78][79][80][81][82][83][84][85], eggs [86][87][88][89][90][91], meat and fish products [92][93][94][95][96][97][98][99][100] (Table 2). This field of application of propolis is rapidly growing, as indicated by the growing number of publications.…”

Section: New Fields Of Propolis Applicationmentioning

confidence: 99%

“…Bebedouro-SP, Brazil: green propolis; Formiga-MG, Brazil: brown propolis [66] Distilled beverage (sugarcane spirit) 80% Ethanol extract Brazilian green and brown propolis type [67] Fruits Mandarins Ethyl acetate extract Hebei Province, China [68] Orange 96% Ethanol extract Iraq (Baghdad) [69] Apple 96% Ethanol extract Iraq (Baghdad) [70] Sweet cerry Ethanol and water extracts Hatay province, Turkey [71] Grapefruit cv. Star Ruby 70% Ethanol extract Hatay province, Turkey [72] 'Kent' mango fruits 70% Ethanol extract Brazilian green type [73] Dragon fruit 80% Ethanol extract Selangor state Malaysia; China [74,75] Papaya 95% Ethanol extract China [76] …”

Section: New Emerging Propolis Applicationsmentioning

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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“…; Yang et al . ). Its activity depends on its content and types of flavonoid, which are affected by different geographical and climatic zones as well as the extraction methods (Dimov et al .…”

Section: Introductionmentioning

confidence: 97%

Synergistic Effect of Propolis and Heat Treatment Leading to Increased Injury to Escherichia coli O157:H7 in Ground Pork

Kim

Chung

2014

Journal of Food Safety

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This study was conducted to determine the thermal inactivation of Escherichia coli O157:H7 in the presence of propolis in culture and in ground pork. Overnight cultures (∼106 cfu/mL) or inoculated ground pork (1.0 g, ∼106 cfu/g) were heat treated at 57, 60 and 63 ± 0.1C for predetermined times. The surviving cell populations were enumerated on appropriate media, from which D and z values were determined. The D values for E. coli O157:H7 in broth were 7.33 ± 1.33, 1.34 ± 0.29 and 0.85 ± 0.04 min, respectively (z = 6.4C), whereas in the presence of propolis (8.98 mg/mL), the D values were 0.53 ± 0.02, 0.25 ± 0.00 and 0.17 ± 0.00 min (z = 10.3C). For ground pork, the D values of E. coli O157:H7 were 4.88 ± 0.23, 0.77 ± 0.00 and 0.37 ± 0.00 min, respectively (z = 5.4C), whereas the D values in the presence of propolis (35.92 mg/g) were 2.98 ± 0.02, 0.46 ± 0.03 and 0.26 ± 0.02 min (z = 5.5C). Thermal injury was more pronounced in the presence of propolis at all temperatures. These data suggest that propolis and heat treatment may have a synergistic effect that could have potential applications in the case of meat products. Practical Applications The addition of propolis to Escherichia coli in broth and meat rendered the pathogen more sensitive to the lethal effects of heat at all temperatures, resulting in smaller D values than those obtained with E. coli heat treated alone in both culture and meat samples. These data suggest that propolis and heat treatment may have a synergistic effect that could have potential applications for meat products.

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Control of citrus green and blue molds by Chinese propolis

Cited by 36 publications

References 24 publications

Bioassay-guided isolation and identification of antifungal components from propolis against Penicillium italicum

Bioassay-guided isolation and identification of antifungal components from propolis against Penicillium italicum

New emerging fields of application of propolis

Synergistic Effect of Propolis and Heat Treatment Leading to Increased Injury to Escherichia coli O157:H7 in Ground Pork

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