Extensão da vida de prateleira de ovos pela cobertura com própolis

Abstract

ResumoDevido a sua facilidade de obtenção, manejo, preço e valor biológico, o ovo é um dos alimentos mais consumidos no mundo. No entanto, por ser basicamente utilizado in natura, oferece riscos quando alguns cuidados não são observados em seu manuseio, armazenamento e prazo de validade. O objetivo deste trabalho foi estender o período de validade dos ovos através do uso de própolis de abelhas (Apis mellifera). Os ovos foram cobertos com uma película de própolis e comparados com ovos não lavados e lavados. Foram avaliadas a perda de massa, massa específica, unidade Haugh, altura da câmara de ar e a presença de bactérias dos grupos coliformes totais, termotolerantes e do gênero Salmonella. A cobertura com própolis promoveu menor perda de massa, menor redução da massa específica, menor perda da unidade Haugh com manutenção do tamanho da câmara de ar. Coliformes ou bactérias do gênero Salmonella não foram encontrados em ovos revestidos com própolis. Assim, observou-se que a cobertura de ovos com própolis mantém as qualidades internas e microbiológicas por mais tempo, aumentando a vida de prateleira dos mesmos. Palavras-chave: Unidade Haugh, Gallus domesticus, Apis mellifera, atividade antimicrobiana AbstractDue to its ease of obtaining, handling, price and biological value, the egg is one of the most consumed foods in the world. However, because it is basically for in natura use, offers risks when care is not observed on its handling, storage and shelf life. The objective of this research was to increase the shelf life of hens eggs (Gallus domesticus) using the bee propolis (Apis mellifera). Eggs were covered with a film of propolis and these eggs were compared with uncovered ones: unwashed and washed eggs. Weight loss, density, Haugh unit, height of the air chamber and survey of total coliform, coliform and Salmonella were evaluated. The coverage with propolis provided less weight loss, lower reduction of density and loss of the Haugh unit. The process also allow to kept the size of the air chamber. No coliforms or Salmonella were found in eggs coated with propolis. Thus, it was observed that the coverage of eggs with propolis increases the shelf life and maintains internal and microbiological qualities of the eggs.

New emerging fields of application of propolis

“…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.…”

“…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 …”

Propolis extract in postharvest conservation Solo papaya cv. 'Golden'

“…The suspension was allowed to stand for 5 days at room temperature, with hand stirring for 1 min once every day; afterwards, it was filtered through quantitative filter paper (JP 42; Quanty®; blue strip) (CARVALHO et al, 2013). Last, the hydroalcoholic extract of propolis was diluted in 70% ethanol to final concentrations of 2.5% and 5.0% (2 nd dilution).…”

Propolis Extract in Postharvest Conservation Banana ' Prata'

“…Immersion of produce in propolis extracts leads to the buildup of films that might enhance permeability barriers to gases (ALI et al, 2015;ALI et al, 2014;CARVALHO et al, 2013). That performance, nonetheless, diverges concerning the species to be treated and its climacteric path or in response to the postharvest handling procedures such as temperature and relative humidity and, moreover, to the type of the applied propolis extract.…”