Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli

Tosi, Enzo A.; Ré, Edmundo D.; Ortega, Marta; Cazzoli, Ampelio F.

doi:10.1016/j.foodchem.2007.01.011

Cited by 125 publications

(114 citation statements)

References 18 publications

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“…The extracts of the Maltese propolis samples were subjected to screening for antimicrobial activity by the agar cup method (Table 5). No activity was found against E. coli, similarly to most propolis samples of different origin and their constituents (Grange & Davey, 1990;Kujumgiev et al, 1999), but unlike the results of Tosi et al (2007) with Argentinean propolis. All samples demonstrated a good activity against S. aureus, somewhat higher than that of a typical poplar propolis sample (Bulgarian sample).…”

Section: Resultscontrasting

confidence: 60%

“…In the past decade, it has gained popularity as a constituent of healthy foods and drinks to improve human health and enhance natural immunity. Its diverse biological activities, such as antibacterial, antiviral, anti-inflammatory, immunomodulating, cytotoxic, antioxidant, have been well documented in numerous research papers (Ahn et al 2007;Bankova, 2005;Banskota, Tezuka, & Kadota, 2001;Seidel, Peyfoon, Watson, & Fearnley, 2008;Sforcin, 2007;Tosi, Ré, Ortega, & Cazzoli, 2007). A well-recognised peculiarity of propolis is its chemical variability, due to fact that (in different phytogeographical regions) the bees choose different plant sources of resin (Bankova, 2009).…”

Section: Introductionmentioning

confidence: 99%

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The specific chemical profile of Mediterranean propolis from Malta

et al. 2011

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a b s t r a c tSeventeen Maltese propolis samples were studied by GC-MS after silylation. They exhibited the typical Mediterranean chemical profile, rich in diterpene compounds (18-92% of TIC, GC-MS): 32 individual diterpenes were identified; 22 of them were present in each specimen. The other abundant compound group was that of sugars and sugar derivatives. In some samples, however, another compound group was observed (0-12% of TIC, GC-MS); the corresponding mass spectra were consistent with monoand sesquiterpenyl esters of substituted benzoic acids. Two new propolis constituents of this group, daucane diterpene esters of hydroxybenzoic acids, were isolated. Their origin is suggested to be Ferula communis, as they are taxonomic markers for this species. All propolis samples were active against Staphylococcus aureus but only those with high concentrations of terpenyl esters showed antifungal activity against Candida albicans. The present results confirm that Mediterranean propolis is a valuable natural product with potential to improve human health.

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Section: Resultscontrasting

confidence: 60%

Section: Introductionmentioning

confidence: 99%

The specific chemical profile of Mediterranean propolis from Malta

et al. 2011

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“…Chitosan effectively inhibited the growth of not only Gram-positive and Gram-negative bacteria but also yeasts and molds (Serrano and Bañón, 2012). Nisin and Ethanol extract of propolis successfully inhibited viable Gram positive bacteria counts or Escherichia coli development (Ercolini et al, 2010;Tosi et al, 2007). Lactic acid had the same inhibitory effect on the growth of spoilage bacteria and cold-tolerant pathogens in pork (Greer and Dilts, 1995).…”

Section: Resultsmentioning

confidence: 96%

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Jin

Yang

et al. 2013

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A compound natural preservative (CNP) was produced by mixing clove cinnamon extracts with tea polyphenol, chitosan, propolis, nisin and lysozyme. Its effects on microbiological [total aerobic counts (TACs)], chemical [total volatile base nitrogen (TVB-N), 2-thiobarbituric reactive substances (TBARS), total reducing activity (TRA) and pH values], and colorimetric characteristics of chilled beef and mutton that were kept under vacuum packaging during refrigerated storage at 4 ± 1℃ were investigated for 4 weeks. Results indicated that the CNP significantly inhibited the growth of microbes, improved TRA values, and decreased TBARS and TVB-N values to some extent especially at the later storage time, but had no obvious advantage in maintaining the color stability of beef and mutton when compared to lactic acid (LA, positive control) and sterile distilled water (DW, negative control). The shelf-lives of chilled beef and mutton were observed to be 3 − 4 weeks for the CNP treatment. The susceptibility of meat species to lipid oxidation was greater in beef than mutton, but spoilage as a consequence of bacteria load was greater in mutton than beef.Keywords: compound natural preservative, beef, mutton, vacuum packaging, refrigerated storage *To whom correspondence should be addressed. haojm.1@163.com (J. Hao) IntroductionMany food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution for the desired shelf-life. The spoilage of food is a complicated process involving the interactions of microbial, physical, and chemical changes. Microbial contamination and lipids oxidation in foods during processing and storage are the major causes of food-borne illnesses and loss of shelf-life (Rao et al., 2008). A cold distribution chain is imperative, but it cannot assure the quality and safety of all perishable foods by itself. Therefore, additional preservation techniques such as physical processes (e.g., irradiation and packaging methods), artificial chemical methods (added calcium lactate, sodium succinate, and so on), and natural biological antimicrobial and/or antioxidant ingredients (adding plant essential oils or extracts, etc.) are being used or investigated for their application to food products (Nam et al., 2001;Zhu et al., 2009;Kong et al., 2010).Meat is recognized as one of the most perishable foods, and consumers prefer meats that are high in polyunsaturated fatty acids (PUFAs) and myoglobin, for its high ferrous iron and phospholipid content (Enser et al., 1996;Rhee et al., 1996). Some researchers have reported that crude clove extracts have the greatest total phenolic contents and ferricreducing antioxidant power out of 32 tested spices, are also strongly inhibitory of TBARS formation (Wojdyło et al., 2007), and thereby improved the quality and nutritional value of cooked pork patties (Kong et al., 2010). Cinnamon was the second most powerful extract (Kong et al., 2010). Moreover, preservative effects increased with spice concentrations. The incorporatio...

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“…Os tratamentos "lavados" e "sem lavar" também apresentaram ausência de UFC's para Salmonella, entretanto, para coliformes a 45 °C, o tratamento "lavado" apresentou 220 UFC g -1 . Os resultados obtidos podem estar ligados à atividade antimicrobiana da própolis, especialmente a antibacteriana, fato já amplamente documentado na literatura (SEIDEL et al, 2008;TOSI et al, 2007;LU;CHEN;CHOU, 2005).…”

Section: Resultsunclassified

“…Fenóis simples, ácidos fenólicos e polifenóis são agentes antimicrobianos ativos (COWAN, 1999). Diversos autores tem relatado atividade antimicrobiana da própolis (SEIDEL et al, 2008;TOSI et al, 2007;LU;CHEN;CHOU, 2005), salientando que ela pode variar dependendo da região e de estação, uma vez que é resultado da disponibilidade de matérias primas vegetais (LIBERIO et al, 2009;LU;CHEN;CHOU, 2005).…”

Section: Introductionunclassified

Extensão da vida de prateleira de ovos pela cobertura com própolis

et al. 2013

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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.

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Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli

Cited by 125 publications

References 18 publications

The specific chemical profile of Mediterranean propolis from Malta

The specific chemical profile of Mediterranean propolis from Malta

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Extensão da vida de prateleira de ovos pela cobertura com própolis

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