Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life

Santos, Marisa; Estevinho, Letí­cia M.; Carvalho, Carlos Alfredo Lopes de; Morais, Jorge E.; Conceição, Antonio Leandro S; Paula, Vanessa; Magalhães-Guedes, Karina Teixeira; Almeida, R.C.C.

doi:10.1111/1750-3841.14943

Cited by 22 publications

(14 citation statements)

References 50 publications

(57 reference statements)

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“…This effect could be due to the diversity of aminoacids (threonine, phenylalanine, and leucine) [43] and fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, linoleic acid, and eicosenoic acid) contained in pollen [44], both fatty acids and aminoacids are important compounds for human health. Finally, the addition of propolis into yogurt generated similar fatty acid content compared to the control [29].…”

Section: Nutritional Compositionmentioning

confidence: 85%

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

et al. 2021

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The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

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Section: Nutritional Compositionmentioning

confidence: 85%

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

et al. 2021

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“…According to Santos et al [13], the supplement of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Also, yoghurt with red propolis showed higher antioxidant activity [13].…”

Section: The Organoleptic Testing Of Yoghurt Supplemented With the Prmentioning

confidence: 97%

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

Chon¹,

Seo²,

Oh³

et al. 2020

J. Dairy Sci. Biotechnol.

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This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.

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“…Mehmetoğlu (2019) and stated that the antioxidant activities and phenolic contents of pudding samples significantly increased with an increase in the ratio of propolis while there was a decrease in these values during storage. Santos et al (2019) produced probiotic yogurt samples by using PE (0.05%, w/v), pasteurized strawberry pulp (10%, w/v), and sugar (12.6%) and determined their total phenolic contents between 5.49 and5.73 mgGAE/g,whichdecreasedduring28 daysofstorage.Studying the potential use of propolis as an alternative to food additives like sodium benzoate and potassium sorbate in the preservation of orange juice, Yang et al (2017) reported that the use of propolis could effectively protect the antioxidant capacity of orange juice. The results of this present study were in good agreement with literature data.…”

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 99%

Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks

Bengi,

Gursoy,

Güler Dal

et al. 2023

Food Science & Nutrition

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Kefir drinks with sugar (5%, w/v), strawberry flavor (0.15%, v/v), and propolis extract (PE) at different ratios (0.150%, 0.225%, and 0.300%, v/v) were produced and stored at 4°C, and their physicochemical, rheological, microbiological, and sensory properties were monitored during storage. The ratio of PE and storage time had an insignificant effect on the dry matter, protein, fat contents, Commission Internationale de l'Eclairage (CIE) L* and a* color values, apparent viscosity, consistency coefficient, flow behavior index, Lactobacillus spp., Lactococcus spp., and yeast counts of kefir drinks (p > .05). The CIE b* values of kefir drinks increased with an increase in PE ratio (p < .05). All kefir samples exhibited a pseudoplastic flow behavior. Initially, the total antioxidant capacity of kefir drinks was 2.19 μmol TE/100 mL, which increased to 2.51 μmol TE/100 mL for kefir drinks with 0.225% PE. The total phenolic content and antioxidant capacity of kefir drinks with PE decreased during storage. PE addition did not influence the sensory color and taste liking scores of kefir drinks adversely until the 8th day of storage. In terms of odor liking scores, kefir drinks with 0.225% and 0.300% PE had a similar score to control drinks. Additionally, kefir drinks with 0.150% and 0.225% PE received an overall liking score similar to control drinks. Results indicated that the incorporation of PE at a ratio of 0.225% was recommended for the production of strawberry‐flavored kefir drinks with acceptable sensory characteristics and increased functional properties, and this product could be stored for up to 8 days.

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Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life

Cited by 22 publications

References 50 publications

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

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

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

Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks

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