Studying the quality of local propolis and evaluation of its effect as antimicrobial food additive

Abdallah, Sara J.; moghazy, Gihan el; Elshemy, Ahmed; Allah, Asmaa Abd; Nader, Hala

doi:10.21608/ejchem.2022.140107.6143

Cited by 2 publications

(6 citation statements)

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“…The observed antioxidant effect was additionally strengthened by the in vitro bactericidal capacity. First, the antimicrobial effect of propolis depends on several factors, including microorganisms' type and cell concentration, in addition to the flavonoid content and botanical origin, as in [14,38]. Our results evidence the high sensitivity towards propolis, as shown by the vast inhibition halos and the low MIC and MBC values obtained in the inoculated strains.…”

Section: Discussionmentioning

confidence: 58%

“…Most flavonoids and phenolic acids identified in the selected propolis exhibited biological activity against Gram-positive and Gram-negative food-borne pathogens, as displayed by the low minimum inhibition concentrations [35]. Some flavonoids have even been considered for their effect on C. botulinum toxin production [14,43].…”

Section: Discussionmentioning

confidence: 99%

“…Propolis has been incorporated into meat products such as sausages [46], beef patties, salami [47], raw meat [39,48], and many dairy products such as ice cream, milk, and cheese [4,[49][50][51]. However, when referring to foods subjected to heat treatment, current works only considered plant powder extracts as an alternative [14,39,43,52]. In this context, when considering the microbial behavior in cooked ham formulations, our results indicated that EEP can control the growth of sporulating bacteria (C. sporogenes and B. cereus) and S. aureus at low concentrations.…”

Section: Discussionmentioning

confidence: 99%

“…Propolis, commonly known as bee glue, is rich in several bioactive compounds such as phenolic acids, flavonoids, and terpenes. The amount and variety of these substances are highly variated, depending on the botanic species around the hive and the season of harvesting, among others [13,14]. Antioxidant, anti-inflammatory, and antimicrobial capacities are the most appreciated properties of propolis.…”

Section: Introductionmentioning

confidence: 99%

“…Although several studies have characterized propolis worldwide, assigning its composition to the bioactive profile, it is necessary to investigate propolis behavior profoundly when it is added to foods as a natural preservative [14]. Furthermore, propolis in the industry scale must be accompanied by studies that help understand propolis performance under real-production conditions [15,16].…”

Section: Introductionmentioning

confidence: 99%

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Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

Rendueles,

Mauriz,

Sanz-Gómez

et al. 2024

Microorganisms

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The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer’s acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products.

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Section: Discussionmentioning

confidence: 58%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

Rendueles,

Mauriz,

Sanz-Gómez

et al. 2024

Microorganisms

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Biochemical Profile and Antioxidant Properties of Propolis from Northern Spain

Rendueles,

Mauriz,

Sanz-Gómez

et al. 2023

Foods

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The antioxidant, anti-inflammatory, and antimicrobial characteristics of propolis, a bioactive compound collected from hives, have prompted its use in the food sector in recent times. This study investigated the physicochemical characteristics, phenolic profile, and antioxidant capacity of 31 propolis extracts collected from Northern Spain. The physicochemical composition (resins, waxes, ashes mineral content, and heavy metals) was within the allowable regulatory limits. The analysis of bioactive compounds enabled the identification of 51 constituents: flavonoids (apigenin, catechin, chrysin, quercetin, and pinocembrin) and phenolic acids (caffeic, ferulic, and coumaric). The mean value of total polyphenols was 42.72 ± 13.19 Pinocembrin–Galangin Equivalents/100 g, whereas a range between 1.64 ± 0.04 and 4.95 ± 0.36 Quercetin Equivalents (QE) g/100 g was found for total flavonoids content. The determination of bioactivities revealed significant antioxidant capacity using DPPH (1114.28 ± 10.39 µM Trolox Equivalents and 3487.61 ± 318.66 µM Vitamin C Equivalents). Resin content in propolis samples was positively and significantly correlated with both polyphenols (rho = 0.365; p = 0.043) and flavonoid composition (rho = 0.615; p = 0.000) as well as the antioxidant capacity TEAC DPPH (rho = 0.415; p = 0.020). A multiple regression analysis modeled the correlation between resin composition, flavonoids, and TEAC DPPH values, yielding a significant regression equation (R2 = 0.618; F (2,28) = 22.629; p < 0.000; d = 2.299). Therefore, evaluating physicochemical parameters and biological activities provides a promising framework for predicting propolis’ quality and antioxidant properties, thus suggesting its potential as a functional and bioactive compound for the food industry.

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Studying the quality of local propolis and evaluation of its effect as antimicrobial food additive

Cited by 2 publications

References 0 publications

Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

Biochemical Profile and Antioxidant Properties of Propolis from Northern Spain

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