The effects of propolis and nisin on
            <i>Listeria monocytogenes</i>
            in contaminated ice cream

Özer, Ezgi Demir

doi:10.1111/jfpp.14598

Cited by 7 publications

(7 citation statements)

References 31 publications

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“…In a study evaluating the antimicrobial effect of propolis-added ice cream, it was observed that the addition of propolis did not significantly affect the first dripping time and melting rate results. In the study, the first dripping times were found to be between 421s-459s, and the melting rate was found to be between 16.4% and 16.7% (Demir Özer, 2021). The values in this study were found to be higher than these values and this difference is thought to be due to the changes in ice cream formulations.…”

Section: Determination Of First Dripping Time and Melting Ratementioning

confidence: 47%

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

MEHMETOĞLU>¹,

Tarakçı

2023

Tekirdağ Ziraat Fakültesi Dergisi

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The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ice cream to propolis, which cannot be consumed raw and whose benefits and functional properties are unknown to most consumers. A mixture consisting of a total of 6 sample groups containing 0.0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5% propolis powder was prepared for the ice cream mix. Ice cream samples were prepared from these ice cream mixes. Different analyses were executed for propolis, ice cream mix and ice cream samples. While only antioxidant analysis was executed for propolis samples, Dry matter, pH, titration acidity analyzes were executed in ice cream mix samples. Volume increase index, texture analysis, melting rate, antioxidant activity and sensory analyzes in propolis added ice cream samples were carried out on different days during 2 months of storage. According to the findings, while the volume increase of the ice cream samples was not affected by the storage time, the difference between the propolis concentrations was found. It was observed that the first dripping times increased with storage, while the melting rate of the ice cream decreased. There was no significant change in the meltıng rate and first drip times depending on the propolis concentrations. The texture properties of ice cream samples have changed with the addition of propolis. The hardness and stickiness values of ice cream samples changed depending on the storage time. The addition of propolis significantly increased the antioxidant activity. Antioxidant activity was changed with the addition of propolis. The phenolic content and of ice cream did not change with storage, but FRAP value decreased slightly after 60 days of storage. Storage time had a limited effect on the physicochemical and sensory properties of ice cream. Although the addition of propolis negatively affected the physical and sensory properties of ice cream, it contributed significantly to the antioxidant activity even at the lowest concentrations. With this study, the potential of propolis-added ice cream as a functional new food for consumers of all ages has been demonstrated. In line with these results, new studies should be conducted by trying different propolis extracts and different concentrations, by revealing the functionality of propolis and adding it to new other foods.

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Section: Determination Of First Dripping Time and Melting Ratementioning

confidence: 47%

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

MEHMETOĞLU>¹,

Tarakçı

2023

Tekirdağ Ziraat Fakültesi Dergisi

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“…As nisin is the sole bacteriocin approved as a food preservative [ 13 ], various approaches have been made to better control L. monocytogenes by further potentiating nisin. Several compounds have been reported to generate antimicrobial synergy in combination with nisin against L. monocytogenes , including propolis [ 17 ], citric acid [ 24 ], sodium diacetate [ 43 ], perilla oil [ 44 ], and grape seed extract [ 45 ]. Based on our previous studies on the antimicrobial synergy of gallic acid derivatives in other Gram-positive pathogens [ 25 , 26 , 27 , 28 ], we examined whether gallic acid and its derivatives could enhance the activity of nisin against L. monocytogenes, and discovered that gallic acid increases the antibiofilm activity of nisin ( Figure 1 ).…”

Section: Discussionmentioning

confidence: 99%

“…Nisin is highly effective against Gram-positive bacteria, including Listeria , Staphylococcus , Clostridium , and Bacillus , by forming pores in the membrane and inhibiting cell wall synthesis through binding to lipid II [ 14 , 15 ]. Because of its potent antimicrobial activity, nisin has been used by the food industry to control L. monocytogenes in dairy, meat, and canned products [ 16 , 17 , 18 ]. In addition, nisin has been reported to inhibit the growth of other species of Listeria in combination with some natural organic compounds, including carvacrol, eugenol, cinnamic acid, and thymol [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, the antimicrobial activity of nisin can be limited by multiple factors, including interactions with food components, enzymatic degradation, and pH conditions [ 13 , 20 ]. Studies have been conducted to enhance the antimicrobial activity of nisin by combining it with other natural antimicrobials, such as phages [ 21 , 22 ], lysozymes [ 23 ], propolis [ 17 ], and citric acid [ 24 ]. In our previous studies, we demonstrated that some gallic acid derivatives can potentiate the activity of antibiotics in Staphylococcus spp.…”

Section: Introductionmentioning

confidence: 99%

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Enhancement of the Antibiofilm Activity of Nisin against Listeria monocytogenes Using Food Plant Extracts

2023

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Listeria monocytogenes is a foodborne pathogen exhibiting a high mortality rate. In addition to the robust tolerance to environmental stress, the ability of L. monocytogenes to develop biofilms increases the risk of contaminating food processing facilities and ultimately foods. This study aims to develop a synergistic approach to better control Listeria biofilms using nisin, the only bacteriocin approved as a food preservative, in combination with gallic-acid-rich food plant extracts. Biofilm assays in the presence of nisin and gallic acid or its derivatives revealed that gallic acid significantly decreased the level of biofilm formation in L. monocytogenes, whereas ethyl gallate, propyl gallate, and lauryl gallate enhanced biofilm production. As gallic acid is widely distributed in plants, we examined whether extracts from gallic-acid-rich food plants, such as clove, chestnut, oregano, and sage, may generate similar antibiofilm effects. Remarkably, sage extracts enhanced the antibiofilm activity of nisin against L. monocytogenes; however, the other tested extracts increased biofilm formation, particularly at high concentrations. Moreover, sage extracts and nisin combinations significantly reduced the biofilm formation of L. monocytogenes on stainless steel. Sage is a common food spice and has various beneficial health effects, including antioxidation and anti-cancer properties. The findings in this study demonstrate that sage extracts can be potentially combined with nisin to prevent biofilm production in L. monocytogenes.

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“…Propolis bioactivity on Listeria spp. and L. monocytogenes (bacillus g(+)) has been studied by some authors in some meat, dairy, vegetable, and fruit products [ 10 , 11 , 12 ]. Given the organoleptic characteristics of propolis (potent aroma and intense color), it is necessary to determine low effective doses in its application to food products [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains

et al. 2023

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The outbreaks of Listeria associated with food consumption are increasing worldwide concurrently with public concern about the need for natural growth inhibitors. In this context, propolis seems to be a promising bioactive product collected by honeybees, due to its antimicrobial activity against different food pathogens. This study aims to evaluate the efficacy of hydroalcoholic propolis extracts for controlling Listeria under several pH conditions. The physicochemical properties (wax, resins, ashes, impurities), the bioactive compounds (phenolic and flavonoid content), and the antimicrobial activity of 31 propolis samples collected from the half North of Spain were determined. Results showed similar trends in the physicochemical composition and bioactive properties, regardless of the harvesting area. Non-limiting pH conditions (7.04, 6.01, 5.01) in 11 Listeria strains (5 from collection and 6 wild strains from meat products) exhibited MICs (Minimum inhibition concentration) and MBCs (Minimum bactericidal concentration) ranging from 39.09 to 625 μg/mL. The antibacterial activity increased under acidic pH conditions, showing a synergistic effect at pH = 5.01 (p < 0.05). These findings suggest the potential of Spanish propolis as a natural antibacterial inhibitor to control Listeria growth in food products.

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The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

Cited by 7 publications

References 31 publications

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

Enhancement of the Antibiofilm Activity of Nisin against Listeria monocytogenes Using Food Plant Extracts

Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains

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