Variations of the antimicrobial, antioxidant, sensory attributes and biogenic amines content in Lithuania-derived bee products

Bartkienė, Elena; Lėlė, Vita; Šakienė, Vytautė; Zavistanavičiūtė, Paulina; Zokaitytė, Eglė; Daukšienė, Agila; Jagminas, Povilas; Klupšaitė, Dovilė; Bliznikas, Saulius; Ružauskas, Modestas

doi:10.1016/j.lwt.2019.108793

Cited by 24 publications

(25 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…aeruginosa, Escherichia coli, Salmonella sp., etc.) [32][33][34][35]. However, to the best of our knowledge, few data are available on the spoilers, such as Pseudomonas spp., which are a challenge for food producers.…”

Section: Microorganismmentioning

confidence: 99%

Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi

Petruzzi

Corbo

Campaniello

et al. 2020

Foods

View full text Add to dashboard Cite

Propolis is a natural brownish resinous substance collected by honeybees (Apis mellifera), with a documented bioactivity against many microorganisms. In this study, the activity of propolis was investigated using some strains of Pseudomonas spp., Enterobacteriaceae, Lactobacillus plantarum, yeasts (Saccharomyces cerevisiae and Debaryomyces hansenii) and Fusarium oxysporum. Two approaches were used (a modified microdilution protocol and viable count), and the microorganisms were inoculated at two levels (low or high inoculum). The antimicrobial effect of propolis relies upon several factors, like the kind of microorganisms (for example S. cerevisiae was more resistant than D. hansenii, while Lactobacillus plantarum was never affected), the cell concentration (at high inoculum higher amounts of propolis were required for an antimicrobial action), and the mode of action (a delay of growth rather than a complete inhibition). The results of this paper point out, for the first time, the antimicrobial activity of propolis against some spoilers, with a focus on the possible effect; thus, they could be the background to designing an effective tool to prolong the shelf life of foods.

show abstract

Section: Microorganismmentioning

confidence: 99%

Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi

Petruzzi

Corbo

Campaniello

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Table 2 summarizes the results of the most recent publications on honey AOA [ 6 , 9 , 14 , 19 , 36 , 39 , 43 , 48 , 55 , 60 , 72 , 74 , 75 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 102 , 103 , 104 , 105 , 106 , 107 , 108 , 109 , 110 , 111 , 112 , 113 , 114 , 115 ,…”

Section: Honeyunclassified

“…By contrast, Bodó et al [ 84 ] reported that none of the antioxidant parameters were influenced by the Hungarian region of origin of their samples. As regards seasonality, Bartkiene et al [ 6 ], for example, compared honey collected in spring and summer, observing that, on average, spring honeys had 25% less TPC.…”

Section: Honeymentioning

confidence: 99%

“…Table 3 summarizes the results of the most recent publications on pollen and bee bread AOA [ 6 , 21 , 89 , 118 , 121 , 123 , 124 , 127 , 128 , 129 , 130 , 131 , 132 , 133 , 134 , 135 , 136 ]. As indicated for honey, there is usually a positive correlation between TPC, TFC and AOA, but similar TPC and TFC content does not always correspond to similar antioxidant capacity [ 43 , 78 ], as the overall antioxidant capacity of each sample is the result of the combined activity of phenolic and nonphenolic compounds [ 21 ].…”

Section: Pollen and Bee Breadmentioning

confidence: 99%

“…To improve their quality of life, modern consumers increasingly seek and use so-called natural functional foods containing bioactive substances of natural origin, thanks in part to their greater safety compared to synthetic drugs [ 4 , 5 ]. Scientific studies attribute to bee products a broad range of beneficial health effects, including antioxidant, antibacterial, anti-inflammatory, antitumor, antiviral properties, and many others [ 6 , 7 ]. One of the most important properties is their antioxidant capacity, which contributes to the prevention of certain illnesses, protecting cells against damage by oxidative agents such as free radicals.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Antioxidant Activity in Bee Products: A Review

2021

View full text Add to dashboard Cite

Bee products have been used since ancient times both for their nutritional value and for a broad spectrum of therapeutic purposes. They are deemed to be a potential source of natural antioxidants that can counteract the effects of oxidative stress underlying the pathogenesis of many diseases. In view of the growing interest in using bioactive substances from natural sources to promote health and reduce the risk of developing certain illnesses, this review aims to update the current state of knowledge on the antioxidant capacity of bee products such as honey, pollen, propolis, beeswax, royal jelly and bee venom, and on the analytical methods used. The complex, variable composition of these products and the multitude of analytical methods used to study their antioxidant activities are responsible for the wide range of results reported by a plethora of available studies. This suggests the need to establish standardized methods to more efficiently evaluate the intrinsic antioxidant characteristics of these products and make the data obtained more comparable.

show abstract

Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract

Ozdemir,

Karagoz

2023

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundHeat sensitivity of phenolics and flavonoids leads to considerable losses in these compounds during conventional drying. Microwave drying has advantage of shorter drying time and rigorous process control, minimizing damage to heat sensitive compounds. Microwave drying kinetics and impacts of microwave drying on physicochemical characteristics, morphological structure, antioxidant properties, total phenolics and flavonoids of propolis extract were investigated.ResultsIncreasing the microwave power output from 180 to 900 W resulted in a 67% reduction in drying time. Morphological changes were more noticeable at higher microwave power levels as shown in scanning electron microscopy images. Water activity values of microwave dried propolis extracts were below 0.4, which satisfied the requirement of shelf stable dry products. Solubility of microwave dried propolis extract increased by increasing the microwave power level, and the highest solubility was achieved for the propolis extract microwave dried at 900 W. Microwave dried propolis extracts exhibited lower total phenolic content values than the fresh propolis extract. Microwave power level did not affect total flavonoid content, but it affected 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging activities of microwave dried propolis extracts. The DPPH free radical scavenging activity closest to the fresh propolis extract was obtained for the microwave dried propolis extract at 900 W, which also showed the highest trolox equivalent antioxidant capacity.ConclusionMicrowave drying of propolis extract at 900 W was found to be the most efficient drying condition because it yielded the shortest drying time, the highest Deff and highly identical phenolics and flavonoids as compared to fresh propolis extract.This article is protected by copyright. All rights reserved.

show abstract

Variations of the antimicrobial, antioxidant, sensory attributes and biogenic amines content in Lithuania-derived bee products

Cited by 24 publications

References 32 publications

Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi

Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi

Antioxidant Activity in Bee Products: A Review

Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract

Contact Info

Product

Resources

About