Application of propolis in antimicrobial and antioxidative protection of food quality – A review

Publication date: Available online 9 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Katarzyna Pobiega, Karolina Kraśniewska, Małgorzata GniewoszAbstractBackgroundAs a natural bioproduct obtained from beekeeping, propolis – with its antimicrobial and antioxidative properties – can be used in food production.Scope and approachThis review discusses methods for obtaining propolis extracts (EP), application of propolis in antimicrobial and antioxidative protection of food, and the influence of propolis on the physical, chemical, and sensory properties of food. In addition, the allergenic potential of propolis is presented, together with the legal status of propolis application in food production.Key findings and conclusions: In food production, EP are used primarily in ethanol, or water/ethanol, because of its low wax content and high content of bioactive compound. The addition of EP enhances the microbial durability and quality of foods during storage. EP are added directly to foods, or are administered superficially through immersing foods in EP or by applying special EP coats. These procedures reduce pathogen counts or completely eliminate pathogens that are transferred by foods and the saprophytic microbiota of meat, fishes, fruits, vegetables, fruit juices, and milk. Propolis can be used as an antioxidant, particularly in meat and fish products, and can confer protection of the antioxidative properties of fruits and juices during storage. Moreover, i...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research