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Review Article
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Propolisin besinlerde kullanımı ve koruyucu özellikleri

Year 2022, Volume: 8 Issue: 1, 68 - 77, 01.01.2022

Damla Gümüş , Mevlüde Kızıl

https://doi.org/10.3153/FH22007

Abstract

Propolis bal arıları tarafından çeşitli bitkilerden toplanan salgıların, tükürük ve enzimle karışımından elde edilen ve kovanın dış etkenlere karşı korunması amacıyla kullanılan doğal bir üründür. Propolisin biyolojik özellikleri ve kimyasal bileşimi bitki kaynaklarına, toplandığı bölgeye ve toplanma zamanına göre değişmekle birlikte bileşiminde fenolik bileşikler, aromatik asitler, uçucu yağlar, mineral ve vitaminler yer almaktadır. Çeşitli tedavi amaçlarıyla geleneksel tıpta uzun süredir kullanılmakta olan propolis, besinlerde de doğal bir koruyucu olarak kullanılma potansiyeline sahiptir. Propolis et ürünleri, kümes hayvanları, balık, süt ürünleri, sebze ve meyveler, meyve suları gibi birçok besinde mikrobiyal büyümeyi yavaşlatması, oksidasyonu azaltması, ağırlık kaybını önlemesi, mantar oluşumunu ve çürümeyi engellemesi, ürün stabilitesi sağlaması, raf ömrünü uzatması gibi koruyucu etkiler gösterebilmektedir. Bunun yanında propolisin kendine has koku ve tat özelliklerinin eklendikleri besinlerin duyusal kalitesini etkileyebilmesi besin endüstrisinde kullanımının önünde engel oluşturabilmektedir.

Keywords

Propolis Antimikrobiyal Antioksidan Besin koruma

References

  • Ali, A., Wei, Y.Z., Mustafa, M.A. (2015). Exploiting propolis as an antimicrobial edible coating to control post‐harvest anthracnose of bell pepper. Packaging Technology and Science, 28(2), 173-179. https://doi.org/10.1002/pts.2088
  • Ali, F.H., Kassem, G.M., Atta-Alla, O.A. (2010). Propolis as a natural decontaminant and antioxidant in fresh oriental sausage. Veterinaria italiana, 46(2), 167-172.
  • Alvarez, M.V., Ponce, A.G., Goyeneche, R., Moreira, M.R. (2017). Physical treatments and propolis extract to enhance quality attributes of fresh‐cut mixed vegetables. Journal of Food Processing and Preservation, 41(5), e13127. https://doi.org/10.1111/jfpp.13127
  • Alvarez, M.V., Ponce, A.G., Moreira, M.R. (2015). Combined effect of bioactive compounds and storage temperature on sensory quality and safety of minimally processed celery, leek and butternut squash. Journal of Food Safety, 35(4), 560-574. https://doi.org/10.1111/jfs.12206
  • Azemin, A., Md-Zin, N., Mohd-Rodi, M., Kim-Chee, A., Zakaria, A., Mohd, K. (2017). Application of metabolite profiling and antioxidant activity in assessing the quality of processed and unprocessed stingless bee’s propolis. Journal of Fundamental and Applied Sciences, 9(2S), 637-660. https://doi.org/10.4314/jfas.v9i2s.40
  • Bachelli, M.L.B., Amaral, R.D.Á., Benedetti, B.C. (2013). Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite. Brazilian Journal of Microbiology, 44(3), 673-678. https://doi.org/10.1590/S1517-83822013005000065
  • Bakeer, A.T., Elbanna, K., Elnaggar, S.A. (2016). Impact of pre-and post–harvest applications of natural antimicrobial products on apple and pear soft rot disease. International Journal of Phytopathology, 4(3), 105-119. https://doi.org/10.33687/phytopath.004.03.1329
  • Bankova, V., Dyulgerov, A., Popov, S., Evstatieva, L., Kuleva, L., Pureb, O., Zamjansan, Z. (1992). Propolis produced in Bulgaria and Mongolia: phenolic compounds and plant origin. Apidologie, 23(1), 79-85. https://doi.org/10.1051/apido:19920109
  • Bankova, V., Popova, M., Trusheva, B. (2016). New emerging fields of application of propolis. Macedonian Journal of Chemistry and Chemical Engineering, 35(1), 1-11. https://doi.org/10.20450/mjcce.2016.864
  • Barrera, E., Gil, J., Restrepo, A., Mosquera, K., Durango, D. (2015). A coating of chitosan and propolis extract for the postharvest treatment of papaya (Carica papaya L. cv. Hawaiiana). Revista Facultad Nacional de Agronomía Medellín, 68(2), 7667-7678. https://doi.org/10.15446/rfnam.v68n2.50982
  • Basista-Soltys, K., Filipek, B. (2013). Allergic potential of propolis-a literature review. Alergia Astma Immunologia, 18(1), 32-38.
  • Bernardi, S., Favaro-Trindade, C., Trindade, M., Balieiro, J., Cavenaghi, A., Contreras-Castillo, C. (2013). Italian-Type salami with propolis as antioxidant. Italian Journal of Food Science, 25(4), 433-440.
  • Candir, E.E., Ozdemir, A., Soylu, E.M., Sahinler, N., Gul, A. (2009). Effects of propolis on storage of sweet cherry cultivar Aksehir Napolyon. Asian Journal of Chemistry, 21, 2659-2666.
  • Chandna, P., Adlakha, V.K., Das, S., Singh, S. (2014). Complementary and Alternative Medicine (CAM): a review of propolis in dentistry. Technology, 4(6), 675-685.
  • Coban, M.Z., Coban, O.E. (2020). Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets. Acta Scientiarum Polonorum Technologia Alimentaria, 19(3), 255-260. https://doi.org/10.17306/J.AFS.0843
  • Doğan, N., Hayoğlu, İ. (2012). Propolis ve kullanım Alanları. Harran Tarım ve Gıda Bilimleri Dergisi, 16(3), 39-48.
  • dos Reis, A. S., Diedrich, C., de Moura, C., Pereira, D., de Flório Almeida, J., da Silva, L.D., Carpes, S.T. (2017). Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15° C. LWT-Food Science and Technology, 76, 306-313. https://doi.org/10.1016/j.lwt.2016.05.033
  • Duman, M., Özpolat, E. (2015). Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage. Food Chemistry, 189, 80-85. https://doi.org/10.1016/j.foodchem.2014.08.091
  • El-Deeb, A.M., Omar, S.A. (2017). Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese. Journal of Food and Dairy Sciences, 8(7), 295-302. https://doi.org/10.21608/jfds.2017.38715
  • Feás, X., Pacheco, L., Iglesias, A., Estevinho, L.M. (2014). Use of propolis in the sanitization of lettuce. International Journal of Molecular Sciences, 15(7), 12243-12257. https://doi.org/10.3390/ijms150712243
  • Fokt, H., Pereira, A., Ferreira, A., Cunha, A., Aguiar, C. (2010). How do bees prevent hive infections? The antimicrobial properties of propolis. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology, 1, 481-493.
  • Gutiérrez-Cortés, C., Suarez Mahecha, H. (2014). Antimicrobial activity of propolis and its effect on the physicochemical and sensoral characteristics in sausages. Vitae, 21(2), 90-96.
  • Habryka, C., Socha, R., Juszczak, L. (2020). The effect of enriching honey with propolis on the antioxidant activity, sensory characteristics, and quality parameters. Molecules, 25(5), 1176. https://doi.org/10.3390/molecules25051176
  • Hassanin, S.I., El-Daly, E.-S.A. (2013). Effect of propolis and garlic on Nile Tilapia Oreochromis niloticus fillets during frozen storage. Journal of the Arabian Aquaculture Society, 8(1), 237-247.
  • Jacob, S.E., Chimento, S., Castanedo-Tardan, M.P. (2008). Allergic contact dermatitis to propolis and carnauba wax from lip balm and chewable vitamins in a child. Contact Dermatitis, 58(4), 242-243. https://doi.org/10.1111/j.1600-0536.2007.1261.x
  • Jonaidi Jafari, N., Kargozari, M., Ranjbar, R., Rostami, H., Hamedi, H. (2018). The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet. Journal of Food Processing and Preservation, 42(1), e13336. https://doi.org/10.1111/jfpp.13336
  • Kahramanoglu, I., Usanmaz, S. (2017). Effects of propolis and black seed oil on the shelf life of freshly squeezed pomegranate juice. Food Science and Nutrition, 1(2), 114-121. https://doi.org/10.22158/fsns.v1n2p114
  • Kročko, M., Bobko, M., Bučko, O., Čanigová, M., Ducková, V. (2014). Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 102-106. https://doi.org/10.5219/365
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Use of propolis In foods and its protective properties

Year 2022, Volume: 8 Issue: 1, 68 - 77, 01.01.2022

Damla Gümüş , Mevlüde Kızıl

https://doi.org/10.3153/FH22007

Abstract

Propolis is a natural mixture of saliva, enzymes and plant secretions which collected by bees from various plants and used for protection of hives against external factors. Biological activities and chemical composition of propolis may vary according to the plant sources, location and time, and it contains phenolic compounds, aromatic acids, essential oils, minerals and vitamins. Propolis has been used in traditional medicine for various therapeutic purposes, and it has a potential as a natural preservative in foods. Propolis may have various protective effects such as reducing microbial growth and oxidation, preventing fungus, rotting and weight loss, maintaining product stability and extending shelf life in meat, poultry, fish, dairy, vegetables, fruits and fruit juices during storage. However, propolis's unique odor and taste may alter the sensory quality of foods and that may effect its use in the food industry negatively.

Keywords

Propolis Antimicrobial Antioxidant Food preservation

References

  • Ali, A., Wei, Y.Z., Mustafa, M.A. (2015). Exploiting propolis as an antimicrobial edible coating to control post‐harvest anthracnose of bell pepper. Packaging Technology and Science, 28(2), 173-179. https://doi.org/10.1002/pts.2088
  • Ali, F.H., Kassem, G.M., Atta-Alla, O.A. (2010). Propolis as a natural decontaminant and antioxidant in fresh oriental sausage. Veterinaria italiana, 46(2), 167-172.
  • Alvarez, M.V., Ponce, A.G., Goyeneche, R., Moreira, M.R. (2017). Physical treatments and propolis extract to enhance quality attributes of fresh‐cut mixed vegetables. Journal of Food Processing and Preservation, 41(5), e13127. https://doi.org/10.1111/jfpp.13127
  • Alvarez, M.V., Ponce, A.G., Moreira, M.R. (2015). Combined effect of bioactive compounds and storage temperature on sensory quality and safety of minimally processed celery, leek and butternut squash. Journal of Food Safety, 35(4), 560-574. https://doi.org/10.1111/jfs.12206
  • Azemin, A., Md-Zin, N., Mohd-Rodi, M., Kim-Chee, A., Zakaria, A., Mohd, K. (2017). Application of metabolite profiling and antioxidant activity in assessing the quality of processed and unprocessed stingless bee’s propolis. Journal of Fundamental and Applied Sciences, 9(2S), 637-660. https://doi.org/10.4314/jfas.v9i2s.40
  • Bachelli, M.L.B., Amaral, R.D.Á., Benedetti, B.C. (2013). Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite. Brazilian Journal of Microbiology, 44(3), 673-678. https://doi.org/10.1590/S1517-83822013005000065
  • Bakeer, A.T., Elbanna, K., Elnaggar, S.A. (2016). Impact of pre-and post–harvest applications of natural antimicrobial products on apple and pear soft rot disease. International Journal of Phytopathology, 4(3), 105-119. https://doi.org/10.33687/phytopath.004.03.1329
  • Bankova, V., Dyulgerov, A., Popov, S., Evstatieva, L., Kuleva, L., Pureb, O., Zamjansan, Z. (1992). Propolis produced in Bulgaria and Mongolia: phenolic compounds and plant origin. Apidologie, 23(1), 79-85. https://doi.org/10.1051/apido:19920109
  • Bankova, V., Popova, M., Trusheva, B. (2016). New emerging fields of application of propolis. Macedonian Journal of Chemistry and Chemical Engineering, 35(1), 1-11. https://doi.org/10.20450/mjcce.2016.864
  • Barrera, E., Gil, J., Restrepo, A., Mosquera, K., Durango, D. (2015). A coating of chitosan and propolis extract for the postharvest treatment of papaya (Carica papaya L. cv. Hawaiiana). Revista Facultad Nacional de Agronomía Medellín, 68(2), 7667-7678. https://doi.org/10.15446/rfnam.v68n2.50982
  • Basista-Soltys, K., Filipek, B. (2013). Allergic potential of propolis-a literature review. Alergia Astma Immunologia, 18(1), 32-38.
  • Bernardi, S., Favaro-Trindade, C., Trindade, M., Balieiro, J., Cavenaghi, A., Contreras-Castillo, C. (2013). Italian-Type salami with propolis as antioxidant. Italian Journal of Food Science, 25(4), 433-440.
  • Candir, E.E., Ozdemir, A., Soylu, E.M., Sahinler, N., Gul, A. (2009). Effects of propolis on storage of sweet cherry cultivar Aksehir Napolyon. Asian Journal of Chemistry, 21, 2659-2666.
  • Chandna, P., Adlakha, V.K., Das, S., Singh, S. (2014). Complementary and Alternative Medicine (CAM): a review of propolis in dentistry. Technology, 4(6), 675-685.
  • Coban, M.Z., Coban, O.E. (2020). Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets. Acta Scientiarum Polonorum Technologia Alimentaria, 19(3), 255-260. https://doi.org/10.17306/J.AFS.0843
  • Doğan, N., Hayoğlu, İ. (2012). Propolis ve kullanım Alanları. Harran Tarım ve Gıda Bilimleri Dergisi, 16(3), 39-48.
  • dos Reis, A. S., Diedrich, C., de Moura, C., Pereira, D., de Flório Almeida, J., da Silva, L.D., Carpes, S.T. (2017). Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15° C. LWT-Food Science and Technology, 76, 306-313. https://doi.org/10.1016/j.lwt.2016.05.033
  • Duman, M., Özpolat, E. (2015). Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage. Food Chemistry, 189, 80-85. https://doi.org/10.1016/j.foodchem.2014.08.091
  • El-Deeb, A.M., Omar, S.A. (2017). Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese. Journal of Food and Dairy Sciences, 8(7), 295-302. https://doi.org/10.21608/jfds.2017.38715
  • Feás, X., Pacheco, L., Iglesias, A., Estevinho, L.M. (2014). Use of propolis in the sanitization of lettuce. International Journal of Molecular Sciences, 15(7), 12243-12257. https://doi.org/10.3390/ijms150712243
  • Fokt, H., Pereira, A., Ferreira, A., Cunha, A., Aguiar, C. (2010). How do bees prevent hive infections? The antimicrobial properties of propolis. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology, 1, 481-493.
  • Gutiérrez-Cortés, C., Suarez Mahecha, H. (2014). Antimicrobial activity of propolis and its effect on the physicochemical and sensoral characteristics in sausages. Vitae, 21(2), 90-96.
  • Habryka, C., Socha, R., Juszczak, L. (2020). The effect of enriching honey with propolis on the antioxidant activity, sensory characteristics, and quality parameters. Molecules, 25(5), 1176. https://doi.org/10.3390/molecules25051176
  • Hassanin, S.I., El-Daly, E.-S.A. (2013). Effect of propolis and garlic on Nile Tilapia Oreochromis niloticus fillets during frozen storage. Journal of the Arabian Aquaculture Society, 8(1), 237-247.
  • Jacob, S.E., Chimento, S., Castanedo-Tardan, M.P. (2008). Allergic contact dermatitis to propolis and carnauba wax from lip balm and chewable vitamins in a child. Contact Dermatitis, 58(4), 242-243. https://doi.org/10.1111/j.1600-0536.2007.1261.x
  • Jonaidi Jafari, N., Kargozari, M., Ranjbar, R., Rostami, H., Hamedi, H. (2018). The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet. Journal of Food Processing and Preservation, 42(1), e13336. https://doi.org/10.1111/jfpp.13336
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  • Kročko, M., Bobko, M., Bučko, O., Čanigová, M., Ducková, V. (2014). Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 102-106. https://doi.org/10.5219/365
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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Articles
Authors

Damla Gümüş 0000-0002-3099-3432

Mevlüde Kızıl 0000-0003-1380-3243

Early Pub Date November 12, 2021
Publication Date January 1, 2022
Submission Date January 28, 2021
Published in Issue Year 2022 Volume: 8 Issue: 1

Cite

APA Gümüş, D., & Kızıl, M. (2022). Propolisin besinlerde kullanımı ve koruyucu özellikleri. Food and Health, 8(1), 68-77. https://doi.org/10.3153/FH22007
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