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GENERAL FEATURES OF PROPOLIS AND ITS USE

Year 2021, Volume: 46 Issue: 1, 69 - 81, 11.12.2020
https://doi.org/10.15237/gida.GD20102

Abstract

Nowadays, with the increasing popularity of functional natural products, scientists have begun to study propolis in more detail and use it in many products from health to food, from food to cosmetics. The raw propolis is a resin-like product used as a disinfectant, structure, and defense agent in the hive, collected by bees (Apis mellifera) from plants. Propolis demonstrates anti-inflammatory, antioxidant, and antibacterial effects due to the bioactive compounds it contains. The strong aroma, stickiness, and low water solubility of the raw propolis limit its use in many fields. The active ingredients of propolis obtained by extraction method are used as food supplement in pure form, as well as to increase functional value of various foods. In this review includes novel processing techniques that increase the solubility and bioavailability of raw propolis, the use of propolis extract in the food field, and its safe levels of intake.

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PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI

Year 2021, Volume: 46 Issue: 1, 69 - 81, 11.12.2020
https://doi.org/10.15237/gida.GD20102

Abstract

Günümüzde fonksiyonel doğal ürünlerin popülerliğinin artmasıyla bilim adamları, propolisi daha yakından incelemeye ve sağlıktan gıdaya, gıdadan kozmetiğe birçok üründe kullanmaya başlamıştır. Ham propolis, arılar (Apis mellifera) tarafından bitkilerden toplanarak elde edilen, kovanda dezenfektan, yapı ve savunma maddesi olarak kullanılan, reçinemsi bir üründür. Yapısındaki biyoaktif bileşiklerden dolayı antienflamatuvar, antioksidan ve antibakteriyel gibi etkiler gösterir. Ham propolisin güçlü aroması, yapışkanlığı ve sudaki çözünürlüğünün az olması birçok alanda kullanımını kısıtlar. Ekstraksiyon yöntemiyle elde edilen propolisin etken maddeleri; saf halde takviye edici gıda olarak kullanımın yanında çeşitli gıdaların fonksiyonel değerini artırmada da kullanılmaktadır. Bu derlemede; ham propolisin çözünürlüğünü ve biyoyararlılığını artıran son işleme teknikleri, propolis ekstraktının gıda alanında kullanımı ve güvenli tüketim miktarları yer almaktadır.

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There are 72 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Merve Aydın 0000-0002-0626-9911

Derya Arslan Danacıoğlu 0000-0002-6655-9312

Selman Türker 0000-0003-1233-7906

Publication Date December 11, 2020
Published in Issue Year 2021 Volume: 46 Issue: 1

Cite

APA Aydın, M., Arslan Danacıoğlu, D., & Türker, S. (2020). PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI. Gıda, 46(1), 69-81. https://doi.org/10.15237/gida.GD20102
AMA Aydın M, Arslan Danacıoğlu D, Türker S. PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI. The Journal of Food. December 2020;46(1):69-81. doi:10.15237/gida.GD20102
Chicago Aydın, Merve, Derya Arslan Danacıoğlu, and Selman Türker. “PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI”. Gıda 46, no. 1 (December 2020): 69-81. https://doi.org/10.15237/gida.GD20102.
EndNote Aydın M, Arslan Danacıoğlu D, Türker S (December 1, 2020) PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI. Gıda 46 1 69–81.
IEEE M. Aydın, D. Arslan Danacıoğlu, and S. Türker, “PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI”, The Journal of Food, vol. 46, no. 1, pp. 69–81, 2020, doi: 10.15237/gida.GD20102.
ISNAD Aydın, Merve et al. “PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI”. Gıda 46/1 (December 2020), 69-81. https://doi.org/10.15237/gida.GD20102.
JAMA Aydın M, Arslan Danacıoğlu D, Türker S. PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI. The Journal of Food. 2020;46:69–81.
MLA Aydın, Merve et al. “PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI”. Gıda, vol. 46, no. 1, 2020, pp. 69-81, doi:10.15237/gida.GD20102.
Vancouver Aydın M, Arslan Danacıoğlu D, Türker S. PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI. The Journal of Food. 2020;46(1):69-81.

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