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Propolisin besinlerde kullanımı ve koruyucu özellikleri

Yıl 2022, , 68 - 77, 01.01.2022

Damla Gümüş , Mevlüde Kızıl

https://doi.org/10.3153/FH22007

Öz

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.

Anahtar Kelimeler

Propolis Antimikrobiyal Antioksidan Besin koruma

Kaynakça

  • 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
  • Kubiliene, L., Laugaliene, V., Pavilonis, A., Maruska, A., Majiene, D., Barcauskaite, K., Savickas, A. (2015). Alternative preparation of propolis extracts: comparison of their composition and biological activities. BMC Complementary and Alternative Medicine, 15(1), 1-7. https://doi.org/10.1186/s12906-015-0677-5
  • Kunrath, C.A., Savoldi, D.C., Mileski, J.P.F., Novello, C.R., Alfaro, A.d.T., Marchi, J.F., Tonial, I.B. (2017). Application and evaluation of propolis, the natural antioxidant in Italian-type salami. Brazilian Journal of Food Technology, 20, e2016035. https://doi.org/10.1590/1981-6723.3516
  • Mascheroni, E., Guillard, V., Nalin, F., Mora, L., Piergiovanni, L. (2010). Diffusivity of propolis compounds in Polylactic acid polymer for the development of anti-microbial packaging films. Journal of Food Engineering, 98(3), 294-301. https://doi.org/10.1016/j.jfoodeng.2009.12.028
  • Mattiuz, B.-H., Ducamp-Collin, M.-N., Mattiuz, C.F.M., Vigneault, C., Marques, K.M., Sagoua, W., Montet, D. (2015). Effect of propolis on postharvest control of anthracnose and quality parameters of ‘Kent’mango. Scientia Horticulturae, 184, 160-168. https://doi.org/10.1016/j.scienta.2014.12.035
  • Mehdizadeh, T., Langroodi, A.M. (2019). Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat. International journal of biological macromolecules, 141, 401-409. https://doi.org/10.1016/j.ijbiomac.2019.08.267
  • Michailidis, G.F., Thamnopoulos, I.-A.I., Fletouris, D.J., Angelidis, A.S. (2021). Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage. Food Science and Technology International, 27(1), 46-55. https://doi.org/10.1177/1082013220929150
  • Osés, S., Pascual-Maté, A., Fernández-Muiño, M., López-Díaz, T., Sancho, M. (2016). Bioactive properties of honey with propolis. Food Chemistry, 196, 1215-1223. https://doi.org/10.1016/j.foodchem.2015.10.050
  • Ozturk, I. (2015). Antifungal activity of propolis, thyme essential oil and hydrosol on natural mycobiota of sucuk, a turkish fermented sausage: monitoring of their effects on microbiological, color and aroma properties. Journal of Food Processing and Preservation, 39(6), 1148-1158. https://doi.org/10.1111/jfpp.12329
  • Passos, F.R., Mendes, F.Q., Cunha, M.C.d., Pigozzi, M.T., Carvalho, A.M.X.d. (2016). Propolis extract in postharvest conservation banana'Prata'. Revista Brasileira de Fruticultura, 38(2), e-931. https://doi.org/10.1590/0100-29452016931
  • Pastor, C., Sánchez-González, L., Marcilla, A., Chiralt, A., Cháfer, M., González-Martínez, C. (2011). Quality and safety of table grapes coated with hydroxypropylmethylcellulose edible coatings containing propolis extract. Postharvest Biology and Technology, 60(1), 64-70. https://doi.org/10.1016/j.postharvbio.2010.11.003
  • Pasupuleti, V.R., Sammugam, L., Ramesh, N., Gan, S.H. (2017). Honey, propolis, and royal jelly: a comprehensive review of their biological actions and health benefits. Oxidative Medicine and Cellular Longevity, 2017, 1259510. https://doi.org/10.1155/2017/1259510 Payandan, E., Sayyed-Alangi, S.Z., Shamloofar, M., Koohsari, H. (2017). Study of chemical composition and efficacy of different extracts of Iranian propolis on the microbiological and sensory parameters of minced Cyprinus carpio meat at 4° C storage. Journal of Aquatic Food Product Technology, 26(5), 593-603. https://doi.org/10.1080/10498850.2016.1240281
  • Pedonese, F., Verani, G., Torracca, B., Turchi, B., Felicioli, A., Nuvoloni, R. (2019). Effect of an Italian propolis on the growth of Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in milk and whey cheese. Italian Journal of Food Safety, 8(4), 8036. https://doi.org/10.4081/ijfs.2019.8036
  • Pobiega, K., Kraśniewska, K., Gniewosz, M. (2019). Application of propolis in antimicrobial and antioxidative protection of food quality–A review. Trends in food science & technology, 83, 53-62. https://doi.org/10.1016/j.tifs.2018.11.007
  • Safaei, M., Azad, R.R. (2020). Preparation and characterization of poly-lactic acid based films containing propolis ethanolic extract to be used in dry meat sausage packaging. Journal of Food Science and Technology, 57(4), 1242-1250. https://doi.org/10.1007/s13197-019-04156-z
  • Sagdic, O., Silici, S., Yetim, H. (2007). Fate ofescherichia coli andE. coli O157∶ H7 in apple juice treated with propolis extract. Annals of microbiology, 57(3), 345-348. https://doi.org/10.1007/BF03175071
  • Santos, M.S., Estevinho, L.M., Carvalho, C.A.L., Morais, J.S., Conceição, A.L.S., Paula, V.B., Almeida, R.C. (2019). Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life. Journal of Food Science, 84(12), 3429-3436. https://doi.org/10.1111/1750-3841.14943
  • Shavisi, N., Khanjari, A., Basti, A.A., Misaghi, A., Shahbazi, Y. (2017). Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef. Meat Science, 124, 95-104. https://doi.org/10.1016/j.meatsci.2016.10.015
  • Silici, S., Karaman, K. (2014). Inhibitory effect of propolis on patulin production of Penicillium expansum in apple juice. Journal of Food Processing and Preservation, 38(3), 1129-1134. https://doi.org/10.1111/jfpp.12072
  • Silici, S., Koc, N., Sariguzel, F.M., Sagdic, O. (2005). Mould inhibition in different fruit juices by propolis. Archiv Für Lebensmittelhygiene, 56(4), 87-90.
  • Takwa, S., Caleja, C., Barreira, J.C., Soković, M., Achour, L., Barros, L., Ferreira, I.C. (2018). Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread. LWT, 88, 47-55. https://doi.org/10.1016/j.lwt.2017.09.041
  • Ucak, I., Khalily, R., Carrillo, C., Tomasevic, I., Barba, F.J. (2020). Potential of propolis extract as a natural antioxidant and antimicrobial in gelatin films applied to rainbow trout (Oncorhynchus mykiss) fillets. Foods, 9(11), 1584. https://doi.org/10.3390/foods9111584
  • Ulloa, P.A., Vidal, J., Ávila, M.I., Labbe, M., Cohen, S., Salazar, F.N. (2017). Effect of the addition of propolis extract on bioactive compounds and antioxidant activity of craft beer. Journal of Chemistry, 2017, 1-7. https://doi.org/10.1155/2017/6716053
  • Vargas‐Sánchez, R.D., Torrescano‐Urrutia, G.R., Acedo‐Félix, E., Carvajal‐Millán, E., González‐Córdova, A.F., Vallejo‐Galland, B., Sánchez‐Escalante, A. (2014). Antioxidant and antimicrobial activity of commercial propolis extract in beef patties. Journal of Food science, 79(8), C1499-C1504. https://doi.org/10.1111/1750-3841.12533
  • Viera, V.B., Piovesan, N., Moro, K.I.B., Rodrigues, A.S., Scapin, G., Rosa, C.S.d., Kubota, E.H. (2016). Preparation and microbiological analysis of Tuscan sausage with added propolis extract. Food Science and Technology, 36, 37-41. https://doi.org/10.1590/1678-457x.0045
  • Wagh, V.D. (2013). Propolis: a wonder bees product and its pharmacological potentials. Advances in pharmacological sciences, 2013, 308249. https://doi.org/10.1155/2013/308249
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  • Yuan, M., Yuan, X.-j., Pineda, M., Liang, Z.-y., He, J., Sun, S.-w., Li, K.-p. (2020). A comparative study between Chinese propolis and Brazilian green propolis: metabolite profile and bioactivity. Food & Function, 11(3), 2368-2379. https://doi.org/10.1039/C9FO02051A
  • Zahid, N., Ali, A., Siddiqui, Y., Maqbool, M. (2013). Efficacy of ethanolic extract of propolis in maintaining postharvest quality of dragon fruit during storage. Postharvest Biology and Technology, 79, 69-72. https://doi.org/10.1016/j.postharvbio.2013.01.003

Use of propolis In foods and its protective properties

Yıl 2022, , 68 - 77, 01.01.2022

Damla Gümüş , Mevlüde Kızıl

https://doi.org/10.3153/FH22007

Öz

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.

Anahtar Kelimeler

Propolis Antimicrobial Antioxidant Food preservation

Kaynakça

  • 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
  • Kubiliene, L., Laugaliene, V., Pavilonis, A., Maruska, A., Majiene, D., Barcauskaite, K., Savickas, A. (2015). Alternative preparation of propolis extracts: comparison of their composition and biological activities. BMC Complementary and Alternative Medicine, 15(1), 1-7. https://doi.org/10.1186/s12906-015-0677-5
  • Kunrath, C.A., Savoldi, D.C., Mileski, J.P.F., Novello, C.R., Alfaro, A.d.T., Marchi, J.F., Tonial, I.B. (2017). Application and evaluation of propolis, the natural antioxidant in Italian-type salami. Brazilian Journal of Food Technology, 20, e2016035. https://doi.org/10.1590/1981-6723.3516
  • Mascheroni, E., Guillard, V., Nalin, F., Mora, L., Piergiovanni, L. (2010). Diffusivity of propolis compounds in Polylactic acid polymer for the development of anti-microbial packaging films. Journal of Food Engineering, 98(3), 294-301. https://doi.org/10.1016/j.jfoodeng.2009.12.028
  • Mattiuz, B.-H., Ducamp-Collin, M.-N., Mattiuz, C.F.M., Vigneault, C., Marques, K.M., Sagoua, W., Montet, D. (2015). Effect of propolis on postharvest control of anthracnose and quality parameters of ‘Kent’mango. Scientia Horticulturae, 184, 160-168. https://doi.org/10.1016/j.scienta.2014.12.035
  • Mehdizadeh, T., Langroodi, A.M. (2019). Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat. International journal of biological macromolecules, 141, 401-409. https://doi.org/10.1016/j.ijbiomac.2019.08.267
  • Michailidis, G.F., Thamnopoulos, I.-A.I., Fletouris, D.J., Angelidis, A.S. (2021). Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage. Food Science and Technology International, 27(1), 46-55. https://doi.org/10.1177/1082013220929150
  • Osés, S., Pascual-Maté, A., Fernández-Muiño, M., López-Díaz, T., Sancho, M. (2016). Bioactive properties of honey with propolis. Food Chemistry, 196, 1215-1223. https://doi.org/10.1016/j.foodchem.2015.10.050
  • Ozturk, I. (2015). Antifungal activity of propolis, thyme essential oil and hydrosol on natural mycobiota of sucuk, a turkish fermented sausage: monitoring of their effects on microbiological, color and aroma properties. Journal of Food Processing and Preservation, 39(6), 1148-1158. https://doi.org/10.1111/jfpp.12329
  • Passos, F.R., Mendes, F.Q., Cunha, M.C.d., Pigozzi, M.T., Carvalho, A.M.X.d. (2016). Propolis extract in postharvest conservation banana'Prata'. Revista Brasileira de Fruticultura, 38(2), e-931. https://doi.org/10.1590/0100-29452016931
  • Pastor, C., Sánchez-González, L., Marcilla, A., Chiralt, A., Cháfer, M., González-Martínez, C. (2011). Quality and safety of table grapes coated with hydroxypropylmethylcellulose edible coatings containing propolis extract. Postharvest Biology and Technology, 60(1), 64-70. https://doi.org/10.1016/j.postharvbio.2010.11.003
  • Pasupuleti, V.R., Sammugam, L., Ramesh, N., Gan, S.H. (2017). Honey, propolis, and royal jelly: a comprehensive review of their biological actions and health benefits. Oxidative Medicine and Cellular Longevity, 2017, 1259510. https://doi.org/10.1155/2017/1259510 Payandan, E., Sayyed-Alangi, S.Z., Shamloofar, M., Koohsari, H. (2017). Study of chemical composition and efficacy of different extracts of Iranian propolis on the microbiological and sensory parameters of minced Cyprinus carpio meat at 4° C storage. Journal of Aquatic Food Product Technology, 26(5), 593-603. https://doi.org/10.1080/10498850.2016.1240281
  • Pedonese, F., Verani, G., Torracca, B., Turchi, B., Felicioli, A., Nuvoloni, R. (2019). Effect of an Italian propolis on the growth of Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in milk and whey cheese. Italian Journal of Food Safety, 8(4), 8036. https://doi.org/10.4081/ijfs.2019.8036
  • Pobiega, K., Kraśniewska, K., Gniewosz, M. (2019). Application of propolis in antimicrobial and antioxidative protection of food quality–A review. Trends in food science & technology, 83, 53-62. https://doi.org/10.1016/j.tifs.2018.11.007
  • Safaei, M., Azad, R.R. (2020). Preparation and characterization of poly-lactic acid based films containing propolis ethanolic extract to be used in dry meat sausage packaging. Journal of Food Science and Technology, 57(4), 1242-1250. https://doi.org/10.1007/s13197-019-04156-z
  • Sagdic, O., Silici, S., Yetim, H. (2007). Fate ofescherichia coli andE. coli O157∶ H7 in apple juice treated with propolis extract. Annals of microbiology, 57(3), 345-348. https://doi.org/10.1007/BF03175071
  • Santos, M.S., Estevinho, L.M., Carvalho, C.A.L., Morais, J.S., Conceição, A.L.S., Paula, V.B., Almeida, R.C. (2019). Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life. Journal of Food Science, 84(12), 3429-3436. https://doi.org/10.1111/1750-3841.14943
  • Shavisi, N., Khanjari, A., Basti, A.A., Misaghi, A., Shahbazi, Y. (2017). Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef. Meat Science, 124, 95-104. https://doi.org/10.1016/j.meatsci.2016.10.015
  • Silici, S., Karaman, K. (2014). Inhibitory effect of propolis on patulin production of Penicillium expansum in apple juice. Journal of Food Processing and Preservation, 38(3), 1129-1134. https://doi.org/10.1111/jfpp.12072
  • Silici, S., Koc, N., Sariguzel, F.M., Sagdic, O. (2005). Mould inhibition in different fruit juices by propolis. Archiv Für Lebensmittelhygiene, 56(4), 87-90.
  • Takwa, S., Caleja, C., Barreira, J.C., Soković, M., Achour, L., Barros, L., Ferreira, I.C. (2018). Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread. LWT, 88, 47-55. https://doi.org/10.1016/j.lwt.2017.09.041
  • Ucak, I., Khalily, R., Carrillo, C., Tomasevic, I., Barba, F.J. (2020). Potential of propolis extract as a natural antioxidant and antimicrobial in gelatin films applied to rainbow trout (Oncorhynchus mykiss) fillets. Foods, 9(11), 1584. https://doi.org/10.3390/foods9111584
  • Ulloa, P.A., Vidal, J., Ávila, M.I., Labbe, M., Cohen, S., Salazar, F.N. (2017). Effect of the addition of propolis extract on bioactive compounds and antioxidant activity of craft beer. Journal of Chemistry, 2017, 1-7. https://doi.org/10.1155/2017/6716053
  • Vargas‐Sánchez, R.D., Torrescano‐Urrutia, G.R., Acedo‐Félix, E., Carvajal‐Millán, E., González‐Córdova, A.F., Vallejo‐Galland, B., Sánchez‐Escalante, A. (2014). Antioxidant and antimicrobial activity of commercial propolis extract in beef patties. Journal of Food science, 79(8), C1499-C1504. https://doi.org/10.1111/1750-3841.12533
  • Viera, V.B., Piovesan, N., Moro, K.I.B., Rodrigues, A.S., Scapin, G., Rosa, C.S.d., Kubota, E.H. (2016). Preparation and microbiological analysis of Tuscan sausage with added propolis extract. Food Science and Technology, 36, 37-41. https://doi.org/10.1590/1678-457x.0045
  • Wagh, V.D. (2013). Propolis: a wonder bees product and its pharmacological potentials. Advances in pharmacological sciences, 2013, 308249. https://doi.org/10.1155/2013/308249
  • Yang, W., Wu, Z., Huang, Z.Y., Miao, X. (2017). Preservation of orange juice using propolis. Journal of Food Science and Technology, 54(11), 3375-3383. https://doi.org/10.1007/s13197-017-2754-x
  • Yuan, M., Yuan, X.-j., Pineda, M., Liang, Z.-y., He, J., Sun, S.-w., Li, K.-p. (2020). A comparative study between Chinese propolis and Brazilian green propolis: metabolite profile and bioactivity. Food & Function, 11(3), 2368-2379. https://doi.org/10.1039/C9FO02051A
  • Zahid, N., Ali, A., Siddiqui, Y., Maqbool, M. (2013). Efficacy of ethanolic extract of propolis in maintaining postharvest quality of dragon fruit during storage. Postharvest Biology and Technology, 79, 69-72. https://doi.org/10.1016/j.postharvbio.2013.01.003
Toplam 56 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Review Articles
Yazarlar

Damla Gümüş 0000-0002-3099-3432

Mevlüde Kızıl 0000-0003-1380-3243

Yayımlanma Tarihi 1 Ocak 2022
Gönderilme Tarihi 28 Ocak 2021
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

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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