Doğal ve Fonksiyonel Bir Gıda Katkı Maddesi: Propolis

Year 2021, Volume: 2 Issue: 1, 10 - 15, 30.06.2021

Uğur Yakut Mustafa Atasever

Abstract

Tarihin eski dönemlerinden beri bilinen ve kullanılan arı ürünleri, doğal ve zengin besin içeriği ve yüksek biyoaktif bileşenleri ile diğer gıda ürünlerine besin değerini artırmak için eklenerek veya tek başına kullanılabildiklerinden 'fonksiyonel gıda' olarak kabul edilmektedirler. Arı ürünlerinden biri olan propolis; tüketicinin sentetik gıda katkı maddeleri yerine doğal antioksidan ve antimikrobiyal tüketim talebini karşılama isteğine cevap vermesi sayesinde ön plana çıkmıştır. Propolis, eski çağlardan beri yaygın olarak kullanılan doğal bir maddedir. Kimyasal içeriği türüne ve coğrafyasına göre değişen propolisin potansiyel biyolojik aktivitesi flavonoidler, terpenoidler ve fenolik esterleri ile ilişkili bulunmuştur. Propolisteki bileşiklerin çoğu gıda katkı maddesi olarak kullanılmıştır ve bunlar genellikle güvenli maddeler olarak kabul edilmektedir. Bunun sebebi; antibakteriyel, antifungal ve antioksidatif özelliklere sahip doğal bir koruyucu olmasıdır; bunun yanında gıdanın kalitesini korumak için gıdanın fiziksel ve kimyasal özelliklerinde meydana gelebilecek olumsuz değişiklikleri önleyebilmesidir. Sonuç olarak; propolis özütü içeren besin ürünlerinin biyoaktivitesi ve duyusal değerlendirmesi ile ilgili daha fazla çalışmaya ihtiyaç vardır. Gıdalarda propolis kullanımının bazı dezavantajlarının olmasına rağmen, avantajları göz önüne alındığında, fonksiyonel gıda oluşumuna katkı sağlayacağı söylenebilir.

Keywords

Fonksiyonel gıda, Gıda katkıları, Propolis, Flavonoidler

A Natural and Functional Food Additive: Propolis

Abstract

Bee products, known and used since the earliest times of history, are regarded as 'functional food' because they can be added to other food products or used alone to increase their nutritional value with their natural and rich nutrient content and high bioactive ingredients. Propolis, one of the bee products; It has come to the fore thanks to its response to the consumer's desire to meet natural antioxidant and antimicrobial consumption instead of synthetic food additives. Propolis is a natural substance that has been widely used since ancient times. Potential biological activity of propolis, whose chemical content varies according to its type and geography, has been found to be associated with flavonoids, terpenoids and phenolic esters. Many of the compounds in propolis have been used as food additives and are generally considered safe substances. The reason is that propolis is a natural preservative with antibacterial, antifungal and antioxidative properties and it can prevent negative changes in the physical and chemical properties of the food to maintain the quality of the food. As a result, more studies are needed on the bioactivity and sensory evaluation of food products containing propolis extract. Although the use of propolis in foods has some disadvantages, considering its advantages, it can be said that these uses will contribute to the formation of functional food.

Keywords

Food additives, Functional food, Propolis, Flavonoids

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