Possibilities of Using Propolis as a Preservative in the Food Industry

Abstract

Propolis, also called "bee glue", is a natural resinous substance produced by honey bees from plant secretions, wax and bee secretions to protect their hives. There are more than 300 identified chemical compounds and numerous phenolic compounds in its composition, which are known to vary considerably according to plant sources and season. It also has a long history in traditional and scientific medicine, with antibacterial, anticancer, anti-inflammatory, anti-infective and wound-healing effects since 300 BC. As a result of many studies, it has been reported that in addition to its nutritional and health-promoting effects, it extends the storage period of fresh fruits, vegetables, post-harvest and processed food products. In this study, information about the biochemical composition of propolis, its antioxidant activity, its antibacterial properties and its effectiveness in preserving foods were given, and important points were tried to be emphasized for the industrial use of propolis in the development of biopreservatives.

Propolisin Gıda Endüstrisinde Koruyucu Olarak Kullanılma İmkanları

Abstract

“Arı tutkalı” olarak da adlandırılan propolis, kovanları korumak için bal arıları tarafından bitki salgılarından, balmumundan ve arı salgılarından üretilen doğal reçineli bir maddedir. Bileşiminde, bitki kaynaklarına ve mevsime göre önemli ölçüde değişiklik gösterdiği bilinen 300'den fazla tanımlanmış kimyasal bileşik ile çok sayıda fenolik bileşik vardır. Ayrıca MÖ 300'den beri antibakteriyel, antikanser, antienflamatuar, antienfektif ve yara iyileştirici etkileri ile geleneksel ve bilimsel tıpta uzun bir geçmişe sahiptir. Yapılan birçok çalışma sonucunda beslenme ve sağlığı geliştirici etkilerine ek olarak, taze meyve, sebzelerin hasat sonrası ve işlenmiş gıda ürünlerinin depolama süresini uzattığı bildirilmiştir. Bu çalışmada, propolisin biyokimyasal bileşimi, antioksidan aktivitesi, antibakteriyel özellikleri ve gıdaları korumadaki etkinliği gıda sistemlerine dahil edilmesi ile ilgili bilgiler verilmiş, ayrıca propolisin endüstriyel olarak biyokoruyucuların geliştirilmesinde kullanılabilmesi için önemli noktalar vurgulanmaya çalışılmıştır.

Keywords

• Propolis
• gıda koruma
• katkı maddesi
• fenolik bileşikle

References

1. Albayrak, S. & S. Albayrak, 2008. Propolis: Doğal antimikrobiyal madde. Ankara Eczacılık Fakültesi Dergisi, 37(3): 201-115.
2. Ali, A., C. K. Cheong & N. Zahid, 2014. Composite effect of propolis and gum Arabic to control postharvest anthracnose and maintain quality of papaya during storage. International Journal of Agriculture and Biology, 16: 1117-1122. Al-Qurashi D. & M. A. Awad, 2018. Postharvest ethanolic extract of propolis treatment affects quality and biochemical changes of “hindi-besennara” mangos during shelf life, Scientia Horticulturae, 233: 520-525.
3. Alvarez, M. V., A. G. Ponce, R. Goyeneche & M. R. Moreira, 2017. Physical treatments and propolis extract to enhance quality attributes of freshcut mixed vegetables. Journal of Food Processing and Preservation, 41.
4. Anjum, S. I., A. Ullah, K. A. Khan, M. Attaullah, H. Khan & H. Ali, 2019. Composition and functional properties of propolis (bee glue): A review. Saudi Journal of Biological Sciences, 26: 1695-1703. Bankova, V.S., S.L. de Castro & M.C. Marcucci, 2000. Propolis: recent advances in chemistry and plant origin. Apidologie, 31 (1): 3-15.
5. Banskota, A. H., T. Nagaoka, L. Y. Sumioka, Y. Tezuka, S. Awale & K. Midorikawa, 2002. Antiproliferative activity of The Netherlands propolis and its active principles in cancer cell lines. Journal of Ethnopharmacology, 80: 67-73.
6. Berretta, A. A., C. Arruda, F. G. Miguel, N. Baptista, A. Piacezzi Nascimento & F. Marquele-Oliveira, 2017. “Functional properties of Brazilian propolis: From chemical composition until the market”. In: Superfood and functional food - an overview of their processing and utilization (Ed: V. Waisundara, & N. Shiomi). 55-98 pp.
7. Berretta, A. A., M. A. Duarte Silveira, J. M., C´ondor Capcha & D. De Jong, 2020. Propolis and its potential against SARS-CoV-2 infection mechanisms and COVID-19 disease. Biomedicine & Pharmacotherapy, 131.
8. Berroukche, A., M. Terras, M. Slimani & I. Denai, 2017. Characterization of bioactive compounds in South-Western Algeria propolis samples. Journal of New Technology and Materials, 7: 67-71.

9. Betances-Salcedo, E., I. Revilla, A. M. Vivar-Quintana & M. I. Gonz´alez-Martín, 2017. Flavonoid and antioxidant capacity of propolis prediction using near infrared spectroscopy. Sensors, 17: 1647. Braakhuis, A. 2019. Evidence on the health benefits of supplemental propolis. Nutrients, 11: 2705.
10. Burgut, A., E. Kuley, Y. Ucar, & F. Ozogul, 2020. Suppression effects of aqueous and ethanolic extracts of propolis on biogenic amine production by Morganella psychrotolerans. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 131.
11. Calegari, M. A., A. Prasniewski, C. da Silva, R. Y. Sado, F. M. C. Maia & L. M. S. Tonial, 2017. Propolis from southwest of Prana produced by selected bees: Influence of seasonality and food supplementation on antioxidant activity and phenolic profile. Anais da Academia Brasileira de Ciencias, 89: 45–55.
12. Carocho, M. & I. C. Ferreira, 2013. A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food and Chemical Toxicology, 51: 15-25.
13. Cauich-Kumul, R. & M. R. Segura-Campos, 2019. “Bee propolis: Properties, chemical composition, applications, and potential health effects”. In: Bioactive compounds (Ed: Segura-Campos), Cambridge, UK: Woodhead publishing, pp. 227–243.
14. Chang-Bravo, L., A. L´opez-C´ordoba & M. Martino, 2014. Biopolymeric matrices made of carrageenan and corn starch for the antioxidant extracts delivery of Cuban red propolis and yerba mate. Reactive and Functional Polymers, 85: 11-19.
15. Correa, Y. X., A. L. Valenzuela, A. M. Ardila, M. Rojas & C. T. Mora, 2019. Colombian propolis as starting material for the preparation of nanostructured lipid carriers. Brazilian Journal of Pharmacology, 29: 381-388.
16. Cottica, S. M., H. Sabik, C. Antoine, J. Fortin, N. Graveline & J. V. Visentaine, 2015. Characterization of Canadian propolis fractions obtained from two-step sequential extraction. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 60: 609-614.
17. Das Neves, M. V. M., T. M. S. da Silva, E. O. Lima, E. V. L. Cunha & E. J. Oliveira, 2016. Isoflavone formononetin from red propolis acts as a fungicide against Candida. Spp. Brazilian Journal of Microbiology, 47: 159-166.
18. De Carvalho, F. M. d. A., J. K. Schneider, C. V. F. de Jesus, L. N. de Andrade, R. G. Amaral & J. M. David, 2020. Brazilian red propolis: Extracts production, physicochemical characterization, and cytotoxicity profile for antitumor activity. Biomolecules, 10: 726.
19. De la Cruz-Cervantes, J. A., F. Benavides-Gonzalez, J. G. Sanchez- Martinez, M. D. L. L., Vazquez-Sauceda & A. J. Ruiz-Uribe, 2018. Propolis in aquaculture: A review of its potential. Reviews in Fisheries Science & Aquaculture, 26: 337-349.
20. Drescher, N., A. M. Klein, P. Neumann, O. Yanez & S. D. Leonhardt, 2017. Inside honeybee hives: Impact of natural propolis on the ectoparasitic mite varroa destructor and viruses. Insects, 8: 15.
21. Ebadi, Z., A. Khodanazary, S. M. Hosseini & N. Zanguei, 2019. The shelf life extension of refrigerated Nemipterus japonicus fillets by chitosan coating incorporated with propolis extract. International Journal of Biological Macromolecules, 139: 94-102.
22. El-Badawy, H. E. M., M. H. M. Baiea & E. A. A. A. El-Moneim, 2012. Efficacy of propolis and wax coatings in improving fruit quality of Washington navel orange under cold storage. Research Journal of Agriculture and Biological Sciences, 8 (5): 420-428.
23. El-Guendouz, S., B. Lyoussi & M. G. Miguel, 2019. Insight on propolis from mediterranean countries: Chemical composition, biological activities and application fields. Chemistry and Biodiversity, 16: e1900094.
24. El-Seedi, H. R., S. A. Khalifa, A. Abd El-Wahed, R. Gao, Z. Guo, H. E. Tahir & G. Abbas, 2020. Honeybee products: An updated review of neurological actions. Trends in Food Science & Technology, 101: 17-27.
25. Escriche, I. & M. Juan- Borr´as, 2018. Standardizing the analysis of phenolic profile in propolis. Food Research International, 106: 834-841.
26. Ezazi, A., A. Javadi, H. Jafarizadeh-Malmiri & H. Mirzaei, 2021. Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis. Food Bioscience, 40.
27. Ezzat, S. M., A. M. Khattaby, S. Abdelmageed & M. A. Abd Elaal, 2019. Cytotoxicity, antioxidant, anti-inflammatory activity, and GC-MS analysis of Egyptian propolis. Comparative Clinical Pathology, 28: 1589-1598.
28. Fangio, M. F., D. E. Orallo, L. B. Gende & M. S. Churio, 2019. Chemical characterization and antimicrobial activity against paenibacillus larvae of propolis from Buenos Aires province, Argentina. Journal of Apicultural Research, 58: 626-638.
29. Fernandes da Silva, C. F., A. Salatino, L. B. Motta, G. Negri & M. L. Salatino, 2019. Chemical characterization, antioxidant and anti-HIV activities of a Brazilian propolis from Cear´a state. Braziliian Journal of Pharmacognosy, 29: 309-318.
30. Huang, Y., Z. Huang, C. Watanabe & Wang, L. 2019. Combined direct analysis in real-time mass spectrometry (DART-MS) with analytical pyrolysis for characterization of Chinese crude propolis. Journal of Analytical and Applied Pyrolysis, 137: 227-236.
31. Irigoiti, Y., D. K. Yamul & A. S. Navarro, 2021. Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 143: 111164.
32. Kahramanoglu, I. & S. Usanmaz, 2017. Effects of propolis and black seed oil on the shelf life of freshly squeezed pomegranate juice. Food Science and Nutrition Studies, 1 (2): 114-121.
33. Kapare, H. S., S. Lohidasan, S. Arulmozhi & K. R. Mahadik, 2019. Standardization, chemical profiling, in vitro cytotoxic effects, in vivo anti-carcinogenic potential and biosafety profile of Indian propolis. Journal of Ayurveda and Integrative Medicine, 10: 81-87.
34. Kim, Y. H. & H. J. Chung, 2011. The effects of Korean propolis against foodborne pathogens and transmission electron microscopic examination. New Biotech, 28: 713-718.
35. Kumazawa, S., Hamasaka, T., Nakayama, T. 2004. Antioxidant activity of propolis of various geographic origins. Food Chemistry, 84: 329-339.
36. Kunrath, C. A., D. C. Savoldi, J. P. F. Mileski, C. R. Novello, A. da Trindade Alfaro & J. F. Marchi, 2017. Application and evaluation of propolis, the natural antioxidant in Italian-type salami. Brazilian Journal of Food Technology, 20: e2016035.
37. Letullier, C., A. Manduchet, N. Dlalah, M. Hugou, S. Georg´e & J. M. Sforcin, 2020. Comparison of the antibacterial efficiency of propolis samples from different botanical and geographic origins with and without standardization. Journal of Apicultural Research, 59: 19-24.
38. Luo, C., X. Zou, Y. Li, C. Sun, Y. Jiang & Z. Wu, 2011. Determination of flavonoids in propolis-rich functional foods by reversed phase high performance liquid chromatography with diode array detection. Food Chemistry, 127: 314-320.
39. Mahmoodzadeh Hosseini, H., S. Hamzeh Pour, J. Amani, S. Jabbarzadeh, M. Hosseinabadi & S. Ali Mirhosseini, 2020. The effect of Propolis on inhibition of Aspergillus parasiticus growth, aflatoxin production and expression of aflatoxin biosynthesis pathway genes. Journal of Environmental Health Science and Engineering, 18: 297-302.
40. Maldonado, L. E., K. Marcinkevicius, R. S. Borelli, G. P. Gennari, V. Salom´on & M. I. Isla, 2020. Differentiation of argentine propolis from different species of bees and geographical origins by UV spectroscopy and chemometric analysis. Journal of the Saudi Society of Agricultural Sciences, 19: 185-191.
41. Marcucci, M. C., 1995. Propolis: Chemical composition, biological properties and therapeutic activity. Apidologie 26: 83-99.
42. Mehdizadeh, T. & A. Mojaddar Langroodi, 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.
43. Meto, A., B. Colombari, A. Meto, G. Boaretto, D. Pinetti & L. Marchetti, 2020. Propolis affects pseudomonas aeruginosa growth, biofilm formation, eDNA release and phenazine production: Potential involvement of polyphenols. Microorganisms, 8: 243.
44. Moreno, M. A., A. M. Vallejo, A. R. Ballester, C. Zampini, M. I. Isla & A. Lopez-Rubio, 2020. Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries. Food Hydrocolloids, 107.
45. Moskwa, J., S. K. Naliwajko, R. Markiewicz-Zukowska, K. J. Gromkowska-Kępka, K. Socha, M. H. Borawska & V. Isidorov, 2020. Propolis from Poland versus propolis from New Zealand-chemical composition and antiproliferative properties on glioblastoma cell lines.
46. Papachrtistoforou, A., E. Kputouvela, G. Menexes, G. Konstantinos & I. Mourtzinos, 2019. Photometric analysis of propolis from the island of Smothraki, Greece. The discovery of red propolis. Chemistry and Biodiversity, 16: e1900146.
47. Passos, F. R., F. Q. Mendes, M. C. Cunha, M. T. Pigozzi & A. M. X. D. Carvalho, 2016. Propolis extraction in postharvest conservation banana ‘Prata’. Revista Brasileira de Fruticultura, 38.
48. Payandan, E., S. Z. Zayyed-Alangi, M. Shamloofar & H. Koohsari, 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: 593-603.
49. Pobiega K., K. Kraśniewska & M. Gniewosz, 2019. Gıda kalitesinin antimikrobiyal ve antioksidatif korumasında propolis uygulaması-Bir inceleme. Trendler Gıda Bilimi Teknoloji. 83: 53-62.
50. Pobiega, K., K. Kra´sniewska, J. L. Przybyl, K. Bączek, J. Zubernik & D. Witrowa- Rajchert, 2019a. Growth biocontrol of foodborne pathogens and spoilage microorganisms of food by polish propolis extracts. Molecules, 24: 2965.
51. Rebouças-Silva, J., F. S. Celes, J. B. Lima, H. S. Barud, C. I. de Oliveira & A. A. Berretta, 2017. Parasite killing of leishmania (V) braziliensis by standardized propolis extracts. Evidence-based Complementary and Alternative Medicine, 1-14.
52. Rojczyk, E., A. Klama-Baryla, W. Łabuś, K. Wilemska-Kucharzewska & M. Kucharzewski, 2020. Historical and modern research on propolis and its application in wound healing and other fields of medicine and contributions by Polish studies. Journal of Ethnopharmacology, 262: 113159.
53. Saeed, F., R. S. Ahmad, M. U. Arshad, B. Niaz, R. Batool & R. Naz, 2016. Propolis to curb lifestyle related disorders: An overview. International Journal of Food Properties, 19: 420-437.
54. Salas, A. L., M. I. Mercado, M. Eugenia Orqueda, F. M. Correa Uriburu, M. E. García & M. J. P´erez, 2020. Zuccagnia-type propolis from Argentina: A potential functional ingredient in food to pathologies associated to metabolic syndrome and oxidative stress. Journal of Food Science, 85: 2578-2588.
55. Santos, L. M., M. S. Fonseca, A. R. Sokolonski, K. R. Deegan, R. P. Araujo, M. A. Umsza-Guez & B. A. Machado, 2020. Propolis: Types, composition, biological activities, and veterinary product patent prospecting. Journal of the Science of Food and Agriculture, 100: 1369-1382.
56. Santos, M. S., M. L. M. F. Estevinho, C. A. L. de Carvalho, K. T. Magalhaes-Guedes, R. F.Schwan & R. C. C. Almeida, 2018. Propolis as natural additive: A systematic review. African Journal of Biotechnology, 17: 1282-1291.
57. Shehata, M. G., F. T. Ahmad, A. N. Badr, S. H. Masry & S. A. El-Sohaimy, 2020. Chemical analysis, antioxidant, cytotoxic and antimicrobial properties of propolis from different geographic regions. Annals of Agricultural Science, 65: 209-217.
58. Soos, A., E. Bodi, S. Varallyay, S. Molnar & B. Kovacs, 2019. Mineral content of propolis tinctures in relation to the extraction time and the ethanol content of the extraction solvent. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 111: 719-726.
59. Spinelli, S., A. Conte, L. Lecce, A. L. Incoronato & M. A. Del Nobile, 2015. Microencapsulated propolis to enhance the antioxidant properties of fresh fish burgers. Journal of Food Process Engineering, 38: 527-535.
60. Thamnopoulos, I. A. I., G. F. Michailidis, D. J. Fletouris, A. Badeka, M. G. Kontominas & A. S. Angelidis, 2018. Inhibitory activity of propolis against Listeria monocytogenes in milk stored under refrigeration. Food Microbiology, 73: 168-176.
61. Ulloa, P. A., J. Vidal, M. I. Avila, M. Labbe, S. Cohen & F. N. Salazar, 2017. Effect of the addition of propolis extract on bioactive compounds and antioxidant activity of craft beer. Journal of Chemistry, 1-7.
62. Vasilaki, A., M. Hatzikamari, A. Stagkos-Georgiadis, A. M. Goula & I. Mourtzinos, 2019. A natural approach in food preservation: Propolis extract as sorbatealternative in non-carbonated beverage. Food Chemistry, 298.
63. Veiga, R. S., S. De Mendonça, P. B. Mendes, N. Paulino, M. J. Mimica & A. A. Lagareiro Netto, 2017. Artepillin C and phenolic compounds responsible for antimicrobial and antioxidant activity of green propolis and Baccharis dracunculifolia DC. Journal of Applied Microbiology, 122: 911-920.
64. Vera, N., E. Solorzano, R. Ordonez, L. Maldonado, E. Bedascarrasbure & M. I. Isla, 2011. Chemical composition of argentinean propolis collected in extreme regions and its relation with antimicrobial and antioxidant activities. Natural Product Communications, 6: 823-827.
65. Viera, V. B., N. Piovesan, K. I. B. Moro, A. S. Rodrigues, G. Scapin & C. S. da Rosa, 2016. Preparation and microbiological analysis of Tuscan sausage with added propolis extract. Food Science and Technology, 36: 37-41.
66. Yang, S. Z., L. T. Peng & X. J. Su, 2011. Bioassay-guided isolation and identification of antifungal components from propolis against Penicillium italicum. Food Chemistry, 127 (1): 210-215.
67. Yavuz, C., 2011. Türkiye’nin Bazı İllerinden Toplanan Propolislerin Antimikrobiyal, Antioksidan Aktiviteleri ve Biyoaktif Bileşenlerinin Tayini. Yüksek Lisans Tezi. Ordu Üniversitesi, Fen Bilimleri Enstitüsü, Ordu, 63 pp.
68. Yazgan, H., A. Burgut, M. Durmus & A. R. Kosker, 2020. The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage. Journal of Food Safety, 40.
69. Zampini, I. C., A. L. Salas, L. M. Maldonado, M. J. Simirgiotis & M. I. Isla, 2021. Propolis from the Monte region in Argentina: A potential phytotherapic and food functional ingredient. Metabolites, 11: 76.
70. Zheng, Y., Y. Wu, L. Tao, X. Chen, T. J. Jones & Wang, K. 2020. Chinese propolis prevents obesity and metabolism syndromes induced by a high fat diet and accompanied by an altered gut microbiota structure in mice. Nutrients, 12: 959.
71. Zulhendri, F., M. Ravalia, K. Kripal, K. Chandrasekaran, J. Fearnley & C. O. Perera, 2021. Propolis in metabolic syndrome and its associated chronic diseases: A narrative review. Antioxidants, 10: 348.