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Possibilities of Using Propolis as a Preservative in the Food Industry

Year 2021, Volume: 1 Issue: 1, 8 - 18, 30.09.2021

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.

References

  • Albayrak, S. & S. Albayrak, 2008. Propolis: Doğal antimikrobiyal madde. Ankara Eczacılık Fakültesi Dergisi, 37(3): 201-115.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Escriche, I. & M. Juan- Borr´as, 2018. Standardizing the analysis of phenolic profile in propolis. Food Research International, 106: 834-841.
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Propolisin Gıda Endüstrisinde Koruyucu Olarak Kullanılma İmkanları

Year 2021, Volume: 1 Issue: 1, 8 - 18, 30.09.2021

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.

References

  • Albayrak, S. & S. Albayrak, 2008. Propolis: Doğal antimikrobiyal madde. Ankara Eczacılık Fakültesi Dergisi, 37(3): 201-115.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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There are 71 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Reviews
Authors

Pınar Çoşkun This is me

Publication Date September 30, 2021
Submission Date August 19, 2021
Published in Issue Year 2021 Volume: 1 Issue: 1

Cite

APA Çoşkun, P. (2021). Propolisin Gıda Endüstrisinde Koruyucu Olarak Kullanılma İmkanları. Uluslararası Gıda Tarım Ve Hayvan Bilimleri Dergisi, 1(1), 8-18.