Propolisin besinlerde kullanımı ve koruyucu özellikleri

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

Use of propolis In foods and its protective properties

Abstract

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.

Keywords

• Propolis
• Antimicrobial
• Antioxidant
• Food preservation

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