جستجوی مقالات مرتبط با کلیدواژه "propolis" در نشریات گروه "صنایع غذایی"

Dairy products such as yogurt are considered as one of the most popular foods in the world. Beside the probiotics, functional ingredients such as prebiotics are also used in various products. One of the functional ingredients is propolis which has antioxidant, anti-inflammatory, anti-bacterial, anti-fungal, anti-viral and anti-tumor properties, and in addition to this properties it can be a prebiotic which can have beneficial effects on the human digestive system. This study was conducted to investigate the effect of propolis extract on the physicochemical, sensory and microbial characteristics of synbiotic yogurt inoculated with Lactobacillus casei. This study was conducted in five treatments (control (A), 1% (B), 2% (C), 3% (D), 4% (E)) and three replications. Physical and chemical properties such as antioxidant activity and total polyphenol, acidity and pH, syneresis, texture (hardness, stickiness, springiness and chewiness), probiotics survival as well as sensory properties (taste, odor, texture, color and general acceptance) of yogurt samples in days 1, 7, 14 and 21 were measured. According to the results of the sensory evaluation team, the highest level of favorability was related to the control treatment. The lowest pH value in the control sample was 1% and showed a significant difference with the 2%, 3% and 4% treatments. The highest level of acidity was related to the 4% treatment and also on the 21st day compared to the seventh day, the highest level of acidity was observed in the 4% treatment. The results of the survival of L. casei on different days showed that the effect of time and propolis percentage on the survival of probiotic bacterium was significant. The highest number of L. casei was observed in 4% treatment. It can be concluded that propolis can be used as a prebiotic in yogurt, which can improve the functional and textural properties of yogurt.

In this research, the physicochemical and antimicrobial properties of propolis from honeybee beehives around Mashhad and the content of active compounds in propolis were determined by high pressure liquid chromatography (HPLC) both quantitatively and qualitatively. Physicochemical properties of the propolis sample (such as ash, moisture, soluble solids and insoluble solids and existing metal elements) were measured. The total phenolic and flavonoids compounds in the ethanolic extract of propolis were 40.126 mg/g (gallic acid) and 26.46 mg/g (quercetin), respectively. Antimicrobial tests showed that the minimum inhibitory concentration (MIC) of the extract against Staphylococcus aureus was 100 mg/mL, while in the applied concentration MIC did not achieve against Escherichia coli. Also, the results of the minimum bactericidal concentration (MBC) test indicated that propolis extract on Staphylococcus aureus had only inhibitory effects. Evaluation of the content of phenolic and flavonoid compounds in propolis extract by HPLC indicated that the flavonoid compounds included flavones (13.33 mg/g), flavonoids (6.375 mg/g), flavonols (8.235 mg/g) and flavanones (16.825 mg/g). Based on the results, propolis can be used in various food and pharmaceutical industries.

Propolis is similar to beeswax and it is production bumble bee. This study was evaluated the effect of different concentrations of the water and ethanolic extracts from Iranian propolis (WEP and EEP) on microbiological and sensory parameters of Silver crap fillets stored at 4°C during 9 days. Analysis of chemical compounds of of the extracts by GC/MS were also identified presence of high phenolic and flavonoid compounds including caffeic acid, tectochrysin, aceacetin, chrysin, pinostrobin, pinobanksin-3-acetate, galangin-3-methyl ester and pinocembrin chalcone. The WEP and EEP were revealed efficient against the spoilage microorganisms including: total plate counts, psychrotrophic populations, lactic acid bacteria; and eventually Staphylococcus aureus. There was significant difference in growth of bacteria between samples treated with WEP or EEP; and control samples (p5%EEP>3% EEP>7%WEP>5%WEP>3% WEP within 1 to 9 days of storage. In all treatments, PTCs counts were higher 7 log CFU/g after the 6 day; as well as TPCs, LAB, and S. aureus population after the 9 day. Also, sensory evaluation was shown more improvement on sensory properties (color, odor, texture and overall acceptability) treated samples with the ethanolic extract of Iranian propolis than to its water extract.

A factorial experiment with 3 factor based on RCD was considered in order to evaluate effects of MAP and propolis on postharvest quality of spinach (Spinacia oleraceae cv. Varamin 88). The first factor was storage time in 4 levels of 7, 14, 21 and 28 days; second factor was gas mixture in 3 levels of air composition, O2 15% CO2 5% and O2 5% CO2 15%; and third factor was propolis on 3 levels of zero, 5% and 10%. The ANOVA results showed that all characters except chroma and chlorophyll b had significant differences at levels 1 and 5%. The amount of the acid Ascorbic was 275.1 mg/100gfw before storage and after a week this value modified to 171.1 mg/100gfw and after 14 days reached to 141 mg/100gfw. Using of propolis had statically significant effect in probability levels of 1 and 5% on hue angel, TSS, pH, acid, acid ascorbic, weight loss percent, and infection percent. Infection percent severely reduced affected by the use of propolis. The main effect of MAP treatment had significant influence on color indices, appearance quality, acid ascorbic content, weight loss and infection percents. Triple interaction of treatments had significant effect on ascorbic acid content at 5% level. Based on the obtained results use of 10% propolis and O2 5% CO2 15% was the best treatment to increase the shelf life of spinach.