000086319 001__ 86319
000086319 005__ 20210121114549.0
000086319 0247_ $$2doi$$a10.1016/j.ijfoodmicro.2015.03.020
000086319 0248_ $$2sideral$$a90421
000086319 037__ $$aART-2015-90421
000086319 041__ $$aeng
000086319 100__ $$aLuis-Villaroya, Adrián
000086319 245__ $$aBioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation
000086319 260__ $$c2015
000086319 5060_ $$aAccess copy available to the general public$$fUnrestricted
000086319 5203_ $$aThis study characterizes the antioxidant and antibacterial properties of a propolis-based dietary supplement (PDS) and investigates its incorporation into apple juice to decrease the intensity of the heat treatment required to inactivate 5 log10 cycles of Escherichia coli O157:H7. As the source of propolis, we used a PDS containing 0.2 mg/µL of propylene glycol-extracted propolis (propolis). The total phenolic content and antioxidant activity (IC50) of the PDS were 82.15 ± 3.53 mg/g and 0.055 ± 0.003 mg/mL, respectively. Regarding antimicrobial activity, propolis (0.2 mg/mL) was very effective under acidic pH against Listeria monocytogenes EGD-e, inactivating more than 5 log10 cell cycles in 1 h, but hardly inactivated or sub-lethally injured E. coli O157:H7 Sakai. However, incorporating propolis (0.2 mg/mL) into acidic buffer decreased the time needed to inactivate 5 log10 cycles of E. coli O157:H7 Sakai at 51 °C by more than 40 times. Moreover, when combined with heat in apple juice, propolis (0.1 mg/mL) reduced the thermal treatment time and temperature needed to inactivate 5 log10 cycles of E. coli by 75% and 3 °C, respectively. The corresponding PDS concentration did not decrease the organoleptic properties of the apple juice, which implies the possibility of obtaining a sensorially appealing, low-pasteurized apple juice with the functional properties provided by propolis.
000086319 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A01$$9info:eu-repo/grantAgreement/ES/DGA/A20$$9info:eu-repo/grantAgreement/ES/DGA/229393$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2009-11660$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-32165
000086319 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000086319 590__ $$a3.445$$b2015
000086319 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b13 / 125 = 0.104$$c2015$$dQ1$$eT1
000086319 591__ $$aMICROBIOLOGY$$b39 / 123 = 0.317$$c2015$$dQ2$$eT1
000086319 592__ $$a1.614$$b2015
000086319 593__ $$aFood Science$$c2015$$dQ1
000086319 593__ $$aSafety, Risk, Reliability and Quality$$c2015$$dQ1
000086319 593__ $$aMicrobiology$$c2015$$dQ1
000086319 593__ $$aMedicine (miscellaneous)$$c2015$$dQ1
000086319 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000086319 700__ $$aEspina, Laura
000086319 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, Diego$$uUniversidad de Zaragoza
000086319 700__ $$0(orcid)0000-0002-1668-4940$$aBayarri, Susana$$uUniversidad de Zaragoza
000086319 700__ $$0(orcid)0000-0003-2247-0954$$aPérez, Consuelo$$uUniversidad de Zaragoza
000086319 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000086319 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000086319 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000086319 773__ $$g205 (2015), 90-97$$pInt. j. food microbiol.$$tINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY$$x0168-1605
000086319 8564_ $$s486886$$uhttps://zaguan.unizar.es/record/86319/files/texto_completo.pdf$$yPostprint
000086319 8564_ $$s35034$$uhttps://zaguan.unizar.es/record/86319/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000086319 909CO $$ooai:zaguan.unizar.es:86319$$particulos$$pdriver
000086319 951__ $$a2021-01-21-11:20:56
000086319 980__ $$aARTICLE