doi:10.1016/j.ijfoodmicro.2015.03.020engLuis-Villaroya, AdriánEspina, LauraGarcía-Gonzalo, DiegoBayarri, SusanaPérez, ConsueloPagán, RafaelBioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservationART-2015-90421This 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.2015http://zaguan.unizar.es/record/8631910.1016/j.ijfoodmicro.2015.03.020http://zaguan.unizar.es/record/86319oai:zaguan.unizar.es:86319info:eu-repo/grantAgreement/ES/DGA/A01info:eu-repo/grantAgreement/ES/DGA/A20info:eu-repo/grantAgreement/ES/DGA/229393info:eu-repo/grantAgreement/ES/MINECO/AGL2009-11660info:eu-repo/grantAgreement/ES/MINECO/AGL2012-32165INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 205 (2015), 90-97by-nc-ndhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccess