86319 20241129133040.0 doi 10.1016/j.ijfoodmicro.2015.03.020 sideral 90421 ART-2015-90421 eng Luis-Villaroya, Adrián Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation 2015 Access copy available to the general public Unrestricted This 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. info:eu-repo/grantAgreement/ES/DGA/A01 info:eu-repo/grantAgreement/ES/DGA/A20 info:eu-repo/grantAgreement/ES/DGA/229393 info:eu-repo/grantAgreement/ES/MINECO/AGL2009-11660 info:eu-repo/grantAgreement/ES/MINECO/AGL2012-32165 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 3.445 2015 FOOD SCIENCE & TECHNOLOGY 13 / 125 = 0.104 2015 Q1 T1 MICROBIOLOGY 39 / 123 = 0.317 2015 Q2 T1 1.614 2015 Food Science 2015 Q1 Safety, Risk, Reliability and Quality 2015 Q1 Microbiology 2015 Q1 Medicine (miscellaneous) 2015 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Espina, Laura (orcid)0000-0002-3170-9755 García-Gonzalo, Diego Universidad de Zaragoza (orcid)0000-0002-7629-8101 Bayarri, Susana Universidad de Zaragoza (orcid)0000-0002-1668-4940 Pérez, Consuelo Universidad de Zaragoza (orcid)0000-0003-2247-0954 Pagán, Rafael Universidad de Zaragoza (orcid)0000-0002-0238-6328 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 205 (2015), 90-97 Int. j. food microbiol. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 0168-1605 486886 http://zaguan.unizar.es/record/86319/files/texto_completo.pdf Postprint 35034 http://zaguan.unizar.es/record/86319/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:86319 articulos driver 2024-11-29-13:28:55 ARTICLE