Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation

Luis-Villaroya, Adrián ; Espina, Laura ; García-Gonzalo, Diego (Universidad de Zaragoza) ; Bayarri, Susana (Universidad de Zaragoza) ; Pérez, Consuelo (Universidad de Zaragoza) ; Pagán, Rafael (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.1016/j.ijfoodmicro.2015.03.020

Año: 2015

Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 205 (2015), 90-97
ISSN: 0168-1605

Factor impacto JCR: 3.445 (2015)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 13 / 125 = 0.104 (2015) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 39 / 123 = 0.317 (2015) - Q2 - T1

Factor impacto SCIMAGO: 1.614 - Food Science (Q1) - Safety, Risk, Reliability and Quality (Q1) - Microbiology (Q1) - Medicine (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A01
Financiación: info:eu-repo/grantAgreement/ES/DGA/A20
Financiación: info:eu-repo/grantAgreement/ES/DGA/229393
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2009-11660
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2012-32165

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)