An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives
An innovative method of production of the herbal propolis extract (PE) with a masked scent of propolis suitable for food applications was proposed. The obtained extracts based on propolis and selected dried herbs were compared in terms of antioxidant activity, the polyphenolic profile (HPLC), and th...
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| Format: | Article |
| Language: | English |
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Wiley
2025-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/ijfo/5546802 |
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| author | Michał Miłek Ewelina Sidor Radosław Bonikowski Dorota Grabek-Lejko Gabriela Kowalska Justyna Rosicka-Kaczmarek Ewa Ciszkowicz Małgorzata Dżugan |
| author_facet | Michał Miłek Ewelina Sidor Radosław Bonikowski Dorota Grabek-Lejko Gabriela Kowalska Justyna Rosicka-Kaczmarek Ewa Ciszkowicz Małgorzata Dżugan |
| author_sort | Michał Miłek |
| collection | DOAJ |
| description | An innovative method of production of the herbal propolis extract (PE) with a masked scent of propolis suitable for food applications was proposed. The obtained extracts based on propolis and selected dried herbs were compared in terms of antioxidant activity, the polyphenolic profile (HPLC), and the volatile fraction (GC × GC-MS, olfactometry), as well as antibacterial activity against Streptococcus spp. using serial microdilution method. Based on the highest content of polyphenols and richer volatile fraction, pure PE and Herbes de Provance propolis extract (HPPE) were fractionated by vacuum concentration, obtaining two fractions: hydrophilic and hydrophobic which showed differing antimicrobial effects. Full extracts and fractions were powdered by spray-drying. The positive effect of herbs additive on the powder morphology was confirmed by scanning electron microscopy (SEM) analysis. Good retention of phenolic and volatile components in the obtained powders was demonstrated; however, the composition of powdered fraction was different. Although the antimicrobial activity of powders was not observed in vitro, the first effective attempts were made to use full extracts both in liquid and powdered forms to extend the shelf life of chicken breasts and apple juice. HPPE compared to PE extract turned to be more effective as a preservative, so the proposed method can increase the use of propolis in food preservation. |
| format | Article |
| id | doaj-art-f7ce94ebe6554baea4eaa09c9ddb7bfc |
| institution | Matheson Library |
| issn | 2314-5765 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-f7ce94ebe6554baea4eaa09c9ddb7bfc2025-07-06T00:00:01ZengWileyInternational Journal of Food Science2314-57652025-01-01202510.1155/ijfo/5546802An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food PreservativesMichał Miłek0Ewelina Sidor1Radosław Bonikowski2Dorota Grabek-Lejko3Gabriela Kowalska4Justyna Rosicka-Kaczmarek5Ewa Ciszkowicz6Małgorzata Dżugan7Department of Chemistry and Food ToxicologyDepartment of Chemistry and Food ToxicologyInstitute of Natural Products and CosmeticsDepartment of BioenergeticsInstitute of Food Technology and AnalysisInstitute of Food Technology and AnalysisDepartment of Biotechnology and BioinformaticsDepartment of Chemistry and Food ToxicologyAn innovative method of production of the herbal propolis extract (PE) with a masked scent of propolis suitable for food applications was proposed. The obtained extracts based on propolis and selected dried herbs were compared in terms of antioxidant activity, the polyphenolic profile (HPLC), and the volatile fraction (GC × GC-MS, olfactometry), as well as antibacterial activity against Streptococcus spp. using serial microdilution method. Based on the highest content of polyphenols and richer volatile fraction, pure PE and Herbes de Provance propolis extract (HPPE) were fractionated by vacuum concentration, obtaining two fractions: hydrophilic and hydrophobic which showed differing antimicrobial effects. Full extracts and fractions were powdered by spray-drying. The positive effect of herbs additive on the powder morphology was confirmed by scanning electron microscopy (SEM) analysis. Good retention of phenolic and volatile components in the obtained powders was demonstrated; however, the composition of powdered fraction was different. Although the antimicrobial activity of powders was not observed in vitro, the first effective attempts were made to use full extracts both in liquid and powdered forms to extend the shelf life of chicken breasts and apple juice. HPPE compared to PE extract turned to be more effective as a preservative, so the proposed method can increase the use of propolis in food preservation.http://dx.doi.org/10.1155/ijfo/5546802 |
| spellingShingle | Michał Miłek Ewelina Sidor Radosław Bonikowski Dorota Grabek-Lejko Gabriela Kowalska Justyna Rosicka-Kaczmarek Ewa Ciszkowicz Małgorzata Dżugan An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives International Journal of Food Science |
| title | An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives |
| title_full | An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives |
| title_fullStr | An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives |
| title_full_unstemmed | An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives |
| title_short | An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives |
| title_sort | innovative method of obtaining herbal propolis extracts and application of its spray dried form as natural food preservatives |
| url | http://dx.doi.org/10.1155/ijfo/5546802 |
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