Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages

Background: In the food industry, the use of natural additives capable of replacing chemical additives is increasing due to the tendency to consume natural and healthy foods. In nature, different substances such as propolis can fulfill that role and it is obtained from hives of honey bees. Propolis...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Carolina GUTIÉRRREZ-CORTÉS, Héctor SUÁREZ MAHECHA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2014
Materias:	Propolis antioxidant decarboxylation sensorial characteristics sausage Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/d1d74e79288c431dbe08b268142da977
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:d1d74e79288c431dbe08b268142da977
record_format	dspace
spelling	oai:doaj.org-article:d1d74e79288c431dbe08b268142da9772021-11-19T04:11:16ZAntimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages0121-40042145-2660https://doaj.org/article/d1d74e79288c431dbe08b268142da9772014-07-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/12795https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: In the food industry, the use of natural additives capable of replacing chemical additives is increasing due to the tendency to consume natural and healthy foods. In nature, different substances such as propolis can fulfill that role and it is obtained from hives of honey bees. Propolis contains bioactive compounds with antimicrobial and antioxidant capacity, and thus, they could be used as an alternative for nitrites in meat products. Objectives : To evaluate the in-vitro antimicrobial activity of the ethanol propolis extract (EEP) of on some pathogenic bacteria and their influence on the physicochemical and sensorial properties of sausages. Methods: The ethanol extraction was performed, and its antimicrobial activity in vitro on S. aureus, Salmonella, E. coli and Clostridium spp. was determined. Sausages were prepared according to the following treatments: (1) EEP 0.8mg/mL, (2) 0.2g/Kg sodium nitrite and sodium erythorbate, (3) Alcohol (96% v/v used as control) and the physicochemical analysis was performed to determine thiobarbituric acid (TBA), volatile nitrogen bases (TVB - N) and sensoral tests every week for four weeks. Analysis of variance and Tukey test were performed and the level of significance was p < 0.05. Results: No significant differences between EEP concentration, pH and TVB-N or sensorial properties (p > 0.05) were found. However, significant differences in TBA values were observed (p < 0.05). Conclusions: A 0.8% EEP shows antimicrobial activity against some pathogenic microorganisms evaluated. Further, the physicochemical and sensorial characteristics of the product do not differ from the sausages containing nitrites. Carolina GUTIÉRRREZ-CORTÉSHéctor SUÁREZ MAHECHAUniversidad de AntioquiaarticlePropolisantioxidantdecarboxylationsensorial characteristicssausageFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 21, Iss 2 (2014)
institution	DOAJ
collection	DOAJ
language	EN
topic	Propolis antioxidant decarboxylation sensorial characteristics sausage Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Propolis antioxidant decarboxylation sensorial characteristics sausage Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Carolina GUTIÉRRREZ-CORTÉS Héctor SUÁREZ MAHECHA Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages
description	Background: In the food industry, the use of natural additives capable of replacing chemical additives is increasing due to the tendency to consume natural and healthy foods. In nature, different substances such as propolis can fulfill that role and it is obtained from hives of honey bees. Propolis contains bioactive compounds with antimicrobial and antioxidant capacity, and thus, they could be used as an alternative for nitrites in meat products. Objectives : To evaluate the in-vitro antimicrobial activity of the ethanol propolis extract (EEP) of on some pathogenic bacteria and their influence on the physicochemical and sensorial properties of sausages. Methods: The ethanol extraction was performed, and its antimicrobial activity in vitro on S. aureus, Salmonella, E. coli and Clostridium spp. was determined. Sausages were prepared according to the following treatments: (1) EEP 0.8mg/mL, (2) 0.2g/Kg sodium nitrite and sodium erythorbate, (3) Alcohol (96% v/v used as control) and the physicochemical analysis was performed to determine thiobarbituric acid (TBA), volatile nitrogen bases (TVB - N) and sensoral tests every week for four weeks. Analysis of variance and Tukey test were performed and the level of significance was p < 0.05. Results: No significant differences between EEP concentration, pH and TVB-N or sensorial properties (p > 0.05) were found. However, significant differences in TBA values were observed (p < 0.05). Conclusions: A 0.8% EEP shows antimicrobial activity against some pathogenic microorganisms evaluated. Further, the physicochemical and sensorial characteristics of the product do not differ from the sausages containing nitrites.
format	article
author	Carolina GUTIÉRRREZ-CORTÉS Héctor SUÁREZ MAHECHA
author_facet	Carolina GUTIÉRRREZ-CORTÉS Héctor SUÁREZ MAHECHA
author_sort	Carolina GUTIÉRRREZ-CORTÉS
title	Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages
title_short	Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages
title_full	Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages
title_fullStr	Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages
title_full_unstemmed	Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages
title_sort	antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages
publisher	Universidad de Antioquia
publishDate	2014
url	https://doaj.org/article/d1d74e79288c431dbe08b268142da977
work_keys_str_mv	AT carolinagutierrrezcortes antimicrobialactivityofpropolisanditseffectonthephysicochemicalandsensorialcharacteristicsinsausages AT hectorsuarezmahecha antimicrobialactivityofpropolisanditseffectonthephysicochemicalandsensorialcharacteristicsinsausages
_version_	1718420521354264576

Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages

Ejemplares similares