In this study, a toffee type soft candy product was developed for the first time with a new production process by means of using a plant based latex (kenger gum) obtained from Gundelia tournefortii ...L. D-optimal mixture design was used for the optimization of components in the kenger gum added sugared (KGS) and sugar-free (KGSF) candy samples. According to optimization step, the amounts of kenger gum that provided the best sensory scores were found as 2.16 g/100 g and 2.00 g/100 g sample for KGS and KGSF formulations, respectively, and then lactic acid (80 %) based propolis extract (LPE, 0.5 %, 1 %, 2.5 %) were added to these novel candy samples. According to the results, water activity values were determined as 0.6210–0.6315, 0.6197–0.6290 and 0.5226–0.5313 for the control, KGS, and KGSF groups, respectively. Considering the instrumental texture and color parameters, use of kenger gum and different amounts of LPE caused differences in the characteristic properties of samples. Compared to the control group, chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, and rosmarinic acid were detected in the samples with added kenger gum. The presence of both kenger gum and LPE in candy samples might have resulted with an interaction and affected the in vitro bioaccessibility of the phenolic compounds.
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•Use of kenger gum was tried in toffee type candy production with a new process.•Kenger gum was optimized for sugared and sugar-free samples as 2.16 and 2.00 g/100 g.•The samples were enriched with lactic acid (80 %) based propolis extract (LPE).•0.5–1 % LPE can be used in toffee type products without causing any adverse effects.
A simple technique was developed for the modification of cotton materials that is inexpensive, environmentally friendly, and very effective. Waste Cotton fabrics (WCFs) are loaded with propolis ...extract (PE) for Cu2+ removal. Then, Cu2+ underwent a pyrolysis process with modified cuttlebone (CB) at 900 °C for 5 h. The surface of the prepared materials was characterized using X-ray diffraction (XRD), scanning electron microscopy with energy-dispersive X-ray (SEM-EDX), Fourier transform infrared (FTIR), BET, particle sizes, thermogravimetric analysis (TGA) and zeta potential analysis. The Cu2+ metal ions from an aqueous solution were removed using WCFs/PE, and DLM was subsequently removed using pyro WCFs/PE/Cu/CB. The as-prepared NPs exhibited the face-centered cubic structure of WCFs/PE/Cu/CB with crystallite sizes ranging from 386.70 to 653.10 nm. FTIR spectra revealed that CB was present on the surface of the resulting WCFs/PE/Cu. SEM revealed the dispersion of a uniformly flower-like morphology over a large area. Sorption studies were performed based on parameters that included pH, dose, contact time, and initial concentration. The adsorption isotherm and the kinetic studies of the DLM adsorption process were applied at a pH of 5.0 and a temperature of 25 °C using several isotherms and kinetic models. The results revealed qmax (20.51 mg/g) with R2 = 0.97, the Langmuir isotherm that best matches the experimental data. Hence, the Langmuir isotherm suggests that it is the model that best describes sorption on homogenous surfaces or surface-supporting sites with various affinities. The correlation coefficient R2, χ2, adjusted correlation coefficient, and error functions like root mean square (RMSE), normalized root mean square error (NRMES), and mean absolute error (MAE) were used to evaluate the best-fit models to the experimental adsorption data. Moreover, cost estimation for the prepared adsorbent WCFs/PE/Cu showed that it costs approximately 3 USD/g, which is a cheap adsorbent compared to other similar adsorbents reported in the literature. The examined WCFs/PE have significant applicability potential for Cu2+-laden wastewater treatment due to their superior Cu2+ metal ions adsorption capability and reusability.
The cytotoxicity and safety study showed that at higher concentrations, it resulted in much less cell viability. Additionally, the removal efficiency of Cu2+ metal ions from synthetic, realistic industrial wastewater using WCFs/PE reached up to 96.29 %, demonstrating good adsorption capability. Thus, there is a huge possibility of accomplishing this and performing well. This study paves the way for the reuse and valorization of selected adsorbents following circular economy principles.
Two green metrics were applied, the Analytical Eco-scale and the Analytical GREEnness Calculator (AGREE).
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The development of active packaging films and edible coatings based on biopolymers and natural bioactive substances has received increasing attention in recent years. Propolis, also called bee glue, ...is a natural resin substance collected by worker‐bees from the mucilage, gum, and resin of several plants. In food industry, propolis is commonly extracted in solvents to afford polyphenol‐rich extract with potent antimicrobial and antioxidant activities. The prepared propolis extract can be mixed with biopolymers, plasticizers, emulsifiers, and reinforcing agents to develop active packaging films and edible coatings. The functionality of active packaging films and edible coatings is closely related to the type, harvesting method, geographic origin, extraction method and extraction conditions of propolis, the content and composition of polyphenolic compounds in the extract, and the presence of other bioactive substances. Active packaging films and edible coatings based on propolis extract can impact the physical, biochemical, and sensory properties of food (e.g., fruits, vegetables, meat, and fish) during storage. This review focuses on the recent advances of active packaging films and edible coatings based on polyphenol‐rich propolis extract. The impact of polyphenol‐rich propolis extract on the structural characterization, functionality, and potential food applications of the films and edible coatings is summarized.
A feeding trial was conducted to investigate the ability of diet supplemented with propolis-extract (winter feed, WF) to assist Nile tilapia, Oreochromis niloticus in coping with winter thermal ...stress. Nile tilapia (average initial weight, 25.40 ± 0.84 g) was fed five isonitrogenous (303.20 g kg−1 crude protein) and isocaloric (19.44 MJ kg−1 gross energy) diets under thermal winter stress for 60 days. The diets contained five levels of propolis-extract (also known as bee glue): 0 (control), 1, 2, 3 and 4 g kg−1 diet. The range of water temperature throughout the experimental period was (16–19 °C). Results indicated that the survival rate was higher in fish fed with the diet supplemented with 4 g kg−1 of propolis-extract compared to the remaing diets. Weight gain and specific growth rate were linearly improved with increasing dietary propolis-extract inclusion (linear, P = .017; P = .051). Feed conversion ratio was significantly improved with the addition of dietary propolis (quadratic, P = .031). A linear response in hematocrit (linear, P = .001), hemoglobin (linear, P = .031), red blood cells count (linear, P = .041) and white blood cells count (linear, P = .003) of fish was also observed with the increasing level of propolis-extract. On its turn, significant quadratic decreases in alanine aminotransferase (P = .001), aspartate aminotransferase (P = .001), alkaline phosphatase (P = .002) and lactate dehydrogenase (P = .002) were detected with increasing dietary propolis-extract levels in the diet. There was a linear response in triglyceride and cholesterol of fish as the level of propolis-extract increased in the diet (linear, P = .071 and P = .003, respectively). The responses of serum cortisol and glucose in fish under cold stress tended to decrease in response to increasing dietary propolis-extract (respectively, quadratic, P = .001 and P = .012). The concentration levels of potassium was linearly (P = .001), and sodium quadraticly (P = .001) increased with dieatary proplis-extract. The expression of Δ 9D gene of fish under cold stress was upregulated (linearly, P = .001) with increasing dietary propolis-extract levels. To conclude, the optimum dietary inclusion level of propolis was estimated at 4 g kg−1 based on the maximization of the growth parameters and survival rate.
•Inclusion of propolis-extract increased the survival of tilapia exposed to cold stress.•Propolis-extract show enhancement on growth performance and feed utilization of tilapia under cold stress.•Propolis-extract show enhancement on immune response of tilapia under cold stress.
Developing biodegradable active films has been a promising green approach to overcoming global concerns over the environmental pollution and human health caused by plastic utilization. This study ...aimed to develop active films based on chitosan (CS), produced from waste crayfish (Procambarus clarkii) shells enriched with bioactive extract (5–20%) of propolis (PS) and to characterize its properties, envisaging food packaging applications. The chromatographic profile of PS extract confirmed its richness, with 41 phenolic compounds. With increasing extract addition to the chitosan, the thickness of the films increased from 61.7 to 71.7 μm, causing a reduction in the light transmission rate, along with a greenish colour shift. The interactions between PS extract and CS was confirmed by infrared spectroscopy, at the same time that the microstructural integrity of the films was checked on the scanning electron microscopy micrographs. The findings also showed that addition of PS enhanced the films thermal stability and mechanical properties e.g., tensile modulus, yield strength, and stress at break. Besides, it improved the antioxidant and antimicrobial activities. Overall, CS-based composite films seem a promising green alternative to petroleum-based synthetic plastics allowing to extend the shelf life of food products due to their eco-friendly nature.
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•Chitosan-based films enriched with propolis extract were successfully produced.•Propolis extract improved the thermal, mechanical and antioxidant properties of films.•Composite films showed higher resistance to water dissolution and fast biodegradability in soil.•Propolis enriched films are effective against microorganisms in direct physical contact.•Films can be used as eco-friendly and active food packaging material.
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•Red propolis hydroalcoholic extract (RPHE) inhibited oxidation of tilapia salami.•0,4% RPHE inhibited putrefaction of tilapia salami.•RPHE showed weak bactericidal activity against ...the starter culture.•Tilapia salami with 0.4% RPHE was sensorially well accepted.•RPHE has the potential to replace the synthetic preservative BHT.
To reduce the number of preservatives in foods, this study evaluated the oxidative, microbiological, and sensory stability of fish salami containing a red propolis hydroalcoholic extract (RPHE) in place of the butyl hydroxytoluene (BHT) antioxidant. Initially, the RPHE was characterized chemically and biologically. Subsequently, the antimicrobial and physicochemical activity of the most accepted salami formulation in sensory analysis (F3 = 0.4% RPHE) and of the control formulations (F1 = 0.01% BHT and F5 = without antioxidant) were evaluated during the maturation. RPHE showed promising biological activity. 16 chemical compounds were identified in the RPHE, including the chemical marker formononetin. Salami with 0.4% RPHE showed high sensory acceptance and effectively delayed deterioration (19.67 mg TVB-N 100/g) and lipid oxidation of salami (0.7 mg MDA eq/kg). The use of RPHE as a natural preservative is promising to produce fish salami.
Propolis extract (PE) is a natural polyphenol with various biological activities; however, its application is limited due to low solubility and instability. To overcome these drawbacks, we ...encapsulated PE in nanoparticles (PE-loaded nanoparticles, PE-NP) using chitosan (CS) and hyaluronic acid (HA) as wall materials. We examined the physicochemical characteristics (size, polydispersity index, zeta potential, and entrapment efficiency) of PE-NP prepared with the various ratios of CS to HA and core to the wall material, and confirmed the optimal ratio for the formulation of PE-NP as 4:7 and 1:2, respectively. In addition, PE-NP significantly increased the solubility of PE by 2.43-fold compared to that of free PE (p < 0.05). Moreover, the retention rate of total flavonoid content (TFC) in PE-NP was significantly higher than that in free PE after the heat treatment (90 °C) for 24 h (p < 0.05). Furthermore, PE-NP showed significantly higher retention rates of TFC and DPPH radical scavenging effects than free PE after storage for 4 weeks at 30 and 50 °C (p < 0.05). In conclusion, these findings suggest that PE-NP may be a promising approach to enhance the solubility and stability of PE and could provide helpful information for expanding the application of PE.
•Propolis extract was successfully encapsulated into nanoparticles.•Nanoparticles were optimized under different chitosan and hyaluronic acid ratios.•Nanoparticles improved the solubility of propolis extract.•Nanoparticles enhanced the thermal and storage stability of propolis extract.
The effects of sodium tripolyphosphate, ascorbic acid, sodium erythorbate, and natural antioxidants — green tea extract and propolis extract — on the physicochemical stability of mechanically ...separated meat (MSM) of tilapia stored for 180 days at −18 °C were investigated. The proximate composition, lipid oxidation (thiobarbituric acid reactive substances, TBARS), pH, water activity and color (L*, a*, b*, c* and °h) were analyzed. Frozen storage affected the proximate composition of the MSM by reducing the protein content and increasing the lipid and moisture contents. All color parameters showed significant differences (p ≤ 0.05) throughout the 180 days of storage. The addition of antioxidants to MSM resulted in a reduction in a* value, which indicated that oxidation of myoglobin occurred during storage. At the end of 180 days of storage, the TBARS values for the treatments with sodium erythorbate and ascorbic acid were 33.55 and 20.81% lower than that of the control, respectively. These findings can be used by tilapia processors to maintain MSM quality for longer storage period. The green tea and propolis extracts did not have a significant effect on delaying lipid oxidation.
•Green tea and propolis extracts were studied as natural antioxidants in tilapia mechanically separated meat (MSM).•Natural antioxidants were not effective in controlling lipid oxidation.•Sodium erythorbate and ascorbic acid added samples limited the lipid oxidation in tilapia MSM.•TBARS value of tripolyphosphate and sodium erythorbate-added sample was 33.55% lower than control after 180 days.•The ash content of tilapia MSM was increased by the incorporation of antioxidants.
Propolis has a high content of bioactive compounds, which gives it antioxidant and antimicrobial activities. However, the use of propolis in foods is limited by the sensitivity of these compounds to ...processing conditions and, in addition, their taste and odor are intense. Thus, microencapsulation can protect bioactive compounds and facilitate the application of propolis in foods by masking sensory attributes. The objective of this study was to produce microparticles by spray drying using different concentrations of propolis extract (PE) and pea protein (CPP) as carrier. Afterwards, the antioxidant and antimicrobial activities of the microparticles were evaluated. The best PE concentration was 5% (w/v) and CPP was 2% (w/v), presenting the highest encapsulation efficiency and yield, although all the microparticles presented lower antioxidant activity than PE. The use of higher concentrations of CPP caused losses of the phenolic compounds during atomization process. An increase in PE and CPP concentration in the microparticles did not influence the morphology of the microparticles, which had a round surface with concavities. ATR-FTIR and X-ray diffraction techniques suggest that encapsulation occurred because they demonstrated that there was an interaction between PE and CPP, and the microparticles showed amorphous state, respectively. The PE showed antimicrobial activity against Gram-positive and Gram-negative bacteria. Microparticles in which 2.5% and 5% of PE and 2% of CPP were used showed bacteriostatic and even bactericidal effect against Staphylococcus aureus and Listeria monocytogenes.
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•Propolis extract was encapsulated using different concentrations of pea protein.•With 5% extract and 2% protein it was obtained the highest encapsulation efficiency.•FTIR demonstrated the occurred the interaction between protein and the propolis extract.•Microparticles showed an antimicrobial effect against S. aureus and L. monocytogenes.
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