Journal of Apiculture (한국양봉학회지)

The Apicultural Society of Korea (한국양봉학회)
권호 표지
DOI QR코드

DOI QR Code

Improvement of Storage Stability of Meatballs Using Propolis

  • Kim, Sung-kuk (Department of Agricultural Biology, National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Han, Sangmi (Department of Agricultural Biology, National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Kim, SeGun (Department of Agricultural Biology, National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Bang, Kyung Won (Department of Agricultural Biology, National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Choi, Hong Min (Department of Agricultural Biology, National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Moon, Hyo Jung (Department of Agricultural Biology, National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Woo, SoonOk (Department of Agricultural Biology, National Institute of Agricultural Science, Rural Development Administration (RDA))
  • Received : 2019.11.22
  • Accepted : 2019.11.29
  • Published : 2019.11.30
⟨ Previous Next ⟩

Abstract

We investigated the food storage stability of propolis extracts using homemade meatballs. Propolis extracts were prepared by using the ethanol extraction method. After making the meatballs, propolis was mixed into the meatball materials and egg water with a final concentration of 1% v/v. Microbial cultivation results showed that the cultivation of Staphylococcus aureus, which is one of the food poisoning bacteria, was reduced by more than 90% and the period of storage was 1.5 times longer. Also, it was observed to be effective when propolis was added to meatballs, it was even more effective when propolis was mixed with egg water. Thus, propolis extracts may be a useful ingredient for food storage stability due to its anti-microbacterial function.

Keywords

References

  1. Burdock, G. A. 1998. Review of the biological properties and toxicity of bee propolis(propolis), Food Chem. Toxicol. 36: 347-363. https://doi.org/10.1016/S0278-6915(97)00145-2
  2. Cavalaro, R. I., R. G. D. Cruz, S. Dupont, J. N. L. N. de Moura Bell and T. M. F. S. Vieira. 2019. In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction. Food Chem. 17;4: 100054. DOI: 10.1016/j.fochx.2019.100054.
  3. Duca, A., A. Sturza, E. A. Moaca, M. Negrea, V. D. Lalescu, D. Lungeanu, C. A. Dehelean, D. M. Muntean and E. Alexa. 2019. Identification of Resveratrol as Bioactive Compound of Propolis from Western Romania and Characterization of Phenolic Profile and Antioxidant Activity of Ethanolic Extracts. Molecules. 16;24(18). pii: E3368. DOI: 10.3390/molecules24183368.
  4. El-Tayeb, M. M., A. M. Abu-Seida, S. H. El Ashry and S. A. El-Hady. 2019. Evaluation of antibacterial activity of propolis on regenerative potential of necrotic immature permanent teeth in dogs. BMC Oral Health. 6;19(1): 174. DOI: 10.1186/s12903-019-0835-0.
  5. Nazeri, R., M. Ghaiour and S. Abbasi. 2019. Evaluation of Antibacterial Effect of Propolis and its Application in Mouthwash Production. Front Dent. 16(1): 1-12. DOI: 10.18502/fid.v16i1.1103.
  6. Pobiega, K., K. Krasniewska, J. L. Przybyl, K. Baczek, J. Zubernik, D. Witrowa-Rajchert and M. Gniewosz. 2019. Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts. Molecules. 15;24(16). pii: E2965. DOI: 10.3390/molecules24162965.
  7. Przybylek, I. and T. M. Karpinski. 2019. Antibacterial Properties of Propolis. Molecules. 29;24(11). pii: E2047. DOI: 10.3390/molecules24112047.
  8. Thamnopoulos, I. I., G. F. Michailidis, D. J. Fletouris, A. Badeka, M. G. Kontominas and A. S. Angelidis. 2018. Inhibitory activity of propolis against Listeria monocytogenes in milk stored under refrigeration. Food Microbiol. 273: 168-176. DOI: 10.1016/j.fm.2018.01.021.
  9. Vasilaki, A., M. Hatzikamari, A. Stagkos-Georgiadis, A. M. Goula and I. Mourtzinos. 2019. A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage. Food Chem. 15;298:125080. DOI: 10.1016/j.foodchem.2019.125080.
  10. Yang, W., Z. Wu, Z. Y. Huang and X. Miao. Preservation of orange juice using propolis. J. Food Sci. Technol. 54(11): 3375-3383. DOI: 0.1007/s13197-017-2754-x. https://doi.org/10.1007/s13197-017-2754-x