Details

Autor(en) / Beteiligte

• Seibert, Janaína Brandão
• Bautista-Silva, Jessica Paola
• Amparo, Tatiane Roquete
• Petit, Alicia
• Pervier, Pauline
• dos Santos Almeida, Juliana Cristina
• Azevedo, Mariana Costa
• Silveira, Benila Maria
• Brandão, Geraldo Célio
• de Souza, Gustavo Henrique Bianco
• de Medeiros Teixeira, Luiz Fernando
• dos Santos, Orlando David Henrique

Titel

Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative

Ist Teil von

• Food chemistry, 2019-07, Vol.287, p.61-67

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2019

Quelle

Elsevier ScienceDirect Journals

Beschreibungen/Notizen

• •Propolis ethanolic extract was the most active against gram-positive bacteria.•Ethanolic extract revealed the best result to antioxidant activity in both methods.•Artepillin C, kaempferide, drupanin and p-coumaric acid were identified.•Nanoemulsion was stable and kept the biological activities evaluated to the extract.•Propolis nanoemulsion developed can be used as a natural food preservative. Propolis has demonstrated potential use as food preservative but it presents strong and unpleasant flavor that alters the sensory characteristics foods. A nanoemulsion was proposed to carry the Brazilian propolis extracts for use as natural food preservative. Antimicrobial and antioxidant activities and chemical constituents of the extracts were investigated. The latter were made by sequential extraction using different solvents (hexane, ethyl acetate and ethanol). Antimicrobial activity was evaluated by agar diffusion and microdilution methods and antioxidant activity by DPPH and ABTS assays. Extracts showed antibacterial and antioxidant activity, highlighting the ethanolic which contained artepillin-C, kaempferide, drupanin and p-coumaric acid as main compounds by LC-MS analysis. The nanoemulsion developed by phase inversion method was characterized and stable under thermal-stress and centrifugation conditions. Biological properties evaluated were effectively maintained by the formulation. It was concluded that the nanoemulsion can be used as a food preservative, preventing degradation and masking the propolis off-flavor.