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Food Chem ; 298: 125080, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260985

RESUMO

Propolis extract was investigated as potential substitute for sorbate in orangeade. Extract was prepared by using aqueous solution of hydroxypropyl-beta-cyclodextrins. Propolis extract was incorporated in non-carbonated orange soft drinks and its antioxidant activity, microbiological stability and color changes were estimated and compared to those of orangeade containing potassium sorbate. l-Ascorbic acid (AsA) degradation at concentrations 0.13 and 1.3% w/w was investigated in the presence of propolis during storage using High Performance Liquid Chromatography-Ion Exclusion Column (HPLC-IEC). The results indicate that the rate of degradation decreased with an increase in ascorbic acid concentration, while addition of propolis affected the degradation rate of samples containing a high AsA concentration. The antifungal effect of propolis extract, potassium sorbate and their combination was assayed. Results showed the inhibition of Aspergillus spp. and B. bruxellensis inhibited in low combined concentrations antimicrobials, while Aspergillus spp. and T. macrosporus were inhibited at 450 mg/g propolis extract.


Assuntos
Bebidas , Conservação de Alimentos/métodos , Conservantes de Alimentos/química , Própole/química , Anti-Infecciosos , Antifúngicos/farmacologia , Antioxidantes/química , Ácido Ascórbico/análise , Ácido Ascórbico/química , Aspergillus/efeitos dos fármacos , Cromatografia Líquida de Alta Pressão/métodos , Cor , Microbiologia de Alimentos , Extratos Vegetais/química , Própole/farmacologia , Ácido Sórbico/farmacologia
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