一种天然的食品保鲜方法：蜂胶提取物替代山梨酸钾在非碳酸饮料中的应用。
A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage.
机构信息
Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
出版信息
Food Chem. 2019 Nov 15;298:125080. doi: 10.1016/j.foodchem.2019.125080. Epub 2019 Jun 25.
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.
蜂胶提取物被研究为橙汁中山梨酸钾的潜在替代品。提取物是使用羟丙基-β-环糊精的水溶液制备的。蜂胶提取物被加入到非碳酸橙汁软饮料中，评估其抗氧化活性、微生物稳定性和颜色变化，并与含有山梨酸钾的橙汁进行比较。使用高效液相色谱-离子排斥柱 (HPLC-IEC) 在储存过程中研究了浓度为 0.13% 和 1.3%w/w 的 l-抗坏血酸 (AsA) 在存在蜂胶时的降解情况。结果表明，降解速率随抗坏血酸浓度的增加而降低，而蜂胶的添加影响了高 AsA 浓度样品的降解速率。还测定了蜂胶提取物、山梨酸钾及其组合的抗真菌作用。结果表明，低浓度的联合抑菌剂抑制了曲霉属和布鲁氏菌属，而 450mg/g 蜂胶提取物则抑制了曲霉属和大孢轮枝菌。
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