Journal of Food Processing and Preservation, Early View
In this research, reducing activity of Turkish propolis on
patulin production of Penicillium expansum in apple juice was investigated. To
compare the antifungal activity of propolis, sodium benzoate was also used as a
positive control. Different concentrations of propolis (0.1, 1 and 2 mg/mL) and
sodium benzoate (0.35 mg/mL) were added into apple juice after P. expansum
inoculation. Apple juice samples were then mixed with propolis, and patulin
content was determined in 1st, 24th and 48th hours. High-performance liquid
chromatography equipped with diode array detector which is a reliable equipment
for the determination of patulin in apple juice, were used after clean-up
procedure. Considerable patulin reduction was achieved with the addition of
propolis in the apple juice. The best result was obtained at 2 mg/mL propolis
added group for 48 h incubation. It was concluded that propolis can be used as
a natural antifungal agent for P. expansum inhibition instead of chemical
preservatives.
Practical Application
Propolis is a natural honeybee product, and it is rich in
functional bioactive compounds. It can be used to inhibit the patulin-producing
microorganism. The inhibitory effect of propolis in the apple juice showed that
it is an effective natural inhibitor.
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