Journal of Food Science and Technology

, Volume 54, Issue 11, pp 3375–3383 | Cite as

Preservation of orange juice using propolis

Original Article

Abstract

Orange juice is one of the most popular and the most consumed fruit juices all over the world, especially in Europe and the chemical food preservatives, such as sodium benzoate, potassium sorbate and their mixtures, have long been used in orange juice sold on the market. Excessive consumption of these preservatives may be hazardous to human health. Propolis, composed of resins collected from plant buds and exudates and mixed with salivary gland secretions and beeswax by honey bee workers, has been used as a human medicine and natural food preservative. We hypothesis that propolis, without alcohol, can serve as an alternative and non-synthetic preservative of orange juice. In this study, the preservative effect of propolis emulsion on orange juice was determined up to 35 days. Propolis emulsion (0.02 g/mL propolis, 12 mL), emulsion control (12 mL containing Tween-80, hydrophilic phospholipid and polyethylene glycol 400), sodium benzoate (0.4 g) and potassium sorbate (0.4 g) was each added to 388, 388, 400 and 400 mL orange juice respectively. Propolis emulsion showed significant inhibition of bacteria growth and l-ascorbic acid degradation. Orange juice pH value, titratable acidity, total phenolic content, color and antioxidant capacity were effectively maintained by propolis emulsion. A control solution with all the same emulsifying agents without propolis did not show these properties. It was concluded that propolis can be used as a natural additive agent in orange juice or other fruit juices as an alternative to chemical preservatives.

Keywords

Orange juice Propolis Color Antioxidant capacity l-ascorbic acid 

Notes

Acknowledgements

We thanks for the help from Chuang Zhang, Yinghua Wang, Yiru Yin, Zhongyue Zhang, Meng Zhang, Fei Shen, Zhaosheng Gao, Ruixue Pu during experiment. This work was supported by China Scholarship Council and the Fund for Modern Agro-industry Technology Research System (CARS-45-KXJ19).

Author’s contribution

WY designed the study, analyzed the data and drafted the manuscript, ZW provided the samples, XM provided funding support. ZH analyzed the data and revised the manuscript.

Compliance with ethical standards

Conflict of interest

The authors declare no competing financial interests.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.College of Bee ScienceFujian Agriculture and Forestry UniversityFuzhouPeople’s Republic of China
  2. 2.Department of EntomologyMichigan State UniversityEast LansingUSA
  3. 3.Bee Product Processing and Application Research Center of the Ministry of EducationFuzhouPeople’s Republic of China

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