Preservation of orange juice using propolis

Area of Science:

• Food Science
• Natural Products Chemistry
• Microbiology

Background:

• Orange juice is a globally popular beverage often preserved with synthetic chemicals like sodium benzoate and potassium sorbate.
• Excessive intake of these chemical preservatives poses potential health risks.
• Propolis, a natural bee product, has a history of medicinal and preservative use.

Purpose of the Study:

• To evaluate the efficacy of an alcohol-free propolis emulsion as a natural preservative for orange juice.
• To compare the preservative effects of propolis emulsion with synthetic preservatives and a control.

Main Methods:

• Propolis emulsion was added to orange juice and its effects monitored over 35 days.
• Key parameters assessed included bacterial growth, l-ascorbic acid degradation, pH, titratable acidity, total phenolic content, color, and antioxidant capacity.
• Comparisons were made against sodium benzoate, potassium sorbate, and an emulsion control without propolis.

Main Results:

• Propolis emulsion significantly inhibited bacterial growth and l-ascorbic acid degradation in orange juice.
• It effectively maintained the orange juice's pH, titratable acidity, total phenolic content, color, and antioxidant capacity.
• A control emulsion lacking propolis did not exhibit these beneficial effects.

Conclusions:

• Propolis emulsion serves as a viable natural preservative for orange juice.
• It offers a safe and effective alternative to synthetic chemical preservatives.
• The findings suggest propolis can be incorporated into fruit juices to enhance shelf life and nutritional value.