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Updated: Jan 22, 2026

Extraction and Analysis of Taiwanese Green Propolis
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Extraction and Analysis of Taiwanese Green Propolis

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A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage

Athanasia Vasilaki1, Magdalini Hatzikamari1, Alkiviadis Stagkos-Georgiadis1

  • 1Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.

Food Chemistry
|July 2, 2019
PubMed

Keywords:
Antifungal activityAscorbic acidBeverageCitric acid (PubChem CID: 311)CyclodextrinsDPPH, free radical (PubChem CID: 2735032)Gallic acid (PubChem CID: 370)Hydroxypropyl-beta-cyclodextrin (PubChem CID: 44134771)Metaphosphoric acid (PubChem CID: 3084658)Monohydrate sodium phosphate (PubChem CID: 21960685)Propolis extractionSodium carbonate (PubChem CID: 10340)Sulfuric acid (PubChem CID: 1118)Trolox (PubChem CID: 40634)l-Ascorbic acid (PubChem CID: 54670067)

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