Natural Honey-Propolis Combinations with Health-Promoting Potential: Antibacterial Activity Against Foodborne...

Area of Science:

• Food Science
• Microbiology
• Natural Products Chemistry

Background:

• Natural products like honey and propolis possess antimicrobial properties.
• Combinations of honey and propolis exhibit synergistic effects against foodborne pathogens.
• Previous studies show promising results of these combinations in fermented meat products.

Purpose of the Study:

• To evaluate the antibacterial potential of Spanish thyme and chestnut honeys enriched with propolis extract.
• To assess the efficacy against Listeria monocytogenes and Clostridium perfringens.
• To identify bioactive phenolic compounds responsible for the antibacterial activity.

Main Methods:

• Broth microdilution assays and colony-forming unit (CFU) counts were used to assess antibacterial activity.
• Liquid chromatography-mass spectrometry (LC-MS-Q/TOF) and ultra-performance liquid chromatography-photodiode array (UPLC-PDA) were employed for phenolic composition analysis.

Main Results:

• All tested honey-propolis combinations demonstrated antibacterial activity, with Clostridium perfringens being more susceptible.
• Propolis addition significantly enhanced the bactericidal effect of honey against both Listeria monocytogenes and Clostridium perfringens (p < 0.05).
• Enhanced activity correlated with increased levels of specific phenolic compounds, including cinnamic acid derivatives and flavonoids like quercetin.

Conclusions:

• Honey and propolis combinations exhibit synergistic antibacterial potential.
• These combinations can be utilized as natural preservatives to mitigate foodborne disease risks.
• They serve as valuable bioactive ingredients for nutraceutical formulations with antibacterial properties and health benefits.