PROPOLIS ETHANOLIC EXTRACT AS NATURAL BEE POLLEN LOAD PRESERVATIVE

MARÍA SOLEDAD GARCÍA PAOLONI; LETICIA FERNÁNDEZ; MARCELO PISTONESI; IRENE CIBANAL; MARÍA SUSANA DI NEZIO; GABRIELA KREPPER; MARÍA EUGENIA CENTURIÓN

Buenos Aires

Congreso; XXI Congreso IUNS-ICN de Nutrición; 2017

Bee-products are recognized worldwide as natural functional foods mainly owing to their polyphenols content. Additionally there are many scientific reports about the use of propolis ethanolic extracts (PEE) for food conservation. In Argentina bee pollen (BP) is used as a dietary supplement and quality parameters are regulated in the Argentine Alimentary Code (Chapter X, art. 785). The drying process prior to commercialization is critical to prevent microbiological development and therefore increase larger shelf life. However, the temperature of this step must be controlled to avoid the loss of the phenolic components. The aim of this work was to determine the antimicrobial activity of PEE application over BP loads.