Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables
Propolis, also called “bee-glue,” is a natural resinous substance produced by honeybees from plant exudates, beeswax, and bee secretions in order to defend the hives. It has numerous phenolic compounds with more than 250 identified chemical compounds in its composition, which are also known to signi...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8869624 |
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| author | İbrahim Kahramanoğlu Volkan Okatan Chunpeng Wan |
| author_facet | İbrahim Kahramanoğlu Volkan Okatan Chunpeng Wan |
| author_sort | İbrahim Kahramanoğlu |
| collection | DOAJ |
| description | Propolis, also called “bee-glue,” is a natural resinous substance produced by honeybees from plant exudates, beeswax, and bee secretions in order to defend the hives. It has numerous phenolic compounds with more than 250 identified chemical compounds in its composition, which are also known to significantly vary according to the plant sources and season. Moreover, it has a long history in the traditional and scientific medicine as having antibacterial, anticancer, anti-inflammatory, anti-infective, and wound healing effects since 300 BC. In addition to its nutritional and health-promoting effects, it has been reported to improve the postharvest storability of fresh fruits, vegetables, and processed food products. Herein, the biochemical composition and the efficacy of propolis in maintaining the postharvest storability of fresh food products were discussed to provide comprehensive guide to farmers and food processing and storage sectors and to scientists. This review paper also highlights the important points to which special attention should be given in further studies in order to be able to use propolis to develop biopreservatives industrially and for quality preservation during storage. |
| format | Article |
| id | doaj-art-a9012f10746941318f4cb87e78e74742 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-a9012f10746941318f4cb87e78e747422025-02-03T06:46:33ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88696248869624Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetablesİbrahim Kahramanoğlu0Volkan Okatan1Chunpeng Wan2European University of Lefke, Gemikonagi, Northern Cyprus, Mersin 10, TurkeyUşak University, Faculty of Agriculture and Natural Sciences, Department of Horticulture. Uşak, Uşak, TurkeyJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables/Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaPropolis, also called “bee-glue,” is a natural resinous substance produced by honeybees from plant exudates, beeswax, and bee secretions in order to defend the hives. It has numerous phenolic compounds with more than 250 identified chemical compounds in its composition, which are also known to significantly vary according to the plant sources and season. Moreover, it has a long history in the traditional and scientific medicine as having antibacterial, anticancer, anti-inflammatory, anti-infective, and wound healing effects since 300 BC. In addition to its nutritional and health-promoting effects, it has been reported to improve the postharvest storability of fresh fruits, vegetables, and processed food products. Herein, the biochemical composition and the efficacy of propolis in maintaining the postharvest storability of fresh food products were discussed to provide comprehensive guide to farmers and food processing and storage sectors and to scientists. This review paper also highlights the important points to which special attention should be given in further studies in order to be able to use propolis to develop biopreservatives industrially and for quality preservation during storage.http://dx.doi.org/10.1155/2020/8869624 |
| spellingShingle | İbrahim Kahramanoğlu Volkan Okatan Chunpeng Wan Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables Journal of Food Quality |
| title | Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables |
| title_full | Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables |
| title_fullStr | Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables |
| title_full_unstemmed | Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables |
| title_short | Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables |
| title_sort | biochemical composition of propolis and its efficacy in maintaining postharvest storability of fresh fruits and vegetables |
| url | http://dx.doi.org/10.1155/2020/8869624 |
| work_keys_str_mv | AT ibrahimkahramanoglu biochemicalcompositionofpropolisanditsefficacyinmaintainingpostharveststorabilityoffreshfruitsandvegetables AT volkanokatan biochemicalcompositionofpropolisanditsefficacyinmaintainingpostharveststorabilityoffreshfruitsandvegetables AT chunpengwan biochemicalcompositionofpropolisanditsefficacyinmaintainingpostharveststorabilityoffreshfruitsandvegetables |