Mesquite propolis: An antioxidant and antibacterial preservative for pork meat
DOI:
https://doi.org/10.19136/era.a12n3.4020Keywords:
beekeeping, pollen, extract, bioactivity, meatAbstract
Honeybee-derived propolis is a promising source of bioactive compounds that enhance meat quality. This study evaluated the antioxidant and antibacterial effects of Mesquite propolis extracts (MPE) on pork meat homogenate. Raw propolis from two apiaries was characterized for pollen origin, physicochemical, and sensory properties. Extracts (MPE1 and MPE2) were evaluated for their polyphenol content, antioxidant properties, and antibacterial activity against foodborne pathogens. Pork meat homogenate was treated with MPE1 and MPE2 (500 mg kg−1), synthetic antioxidant BHT (500 ppm), or left untreated (control). The samples were then thermally processed (65 °C/0-120 min) and analyzed for quality parameters. MPE2 exhibited the highest (p ≤ 0.05) total polyphenol content and antioxidant values, and both extracts demonstrated effectiveness against Gram-positive bacteria. Incorporation of MPE, especially MPE2, significantly reduced pH variation, color degradation, lipid oxidation, and microbial growth (p ≤ 0.05). Mesquite propolis shows potential as a natural preservative in meat products.
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