Propolis as a natural preservative in chocolate milk
DOI:
https://doi.org/10.29076/issn.2528-7737vol18iss48.2025pp12-25pKeywords:
Bacterial inhibition, extract concentrations, preservative efficacy, sensory evaluationAbstract
Propolis, a substance produced by bees to protect their hive, was investigated as a potential natural preservative for chocolate milk. Different concentrations of an ethanolic extract of propolis (0.5 ml.L-1, 1 ml.L-1, 1.5 ml.L-1) were evaluated over five weeks, comparing them with a control without preservatives and with potassium sorbate. Parameters such as pH, physicochemical properties, titratable acidity, and the presence of bacteria such as mesophilic aerobes, total coliforms, Escherichia coli, Salmonella, and Listeria monocytogenes were analyzed. Sensory evaluation was also conducted. The results showed that the ethanolic extract of propolis, especially at a concentration of 0.5 ml. L-1, inhibited the growth of mesophilic aerobes and total coliforms during the study period. There were no significant changes in the physicochemical properties of the chocolate milk. Regarding sensory acceptance, no significant differences were found between the different treatments, but there was a trend towards better organoleptic acceptance in samples with 1 ml.L-1 of ethanolic extract of propolis. These findings suggest that the ethanolic extract of propolis could be effective as a natural preservative for chocolate milk, as it inhibits bacterial growth without compromising its quality. However, further research is needed to determine the optimal concentrations and application methods for its potential industrial use.
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