Impact of Calcium Alginate-propolis Edible Coatings on the Microbiological, Physicochemical and Organoleptic Properties of Fresh Strawberries under Commercial Storage Conditions

By: Shoaleh Darvishi   Roozbeh Hematpur  

Propolis is a resinous substance that is hard and sticky produced by bees from gum trees and has high amounts of flavonoids (pinocembrin, galanzhin, chalcone pinostrobin, pinostrobin, chrysin, epi genin, kromon). Propolis is a traditional drug with known biological activity and its pharmacological activities, including the activities of antibacterial, antifungal, antiviral, anti-inflammatory, antioxidant and anti-tumor have been reported in several studies. The aim of this study was to investigate the influence of propolis and calcium alginate to increase the shelf life of strawberries and the right concentration of propolis and calcium alginate that can best be persistent in covered strawberries. In this research, physicochemical properties (acidity, pH, reducing sugar, total sugar, vitamin C, brix and weight loss), organoleptic properties (taste, color, odor and overall acceptability) and microbiological properties (total count, mold and yeast count) were investigated in strawberries in five levels of control, 500 ppm, 750 ppm, 1000 ppm, 1500 ppm propolis extract and 0.1% calcium alginate solution on 3-day intervals for chemical tests and on 2-day intervals for microbial tests. The results showed that the effect of propolis and calcium alginate on physicochemical, organoleptic and microbial properties were significant (P < 0.05). Microorganisms are decreased by increasing the concentration of propolis extract under commercial storage conditions. Samples containing high concentrations of propolis extract and calcium alginate can improve the acceptable organoleptic properties and quality of strawberries.

Propolis, Strawberries, Physicochemical, Antimicrobial
Food, Nutrition, and Health
Poster/Exhibit Session

Shoaleh Darvishi

associate professor, Food Science and Technology, Islamic Azad University, Iran
-, Iran

Dr. Shoaleh Darvishi is  Associate Professor of Food Science at IA University, where she teaches and researches food studies.Her research interests are in the arena of food microbiology and chemistry.She is also involved in several research projects.She has been nominated as the best researcher in Province and won many national awards.Her book was published in 2015. She also actively publishes in journals and regularly presents at conferences.    

Roozbeh Hematpur

associate professor, Food Science and Technology, IA university