Evaluación del efecto del propóleo como bioconservante en el dulce de higos (Ficus carica l.).

Abstract

The present investigation has as aim to evaluate the effect of propolis as bio-preservative in the sweet of figs. The study was conducted in the Bromatology and Microbiology labs applied to the Faculty of Sciences in the Higher Polytechnic School of Chimborazo. The obtaining of propolis was made by extraction with alcohol to 96%. Afterwards, it was applied the sweet of figs in three concentrations (100,200 and 400 ppm) for being compared facing two commercial preservatives (sorbato of potassium and benzoate of sodium to 1000 ppm) and the control test. Sensorial, physical-chemical and microbiologic analyses were made, every 15 days during 2 months. The results of the analyses were tabulated and submitted to a variance analysis of a factor ANOVA and an average comparison or Tukey test with a significance of 5% in the statistical program Minitab version 16, which determined the meaningful statistical difference among the treatments. Within the sensorial analysis the panelist detected the residual flavor in the treatments with propolis resulting nice to taste. The evaluated parameters, pH, acidity and °Brix until the day are similar to the cool product. The recounting of fungi and yeast was made evident in the rest of treatments do not exist a microbiologic growth to this time. This allows concluding that propolis wields an antimicrobial action till the 30 days of storing, meanwhile the sorbate of potassium keeps its preservative activity till the 60 days extending the useful lifetime of the product. That is why is recommended to make the study to a storing temperature of refrigeration to extend the bio-preservative activity of the propolis.