Propolis Preservative

Propolis-based preservatives mark a remarkable alternative in an era where consumers are concerned about the safety, sustainability, and naturalness of the food products they consume. Collectively with the honeybees, propolis is an enormous resinous substance which is well known for its antimicrobial, antioxidant, and anti-inflammatory properties. Our company utilizes modern biotechnological as well as eco-friendly approaches to develop food industry specific preservatives derived from propolis which ensures safety and environmental sustainability on a global scale. This service applies great extraction methods as well as strict quality control while protecting the environment to create food safety propolis products that further sustain the environment.

Fig 1. Propolis Applications in Food Preservation and Active Packaging (Narimane S., 2023)

Preservative development service is specialized in offering propolis extract bioactive substance preservatives that inhibit the growth of microbes, prolong the shelf life, and even retain nutritional value of the food. In addition to the traditional beekeeping practices, we combine scientific inventions and technologies to provide clients from various sectors like dairy, bakery, beverage, and processed meat industries with specially tailored solutions or prepacked kits. Our complete solution includes research, formulation, verifying the effectiveness, reproducibility tests, and production of those components to ensure ease for the clients.

Technical Principles

The broad spectrum antimicrobial activity against bacteria, fungi, and viruses that propolis demonstrates is attributed to its excellent flavonoids, phenolic acids, and terpenoids composition. In particular, our proprietary technology concentrates on:

• Bioactive Compound Extraction: Enhancement of yield while maintaining thermolabile components using supercritical CO2 extraction and ultrasonic-assisted techniques.
• Synergistic Formulation: Amplifying the antimicrobial activity of propolis extracts with natural additives (essential oils, organic acids) of known broad-spectrum activity to overcome specific microbial challenges.
• Stabilization Techniques: Improving solubility, stability, and controlled release in food systems via encapsulation and nanoemulsion technologies.

Technical Features

• Natural Origin: Clean label compliant as free from synthetic chemicals, in tandem with regulatory demands.
• Broad-Spectrum Efficacy: Active against prevalent foodborne pathogens like Salmonella, E. coli, and Aspergillus.
• High Compatibility: Capable of functioning in an acidic, neutral or alkaline food environment without changing any sensory aspects.
• Thermal Stability: Active after exposure to high temperature processing conditions (pasteurization, baking).
• Eco-Friendly Profile: Made from sustainably sourced propolis making them biodegradable and reducing the environmental footprint.

Technical Classification

Based on the application specific requirements, our propolis preservatives are divided into the following categories:

• Liquid Extracts: Suitable for sauces, marinades and beverages. They provide uniform antimicrobial coverage and rapid dispersion.
• Powdered Preparations: Tailored for seasonings, dry mixes, and baked goods to facilitate long term stability, ease of use, and effortless handling.
• Encapsulated Systems: For improved bioavailability, targeted release in moist or pH-sensitive products such as meat or dairy (dairy, meat).
• Composite Blends: Synergistic preservation formulations that add organic acids or plant extracts to propolis.

Application Areas

The versatility of propolis preservatives spans across the food industry:

• Dairy Products: Restrict spoilage in yogurts, cheeses, and fermented drinks.
• Bakery & Confectionery: Maintain freshness of cakes, bread, and chocolates.
• Beverages: Restrict microbe growth in juices, alcoholic beverages, and functional drinks.
• Processed Meats: Improve safety by reducing the use of nitrates and nitrites.
• Ready to Eat Meals: Stir in pre-packaged and refrigerated foods to ensure stability.

Environmental Benefits

• Reduced Chemical Load: Helps to reduce the amount of artificial preservatives, and as a result, toxic waste in ecosystems.
• Sustainable Sourcing: Collaborations with ethical beekeeping cooperatives for biodiversity conservation.
• Biodegradability: Compounds of propolis can help reduce pollution risks because they naturally decompose when thrown away.
• Energy-Efficient Production: Decreases carbon footprint because low temperature extraction methods are used.

Our Services

To assist in the adoption of propolis preservatives by clients, we offer a full range of services:

• Custom Formulation Development: Aligned solutions for every product type based on sterility concerns, governing legislation, and microbial risks.
• Microbiological Efficacy Testing: Conducting challenge studies against standardized strains to validate the performance of preservatives.
• Stability & Compatibility Analysis: Evaluation on differing pH, temperature, and storage conditions.
• Scale-Up Support: Support from pilot production to industrial scaling of production, including process optimization and cost assessment.
• Regulatory Guidance: Documentation and market compliance support, including the EU, USA, Asia, and other global markets.

Company Service Advantages

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With growing attention in the food sector towards natural sources of preservation, our propolis preservative development service is designed to be the first in innovation. By combining modern advancements and nature of elements of Apiculture, we create despersives that are effective, non-toxic, and eco-friendly. We support cutting edge technological integration, regulatory compliance, and sustainability that can transform your products into a clean label leader through expert environmental stewardship innovation. Partner with us to create greener food production and preservation.

How to Place an Order

Our products and services are for research use only and cannot be used for any clinical purposes.