An Innovative Use of Propolis in the Production of Dipping Sauce Powder as a Functional Food to Mitigate Testicular Toxicity Induced by Cadmium Chloride: Technological and Biological Evidence
Author:
Sheir Marwa A.1, Serrapica Francesco2ORCID, Ahmed Rania A.3
Affiliation:
1. Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza 3725005, Egypt 2. Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy 3. Department of Zoology, Faculty of Science, Suez University, Suez 43511, Egypt
Abstract
Propolis is a common natural ingredient used in food production, food packaging, and pharmaceutical products. Therefore, the aim of our study was to prepare dipping sauce powders as an innovative functional product with a regular and spicy taste from economical raw materials with high nutritional value. The developed products were fortified with propolis powder at 250, 500, and 750 mg/kg. All studied dipping sauces were subjected to a palatability test, a nutritional evaluation, and a microbiological assay performed during 6 months of storage. In addition, an in vivo study was designed to evaluate the efficacy of these products in preventing the testicular toxicity disorders induced by cadmium chloride (CdCl2) in albino rats. Based on the palatability test, the dipping sauces supplemented with propolis at 250 mg/kg and 500 mg/kg were preferred. Moreover, all samples were safe to consume within 6 months. Biological results showed that all investigated propolis-enriched dipping sauce samples caused an improvement in all CdCl2-induced testicular histopathological and biochemical changes, especially the spicy dipping sauce powder fortified with 500 mg/kg of propolis.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference51 articles.
1. Yosri, N., Abd El-Wahed, A.A., Ghonaim, R., Khattab, O.M., Sabry, A., Ibrahim, M.A.A., Moustafa, M.F., Guo, Z., Zou, X., and Algethami, A.F.M. (2021). Anti-viral and immunomodulatory properties of propolis: Chemical diversity, pharmacological properties, preclinical and clinical applications, and in silico potential against SARS-CoV-2. Foods, 10. 2. El-Sakhawy, M., Salama, A., and Mohamed, S.A.A. (2023). Propolis applications in food industries and packaging. Biomass Convers. Biorefinery, 1–17. 3. Smith, A.F. (2007). The Oxford Companion to American Food and Drink, Oxford University Press. 4. Rombauer, I.S., Becker, R.M., and Becker, E. (2019). The Joy of Cooking: 2019 Edition Fully Revised and Updated, Simon & Schuster. 5. The Effects of Toxic Heavy Metals Lead, Cadmium and Copper on the Epidemiology of Male and Female Infertility;Manouchehri;JBRA Assist. Reprod.,2022
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|