Exploring the composition of propolis as a subject of processing into food products

Authors

DOI:

https://doi.org/10.15587/2706-5448.2023.282467

Keywords:

propolis, collection method, wax fraction, mechanical impurities, identification, flavonoids

Abstract

The object of the research is samples of propolis collected by various means from different regions of Ukraine. The main problem that is being solved is the search for optimal, efficient, and food industry-approved methods of collecting propolis as a raw material of processing into food products. The influence of the main methods of propolis collection on the key quality indicators of propolis for its application as a raw material in the food industry has been studied. The differences in the main raw material indicators across regions of Ukraine have been evaluated. The use of propolis collection methods that do not meet the safety requirements of the food industry is a common practice in beekeeping farms. The acceptability of the raw material for use in the food industry is based on its compliance with the requirements of current regulatory and legal acts on quality. However, the updating and revision of regulatory acts in view of production realities occur slowly and with significant delays. This approach reduces the volume of raw materials available for industrial use due to technical barriers and outdated regulatory acts on quality. In the course of the research, results were obtained based on such indicators as the mass fraction of wax, mechanical impurities and flavonoid compounds in propolis collected from three regions of Ukraine. The levels of indicators in the studied samples do not meet the requirements defined by DSTU 4662:2006. At the same time, the regulatory requirements of DSTU 4662:2006 and the research methods do not align with the finalized project ISO/DIS 24381, which is currently in the final stages of adoption as the primary international standard. The use of means of collection in the production of propolis raw materials, which are allowed to come into contact with food products, taking into account also the review of quality regulatory acts and bringing them into line with international documents, can contribute to improving the availability of this product as a food raw material. Propolis producers should pay attention to the sources of propolis located in ecologically clean areas with minimal industrial impact and adhere to proper beekeeping practices to obtain high-quality raw materials. The obtained results can be used to develop an industrial technology for the production of propolis as a raw material for food production.

Author Biography

Roman Dvykaliuk, National University of Life and Environmental Sciences of Ukraine

Postgraduate Student

Department of Standardisation and Certification of Agricultural Products

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Exploring the composition of propolis as a subject of processing into food products

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Published

2022-06-22

How to Cite

Dvykaliuk, R. (2022). Exploring the composition of propolis as a subject of processing into food products. Technology Audit and Production Reserves, 3(3(71), 35–40. https://doi.org/10.15587/2706-5448.2023.282467

Issue

Vol. 3 No. 3(71) (2023): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2023 Roman Dvykaliuk

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