Ethanolic Propolis Extract as a Natural Antifungal Preservative: Impact on the Physicochemical, Microbial, and Sensory Properties of Cupcakes

Document Type : Research Article-en

Authors

Najmeh Adelipour ¹

Massoumeh Mehraban Sangatash ²

Hanieh Yarabbi ³

Bahareh Sahraiyan ²

¹ Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran

² Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran

³ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

https://doi.org/10.22067/ifstrj.2026.97040.1533

Abstract

The widespread use of food additives worldwide has raised concerns regarding their potential adverse effects. Given the increasing demand for natural antimicrobial compounds, propolis extract can serve as a safer alternative to synthetic preservatives. This study aimed to investigate the effect of ethanolic propolis extract (EPE), a natural antimicrobial agent, on the physicochemical, microbial, and sensory properties of cake. For this purpose, EPE at concentrations of 0.15%, 0.30%, 0.45%, and 0.60% was incorporated into cake batters, and the quality characteristics of the cakes were evaluated. The results indicated that incorporating EPE at levels above 0.30% increased batter density. Additionally, the presence of EPE and its increased concentration resulted in greater batter consistency. The inclusion of EPE in the cake formulation also contributed to moisture retention during baking and storage (two weeks). However, all cake samples exhibited a decline in moisture content over the storage period, with the control sample (without EPE) experiencing the most significant moisture loss. The cakes containing 0.15% and 0.30% EPE demonstrated the highest specific volume and porosity, as well as the lowest firmness (measured two hours after baking) compared to other formulations. Notably, all EPE-containing samples maintained a softer texture than the control throughout storage. The presence of EPE also influenced the crust color of the cakes, as higher EPE concentrations resulted in decreased L* and a* value and an increased b* value, leading to a darker appearance. Sensory evaluation revealed that cakes with 0.15% and 0.30% EPE exhibited similar characteristics in terms of shape, form, hardness, softness, chewability, upper surface properties, and porosity. Although their flavor and aroma scores were deemed acceptable by sensory panelists, they were slightly lower than those of the control sample. Overall, cupcakes containing 0.15% and 0.30% ethanolic propolis extract were identified as the optimal formulations, with 0.30% EPE offering the best balance between antifungal efficacy, physicochemical quality, and sensory acceptability, making it a promising natural preservative for bakery products. Therefore, EPE has the potential to be utilized as a natural additive with antifungal properties in cake formulations.

Keywords

Antifungal effect

Cake

Propolis extract

Natural preservative

Subjects

• Food Technology

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Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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