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

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Aug 26

PMID 37628076

Authors

Marwa A Sheir

Francesco Serrapica

Rania A Ahmed

Affiliations

Soon will be listed here.

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 (CdCl) 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 CdCl-induced testicular histopathological and biochemical changes, especially the spicy dipping sauce powder fortified with 500 mg/kg of propolis.

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