Natural Inhibition of MDA, AGEs and Spoilage Microorganisms in Ketchup and Mayonnaise Using Regional Propolis Extracts

Abstract

This study investigated the multifunctional effects of propolis extracts obtained from three distinct regions of Türkiye (Tekirda ̆g, Balıkesir, and Sivas) on two widely consumed emulsified condiments—ketchup and mayonnaise. The aim was to evaluate the potential of regional propolis as a natural preservative and functional enhancer in place of synthetic additives. Propolis was incorporated into the formulations at concentrations of 0.1 %, 0.2 %, and 0.3 %. The phenolic profiles of the extracts and total phenolic contents of the ketchup and mayonnaise samples, were determined using high-performance liquid chromatography. Microbial stability, oxidative degradation markers [malondialdehyde (MDA) and methylglyoxal (MGO)], and the in vitro bio-accessibility were comprehensively analyzed. Tekirda ̆g propolis (TP) exhibited the highest phenolic content (280 mg GAE/g) and strongest antioxidant capacity. Yeast and mold growth were completely inhibited in both ketchup and mayonnaise samples with 0.3 % propolis addition (p < 0.05), while even a 0.1 % dose achieved a significant reduction, while also reducing MDA levels by 36.5 % in ketchup and 68.9 % in mayonnaise. The use of 0.3 % Tekirda ̆g propolis reduced MGO levels to 0 μg/100 g in both ketchup and mayonnaise samples, while digestion increased these levels to 50 and 51.7 μg/100 g, respectively; however, propolis addition completely suppressed MGO bioaccessibility (0 %) in the 0.3 % TP samples. These findings demonstrated the dual antimi-crobial and antioxidant efficacy of propolis, particularly from the Marmara region. The results suggested that regional propolis extracts could serve as promising clean-label alternatives to conventional preservatives, contributing to both shelf-life extension and the functional value of food products.