<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0124-4108</journal-id>
<journal-title><![CDATA[Perspectivas en Nutrición Humana]]></journal-title>
<abbrev-journal-title><![CDATA[Perspect Nut Hum]]></abbrev-journal-title>
<issn>0124-4108</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0124-41082022000100125</article-id>
<article-id pub-id-type="doi">10.17533/udea.penh.v24n1a08</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto bioconservante del propóleo y su aplicación en la conservación de matrices cárnicas]]></article-title>
<article-title xml:lang="en"><![CDATA[Bioconservative Effect of Propolis and its Application in the Conservation of Meat Matrices]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Becerra-Rojas]]></surname>
<given-names><![CDATA[Sergio A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Maldonado-Roa]]></surname>
<given-names><![CDATA[Estefany]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castro-Molina]]></surname>
<given-names><![CDATA[Susan Lorena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Colegio Mayor de Cundinamarca  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Colegio Mayor de Cundinamarca  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Colegio Mayor de Cundinamarca . Facultad de Ciencias de la Salud Bacteriología y Laboratorio Clínico]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<fpage>125</fpage>
<lpage>135</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0124-41082022000100125&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0124-41082022000100125&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0124-41082022000100125&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Antecedentes: los conservantes de origen sintético, como nitratos y nitritos, empleados en la industria alimentaria para la conservación de matrices cárnicas, han reportado efectos desfavorables a largo plazo en la salud de los consumidores recurrentes.  Objetivo: conocer las características fisicoquímicas y antimicrobianas del propóleo como potencial bioconservante en matrices cárnicas de alto consumo.  Materiales y métodos: se desarrolló una revisión bibliográfica de literatura acorde a la pregunta problema planteada por el grupo de investigación, y se llevó a cabo una búsqueda en las bases de datos Scopus, NCBI, SciELO, ScienceDirect y Google Scholar de artículos de revisión, artículos científicos, libros y trabajos de grado.  Resultados: el propóleo es un compuesto natural con una variedad amplia de elementos útiles para la conservación de matrices cárnicas, por sus propiedades antimicrobianas y antioxidantes.  Conclusiones: el propóleo presenta propiedades antimicrobianas y antioxidantes útiles en el campo de la industria alimentaria, por lo que se considera una de las alternativas más viables para la conservación de productos cárnicos y la disminución del uso de conservantes sintéticos en producción cárnica. No obstante, es fundamental el desarrollo de más investigaciones que permitan evaluar el comportamiento de los compuestos activos del propóleo en las diversas matrices cárnicas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Background: Preservatives of synthetic origin, such as nitrates and nitrites, used in the food industry for the preservation of meat matrices, have reported long-term unfavorable effects on the health of recurrent consumers.  Objective: To know the physicochemical and antimicrobial characteristics of propolis as a potential biopreservative in high consumption meat matrices.  Materials and Methods: A bibliographic review of literature was developed according to the problem question posed by the research group, carrying out a search in the Scopus, NCBI, SciELO, ScienceDirect and Google Scholar databases of review articles, scientific articles, books and works degree.  Results: Propolis is a natural compound with a wide variety of useful elements for the conservation of meat matrices, due to its antimicrobial and antioxidant properties.  Conclusions: Propolis has useful antimicrobial and antioxidant properties in the field of the food industry, being considered one of the most viable alternatives for the preservation of meat products and the reduction of the use of synthetic preservatives in meat production. However, it is essential to develop more research to evaluate the behavior of the active compounds of propolis in the various meat matrices.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[propóleo]]></kwd>
<kwd lng="es"><![CDATA[conservantes de alimentos]]></kwd>
<kwd lng="es"><![CDATA[flavonoides]]></kwd>
<kwd lng="es"><![CDATA[agente antimicrobiano]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[impactos en la salud]]></kwd>
<kwd lng="en"><![CDATA[Propolis]]></kwd>
<kwd lng="en"><![CDATA[food preservatives]]></kwd>
<kwd lng="en"><![CDATA[flavonoids]]></kwd>
<kwd lng="en"><![CDATA[antimicrobial agents]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[health impacts]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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