Fuente: PubMed "propolis" Sci Rep. 2026 Apr 13. doi: 10.1038/s41598-026-48430-5. Online ahead of print.ABSTRACTThis study developed innovative Janus nanoparticles (JPs) using propolis and carboxymethyl cellulose (CMC) to enhance the technological and functional properties of stirred yogurt. The synthesized propolis-CMC JPs, with an average particle size of 13.40 nm ± 3.56 μm, exhibited remarkable antioxidant activity in both DPPH and FRAP assays, along with potent antibacterial effects against common foodborne pathogens, including Escherichia coli O157:H7 and Listeria monocytogenes, with minimum inhibitory concentrations of 1.5-2.0 mg/mL. Yogurt samples fortified with 0.5, 1, and 5% propolis-CMC JPs were evaluated during 21 days of storage. Incorporation of propolis-CMC JPs, particularly at 5%, significantly reduced syneresis, improved water-holding capacity, and inhibited microbial growth (3.55 ± 0.2 vs. 4.95 ± 0.3 log₁₀ CFU/g in control). Propolis-CMC JPs -enriched yogurts also showed enhanced antioxidant potential and favorable rheological characteristics. Sensory analysis revealed that yogurt with 1% propolis-CMC JPs achieved the highest color and aroma scores, while the 5% formulation exhibited the best texture attributes. These findings confirm that propolis-CMC JPs can act as natural emulsifiers, antioxidants, and antimicrobial agents, effectively addressing key technological limitations of yogurt production.PMID:41974866 | DOI:10.1038/s41598-026-48430-5