Propolis encapsulation by spray drying: Characterization and stability

Propolis extracts have shown to possess several health beneficial properties attributed to their phenol composition. Several pharmaceutical formulations are based on propolis as active ingredient and it could also be a potential component of functional foods. The main drawback for its application as...

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Detalles Bibliográficos
Autores principales:	Santagapita, Patricio Román, Buera, María del Pilar
Publicado:	2017
Materias:	Antioxidant activity HPLC Natural gum Physical collapse Water sorption isotherm Antioxidants Particle size analysis Phenols Spray drying Anti-oxidant activities Water sorption isotherms Drying
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v75_n_p227_Busch http://hdl.handle.net/20.500.12110/paper_00236438_v75_n_p227_Busch
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00236438_v75_n_p227_Busch
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spelling	paper:paper_00236438_v75_n_p227_Busch2023-06-08T14:51:50Z Propolis encapsulation by spray drying: Characterization and stability Santagapita, Patricio Román Buera, María del Pilar Antioxidant activity HPLC Natural gum Physical collapse Water sorption isotherm Antioxidants Particle size analysis Phenols Spray drying Anti-oxidant activities HPLC Natural gum Physical collapse Water sorption isotherms Drying Propolis extracts have shown to possess several health beneficial properties attributed to their phenol composition. Several pharmaceutical formulations are based on propolis as active ingredient and it could also be a potential component of functional foods. The main drawback for its application as food ingredient is its low water solubility, strong taste and aroma. In this work, an encapsulated Argentine alcohol-free propolis powder was obtained by spray drying, by using different maltodextrin matrices, with or without added gums. Besides, physicochemical characterization of powders and biocompound stability studies towards humidification at different water activities were done. Galangin and pinocembrin were the major components identified by HPLC in propolis before and after the drying process. The SEM images analysis showed that the addition of gums improved the particles integrity and size homogeneity. Furthermore, a higher degree of encapsulation of some polyphenols (such as quercetin), higher antioxidant activity measured by the reducing power assay, and higher physical stability toward humidification and physical collapse were also achieved especially in gum-added systems. The use of propolis as an encapsulated powdered additive widens its alcohol-free dosage applications. © 2016 Elsevier Ltd Fil:Santagapita, P.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v75_n_p227_Busch http://hdl.handle.net/20.500.12110/paper_00236438_v75_n_p227_Busch
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Antioxidant activity HPLC Natural gum Physical collapse Water sorption isotherm Antioxidants Particle size analysis Phenols Spray drying Anti-oxidant activities HPLC Natural gum Physical collapse Water sorption isotherms Drying
spellingShingle	Antioxidant activity HPLC Natural gum Physical collapse Water sorption isotherm Antioxidants Particle size analysis Phenols Spray drying Anti-oxidant activities HPLC Natural gum Physical collapse Water sorption isotherms Drying Santagapita, Patricio Román Buera, María del Pilar Propolis encapsulation by spray drying: Characterization and stability
topic_facet	Antioxidant activity HPLC Natural gum Physical collapse Water sorption isotherm Antioxidants Particle size analysis Phenols Spray drying Anti-oxidant activities HPLC Natural gum Physical collapse Water sorption isotherms Drying
description	Propolis extracts have shown to possess several health beneficial properties attributed to their phenol composition. Several pharmaceutical formulations are based on propolis as active ingredient and it could also be a potential component of functional foods. The main drawback for its application as food ingredient is its low water solubility, strong taste and aroma. In this work, an encapsulated Argentine alcohol-free propolis powder was obtained by spray drying, by using different maltodextrin matrices, with or without added gums. Besides, physicochemical characterization of powders and biocompound stability studies towards humidification at different water activities were done. Galangin and pinocembrin were the major components identified by HPLC in propolis before and after the drying process. The SEM images analysis showed that the addition of gums improved the particles integrity and size homogeneity. Furthermore, a higher degree of encapsulation of some polyphenols (such as quercetin), higher antioxidant activity measured by the reducing power assay, and higher physical stability toward humidification and physical collapse were also achieved especially in gum-added systems. The use of propolis as an encapsulated powdered additive widens its alcohol-free dosage applications. © 2016 Elsevier Ltd
author	Santagapita, Patricio Román Buera, María del Pilar
author_facet	Santagapita, Patricio Román Buera, María del Pilar
author_sort	Santagapita, Patricio Román
title	Propolis encapsulation by spray drying: Characterization and stability
title_short	Propolis encapsulation by spray drying: Characterization and stability
title_full	Propolis encapsulation by spray drying: Characterization and stability
title_fullStr	Propolis encapsulation by spray drying: Characterization and stability
title_full_unstemmed	Propolis encapsulation by spray drying: Characterization and stability
title_sort	propolis encapsulation by spray drying: characterization and stability
publishDate	2017
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v75_n_p227_Busch http://hdl.handle.net/20.500.12110/paper_00236438_v75_n_p227_Busch
work_keys_str_mv	AT santagapitapatricioroman propolisencapsulationbyspraydryingcharacterizationandstability AT bueramariadelpilar propolisencapsulationbyspraydryingcharacterizationandstability
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Propolis encapsulation by spray drying: Characterization and stability

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