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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Autores principales: Busch, V.M., Pereyra-Gonzalez, A., Šegatin, N., Santagapita, P.R., Poklar Ulrih, N., Buera, M.P.
Formato: JOUR
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:http://hdl.handle.net/20.500.12110/paper_00236438_v75_n_p227_Busch
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00236438_v75_n_p227_Busch2023-10-03T14:34:21Z Propolis encapsulation by spray drying: Characterization and stability Busch, V.M. Pereyra-Gonzalez, A. Šegatin, N. Santagapita, P.R. Poklar Ulrih, N. Buera, M.P. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Busch, V.M.
Pereyra-Gonzalez, A.
Šegatin, N.
Santagapita, P.R.
Poklar Ulrih, N.
Buera, M.P.
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
format JOUR
author Busch, V.M.
Pereyra-Gonzalez, A.
Šegatin, N.
Santagapita, P.R.
Poklar Ulrih, N.
Buera, M.P.
author_facet Busch, V.M.
Pereyra-Gonzalez, A.
Šegatin, N.
Santagapita, P.R.
Poklar Ulrih, N.
Buera, M.P.
author_sort Busch, V.M.
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
url http://hdl.handle.net/20.500.12110/paper_00236438_v75_n_p227_Busch
work_keys_str_mv AT buschvm propolisencapsulationbyspraydryingcharacterizationandstability
AT pereyragonzaleza propolisencapsulationbyspraydryingcharacterizationandstability
AT segatinn propolisencapsulationbyspraydryingcharacterizationandstability
AT santagapitapr propolisencapsulationbyspraydryingcharacterizationandstability
AT poklarulrihn propolisencapsulationbyspraydryingcharacterizationandstability
AT bueramp propolisencapsulationbyspraydryingcharacterizationandstability
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