Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques.

Autor: Gomes Sá SH; Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Av. Duque de Caxias Norte, 225, J. Elite, CEP 13635-900 Pirassununga, SP, Brazil., Chalella Mazzocato M; University College Dublin (UCD), School of Agriculture, Food Science and Veterinary Medicine, Belfield, Dublin 4, Ireland., Saliba ASMC; Universidade de São Paulo (USP), Centro de Energia Nuclear na Agricultura (CENA), Av. Centenário, 303 - São Dimas, CEP: 13416-000 Piracicaba, SP, Brazil., Alencar SM; Universidade de São Paulo (USP), Escola Superior de Agricultura 'Luiz de Queiroz' (Esalq), Av. Pádua Dias, 11, CEP 13418-900 Piracicaba, SP, Brazil; University College Dublin (UCD), School of Agriculture, Food Science and Veterinary Medicine, Belfield, Dublin 4, Ireland., Sílvia Favaro-Trindade C; Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Av. Duque de Caxias Norte, 225, J. Elite, CEP 13635-900 Pirassununga, SP, Brazil. Electronic address: carmenft@usp.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Feb; Vol. 164, pp. 112423. Date of Electronic Publication: 2022 Dec 27.