Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis.

Autor: Andrade JKS; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil., Denadai M; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil., Andrade GRS; Post graduate Program in Materials Science and Engineering, Federal University of Sergipe, São Cristóvão, SE, Brazil., da Cunha Nascimento C; Federal Institute of Education, Science and Technology of Sergipe, Aracaju Campus, Aracaju, SE, Brazil., Barbosa PF; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil., Jesus MS; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil., Narain N; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil. Electronic address: narendra.narain@gmail.com.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Jul; Vol. 109, pp. 278-287. Date of Electronic Publication: 2018 Apr 22.
DOI: 10.1016/j.foodres.2018.04.048
Abstrakt: The aim of this study was to obtain dried powders from the brown, green and red varieties of the Brazilian propolis by spray drying, using gum arabic and maltodextrin as encapsulating materials. Propolis microparticles were evaluated for particle size, X-Ray Diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), moisture, water activity, solubility, hygroscopicity, encapsulation efficiency, total phenolic content, flavonoids and antioxidant activity (DPPH, ABTS + , FRAP, ORAC). Bioactive compounds were determined by UPHLC-QqQ-MS/MS. The results showed that the microparticles presented spherical forms, smooth surfaces, amorphous characteristics, low water activity, moisture and hygroscopicity, high solubility, good encapsulation efficiency, good antioxidant activity, although a reduction in total phenolics and flavonoids from the non-encapsulated propolis. The most important compounds in propolis powders were artepillin C, kaempferide, p-coumaric acid, luteolin, chlorogenic acid, kaempferol and caffeic acid. Spray-drying of propolis is a viable option to increase its use in food and pharmaceutical applications.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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