| Autor: |
Cea-Pavez I; Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain., Manteca-Bautista D; Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain., Morillo-Gomar A; Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain.; Faculty of Pharmacy, University of Granada, Cartuja Campus, 18071 Granada, Spain., Quirantes-Piné R; Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain.; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain., Quiles JL; Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain.; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.; Research Group on Foods, Nutritional Biochemistry and Health, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain. |
| Abstrakt: |
The aim of this work is to develop different encapsulated propolis ingredients by spray-drying and to evaluate their bioaccessibility using simulated in vitro digestion. To achieve these goals, first, microparticles of a propolis extract with inulin as the coating polymer were prepared under the optimal conditions previously determined. Then, a fraction of inulin was replaced with other encapsulating agents, namely sodium alginate, pectin, and chitosan, to obtain different ingredients with controlled release properties in the gastrointestinal tract. The analysis of the phenolic profile in the propolis extract and microparticles showed 58 compounds tentatively identified, belonging mainly to phenolic acid derivatives and flavonoids. Then, the behavior of the free extract and the formulated microparticles under gastrointestinal conditions was studied through an in vitro gastrointestinal digestion process using the INFOGEST protocol. Digestion of the free extract resulted in the degradation of most compounds, which was minimized in the encapsulated formulations. Thus, all developed microparticles could be promising strategies for improving the stability of this bioactive extract under gastrointestinal conditions, thereby enhancing its beneficial effect. |
