Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
| Autor: | Manuel Salvador Vicente Plata-Oviedo, Solange Teresinha Carpes, Edimir Andrade Pereira, Ellen Cristina Perin, Rodrigo Rodrigues, Marina Leite Mitterer-Daltoé, Denise Bilibio |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
Chromatography Gas Thiobarbituric acid Starch medicine.medical_treatment Drug Compounding Pharmaceutical Science Organic chemistry Food technology fatty acids Article Antioxidants Propolis Analytical Chemistry chemistry.chemical_compound QD241-441 Lipid oxidation Polysaccharides Drug Discovery polvilho biscuit TBARS medicine Food science spray drying Physical and Theoretical Chemistry business.industry Plant Extracts Maltodextrin ethanolic extract of propolis co-product Freeze Drying chemistry Chemistry (miscellaneous) Molecular Medicine Lipid Peroxidation antioxidant of lipid oxidation business |
| Zdroj: | Molecules Volume 26 Issue 21 Molecules, Vol 26, Iss 6400, p 6400 (2021) |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules26216400 |
| Popis: | The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit. |
| Databáze: | OpenAIRE |
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