Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis
| Autor: | Julianna Karla Santana Andrade, Cristiane da Cunha Nascimento, George R.S. Andrade, Mônica Silva de Jesus, Paula Ferreira Barbosa, Marina Denadai, Narendra Narain |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
DPPH Color Capsules Microscopy Atomic Force Antioxidants Propolis Gum Arabic 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Phenols X-Ray Diffraction Chlorogenic acid Polysaccharides Tandem Mass Spectrometry Spectroscopy Fourier Transform Infrared Caffeic acid Particle Size Chromatography High Pressure Liquid Flavonoids 030109 nutrition & dietetics ABTS Water 04 agricultural and veterinary sciences Maltodextrin 040401 food science Solubility chemistry Spray drying Kaempferide Wettability Powders Brazil Food Science Nuclear chemistry |
| Zdroj: | Food Research International. 109:278-287 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2018.04.048 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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