Microencapsulation of Propolis in Protein Matrix Using Spray Drying for Application in Food Systems
- 241 Downloads
Propolis presents several health benefits due to the presence of bioactive compounds, mainly phenolic compounds; however, its application in food is limited due to undesirable odor and low water solubility. The bioactive compounds are usually susceptible to degradation by exposure to light, heat, or oxygen or by interaction with other compounds, which may limit its biological activity. The study aimed the propolis extract microencapsulation using rice, pea, soybean, and ovoalbumin proteins as wall material by spray drying and to analyze their in vitro digestion. The propolis extract presented a high concentration of apigenin. Encapsulation efficiency was greater than 70%, and it was maintained the antioxidant activity of propolis (88% inhibition of DPPH for propolis extract and > 73% for the microparticles). The DSC, ATR-FTIR, and X-ray diffraction techniques confirmed the encapsulation. The microparticles showed different shapes, sizes, and physical characteristics. The microparticles encapsulated with pea protein could be used in formulations of Minas Frescal cheese due to the controlled released, whereas the other microparticles could be used in pudding formulations.
KeywordsPropolis extract Phenolic compounds Rice protein concentrated Pea protein concentrate Simulated gastrointestinal digestion Cheese Pudding
We would like to thank CAPES for granting the doctoral scholarship, FAPERGS for the financial support, to the CEME-SUL (FURG) by the SEM analysis and Center for Development, and to the Control of Biomaterials (CDC-Bio/UFPel) by the ATR-FTIR.
- AOAC (1995). Official methods of analysis of the Association of Official Analytical Chemistry (16th Ed). In In AOAC International, 1141. Washington.Google Scholar
- Do Nascimento, T. G., da Silva, P. F., Azevedo, L. F., da Rocha, L. G., Porto, I. C. C. de M., Lima e Moura, T. F. A. et al. (2016). Polymeric nanoparticles of Brazilian red propolis extract: preparation, characterization, antioxidant and Leishmanicidal activity. Nanoscale Research Letters, 11 (301). DOI https://doi.org/10.1186/s11671-016-1517-3.
- dos Reis, A. S., Diedrich, C., de Moura, C., Pereira, D., Almeida, J. d. F., da Silva, L. D., et al. (2017). Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at 15 °C. Lebens Wiss Techn (LWT), 76 (B), 76, 306–313.CrossRefGoogle Scholar
- Gutiérrez, T. J., Álvarez, K. (2017). Biopolymers as microencapsulation materials in the food industry. In: Advances in Physicochemical Properties of Biopolymers: Part 2. Martin Masuelli, and Denis Renard (Eds). Bentham Science Publishers. EE.UU. ISBN: 978–1–68108-545-6. E ISBN: 978–1–68108-544-9, 2017. pp. 296–322. doi: https://doi.org/10.2174/9781681085449117010009.
- IBGE - Brazilian Institute of Geography and Statistics. Apiculture. (2013). http://www.ibge.gov.br/home/estatistica/pesquisas/sintese.php./ Accessed 11 May 2017.
- Kuck, L. S., Wesolowski, J. L., & Noreña, C. P. Z. (2017). Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents. Food Chemistry, 230, 257–264.CrossRefPubMedGoogle Scholar
- Malheiros, P. d. S., Sant’Anna, V., Barbosa, M. d. S., Brandelli, A., & Franco, B. D. G. d. M. (2012). Effect of liposome-encapsulated nisin and bacteriocin-like substance P34 on Listeria monocytogenes growth in minas frescal cheese. International Journal of Food Microbiology, 156(3), 272–277.CrossRefGoogle Scholar
- Maruf, A., Mst., S. A., Jin-Cheol, L., & Jong-Bang, E. (2010). Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. Lebens Wiss Techn (LWT), 43, 1307–1312.Google Scholar
- Moser, P., Telis, V. R. N., Neves, N. d. A., García-Romero, E., Gómez-Alonso, S., & Hermosín-Gutiérrez, I. (2017). Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends. Food Chemistry, 214, 308–318.CrossRefPubMedGoogle Scholar
- Neto, R. M. S., Tintino, S. R., da Silva, A. R. P., Costa, M. d. S., Boligon, A. A., Matias, E. F. F., et al. (2017). Seasonal variation of Brazilian red propolis: antibacterial activity, synergistic effect and phytochemical screening. Food and Chemical Toxicology, 107, 572–580.CrossRefGoogle Scholar
- Rosseto, H. C., de Toledo, L. de A. S., de Francisco, L. M. B., Esposito, E., Lim, Y., Valacchi, G. et al. (2017). Nanostructured lipid systems modified with waste material of propolis for wound healing: design, in vitro and in vivo evaluation. Colloids and Surfaces B: Biointerfaces, 158, 441–452.Google Scholar
- Shang-Jung, Y., Jia-Jiuan, W., Yuan-Chuen, W., Chih-Feng, H., Tzong-Ming, W., Chwen-Jen, S., & Chieh-Ming, J. C. (2014). Encapsulation of propolis flavonoids in a water soluble polymer using pressurized carbon dioxide anti-solvent crystallization. The Journal of Supercritical Fluids, 94, 138–146.CrossRefGoogle Scholar
- da Silva, F. C., da Fonseca, C. R., de Alencar, S. M., Thomazini, M., Balieiro, J. C. d. C., Pittia, P., & Favaro-Trindade, C. S. (2013). Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems. Food and Bioproducts Processing, 91(1), 28–36.CrossRefGoogle Scholar
- Waller, S. B., Peter, C. M., Hoffmann, J. S., Picoli, T., Osorio, L. d. G., Chaves, F., et al. (2017). Chemical and cytotoxic analyses of brown Brazilian propolis (Apis mellifera) and its in vitro activity against itraconazole resistant Sporothrix brasiliensis. Microbial Pathogenesis, 105, 117–121.CrossRefPubMedGoogle Scholar