Microencapsulation of Propolis in Protein Matrix Using Spray Drying for Application in Food Systems
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.
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