Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability

Autores
Irigoiti, Yanet; Yamul, Diego Karim; Navarro, Alba Sofia del Rosario
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Propolis possesses health beneficial properties due to its antioxidant compounds; however, its solubility in alcohol and its strong and unpleasant taste limit the use of propolis extract in foods. This study explores the encapsulation of a propolis ethanolic extract by co-crystallization in a sucrose matrix to eliminate the alcohol and to obtain a propolis powder with suitable technological properties and high antioxidant activity to be used as a food ingredient. The effect of the propolis extract on colour, moisture content, solubility, particle size distribution, flow properties and spectroscopic characteristics (FTIR) of the co-crystallized powders was determined. Polyphenols and flavonoids content and antioxidant capacity (ABTS and DPPH) during storage of the powders were also analysed. The propolis co-crystallized powders showed moisture contents below 2% and good flow properties, except at the higher content of the extract. The FTIR results showed that the presence of propolis did not alter the crystalline sucrose structure. Entrapment yields higher than 84% (flavonoids) and 78% (polyphenols) were obtained. During storage of the powders high stability of these compounds was observed at light, darkness and refrigeration conditions. Thus, co-crystallization technique constitutes a low cost alternative for the protection of bioactive compounds of propolis.
Fil: Irigoiti, Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Yamul, Diego Karim. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Materia
ANTIOXIDANTS
CO-CRYSTALLIZATION
ENCAPSULATION
PROPOLIS
SUCROSE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/147301
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/147301
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stabilityIrigoiti, YanetYamul, Diego KarimNavarro, Alba Sofia del RosarioANTIOXIDANTSCO-CRYSTALLIZATIONENCAPSULATIONPROPOLISSUCROSEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Propolis possesses health beneficial properties due to its antioxidant compounds; however, its solubility in alcohol and its strong and unpleasant taste limit the use of propolis extract in foods. This study explores the encapsulation of a propolis ethanolic extract by co-crystallization in a sucrose matrix to eliminate the alcohol and to obtain a propolis powder with suitable technological properties and high antioxidant activity to be used as a food ingredient. The effect of the propolis extract on colour, moisture content, solubility, particle size distribution, flow properties and spectroscopic characteristics (FTIR) of the co-crystallized powders was determined. Polyphenols and flavonoids content and antioxidant capacity (ABTS and DPPH) during storage of the powders were also analysed. The propolis co-crystallized powders showed moisture contents below 2% and good flow properties, except at the higher content of the extract. The FTIR results showed that the presence of propolis did not alter the crystalline sucrose structure. Entrapment yields higher than 84% (flavonoids) and 78% (polyphenols) were obtained. During storage of the powders high stability of these compounds was observed at light, darkness and refrigeration conditions. Thus, co-crystallization technique constitutes a low cost alternative for the protection of bioactive compounds of propolis.Fil: Irigoiti, Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Yamul, Diego Karim. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaAcademic Press Inc Elsevier Science2021-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/147301Irigoiti, Yanet; Yamul, Diego Karim; Navarro, Alba Sofia del Rosario; Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 143; 5-2021; 1-90023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://bit.ly/3oYKmX3info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.111164info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:02:30Zoai:ri.conicet.gov.ar:11336/147301instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:02:30.715CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
title Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
spellingShingle Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
Irigoiti, Yanet
ANTIOXIDANTS
CO-CRYSTALLIZATION
ENCAPSULATION
PROPOLIS
SUCROSE
title_short Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
title_full Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
title_fullStr Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
title_full_unstemmed Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
title_sort Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
dc.creator.none.fl_str_mv Irigoiti, Yanet
Yamul, Diego Karim
Navarro, Alba Sofia del Rosario
author Irigoiti, Yanet
author_facet Irigoiti, Yanet
Yamul, Diego Karim
Navarro, Alba Sofia del Rosario
author_role author
author2 Yamul, Diego Karim
Navarro, Alba Sofia del Rosario
author2_role author
author
dc.subject.none.fl_str_mv ANTIOXIDANTS
CO-CRYSTALLIZATION
ENCAPSULATION
PROPOLIS
SUCROSE
topic ANTIOXIDANTS
CO-CRYSTALLIZATION
ENCAPSULATION
PROPOLIS
SUCROSE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Propolis possesses health beneficial properties due to its antioxidant compounds; however, its solubility in alcohol and its strong and unpleasant taste limit the use of propolis extract in foods. This study explores the encapsulation of a propolis ethanolic extract by co-crystallization in a sucrose matrix to eliminate the alcohol and to obtain a propolis powder with suitable technological properties and high antioxidant activity to be used as a food ingredient. The effect of the propolis extract on colour, moisture content, solubility, particle size distribution, flow properties and spectroscopic characteristics (FTIR) of the co-crystallized powders was determined. Polyphenols and flavonoids content and antioxidant capacity (ABTS and DPPH) during storage of the powders were also analysed. The propolis co-crystallized powders showed moisture contents below 2% and good flow properties, except at the higher content of the extract. The FTIR results showed that the presence of propolis did not alter the crystalline sucrose structure. Entrapment yields higher than 84% (flavonoids) and 78% (polyphenols) were obtained. During storage of the powders high stability of these compounds was observed at light, darkness and refrigeration conditions. Thus, co-crystallization technique constitutes a low cost alternative for the protection of bioactive compounds of propolis.
Fil: Irigoiti, Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Yamul, Diego Karim. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
description Propolis possesses health beneficial properties due to its antioxidant compounds; however, its solubility in alcohol and its strong and unpleasant taste limit the use of propolis extract in foods. This study explores the encapsulation of a propolis ethanolic extract by co-crystallization in a sucrose matrix to eliminate the alcohol and to obtain a propolis powder with suitable technological properties and high antioxidant activity to be used as a food ingredient. The effect of the propolis extract on colour, moisture content, solubility, particle size distribution, flow properties and spectroscopic characteristics (FTIR) of the co-crystallized powders was determined. Polyphenols and flavonoids content and antioxidant capacity (ABTS and DPPH) during storage of the powders were also analysed. The propolis co-crystallized powders showed moisture contents below 2% and good flow properties, except at the higher content of the extract. The FTIR results showed that the presence of propolis did not alter the crystalline sucrose structure. Entrapment yields higher than 84% (flavonoids) and 78% (polyphenols) were obtained. During storage of the powders high stability of these compounds was observed at light, darkness and refrigeration conditions. Thus, co-crystallization technique constitutes a low cost alternative for the protection of bioactive compounds of propolis.
publishDate 2021
dc.date.none.fl_str_mv 2021-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/147301
Irigoiti, Yanet; Yamul, Diego Karim; Navarro, Alba Sofia del Rosario; Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 143; 5-2021; 1-9
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/147301
identifier_str_mv Irigoiti, Yanet; Yamul, Diego Karim; Navarro, Alba Sofia del Rosario; Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 143; 5-2021; 1-9
0023-6438
1096-1127
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://bit.ly/3oYKmX3
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.111164
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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