Propolis encapsulation by spray drying: Characterization and stability

Autores
Busch, Verónica María; Pereyra Gonzalez, Adriana; Segatin, Natasa; Santagapita, Patricio Roman; Poklar Ulrich, Natasa; Buera, Maria del Pilar
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Propolis extracts have shown to possess several health beneficial properties attributed to their phenol composition. Several pharmaceutical formulations are based on propolis as active ingredient and it could also be a potential component of functional foods. The main drawback for its application as food ingredient is its low water solubility, strong taste and aroma. In this work, an encapsulated Argentine alcohol-free propolis powder was obtained by spray drying, by using different maltodextrin matrices, with or without added gums. Besides, physicochemical characterization of powders and biocompound stability studies towards humidification at different water activities were done. Galangin and pinocembrin were the major components identified by HPLC in propolis before and after the drying process. The SEM images analysis showed that the addition of gums improved the particles integrity and size homogeneity. Furthermore, a higher degree of encapsulation of some polyphenols (such as quercetin), higher antioxidant activity measured by the reducing power assay, and higher physical stability toward humidification and physical collapse were also achieved especially in gum-added systems. The use of propolis as an encapsulated powdered additive widens its alcohol-free dosage applications.
Fil: Busch, Verónica María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pereyra Gonzalez, Adriana. MEDEX d.o.o.; Eslovenia
Fil: Segatin, Natasa. University Of Ljubljana. Biotechnical Faculty; Eslovenia
Fil: Santagapita, Patricio Roman. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Poklar Ulrich, Natasa. University Of Ljubljana. Biotechnical Faculty; Eslovenia
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
ANTIOXIDANT ACTIVITY
HPLC
NATURAL GUM
PHYSICAL COLLAPSE
WATER SORPTION ISOTHERM
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:11336/117683
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/117683
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Propolis encapsulation by spray drying: Characterization and stabilityBusch, Verónica MaríaPereyra Gonzalez, AdrianaSegatin, NatasaSantagapita, Patricio RomanPoklar Ulrich, NatasaBuera, Maria del PilarANTIOXIDANT ACTIVITYHPLCNATURAL GUMPHYSICAL COLLAPSEWATER SORPTION ISOTHERMhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Propolis extracts have shown to possess several health beneficial properties attributed to their phenol composition. Several pharmaceutical formulations are based on propolis as active ingredient and it could also be a potential component of functional foods. The main drawback for its application as food ingredient is its low water solubility, strong taste and aroma. In this work, an encapsulated Argentine alcohol-free propolis powder was obtained by spray drying, by using different maltodextrin matrices, with or without added gums. Besides, physicochemical characterization of powders and biocompound stability studies towards humidification at different water activities were done. Galangin and pinocembrin were the major components identified by HPLC in propolis before and after the drying process. The SEM images analysis showed that the addition of gums improved the particles integrity and size homogeneity. Furthermore, a higher degree of encapsulation of some polyphenols (such as quercetin), higher antioxidant activity measured by the reducing power assay, and higher physical stability toward humidification and physical collapse were also achieved especially in gum-added systems. The use of propolis as an encapsulated powdered additive widens its alcohol-free dosage applications.Fil: Busch, Verónica María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Pereyra Gonzalez, Adriana. MEDEX d.o.o.; EsloveniaFil: Segatin, Natasa. University Of Ljubljana. Biotechnical Faculty; EsloveniaFil: Santagapita, Patricio Roman. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Poklar Ulrich, Natasa. University Of Ljubljana. Biotechnical Faculty; EsloveniaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2017-01info: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/11336/117683Busch, Verónica María; Pereyra Gonzalez, Adriana; Segatin, Natasa; Santagapita, Patricio Roman; Poklar Ulrich, Natasa; et al.; Propolis encapsulation by spray drying: Characterization and stability; Elsevier Science; LWT - Food Science and Technology; 75; 1-2017; 227-2350023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643816305527info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.08.055info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:02Zoai:ri.conicet.gov.ar:11336/117683instacron: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:34982025-09-03 09:51:02.64CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Propolis encapsulation by spray drying: Characterization and stability
title Propolis encapsulation by spray drying: Characterization and stability
spellingShingle Propolis encapsulation by spray drying: Characterization and stability
Busch, Verónica María
ANTIOXIDANT ACTIVITY
HPLC
NATURAL GUM
PHYSICAL COLLAPSE
WATER SORPTION ISOTHERM
title_short Propolis encapsulation by spray drying: Characterization and stability
title_full Propolis encapsulation by spray drying: Characterization and stability
title_fullStr Propolis encapsulation by spray drying: Characterization and stability
title_full_unstemmed Propolis encapsulation by spray drying: Characterization and stability
title_sort Propolis encapsulation by spray drying: Characterization and stability
dc.creator.none.fl_str_mv Busch, Verónica María
Pereyra Gonzalez, Adriana
Segatin, Natasa
Santagapita, Patricio Roman
Poklar Ulrich, Natasa
Buera, Maria del Pilar
author Busch, Verónica María
author_facet Busch, Verónica María
Pereyra Gonzalez, Adriana
Segatin, Natasa
Santagapita, Patricio Roman
Poklar Ulrich, Natasa
Buera, Maria del Pilar
author_role author
author2 Pereyra Gonzalez, Adriana
Segatin, Natasa
Santagapita, Patricio Roman
Poklar Ulrich, Natasa
Buera, Maria del Pilar
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
HPLC
NATURAL GUM
PHYSICAL COLLAPSE
WATER SORPTION ISOTHERM
topic ANTIOXIDANT ACTIVITY
HPLC
NATURAL GUM
PHYSICAL COLLAPSE
WATER SORPTION ISOTHERM
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Propolis extracts have shown to possess several health beneficial properties attributed to their phenol composition. Several pharmaceutical formulations are based on propolis as active ingredient and it could also be a potential component of functional foods. The main drawback for its application as food ingredient is its low water solubility, strong taste and aroma. In this work, an encapsulated Argentine alcohol-free propolis powder was obtained by spray drying, by using different maltodextrin matrices, with or without added gums. Besides, physicochemical characterization of powders and biocompound stability studies towards humidification at different water activities were done. Galangin and pinocembrin were the major components identified by HPLC in propolis before and after the drying process. The SEM images analysis showed that the addition of gums improved the particles integrity and size homogeneity. Furthermore, a higher degree of encapsulation of some polyphenols (such as quercetin), higher antioxidant activity measured by the reducing power assay, and higher physical stability toward humidification and physical collapse were also achieved especially in gum-added systems. The use of propolis as an encapsulated powdered additive widens its alcohol-free dosage applications.
Fil: Busch, Verónica María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pereyra Gonzalez, Adriana. MEDEX d.o.o.; Eslovenia
Fil: Segatin, Natasa. University Of Ljubljana. Biotechnical Faculty; Eslovenia
Fil: Santagapita, Patricio Roman. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Poklar Ulrich, Natasa. University Of Ljubljana. Biotechnical Faculty; Eslovenia
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Propolis extracts have shown to possess several health beneficial properties attributed to their phenol composition. Several pharmaceutical formulations are based on propolis as active ingredient and it could also be a potential component of functional foods. The main drawback for its application as food ingredient is its low water solubility, strong taste and aroma. In this work, an encapsulated Argentine alcohol-free propolis powder was obtained by spray drying, by using different maltodextrin matrices, with or without added gums. Besides, physicochemical characterization of powders and biocompound stability studies towards humidification at different water activities were done. Galangin and pinocembrin were the major components identified by HPLC in propolis before and after the drying process. The SEM images analysis showed that the addition of gums improved the particles integrity and size homogeneity. Furthermore, a higher degree of encapsulation of some polyphenols (such as quercetin), higher antioxidant activity measured by the reducing power assay, and higher physical stability toward humidification and physical collapse were also achieved especially in gum-added systems. The use of propolis as an encapsulated powdered additive widens its alcohol-free dosage applications.
publishDate 2017
dc.date.none.fl_str_mv 2017-01
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/11336/117683
Busch, Verónica María; Pereyra Gonzalez, Adriana; Segatin, Natasa; Santagapita, Patricio Roman; Poklar Ulrich, Natasa; et al.; Propolis encapsulation by spray drying: Characterization and stability; Elsevier Science; LWT - Food Science and Technology; 75; 1-2017; 227-235
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/117683
identifier_str_mv Busch, Verónica María; Pereyra Gonzalez, Adriana; Segatin, Natasa; Santagapita, Patricio Roman; Poklar Ulrich, Natasa; et al.; Propolis encapsulation by spray drying: Characterization and stability; Elsevier Science; LWT - Food Science and Technology; 75; 1-2017; 227-235
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643816305527
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.08.055
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 Elsevier Science
publisher.none.fl_str_mv 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
_version_ 1842269069010534400
score 13.13397

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