Propolis encapsulation by spray drying: Characterization and stability

LWT

Volumn 75, Issue , 2017, Pages 227-235

  Busch, V M ^a,b   Pereyra Gonzalez, A ^c   Segatin N ^d   Santagapita, P R ^a,b   Poklar Ulrih, N ^d   Buera, M P ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c IMold Doo   (Slovenia)

^d UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Antioxidant activity; HPLC; Natural gum; Physical collapse; Water sorption isotherm

Indexed keywords

ANTIOXIDANTS; IMAGE ENHANCEMENT; PARTICLE SIZE ANALYSIS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; HPLC; NATURAL GUM; PHYSICAL COLLAPSE; WATER SORPTION ISOTHERMS;

SPRAY DRYING;

EID: 84985992135     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.055     Document Type: Article

References (41)

1. Agudelo-Laverde, L.M., Acevedo, N., Schebor, C., Buera, M.P., Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits. LWT – Food Science Technologie 44 (2011), 963–968.
2. Aguilera, J.M., Valle, J.M., Karel, M., Caking phenomena in amorphous food powders. Trends in Food Science & Technology 6 (1995), 149–155.
3. Benzie, I.F.F., Strain, J.J., The Ferric Reducing Ability of Plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP assay. Analytical Biochemistry 239 (1996), 70–76.
4. Bodini, R.B., Sobral, P.J.A., Favaro-Trindade, C.S., Carvalho, R.A., Properties of gelatin-based films with added ethanol propolis extract. LWT - Food Science and Technology 51 (2013), 104–110.
5. Bruschi, M.L., Cardoso, M.L.C., Lucchesi, M.B., Gremião, M.P.D., Gelatin microparticles containing propolis obtained by spray-drying technique: Preparation and characterization. International Journal of Pharmaceutics 264 (2003), 45–55.
6. Buera, M.P., Roos, Y., Levine, H., Slade, L., Corti, H.R., Reid, D.S., et al. State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC technical report). Pure Applied Chemistry 83 (2011), 1567–1617.
7. Burkart, A., Ojeada sinóptica sobre la vegetación del delta del río Paraná. Darwiniana 11 (1957), 457–561.
8. Busch, V.M., Kolender, A.A., Santagapita, P.R., Buera, M.P., Vinal gum, a galactomannan from Prosopis ruscifolia seeds: Physicochemical characterization. Food Hydrocolloids 51 (2015), 495–502.
9. Chaillou, L., Nazareno, M., Chemical variability in propolis from Santiago del Estero, Argentina, related to the arboreal environment as the sources of resins. Journal of Science Food Agriculture 89 (2009), 978–983.
10. Chaires-Martinez, L., Salazar-Montoya, J.A., Ramos-Ramírez, E.G., Physicochemical and functional characterization of the galactomannan obtained from mesquite seeds (Prosopis pallida). Journal European of Food and Research Technologies 227 (2008), 1669–1676.
11. Da Cunha, G., Franchin, M., Câmara de Carvalho Galvão, L., Góis de Ruiz, A.L.T., de Carvalho, J.E., Ikegaki, M., et al. Antimicrobial and antiproliferative activities of stingless bee Melipona scutellaris geopropolis. BMC Complementary and Alternative Medicine, 13, 2013, 23.
12. Da Silva, F.C., Fonseca, C.R., Alencar, S.M., Thomazini, M., Balieiro, J.C.C., Pittia, P., 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 (2013), 28–36.
13. Di Battista, C.A., Constenla, D., Ramírez-Rigo, M.V., Piña, J., The use of Arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying. Powder Technology 286 (2015), 193–201.
14. Duarte, S., Koo, H., Bowen, W.H., Hayacibara, M.F., Cury, J.A., Ikegaki, M., et al. Effect of a novel type of propolis and its chemical fractions on glucosyltransferases and on growth and adherence of mutans streptococci. Biological and Pharmaceutical Bulletin 26 (2003), 527–531.
15. Dubero Sime, Atlabachew, M., Redi-Abshiro, M., Zewde, T., Total phenols and antioxidant activities of natural honeys and propolis collected from different geographical regions of Ethiopia. Bulletin from Chemical Society from Ethiopia 29 (2015), 163–172.
16. Franceschinis, L., Salvatori, D.M., Sosa, N., Schebor, C., Physical and functional properties of blackberry freeze and spray dried powders. Drying Technology: An International Journal 32 (2015), 197–207.
17. Fujimori, M., Kadota, K., Kato, K., Seto, Y., Onoue, S., Sato, H., et al. Low hygroscopic spray-dried powders with trans-glycosylated food additives enhance the solubility and oral bioavailability of ipriflavone. Food Chemistry 190 (2016), 1050–1055.
18. Gardana, C., Scaglianti, M., Pietta, P., Simonetti, P., Analysis of the polyphenolic fraction of propolis from different sources by liquid chromatography–tandem mass spectrometry. Journal of Pharmaceutical and Biomedical Analysis 45 (2007), 390–399.
19. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International 40 (2007), 1107–1121.
20. Gordon, M., Taylor, J.S., Ideal copolymers and the 2nd order transitions of synthetic rubbers. 1. Non-crystalline copolymers. Journal of Applied Chemistry 2 (1952), 493–500.
21. Greenspan, L., Humidity fixed points of binary saturated aqueous solutions. Journal of Research of the National Institute of Standards and Technology 8 (1977), 89–96.
22. Guan, Y., Zhong, Q., The improved thermal stability of anthocyanins at pH 5.0 by gum Arabic. LWT - Food Science and Technology 64 (2015), 706–712.
23. Hartmann, M., Palzer, S., Caking of amorphous powders - Material aspects, modelling and applications. Powder Technology 206 (2011), 112–121.
24. Huang, S., Zhang, C., Wang, K., Li, G.Q., Recent advances in the chemical composition of propolis. Molecules 19 (2014), 610–632.
25. Isla, M.I., Nieva Moreno, M.I., Sampietro, A.R., Vattuone, M.A., Antioxidant activity of Argentine propolis extracts. Journal of Ethnopharmacology 76 (2001), 165–170.
26. Kalesnik, F., Aceñolaza, P., Regional distribution of native and exotic species in levees of the lower delta of the Paraná river. Acta Scientiarum, Biological Sciences 20 (2008), 391–402.
27. Kim, S.R.B., Choi, Y.-G., Kim, J.-Y., Lim, S.-T., Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums. LWT - Food Science and Technology 64 (2015), 475–482.
28. Krishnan, S., Kshirsagar, A.C., Singhal, R.S., The use of gum Arabic and modified starch in the microencapsulation of a food flavoring agent. Carbohydrate Polymers 62 (2005), 309–315.
29. Loksuwan, J., Characteristics of microencapsulated β-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocolloids 21 (2007), 928–935.
30. Matsuno, R., Adachi, S., Lipid encapsulation technology- techniques and applications to food. Trends in Food Science & Technology 4 (1993), 256–261.
31. Nori, M.P., Favaro-Trindade, C.S., Alencar, S.M., Thomazini, M., Camargo Balieiro, J.C., Contreras Castillo, C.J., Microencapsulation of propolis extract by complex coacervation. LWT - Food Science and Technology 44 (2011), 429–435.
32. Pang, S.F., Mashitah, M., Yusoff, M.M., Gimbun, J., Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts. Food Hydrocolloids 37 (2014), 159–165.
33. Prado, M.S., Buera, M.P., Elizalde, B.E., Structural collapse prevents β-carotene loss in a supercooled polymeric matrix. Journal Agriculture Food Chemistry 54 (2006), 79–85.
34. Saavedra-Leos, Z., Leyva-Porras, C., Araujo-Díaz, S.B., Toxqui-Terán, A., Borrás-Enríquez, A.J., Technological application of maltodextrins according to the degree of polymerization. Molecules 20 (2015), 21067–21081.
35. Sablani, S.S., Shrestha, A.K., Bhandari, B.R., A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering 87 (2008), 416–421.
36. Saikia, S., Mahnot, N.K., Mahanta, C.L., Effect of spray drying of four fruit juices on physicochemical, phytochemical and antioxidant properties. Journal of Food Processing and Preservation 39 (2015), 1656–1664.
37. Sampietro, D.A., Sampietro Vattuone, M.M., Vattuone, M.A., Immunomodulatory activity of Apis mellifera propolis from the North of Argentina. LWT - Food Science and Technology 70 (2016), 9–15.
38. Sarkar, S., Gupta, S., Variyar, P.S., Sharma, A., Singhal, R.S., Hydrophobic derivatives of guar gum hydrolyzate and gum Arabic as matrices for microencapsulation of mint oil. Carbohydrate Polymers 95 (2013), 177–182.
39. Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods of Enzymology 299 (1999), 152–178.
40. Wang, S., Langrish, T., The use of surface active compounds as additives in spray drying. Drying Technology 28 (2010), 341–348.
41. Zuidam, N.J., Nedović, V.A., Encapsulation technologies for active food ingredients and food processing. 2010, Springer, New York Dordrecht Heidelberg London.