Production of Brazilian red propolis microcapsules for use as a natural preservative and development of functional foods: characterization, bioaccessibility and epithelial transport through Caco-2 cells

• Grant number: 19/11248-0
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2019
• End date: May 31, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Severino Matias de Alencar
• Grantee: Severino Matias de Alencar
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• City of the host institution: Piracicaba
• Associated researchers: Adna Prado Massarioli ; Carmen Sílvia Fávaro Trindade ; Pedro Luiz Rosalen

Abstract

Brazil is a major producer and exporter of propolis of Apis mellifera. However, the consumers´ acceptability of foods which propolis is an ingredient is limited, because of its bitterness and astringency, which generates strong and unpleasant flavors that alter the sensory characteristics of foods. A new type of Brazilian propolis, called red propolis, was characterized chemically and biologically by our research group. In this type of propolis a peculiar phenolic composition was found, mainly isoflavonoids, besides antioxidant, antimicrobial and anti-inflammatory activities. According to the evidence that consumption of these phytoestrogens produce beneficial effects, such as the positive effects on menopause discomforts, for example, capsules containing isoflavone microcapsules of red propolis becomes a potential and promising market. In addition, it has never been given attention to their bioaccessibility and epithelial transport by human cells in order to clarify whether the isoflavones present in this propolis are modified during these steps, as well as the biological properties observed in ethanol extracts are conserved. Thus, microencapsulation of the red propolis, containing bioaccessible isoflavonoids and transported through the epithelial system, develops a way to add value and develop new functional ingredients and products, since Brazil currently exports this type of propolis exclusively as raw material. (AU)

Scientific publications

(8)

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

SA, SAMUEL HENRIQUE GOMES; MAZZOCATO, MARCELLA CHALELLA; SALIBA, ANA SOFIA M. C.; ALENCAR, SEVERINO M.; FAVARO-TRINDADE, CARMEN SILVIA. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, v. 164, p. 12-pg., 2023-01-03. (19/11248-0)

SANTOS, LAUANA APARECIDA; ROSALEN, PEDRO LUIZ; DIAS, NAYARA ANDRADE; GRISOLIA, JULIANNE CARAVITA; NASCIMENTO GOMES, BRUNO JOSE; BLOSFELD-LOPES, LUCAS; IKEGAKI, MASAHARU; DE ALENCAR, SEVERINO MATIAS; BURGER, EVA. Brazilian Red Propolis shows antifungal and immunomodulatory activities against Paracoccidioides brasiliensis. Journal of Ethnopharmacology, v. 277, SEP 15 2021. (19/11248-0)

BITENCOURT, BRUNA SOUSA; GUEDES, JAQUELINE SOUZA; SALIBA, ANA SOFIA MARTELLI CHAIB; DE ALENCAR, SEVERINO MATIAS; SARTORI, ALAN GIOVANINI DE OLIVEIRA; MANIGLIA, BIANCA CHIEREGATO; AUGUSTO, PEDRO ESTEVES DUARTE. Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion. International Journal of Biological Macromolecules, v. 318, p. 15-pg., 2025-07-01. (20/08727-0, 21/06398-2, 23/13732-1, 24/02072-3, 19/11248-0)

DE ALENCAR, SEVERINO MATIAS; SARTORI, ALAN GIOVANINI DE OLIVEIRA; DAG, DAMLA; BATISTA, POLLYANNA SOUZA; ROSALEN, PEDRO LUIZ; IKEGAKI, MASAHARU; KONG, FANBIN. Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: Active compounds stability and bioactivity. Food Chemistry, v. 411, p. 9-pg., 2023-01-19. (19/11248-0, 19/17426-7)

SALIBA, ANA SOFIA MARTELLI CHAIB; QUIRINO, DANNAYA JULLIETHY GOMES; FAVARO-TRINDADE, CARMEN SILVIA; SARTORI, ALAN GIOVANINI DE OLIVEIRA; MASSARIOLI, ADNA PRADO; LAZARINI, JOSY GOLDONI; SILVA, ANNA PAULA DE SOUZA; DE ALENCAR, SEVERINO MATIAS. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer's spent yeasts loaded with Brazilian red propolis. Food Research International, v. 173, p. 11-pg., 2023-11-01. (19/11248-0)

FRANCHIN, MARCELO; SALIBA, ANA SOFIA MARTELLI CHAIB; SARTORI, ALAN GIOVANINI DE OLIVEIRA; NETO, SEBASTIAO ORESTES PEREIRA; BENSO, BRUNA; IKEGAKI, MASAHARU; WANG, KAI; ALENCAR, SEVERINO MATIAS DE; GRANATO, DANIEL. Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo. Food Chemistry, v. 432, p. 14-pg., 2024-01-30. (19/11248-0, 19/17721-9, 19/17426-7)

VIEIRA DE MORAIS, DANIEL; ROSALEN, PEDRO LUIZ; IKEGAKI, MASAHARU; DE SOUZA SILVA, ANNA PAULA; MASSARIOLI, ADNA PRADO; DE ALENCAR, SEVERINO MATIAS. Active Antioxidant Phenolics from Brazilian Red Propolis: An Optimization Study for Their Recovery and Identification by LC-ESI-QTOF-MS/MS. ANTIOXIDANTS, v. 10, n. 2, FEB 2021. (19/11248-0)

DE OLIVEIRA SARTORI, ALAN GIOVANINI; SPADA, FERNANDA PAPA; RIBEIRO, VICTOR PENA; ROSALEN, PEDRO LUIZ; IKEGAKI, MASAHARU; BASTOS, JAIRO KENUPP; DE ALENCAR, SEVERINO MATIAS. An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil. SCIENTIFIC REPORTS, v. 11, n. 1, NOV 11 2021. (17/04138-8, 19/11248-0)