Scholarship 23/04165-6 - Alimentos funcionais, Antioxidantes - BV FAPESP
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Microencapsulated organic propolis: effect of gastrointestinal digestion and epithelial transport in the sequestration of reactive oxygen species

Grant number: 23/04165-6
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Start date until: October 01, 2023
End date until: September 08, 2024
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Severino Matias de Alencar
Grantee:Lucas Righetto Ballan
Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Propolis is a substance composed of pollen, wax, volatile compounds and resinous material collected from flower buds, shoots and exudates by bees for the protection of the hive against climatic variations, pathogens and predators. It is also considered in many countries as a functional food as it has various biological activities, such as: antioxidant, anti-inflammatory, antitumor and antimicrobial. However, the use of propolis in food formulations is still very limited, due to the alcoholic extract having a strong flavor and aroma, besides being poorly soluble in water. The microencapsulation technique is a way to minimize the undesirable sensory characteristics of propolis, such as bitterness and strong astringency, it is also an interesting way to add value and develop new ingredients and products. In addition, little attention was paid to the issue of bioaccessibility and epithelial transport through human cells, in order to clarify whether the biological properties verified in the commercialized ethanol extract are preserved. Thus, this work aims to produce microcapsules of organic propolis by the technique of spray drying and evaluate the effect of in vitro digestion and epithelial transport in a Caco-2 cell model on antioxidant activity.

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