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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Microencapsulation of propolis extract by complex coacervation

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Author(s):
Nori, Mirian Pozippe [1] ; Favaro-Trindade, Carmen Silvia [1] ; de Alencar, Severino Matias [2] ; Thomazini, Marcelo [1] ; de Camargo Balieiro, Julio C. [1] ; Contreras Castillo, Carmen J. [2]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, BR-13535900 Pirassununga, SP - Brazil
[2] Univ Sao Paulo, Escola Super Agr, BR-13418900 Piracicaba, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 44, n. 2, p. 429-435, MAR 2011.
Web of Science Citations: 92
Abstract

The propolis has potential to be a natural food additive However its application is limited because It is alcohol-soluble and has strong flavour Microencapsulation may be an alternative for reducing these problems The aim of this study was to encapsulate propolis extract by complex coacervation using isolated soy protein and pectin as encapsulant agents The coacervation was studied as a function of pH (5 0 4 5 4 0 and 3 5) and the concentration of encapsulants and core (2 5 and 5 0 g/100 mL) Samples obtained at pH 4 0 in both concentrations were lyophilized and analyzed for hygroscopicity encapsulation efficiency particle size morphology thermal behavior stability of phenolic and flavonoids during storage as well as antioxidant and antimicrobial activities It was possible to encapsulate propolis extract by complex coacervation and to obtain it in the form of powder alcohol-free stable with antioxidant property antimicrobial activity against Staphylococcus aureus and with the possibility of controlled release in foods (C) 2010 Elsevier Ltd All rights reserved (AU)