2026-04-28T02:52:35Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/90082024-04-23T00:05:18Zcom_10259_5363com_10259_5086com_10259_2604col_10259_5364

Gargouri, Wafa Elleuche, Mazen Fernández Muiño, Miguel Ángel Sancho Ortiz, María Teresa Osés Gómez, Sandra María 2024-04-22T07:16:34Z 2024-04-22T07:16:34Z 2024-05 0032-5910 http://hdl.handle.net/10259/9008 10.1016/j.powtec.2024.119777 The incorporation of natural ingredients to food products as a source of bioactive compounds is currently an increasing trend for food companies. The purposes of this work were to study the physicochemical properties of microencapsulated propolis powder, and to research the potential beneficial effect of it on texture and sensory quality of sugar-free chewing gums. Propolis ethanolic extract was microencapsulated by spray-drying technology, using maltodextrin as carrier, protecting conceivable bioactivity. Morphology of propolis microparticles was evaluated using Scanning Electron Microscope (SEM) and showed homogeneous microparticles with different sizes and no cracks. Propolis powder showed low water activity, moisture and hygroscopicity, high amounts of Ca, P, and high values for antioxidant-related parameters. Propolis powder phenolics were analysed by HPLC-UV and HPLC-ESI-MS. Apigenin, gallic acid, CAPE, and galangin demonstrated the highest degree of encapsulation, providing antiradical activities. Propolis powder was incorporated in chewing gums at 5%, improving their texture and sensory properties. application/pdf eng Elsevier Powder Technology. 2024, V. 440, 119777 https://doi.org/10.1016/j.powtec.2024.119777 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Spray-drying Chewing gum Phenolics Sensory quality Alimentos Food Microencapsulated propolis powder: A promising ingredient of chewing gum info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Powder Technology 440