2026-04-28T02:51:23Zhttps://riubu.ubu.es/oai/request

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

00925njm 22002777a 4500 dc Gargouri, Wafa author Elleuche, Mazen author Fernández Muiño, Miguel Ángel author Sancho Ortiz, María Teresa author Osés Gómez, Sandra María author 2024-05 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. 0032-5910 http://hdl.handle.net/10259/9008 10.1016/j.powtec.2024.119777 Spray-drying Chewing gum Phenolics Sensory quality Microencapsulated propolis powder: A promising ingredient of chewing gum