2026-04-28T02:52:23Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/90082024-04-23T00:05:18Zcom_10259_5363com_10259_5086com_10259_2604col_10259_5364
Repositorio Institucional de la Universidad de Burgos
author
Gargouri, Wafa
author
Elleuche, Mazen
author
Fernández Muiño, Miguel Ángel
author
Sancho Ortiz, María Teresa
author
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Spray-drying
Chewing gum
Phenolics
Sensory quality
Microencapsulated propolis powder: A promising ingredient of chewing gum
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/9008/1/Gangouri-pt_2024.pdf
File
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a5b259b9469296f364415cbcdfe1241f
2128548
application/pdf
Gangouri-pt_2024.pdf