RT info:eu-repo/semantics/article
T1 Microencapsulated propolis powder: A promising ingredient of chewing gum
A1 Gargouri, Wafa
A1 Elleuche, Mazen
A1 Fernández Muiño, Miguel Ángel
A1 Sancho Ortiz, María Teresa
A1 Osés Gómez, Sandra María
K1 Spray-drying
K1 Chewing gum
K1 Phenolics
K1 Sensory quality
K1 Alimentos
K1 Food
AB 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.
PB Elsevier
SN 0032-5910
YR 2024
FD 2024-05
LK http://hdl.handle.net/10259/9008
UL http://hdl.handle.net/10259/9008
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 24-nov-2024