Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Av. Duque de Caxias Norte, 225, J. Elite, CEP 13635-900 Pirassununga, SP, Brazil.
University College Dublin (UCD), School of Agriculture, Food Science and Veterinary Medicine, Belfield, Dublin 4, Ireland.
Food Res Int. 2023 Feb;164:112423. doi: 10.1016/j.foodres.2022.112423. Epub 2022 Dec 27.
Red propolis, originary from Northeast Brazil, has a unique composition and a great commercial interest. However, due to the presence of ethanol and its remarkable sensory characteristic, its application in food products is challenging. Thus, the aim of this work was to microencapsulate the red propolis extract by spray-drying, spray-chilling, and combining both techniques. The particles loaded with propolis extracts were characterised and evaluated according to the stability of phenolic compounds, flavonoids and formononetin, during 60 days of storage. In addition, the formononetin release was also monitored during the oral, gastric, and intestinal phases in the in vitro digestion process. All produced particles presented matrix-type with size, distribution, shape, hygroscopicity, and dispersibility parameters that varied according to the carrier and encapsulation process applied. The techniques used to fabricate the particles efficiently obtained powdered propolis extract and protected the extract's bioactive compounds, total flavonoids and formononetin throughout the analysed period. The gastrointestinal release study presented distinctive releases in all phases (oral, gastric, and intestinal). The spray-dried particles, for example, released formononetin mainly in the oral stage. While the spray-chilled particles were primarily released in the intestinal phase, and coated particles were released gradually throughout the assay, reaching maximum relief in the intestinal phase. In conclusion, using microencapsulation techniques by spray-drying, spray-chilling, and their combination developed particles with different levels of protection during storage, releases and characteristics, which resulted in a range of possible applications in the food, feed, cosmetic, and pharmaceutical industries.
产自巴西东北部的红蜂胶具有独特的成分和巨大的商业价值。然而，由于含有乙醇且感官特性显著，其在食品产品中的应用具有挑战性。因此，本工作的目的是通过喷雾干燥、喷雾冷却和结合这两种技术来微囊化红蜂胶提取物。负载有蜂胶提取物的颗粒根据酚类化合物、类黄酮和芒柄花素的稳定性进行了表征和评估，在 60 天的储存期内。此外，还监测了在体外消化过程中口服、胃和肠阶段芒柄花素的释放情况。所有生产的颗粒均呈现基质型，其大小、分布、形状、吸湿性和分散性参数根据载体和所应用的包封工艺而变化。用于制造颗粒的技术有效地获得了粉末状的蜂胶提取物，并保护了提取物中的生物活性化合物、总类黄酮和芒柄花素在整个分析期内的稳定性。胃肠道释放研究在所有阶段（口服、胃和肠）都呈现出独特的释放。例如，喷雾干燥颗粒主要在口服阶段释放芒柄花素。而喷雾冷却颗粒主要在肠内阶段释放，包衣颗粒则在整个试验中逐渐释放，在肠内阶段达到最大释放。总之，使用喷雾干燥、喷雾冷却及其组合的微囊化技术开发了具有不同存储、释放和特性保护水平的颗粒，这为食品、饲料、化妆品和制药行业的应用提供了多种可能。
