Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 91, Issue C1, Pages 28-36Publisher
INST CHEMICAL ENGINEERS
DOI: 10.1016/j.fbp.2012.08.006
Keywords
Bee glue; Encapsulation; Phenolic compounds; Isotherms; Hygroscopicity; Spray-drying
Funding
- FAPESP [07/00575-2]
- [07/007305-0]
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The aim of this work was to obtain propolis in a powder, alcohol-free, water-dispersed and shelf-stable form. Propolis extract was spray-dried using gum Arabic and octenyl succinic anhydride (OSA) starch as carriers in two different weight ratios (1:4 and 1:6). Spray-dried propolis samples were evaluated for morphology, moisture, water activity, water dispersibility, hygroscopicity, particle size, particle distribution, entrapping efficiency, stability, isotherms and antioxidant properties. The spray-drying process produced round particles with sizes ranging from 15 to 24 mu m. This process preserved the antioxidant activity of propolis and also allowed propolis to be obtained in a powder form, which was stable during storage at room temperature, had low hygroscopicity and was highly dispersible in cold water. The application of this technology could increase the use of propolis in various industrial applications, such as an antimicrobial and as an antioxidant in food. (C) 2012 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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