Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

摘要: The aim of the study was to enhance antioxidant properties fish burgers with microencapsulated propolis. Spray-drying process used microencapsulate propolis (30 g in 100 mL ethanol 70% v/v) by means gum Arabic and Capsul different ratios (1:6 for then 1:20 just Capsul). Once defined optimal microencapsulation conditions, an alcohol-free powder able mask strong odor obtained, thus promoting a potential food application as source phenolics antioxidants. Specifically, 5% w/w spray-dried incorporated burgers. To improve their sensory properties, new ingredients such potato flakes (3%, 5%, 7% 10% w/w) extra virgin olive oil (9% were tested optimized give final product good acceptability. Proper tests on also demonstrated effective increase both phenolic content activity.