Microencapsulation of propolis extract by complex coacervation
作者： Mírian Pozippe Nori , Carmen Sílvia Favaro-Trindade , Severino Matias de Alencar , Marcelo Thomazini , Julio C de Camargo Balieiro
DOI: 10.1016/J.LWT.2010.09.010
关键词:
摘要: Abstract The propolis has potential to be a natural food additive. However, its application is limited, because it alcohol-soluble and strong flavour. Microencapsulation may an alternative for reducing these problems. aim of this study was encapsulate extract by complex coacervation using isolated soy protein pectin as encapsulant agents. studied function pH (5.0, 4.5, 4.0 3.5) the concentration encapsulants core (2.5 5.0 g/100 mL). Samples obtained at in both concentrations were lyophilized analyzed hygroscopicity, encapsulation efficiency, particle size, morphology, thermal behavior, stability phenolic flavonoids during storage, well antioxidant antimicrobial activities. It possible obtain form powder, alcohol-free, stable, with property, activity against Staphylococcus aureus possibility controlled release foods.
core.ac.uk
fapesp.br
elsevier.com
sci-hub.se 参考文章(39)
M. J. V. Fonseca, L. A. P. Freitas, K. M. Stracieri, F. D. Marquele, Spray-dried propolis extract. I: physicochemical and antioxidant properties. Die Pharmazie. ,vol. 61, pp. 325- 330 ,(2006)
Sébastien Gouin, Microencapsulation: industrial appraisal of existing technologies and trends Trends in Food Science and Technology. ,vol. 15, pp. 330- 347 ,(2004) , 10.1016/J.TIFS.2003.10.005
Ricardo G Woisky, Antonio Salatino, Analysis of propolis: some parameters and procedures for chemical quality control Journal of Apicultural Research. ,vol. 37, pp. 99- 105 ,(1998) , 10.1080/00218839.1998.11100961
E. L. Ghisalberti, Propolis: A Review Bee World. ,vol. 60, pp. 59- 84 ,(1979) , 10.1080/0005772X.1979.11097738
A Kujumgiev, I Tsvetkova, Yu Serkedjieva, V Bankova, R Christov, S Popov, Antibacterial, antifungal and antiviral activity of propolis of different geographic origin. Journal of Ethnopharmacology. ,vol. 64, pp. 235- 240 ,(1999) , 10.1016/S0378-8741(98)00131-7
Beatriz Lima, Alejandro Tapia, Lorena Luna, María P. Fabani, Guillermo Schmeda-Hirschmann, Natalia S. Podio, Daniel A. Wunderlin, Gabriela E. Feresin, Main flavonoids, DPPH activity, and metal content allow determination of the geographical origin of propolis from the Province of San Juan (Argentina). Journal of Agricultural and Food Chemistry. ,vol. 57, pp. 2691- 2698 ,(2009) , 10.1021/JF803866T
V.S. Bankova, S.S. Popov, N.L. Marekov, Isopentenyl cinnamates from poplar buds and propolis Phytochemistry. ,vol. 28, pp. 871- 873 ,(1989) , 10.1016/0031-9422(89)80133-5
Keiko Aso, Syu-ichi Kanno, Takeshi Tadano, Susumu Satoh, Masaaki Ishikawa, Inhibitory effect of propolis on the growth of human leukemia U937. Biological & Pharmaceutical Bulletin. ,vol. 27, pp. 727- 730 ,(2004) , 10.1248/BPB.27.727
R. T. Thimma, S. Tammishetti, Study of complex coacervation of gelatin with sodium carboxymethyl guar gum: Microencapsulation of clove oil and sulphamethoxazole Journal of Microencapsulation. ,vol. 20, pp. 203- 210 ,(2003) , 10.3109/02652040309178062
Lingyun Chen, Gabriel E. Remondetto, Muriel Subirade, Food protein-based materials as nutraceutical delivery systems Trends in Food Science and Technology. ,vol. 17, pp. 272- 283 ,(2006) , 10.1016/J.TIFS.2005.12.011