Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems

作者：da Silva Felipe C; da Fonseca Carolina Rodrigues; de Alencar Severino Matias; Thomazini Marcelo; de Carualho Balieiro Julio C; Pittia Paola; Fauaro Trindade Carmen Silvia^*

来源：Food and Bioproducts Processing, 2013, 91(C1): 28-36.

DOI：10.1016/j.fbp.2012.08.006

• Bee glue
• Encapsulation
• Phenolic compounds
• Isotherms
• Hygroscopicity
• Spray-drying

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.

• 出版日期2013-1