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BIBTEX RIS

Propolis microparticles produced with pea protein: Characterization and evaluation of antioxidant and antimicrobial activities

2018; Elsevier BV; Volume: 87; Linguagem: Inglês

10.1016/j.foodhyd.2018.09.004

1873-7137

Cristina Jansen-Alves, Darla Silveira Volcan Maia, Fernanda Döring Krumreich, Michele Crizel-Cardoso, Júlia Borin Fioravante, Wladimir Padilha da Silva, Caroline Dellinghausen Borges, Rui Carlos Zambiazi,

Proteins in Food Systems

Propolis has a high content of bioactive compounds, which gives it antioxidant and antimicrobial activities. However, the use of propolis in foods is limited by the sensitivity of these compounds to processing conditions and, in addition, their taste and odor are intense. Thus, microencapsulation can protect bioactive compounds and facilitate the application of propolis in foods by masking sensory attributes. The objective of this study was to produce microparticles by spray drying using different concentrations of propolis extract (PE) and pea protein (CPP) as carrier. Afterwards, the antioxidant and antimicrobial activities of the microparticles were evaluated. The best PE concentration was 5% (w/v) and CPP was 2% (w/v), presenting the highest encapsulation efficiency and yield, although all the microparticles presented lower antioxidant activity than PE. The use of higher concentrations of CPP caused losses of the phenolic compounds during atomization process. An increase in PE and CPP concentration in the microparticles did not influence the morphology of the microparticles, which had a round surface with concavities. ATR-FTIR and X-ray diffraction techniques suggest that encapsulation occurred because they demonstrated that there was an interaction between PE and CPP, and the microparticles showed amorphous state, respectively. The PE showed antimicrobial activity against Gram-positive and Gram-negative bacteria. Microparticles in which 2.5% and 5% of PE and 2% of CPP were used showed bacteriostatic and even bactericidal effect against Staphylococcus aureus and Listeria monocytogenes.