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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

Paper ID Volume ID Publish Year Pages File Format Full-Text
19205 43050 2013 9 PDF Available
Title
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
Abstract

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 μm. 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.

► Spray-drying is an alternative for producing propolis in powder form. ► Spray-drying is also an alternative for producing propolis alcohol free. ► Spray-drying with surfactant carriers produce propolis water dispersible. ► Our results can enable the propolis application as a natural additive. ► OSA-starch is an alternative carrier to gum Arabic.

Keywords
Bee glue; Encapsulation; Phenolic compounds; Isotherms; Hygroscopicity; Spray-drying
First Page Preview
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
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 1, January 2013, Pages 28–36
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering