Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

Genaro Julio Álvarez López

doi:10.3390/foods12091873

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

Título traducido de la contribución: Microencapsulación de propóleo y miel utilizando mezclas de maltodextrina/goma de tara y almidón de patata nativo modificado/goma de tara

Genaro Julio Álvarez López

Facultad de humanidades

Producción científica: Artículo Científico › Artículo original › revisión exhaustiva

23 Citas (Scopus)

42 Descargas (Pure)

Resumen

Los extractos etanólicos de propóleo y miel de abeja contienen sustancias beneficiosas para la salud humana. Se compararon mezclas de materiales de pared en microencapsulación por secado por aspersión de extractos etanólicos de propóleo y miel de abeja rica en compuestos bioactivos, cuya finalidad es demostrar la factibilidad del uso del almidón de papa modificado es un mejor encapsulante que la maltodextrina porque tiene una mejor protección del núcleo y una liberación controlada de los compuestos bioactivos encapsulados.

Título traducido de la contribución	Microencapsulación de propóleo y miel utilizando mezclas de maltodextrina/goma de tara y almidón de patata nativo modificado/goma de tara
Idioma original	Inglés estadounidense
-	1873
Páginas (desde-hasta)	1
-	21
Publicación	Foods
Volumen	12
N.º	9
DOI	https://doi.org/10.3390/foods12091873
Estado	Indizado - may. 2023

Nota bibliográfica

Funding Information:
The research group on nutraceuticals and biomaterials of the UNAJMA supported the project.

Publisher Copyright:
© 2023 by the authors.

ODS de las Naciones Unidas

Este resultado contribuye a los siguientes Objetivos de Desarrollo Sostenible

ODS 2: Hambre cero
ODS 12: Producción y consumo responsables

Palabras clave

microencapsulación
maltodextrina
miel
Secado

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10.3390/foods12091873

foods-12-01873-v2Versión publicada final, 7.03 MBLicencia: CC BY

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title = "Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum",

abstract = "Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.",

keywords = "microencapsulaci{\'o}n, maltodextrina, miel, Secado",

author = "\{{\'A}lvarez L{\'o}pez\}, \{Genaro Julio\}",

note = "Publisher Copyright: {\textcopyright} 2023 by the authors.",

year = "2023",

month = may,

doi = "10.3390/foods12091873",

language = "American English",

volume = "12",

pages = "1",

journal = "Foods",

issn = "2304-8158",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

number = "9",

}

TY - JOUR

T1 - Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

AU - Álvarez López, Genaro Julio

PY - 2023/5

Y1 - 2023/5

N2 - Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.

AB - Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.

KW - microencapsulación

KW - maltodextrina

KW - miel

KW - Secado

UR - https://www.scopus.com/pages/publications/85159203974

U2 - 10.3390/foods12091873

DO - 10.3390/foods12091873

M3 - Original Article

SN - 2304-8158

VL - 12

SP - 1

JO - Foods

JF - Foods

IS - 9

M1 - 1873

ER -

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

Resumen

Nota bibliográfica

ODS de las Naciones Unidas

Palabras clave

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Huella

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