Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional Potential
Propolis is a bee-derived resin rich in phenolic compounds known for their antioxidant, anti-inflammatory, and antimicrobial properties; however, its limited solubility and stability hinder its incorporation into food matrices. This study aimed to optimize the microencapsulation of ethanolic propoli...
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2025-07-01
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| Series: | Antioxidants |
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| author | Carlos A. Ligarda-Samanez David Choque-Quispe Henry Palomino-Rincón Elibet Moscoso-Moscoso Rodrigo J. Guzmán Gutiérrez Ismael Banda Mozo |
| author_facet | Carlos A. Ligarda-Samanez David Choque-Quispe Henry Palomino-Rincón Elibet Moscoso-Moscoso Rodrigo J. Guzmán Gutiérrez Ismael Banda Mozo |
| author_sort | Carlos A. Ligarda-Samanez |
| collection | DOAJ |
| description | Propolis is a bee-derived resin rich in phenolic compounds known for their antioxidant, anti-inflammatory, and antimicrobial properties; however, its limited solubility and stability hinder its incorporation into food matrices. This study aimed to optimize the microencapsulation of ethanolic propolis extract through complex coacervation using chia mucilage and gelatin as wall materials, followed by spray drying. A 3<sup>2</sup> factorial design was applied to evaluate the effects of coacervate concentration and inlet temperature on various microcapsule properties. The optimal formulation (3.13% coacervate and 120 °C) exhibited high phenolic retention (15.36 mg GAE/g), notable antioxidant capacity (60.10 µmol TE/g), good solubility, thermal stability, and sustained in vitro release. Phenolic compounds were identified and quantified by UPLC-PDA-QDa, including gallic acid, catechin, epicatechin, epigallocatechin gallate, rutin, myricetin, resveratrol, quercetin, and kaempferol. Incorporating the microcapsules into functional gummy candies significantly enhanced their antioxidant activity without compromising sensory attributes. These findings support the use of complex coacervation as an effective strategy for stabilizing propolis bioactives, with promising applications in the development of functional foods that offer potential health benefits. |
| format | Article |
| id | doaj-art-23bfb743f12c4d70aea0bc89b9f2b738 |
| institution | Kabale University |
| issn | 2076-3921 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-23bfb743f12c4d70aea0bc89b9f2b7382025-08-20T03:36:11ZengMDPI AGAntioxidants2076-39212025-07-0114784510.3390/antiox14070845Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional PotentialCarlos A. Ligarda-Samanez0David Choque-Quispe1Henry Palomino-Rincón2Elibet Moscoso-Moscoso3Rodrigo J. Guzmán Gutiérrez4Ismael Banda Mozo5Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruPropolis is a bee-derived resin rich in phenolic compounds known for their antioxidant, anti-inflammatory, and antimicrobial properties; however, its limited solubility and stability hinder its incorporation into food matrices. This study aimed to optimize the microencapsulation of ethanolic propolis extract through complex coacervation using chia mucilage and gelatin as wall materials, followed by spray drying. A 3<sup>2</sup> factorial design was applied to evaluate the effects of coacervate concentration and inlet temperature on various microcapsule properties. The optimal formulation (3.13% coacervate and 120 °C) exhibited high phenolic retention (15.36 mg GAE/g), notable antioxidant capacity (60.10 µmol TE/g), good solubility, thermal stability, and sustained in vitro release. Phenolic compounds were identified and quantified by UPLC-PDA-QDa, including gallic acid, catechin, epicatechin, epigallocatechin gallate, rutin, myricetin, resveratrol, quercetin, and kaempferol. Incorporating the microcapsules into functional gummy candies significantly enhanced their antioxidant activity without compromising sensory attributes. These findings support the use of complex coacervation as an effective strategy for stabilizing propolis bioactives, with promising applications in the development of functional foods that offer potential health benefits.https://www.mdpi.com/2076-3921/14/7/845spray dryingcontrolled releasephenolic compoundsfunctional gummiesthermal stability |
| spellingShingle | Carlos A. Ligarda-Samanez David Choque-Quispe Henry Palomino-Rincón Elibet Moscoso-Moscoso Rodrigo J. Guzmán Gutiérrez Ismael Banda Mozo Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional Potential Antioxidants spray drying controlled release phenolic compounds functional gummies thermal stability |
| title | Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional Potential |
| title_full | Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional Potential |
| title_fullStr | Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional Potential |
| title_full_unstemmed | Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional Potential |
| title_short | Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional Potential |
| title_sort | microencapsulation of propolis by complex coacervation with chia mucilage and gelatin antioxidant stability and functional potential |
| topic | spray drying controlled release phenolic compounds functional gummies thermal stability |
| url | https://www.mdpi.com/2076-3921/14/7/845 |
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