Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method
Propolis is a sticky resin from bees and contains reasonable amounts of bioactive compounds that benefit the human body. Despite the benefits that propolis has to offer, propolis also has a bitter taste and pungent aroma. These characteristics of propolis could be controlled by a microencapsulation...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2179635 |
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| author | Nandi Sukri Thalia Tashya Marin Putri Mahani Bambang Nurhadi |
| author_facet | Nandi Sukri Thalia Tashya Marin Putri Mahani Bambang Nurhadi |
| author_sort | Nandi Sukri |
| collection | DOAJ |
| description | Propolis is a sticky resin from bees and contains reasonable amounts of bioactive compounds that benefit the human body. Despite the benefits that propolis has to offer, propolis also has a bitter taste and pungent aroma. These characteristics of propolis could be controlled by a microencapsulation process with a complex coacervation method using gelatine and sodium alginate as coating material. The amount of propolis added was also varied in F1 (5 ml), F2 (10 ml), and F3 (15 ml). This study aimed to determine the effect of different concentrations of propolis on the physicochemical characteristic of propolis microcapsule. The results showed that increasing the addition of propolis concentration could also increase yield, total phenolic content, hygroscopicity, and solubility. Meanwhile, the increase in propolis concentration showed a decrease in encapsulation efficiency, moisture content, water activity, and dissolution time. Propolis microcapsules have a round morphology and several hollows on the surface. The best treatment was seen in F1, which obtained microcapsules of propolis with an encapsulation efficiency of 91.86%, and F3 which obtained microcapsules with high spraydried yield and solubility, fast dissolution time, and low value of moisture content, water activity, and hygroscopicity. |
| format | Article |
| id | doaj-art-e5dbdb1c4cb941dc8e4e390c3dcdcd9f |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-e5dbdb1c4cb941dc8e4e390c3dcdcd9f2025-01-02T10:41:35ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126169670710.1080/10942912.2023.2179635Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation methodNandi Sukri0Thalia Tashya Marin Putri1Mahani2Bambang Nurhadi3Department of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, IndonesiaPropolis is a sticky resin from bees and contains reasonable amounts of bioactive compounds that benefit the human body. Despite the benefits that propolis has to offer, propolis also has a bitter taste and pungent aroma. These characteristics of propolis could be controlled by a microencapsulation process with a complex coacervation method using gelatine and sodium alginate as coating material. The amount of propolis added was also varied in F1 (5 ml), F2 (10 ml), and F3 (15 ml). This study aimed to determine the effect of different concentrations of propolis on the physicochemical characteristic of propolis microcapsule. The results showed that increasing the addition of propolis concentration could also increase yield, total phenolic content, hygroscopicity, and solubility. Meanwhile, the increase in propolis concentration showed a decrease in encapsulation efficiency, moisture content, water activity, and dissolution time. Propolis microcapsules have a round morphology and several hollows on the surface. The best treatment was seen in F1, which obtained microcapsules of propolis with an encapsulation efficiency of 91.86%, and F3 which obtained microcapsules with high spraydried yield and solubility, fast dissolution time, and low value of moisture content, water activity, and hygroscopicity.https://www.tandfonline.com/doi/10.1080/10942912.2023.2179635Complex coacervationCore concentrationmicroencapsulationPhysicochemical characteristicpropolis |
| spellingShingle | Nandi Sukri Thalia Tashya Marin Putri Mahani Bambang Nurhadi Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method International Journal of Food Properties Complex coacervation Core concentration microencapsulation Physicochemical characteristic propolis |
| title | Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method |
| title_full | Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method |
| title_fullStr | Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method |
| title_full_unstemmed | Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method |
| title_short | Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method |
| title_sort | characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method |
| topic | Complex coacervation Core concentration microencapsulation Physicochemical characteristic propolis |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2179635 |
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