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

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 microenca...

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Autores principales: Ligarda-Samanez, Carlos A., Choque-Quispe, David, Moscoso-Moscoso, Elibet, Huamán-Carrión, Mary L., Ramos-Pacheco, Betsy S., De la Cruz, Germán, Arévalo-Quijano, José C., Muñoz-Saenz, Jenny C., Muñoz-Melgarejo, Mauricio, Quispe-Quezada, Uriel R., Gutiérrez-Gómez, Edgar, Luciano-Alipio, Rober, Zamalloa-Puma, Miluska M., Álvarez-López, Genaro Julio, Sucari-León, Reynaldo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177773/
https://www.ncbi.nlm.nih.gov/pubmed/37174411
http://dx.doi.org/10.3390/foods12091873
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author Ligarda-Samanez, Carlos A.
Choque-Quispe, David
Moscoso-Moscoso, Elibet
Huamán-Carrión, Mary L.
Ramos-Pacheco, Betsy S.
De la Cruz, Germán
Arévalo-Quijano, José C.
Muñoz-Saenz, Jenny C.
Muñoz-Melgarejo, Mauricio
Quispe-Quezada, Uriel R.
Gutiérrez-Gómez, Edgar
Luciano-Alipio, Rober
Zamalloa-Puma, Miluska M.
Álvarez-López, Genaro Julio
Sucari-León, Reynaldo
author_facet Ligarda-Samanez, Carlos A.
Choque-Quispe, David
Moscoso-Moscoso, Elibet
Huamán-Carrión, Mary L.
Ramos-Pacheco, Betsy S.
De la Cruz, Germán
Arévalo-Quijano, José C.
Muñoz-Saenz, Jenny C.
Muñoz-Melgarejo, Mauricio
Quispe-Quezada, Uriel R.
Gutiérrez-Gómez, Edgar
Luciano-Alipio, Rober
Zamalloa-Puma, Miluska M.
Álvarez-López, Genaro Julio
Sucari-León, Reynaldo
author_sort Ligarda-Samanez, Carlos A.
collection PubMed
description 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.
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spelling pubmed-101777732023-05-13 Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum Ligarda-Samanez, Carlos A. Choque-Quispe, David Moscoso-Moscoso, Elibet Huamán-Carrión, Mary L. Ramos-Pacheco, Betsy S. De la Cruz, Germán Arévalo-Quijano, José C. Muñoz-Saenz, Jenny C. Muñoz-Melgarejo, Mauricio Quispe-Quezada, Uriel R. Gutiérrez-Gómez, Edgar Luciano-Alipio, Rober Zamalloa-Puma, Miluska M. Álvarez-López, Genaro Julio Sucari-León, Reynaldo Foods Article 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. MDPI 2023-04-30 /pmc/articles/PMC10177773/ /pubmed/37174411 http://dx.doi.org/10.3390/foods12091873 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ligarda-Samanez, Carlos A.
Choque-Quispe, David
Moscoso-Moscoso, Elibet
Huamán-Carrión, Mary L.
Ramos-Pacheco, Betsy S.
De la Cruz, Germán
Arévalo-Quijano, José C.
Muñoz-Saenz, Jenny C.
Muñoz-Melgarejo, Mauricio
Quispe-Quezada, Uriel R.
Gutiérrez-Gómez, Edgar
Luciano-Alipio, Rober
Zamalloa-Puma, Miluska M.
Álvarez-López, Genaro Julio
Sucari-León, Reynaldo
Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum
title Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum
title_full Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum
title_fullStr Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum
title_full_unstemmed Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum
title_short Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum
title_sort microencapsulation of propolis and honey using mixtures of maltodextrin/tara gum and modified native potato starch/tara gum
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177773/
https://www.ncbi.nlm.nih.gov/pubmed/37174411
http://dx.doi.org/10.3390/foods12091873
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