Propolis microencapsulation by complex coacervation using whey protein and gum arabic: An approach to the assessment of the stability and controlled release of phenolic compounds
DOI:
https://doi.org/10.5327/fst.577Palavras-chave:
bioactive compounds, antioxidant activity, complex coacervate, encapsulation, hydrocolloid, functional ingredientResumo
The aim of this study was to microencapsulate the propolis extract via complex coacervation using whey proteins and gum arabic, followed by oven drying. It assessed encapsulation efficiency, yield, morphology, and physicochemical properties of the microparticles, including moisture content, water activity, bulk density, hygroscopicity, and dispersibility. Antioxidant activity was determined in both free and encapsulated extracts, and the stability of bioactive compounds was evaluated over 90 days at −75 and 25 °C. The release profile of phenolic compounds was assessed in acidic and neutral media. The encapsulation process showed high efficiency (80.3%) and yield (74.3%), producing microcapsules with an average diameter of 3.14 µm, 6.7% moisture content, 0.30 water activity, 0.56 mg/mL bulk density, 3.2% hygroscopicity, and 25% water dispersibility. Microencapsulation effectively maintained the antioxidant activity of propolis extract. The stability of the bioactive compounds was influenced by temperature, with a more pronounced reduction in flavonoid content (86%) at room temperature and better retention of phenolic compounds (15%) at −75 °C. The release profile of phenolic compounds was similar in acidic and neutral media, with higher retention (62%) in the neutral medium. These findings highlight the potential of encapsulated propolis extract as a food additive.
Downloads
Referências
Andrade, J. K. S., Denadai, M., Andrade, G. R. S., Nascimento, C. C., Barbosa, P. F., Jesus, M. S., & Narain, N. (2018). Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis. Food Research International, 109, 278–287. https://doi.org/10.1016/j.foodres.2018.04.048
Association of Official Analytical Chemists. (1995). Official methods of analysis (16th ed.). AOAC International.
Balasubramaniam, A. K., Elangovan, A., Rahman, M. A., Nayak, S., Swain, D., Babu, H. P., Narasimhan, A. & Monga, V. (2025). Propolis: A comprehensive review on the nature's polyphenolic wonder. Fitoterapia, 183, Article 106526. https://doi.org/10.1016/j.fitote.2025.106526
Barbosa-Cánovas, G. V., & Juliano, P. (2005). Physical and chemical properties of food powders. In C. Onwulata (Ed.), Encapsulated and Powdered Foods (pp. 51–86). CRC Press.
Baysan, U., Bastıoğlu, A. Z., Coşkun, N. Ö., Takma, D. K., Balçık, E. Ü., Sahin-Nadeem, H., & Koç, M. (2021). The effect of coating material combination and encapsulation method on propolis powder properties. Powder Technology, 384, 332–341. https://doi.org/10.1016/j.powtec.2021.02.018
Bonvehí, J. S., & Gutiérrez, A. L. (2011). Antioxidant activity and total phenolics of propolis from the Basque Country (Northeastern Spain). Journal of the American Oil Chemists' Society, 88(9), 1387–1395. https://doi.org/10.1007/s11746-011-1792-1
Boostani, S., & Jafari, S. M. (2021). A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications. Trends in Food Science & Technology, 109, 303–321. https://doi.org/10.1016/j.tifs.2021.01.040
Busch, V. M., Pereyra-Gonzalez, A., Šegatin, N., Santagapita, P. R., Ulrih, N. P., & Buera, M. P. (2017). Propolis encapsulation by spray drying: Characterization and stability. LWT- Food Science and Technology, 75, 227–235. https://doi.org/10.1016/j.lwt.2016.08.055
Carpentier, J., Conforto, E., Chaigneau, C., Vendeville, J.-E., & Maugard, T. (2022). Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums. Innovative Food Science & Emerging Technologies, 77, Article 102951. https://doi.org/10.1016/j.ifset.2022.102951
Choudhury, N., Meghwal, M., & Das, K. (2021). Microencapsulation: An overview on concepts, methods, properties and applications in foods. Food Frontiers, 2(4), 426–442. https://doi.org/10.1002/fft2.94
Cruz, M. C. R., Dagostin, J. L. A., Perussello, C. A., & Masson, M. L. (2019). Assessment of physicochemical characteristics, thermal stability and release profile of ascorbic acid microcapsules obtained by complex coacervation. Food Hydrocolloids, 87, 71–82. https://doi.org/10.1016/j.foodhyd.2018.07.043
Damodaran, S., & Parkin, K. L. (2018). Química de alimentos de Fennema (5th ed.). Artmed.
Djihad, N., Naima, F. O., Petronilho, S., Hamid, S., Bedjou, F. N. E., & Coimbra, M. A. (2024). Microencapsulation of Citrus limon essential oil by complex coacervation and release behavior of terpenic and derived volatile compounds. Food Hydrocolloids, 152, Article 109830. https://doi.org/10.1016/j.foodhyd.2024.109830
El-Sakhawy, M., Salama, A., & Mohamed, S. A. A. (2024). Propolis applications in food industries and packaging. Biomass Conversion and Biorefinery, 14(13), 13731–13746. https://doi.org/10.1007/s13399-023-04044-9
Fernandes, R. V. B., Borges, S. V., & Botrel, D. A. (2014). Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydrate Polymers, 101, 524–532. https://doi.org/10.1016/j.carbpol.2013.09.083
Jansen-Alves, C., Fernandes, K. F., Crizel-Cardozo, M. M., Krumreich, F. D., Borges, C. D., & Zambiazi, R. C. (2018). Microencapsulation of propolis in protein matrix using spray drying for application in food systems. Food and Bioprocess Technology, 11(7), 1422–1436. https://doi.org/10.1007/s11947-018-2115-4
Jansen-Alves, C., Fonseca, L. M., Krumreich, F. D., & Zavareze, E. R. (2023). Applications of propolis encapsulation in food products. Journal of Microencapsulation, 40(8), 567–586. https://doi.org/10.1080/02652048.2023.2274059
Jansen-Alves, C., Victoria, F. N., Borges, C. D., & Zambiazi, R. C. (2024). Encapsulation of propolis extract in ovalbumin protein particles: Characterization and in vitro digestion. Natural Product Research, 38(10), 1766–1770. https://doi.org/10.1080/14786419.2023.2214945
Kaushik, P., Dowling, K., Barrow, C. J., & Adhikari, B. (2015). Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods. Journal of Functional Foods, 19(Part B), 868–881. https://doi.org/10.1016/j.jff.2014.06.029
Koç, M., Baysan, U., Devseren, E., Okut, D., Atak, Z., Karataş, H., & Kaymak-Ertekin, F. (2017). Effects of different cooking methods on the chemical and physical properties of carrots and green peas. Innovative Food Science & Emerging Technologies, 42, 109–119. https://doi.org/10.1016/j.ifset.2017.06.010
Laureanti, E. J. G., Paiva, T. S., Jorge, L. M. M., & Jorge, R. M. M. (2023). Microencapsulation of bioactive compound extracts using maltodextrin and gum arabic by spray and freeze-drying techniques. International Journal of Biological Macromolecules, 253(Part 4), Article 126969. https://doi.org/10.1016/j.ijbiomac.2023.126969
Li, M., Guo, Q., Lin, Y., Bao, H., & Miao, S. (2023). Recent progress in microencapsulation of active peptides—wall material, preparation, and application: A review. Foods, 12(4), Article 896. https://doi.org/10.3390/foods12040896
Ligarda-Samanez, C. A., Choque-Quispe, D., Moscoso-Moscoso, E., Huamán-Carrión, M. L., Ramos-Pacheco, B. S., De la Cruz, G., Arévalo-Quijano, J. C., Muñoz-Saenz, J. C., Muñoz-Melgarejo, M., & Sucari-León, R. (2023). Microencapsulation of propolis and honey using mixtures of maltodextrin/tara gum and modified native potato starch/tara gum. Foods, 12(9), Article 1873. https://doi.org/10.3390/foods12091873
Martinotti, S., & Ranzato, E. (2015). Propolis: a new frontier for wound healing? Burns & Trauma, 3, Article s41038-41015-40010-z. https://doi.org/10.1186/s41038-015-0010-z
Meiguni, M. S. M., Salami, M., Rezaei, K., Aliyari, M. A., Ghaffari, S.-B., Emam-Djomeh, Z., Kennedy, J. F., & Ghasemi, A. (2023). Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation. International Journal of Biological Macromolecules, 224, 170–180. https://doi.org/10.1016/j.ijbiomac.2022.10.113
Mendez-Pfeiffer, P., Juarez, J., Hernandez, J., Taboada, P., Virués, C., Valencia, D., & Velazquez, C. (2021). Nanocarriers as drug delivery systems for propolis: A therapeutic approach. Journal of Drug Delivery Science and Technology, 65, Article 102762. https://doi.org/10.1016/j.jddst.2021.102762
Nani, B. D., Sardi, J. d. C. O., Lazarini, J. G., Silva, D. R., Massariolli, A. P., Cunha, T. M., Alencar, S. M., Franchin, M., & Rosalen, P. L (2020). Anti-inflammatory and anti-Candida effects of Brazilian organic propolis, a promising source of bioactive molecules and functional food. Journal of Agricultural and Food Chemistry, 68(10), 2861–2871. https://doi.org/10.1021/acs.jafc.8b07304
Nascimento Filho, E., Silva, N. N. B., Converti, A., Grosso, C. R. F., Santos, A. M. P., Ribeiro, D. S., & Maciel, M. I. S. (2022). Microencapsulation of acerola (Malpighia emarginata DC) and ciriguela (Spondias purpurea L) mixed juice with different wall materials. Food Chemistry Advances, 1, Article 100046. https://doi.org/10.1016/j.focha.2022.100046
Nori, M. P., Favaro-Trindade, C. S., Alencar, S. M., Thomazini, M., Balieiro, J. C. C., & Castillo, C. J. C. (2011). Microencapsulation of propolis extract by complex coacervation. LWT - Food Science and Technology, 44(2), 429–435. https://doi.org/10.1016/j.lwt.2010.09.010
Pant, K., Thakur, M., Chopra, H. K., & Nanda, V. (2022). Encapsulated bee propolis powder: Drying process optimization and physicochemical characterization. LWT - Food Science and Technology, 155, Article 112956. https://doi.org/10.1016/j.lwt.2021.112956
Pisecký, J. (2012). Handbook of Milk Powder Manufacture. GEA Process Engineering A/S.
Prata, A. S., & Grosso, C. R. F. (2015). Influence of the Oil Phase on the Microencapsulation by Complex Coacervation. Journal of the American Oil Chemists' Society, 92(7), 1063–1072. https://doi.org/10.1007/s11746-015-2670-z
Sá, S. H. G., Mazzocato, M. C., Saliba, A. S. M. C., Alencar, S. M., & Favaro-Trindade, C. S. (2023). Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, 164, Article 112423. https://doi.org/10.1016/j.foodres.2022.112423
Saifullah, M., Shishir, M. R. I., Ferdowsi, R., Rahman, M. R. T., & Van Vuong, Q. (2019). Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review. Trends in Food Science & Technology, 86, 230–251. https://doi.org/10.1016/j.tifs.2019.02.030
Saikia, S., Mahnot, N. K., & Mahanta, C. L. (2015). Effect of spray drying of four fruit juices on physicochemical, Phytochemical and Antioxidant Properties. Journal of Food Processing and Preservation, 39(6), 1656–1664. https://doi.org/10.1111/jfpp.12395
Silva, F. C., Fonseca, C. R., Alencar, S. M., Thomazini, M., Balieiro, J. C. C., Pittia, P., & Favaro-Trindade, C. S. (2013). 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. Food and Bioproducts Processing, 91(1), 28–36. https://doi.org/10.1016/j.fbp.2012.08.006
Souza, V. B., Thomazini, M., Chaves, I. E., Ferro-Furtado, R., & Favaro-Trindade, C. S. (2020). Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts. Food Hydrocolloids, 98, Article 105244. https://doi.org/10.1016/j.foodhyd.2019.105244
Šturm, L., Črnivec, I. G. O., Istenič, K., Ota, A., Megušar, P., Slukan, A., Humar, M., Levic, S., Nedović, V., Kopinč, R., Deželak, M., Gonzales, A. P., & Ulrih, N. P. (2019). Encapsulation of non-dewaxed propolis by freeze-drying and spray-drying using gum arabic, maltodextrin and inulin as coating materials. Food and Bioproducts Processing, 116, 196–211. https://doi.org/10.1016/j.fbp.2019.05.008
Sukri, N., Putri, T. T. M., Mahani, & Nurhadi, B. (2023). Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method. International Journal of Food Properties, 26(1), 696–707. https://doi.org/10.1080/10942912.2023.2179635
Timilsena, Y. P., Akanbi, T. O., Khalid, N., Adhikari, B., & Barrow, C. J. (2019). Complex coacervation: Principles, mechanisms and applications in microencapsulation. International Journal of Biological Macromolecules, 121, 1276–1286. https://doi.org/10.1016/j.ijbiomac.2018.10.144
Vardanega, R., Muzio, A. F. V., Silva, E. K., Prata, A. S., & Meireles, M. A. A. (2019). Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties. Food Research International, 116, 932–941. https://doi.org/10.1016/j.foodres.2018.09.030
Wang, M., Mu, H., Peng, L., Tan, C., Chen, Y., Sheng, J., Tian, Y., & Zhao, C. (2024). Effect and application of spray drying and freeze drying on characterization of walnut oil microcapsules. Journal of Food Engineering, 376, Article 112083. https://doi.org/10.1016/j.jfoodeng.2024.112083
Wang, W., Zhang, W., Li, L., Deng, W., Liu, M., & Hu, J. (2023). Biodegradable starch-based packaging films incorporated with polyurethane-encapsulated essential-oil microcapsules for sustained food preservation. International Journal of Biological Macromolecules, 235, Article 123889. https://doi.org/10.1016/j.ijbiomac.2023.123889
Wang, X., Ding, Z., Zhao, Y., Prakash, S., Liu, W., Han, J., & Wang, Z. (2021). Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying. LWT, 146, Article 111430. https://doi.org/10.1016/j.lwt.2021.111430
Waterhouse, A. L. (2002). Determination of total phenolics. Current Protocols in Food Analytical Chemistry, 6(1), Article 8. https://doi.org/10.1002/0471142913.fai0101s06
Yavuz-Düzgün, M., Zeeb, B., Dreher, J., Özçelik, B., & Weiss, J. (2020). The impact of esterification degree and source of pectins on complex coacervation as a tool to mask the bitterness of potato protein isolates. Food Biophysics, 15(3), 376–385. https://doi.org/10.1007/s11483-020-09631-1
Zainal, W. N. H. W., Azian, N. A. A. M., Albar, S. S., & Rusli, A. S. (2022). Effects of extraction method, solvent and time on the bioactive compounds and antioxidant activity of Tetrigona apicalis Malaysian propolis. Journal of Apicultural Research, 61(2), 264–270. https://doi.org/10.1080/00218839.2021.1930958
Zhang, H., Fu, Y., Niu, F., Li, Z., Ba, C., Jin, B., Chen, G., & Li, X. (2018). Enhanced antioxidant activity and in vitro release of propolis by acid-induced aggregation using heat-denatured zein and carboxymethyl chitosan. Food Hydrocolloids, 81, 104–112. https://doi.org/10.1016/j.foodhyd.2018.02.019
Zhao, R., Hu, J., Yan, T., Guo, H., Deng, Y., Li, Y., Yang, Z., Fang, H., Wang, W., & Liu, D. (2022). Whey protein isolate/flavor cinnamaldehyde conjugates prepared by different methods and the stabilization effects on β-carotene-loaded emulsions. LWT, 169, Article 114007. https://doi.org/10.1016/j.lwt.2022.114007
Zheng, Y.-Z., Deng, G., Liang, Q., Chen, D.-F., Guo, R., & Lai, R.-C. (2017). Antioxidant activity of quercetin and its glucosides from propolis: A theoretical study. Scientific Reports, 7(1), Article 7543. https://doi.org/10.1038/s41598-017-08024-8
