Encapsulated bee propolis powder: Drying process optimization and physicochemical characterization. (1st February 2022)

• Record Type: Journal Article
• Authors: Pant, Kirty; Thakur, Mamta; Chopra, Harish Kumar; Nanda, Vikas
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 155(2022)
• Publication Date: 2022-02-01
• Subjects: Encapsulation -- Propolis powder -- Vacuum drying -- SEM -- X-ray diffraction; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112956
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The current study was aimed to produce the encapsulated vacuum dried propolis powder. The RSM (Box-Behnken modelling) experimental design comprised the following process variables: propolis ethanolic extract (PEE) (40–70%), temperature (30–50 ᵒ C), and pressure (15–25 in Hg) for evaluating their impact on physical characteristics and total phenolic content (TPC) of prepared powder. The outcomes showed higher TPC (20.98–30.91 mg GAEg −1 ) with increase in propolis extract concentration and pressure whereas, bulk density (414–612 kg m −3 ) was intensified with higher propolis amount while contrary effect was shown in case of hygroscopicity (9.12–15.41%). The whiteness (66.13–74.85) of powder was decreased by increasing propolis extract concentration and temperature. The optimum conditions for encapsulated propolis powder were 52.3% PEE concentration, 39.2 ᵒ C temperature, and 21.7 in Hg pressure. Further, the encapsulation efficiency, antioxidant activity, FTIR spectroscopy, TGA and morphological analysis of optimized powder sample underlined the existence of polyphenolic compounds with effective encapsulation. This study herein will open the gateway for valorization of vacuum-dried propolis powder in formulation of several value-added and functional food products. Highlights: Propolis ethanol extract encapsulated in maltodextrin using vacuum drying. Powder was developed with certain physical & functional properties (RSM Modelling). The optimized powder with particle size (<100 μm) showed excellent encapsulation. XRD analysis showed sight degree of crystallinity in propolis powder. FT-IR established the retention of major phenols responsible for antioxidant property.