Microencapsulated propolis powder: A promising ingredient of chewing gum

• Published in: Powder technology Vol. 440; p. 119777
• Main Authors: Gargouri, Wafa, Elleuche, Mazen, Fernández-Muiño, Miguel A., Sancho, M. Teresa, Osés, Sandra M.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01-05-2024
• Subjects: Chewing gum; Phenolics; Propolis; Sensory quality; Spray-drying; Chewing gum; Spray-drying; Sensory quality; Phenolics; Propolis
• ISSN: 0032-5910; 1873-328X
• DOI: 10.1016/j.powtec.2024.119777

The incorporation of natural ingredients to food products as a source of bioactive compounds is currently an increasing trend for food companies. The purposes of this work were to study the physicochemical properties of microencapsulated propolis powder, and to research the potential beneficial effect of it on texture and sensory quality of sugar-free chewing gums. Propolis ethanolic extract was microencapsulated by spray-drying technology, using maltodextrin as carrier, protecting conceivable bioactivity. Morphology of propolis microparticles was evaluated using Scanning Electron Microscope (SEM) and showed homogeneous microparticles with different sizes and no cracks. Propolis powder showed low water activity, moisture and hygroscopicity, high amounts of Ca, P, and high values for antioxidant-related parameters. Propolis powder phenolics were analysed by HPLC-UV and HPLC-ESI-MS. Apigenin, gallic acid, CAPE, and galangin demonstrated the highest degree of encapsulation, providing antiradical activities. Propolis powder was incorporated in chewing gums at 5%, improving their texture and sensory properties.
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•Spray drying encapsulation shows good retention of bioactive compounds.•Phenolics of microencapsulated propolis powder are identified.•Microencapsulated propolis powder has homogeneous surface without cracked walls.•Propolis powder improves texture and sensory properties of chewing gum.•Microencapsulated propolis powder can be used as functional food ingredient.