Encapsulation of propolis extract in ovalbumin protein particles: characterization and in vitro digestion

Abstract

The encapsulation of propolis has shown promising results for the protection of bioactive compounds, local and gradual release and masking the astringent taste. Ovoalbumin is a protein of animal origin found in large amounts in egg whites, which has good properties as a wall material for particles.The objective of this study was to microencapsulate propolis by spray drying. The best condition for microencapsulation was achieved with 4% ovalbumin at 120 °C, where there was the greatest encapsulation efficiency (88.20%) and spherical shape. However, the increase of ovalbumin concentration resulted lower yields (< 52%). As for the scanning electron microscopy (SEM), the increase of ovalbumin concentration caused an increase of the size with average diameter and formation of spherical microcapsules. The phenolic compounds were already released in the gastric fluid condition (stomach).

Graphical Abstract

Keywords:

• Spray dryer
• egg white protein
• propolis
• phenolic compounds
• gastrointestinal conditions

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

CAPES, CNPQ and Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (BR) FAPERGS (22/2551-0000840-2) with the cluster ‘Supplements and products derived from alternative sources for animal welfare’, for the financial support.