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

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dc.contributor.authorGutiérrez Gómez, Edgar
dc.contributor.authorLigarda Samanez, Carlos A.
dc.contributor.authorChoque Quispe, David
dc.contributor.authorMoscoso Moscoso, Elibet
dc.contributor.authorHuamán Carrión, Mary L.
dc.contributor.authorRamos Pacheco, Betsy S.
dc.contributor.authorGermán De la Cruz
dc.contributor.authorArévalo Quijano, José C.
dc.contributor.authorMuñoz Saenz, Jenny C.
dc.contributor.authorMuñoz Melgarejo, Mauricio
dc.contributor.authorQuispe Quezada, Uriel Rigoberto
dc.contributor.authorLuciano Alipio, Rober
dc.contributor.authorZamalloa Puma, Miluska M.
dc.contributor.authorÁlvarez López, Genaro Julio
dc.contributor.authorSucari León, Reynaldo
dc.date.accessioned2026-04-16T16:53:35Z
dc.date.available2026-04-16T16:53:35Z
dc.date.issued2023
dc.description.abstractEthanolic 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.
dc.identifier.doihttps://doi.org/10.3390/foods12091873
dc.identifier.urihttps://hdl.handle.net/20.500.14388/128
dc.language.isoeng
dc.publisherMultidisciplinary Digital Publishing Institute. Food
dc.rightshttps://purl.org/coar/access_right/c_abf2
dc.subjectMicroencapsulation
dc.subjectSpray drying;
dc.subjectEthanolic extract of propolis
dc.subjectBee honey
dc.subjectMaltodextrin
dc.subjectTara gum
dc.subjectBioactive compounds
dc.subjectModified starch
dc.titleMicroencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum
dc.typeinfo:eu-repo/semantics/article
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