Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C

Reis, Amália Soares dos; Diedrich, Camila; Moura, Cristiane de; Pereira, Daiane; Almeida, Jacqueline de Flório; Silva, Letícia Dangui da; Plata-Oviedo, Manuel Salvador Vicente; Tavares, Renan Augusto Weschenfelder; Carpes, Solange Teresinha

doi:10.1016/j.lwt.2016.05.033

Cited by 70 publications

(51 citation statements)

References 52 publications

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“…Özyurt et al () also reported that TBA content of sardine increased from the initial content of 0.19 mg MDA /kg to 6.55 mg MDA /kg at the end of storage (15 days) in ice. The addition of microencapsulated propolis extract to burger meat (0.3 g/kg meat) produced a strong inhibitory effect on lipid oxidation in burger meat that was higher than the effect of sodium erythrobate, a synthetic antioxidant (Reis et al, ). A lower TBA values for rainbow trout fillets treated with PE was reported by Adnani, Darvishi, and Mohammadi ().…”

Section: Resultsmentioning

confidence: 99%

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

Yazgan

Burgut

Durmuş

et al. 2020

Journal of Food Safety

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The impacts of water and ethanolic extracts of propolis at a dose of 0.4 or 0.8% on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans DSM 17886 during storage at 3 ± 1°C for 15 days were investigated. All fish groups were inoculated with M. psychrotolerans (108 cfu/ml) at a rate of 1%. Sensory, colorimetric, chemical analysis (total volatile basic nitrogen, thiobarbituric acid, peroxide values, and free fatty acids), pH value, and microbiological analysis (viable mesophilic and psychrophilic bacteria, coliform, and lactic acid bacteria count) were carried out. An enhance in L* values was found in the group treated with 0.8% ethanolic extracts of propolis on the seventh day of the storage. Application of propolis extract on fish fillets significantly inhibited bacterial growth during storage and extended shelf life of sardine for 4 and 6 days by the use of water extract and for 8 days by the use of ethanolic extract at doses of 0.4 and 0.8%, respectively. The result of the study revealed that application of propolis extracts, mainly ethanolic propolis extracts on sardine fillets resulted in lower lipid oxidation and bacterial growth, therefore, could be natural food additive for preservation of fish fillets.

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Section: Resultsmentioning

confidence: 99%

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

Yazgan

Burgut

Durmuş

et al. 2020

Journal of Food Safety

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“…GPWM showed a spherical shape of various sizes with a smooth surface in the microparticles. According to Reis et al (2017), these are the characteristic of the microparticles produced in a spray dryer. The sizes of the particles obtained ranged from 3.36 to 8.57 µm.…”

Section: Characterization Of Microparticlesmentioning

confidence: 99%

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Carpes

Pereira

Moura

et al. 2020

Braz. J. Food Technol.

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The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

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“…This may lead to a loss of quality in the final product. Dos Reis et al () encapsulated the ethanol‐extracted propolis with the spray drier at 150°C inlet and 100°C outlet temperature and the encapsulation efficiency was found as 76.86% based on total phenolic substance.…”

Section: Introductionmentioning

confidence: 99%

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Baysan

Elmas

Koç

2019

J Food Process Engineering

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Herein we investigated the effects of homogenization rate, inlet, and outlet air temperatures on physical (moisture content, water activity, glass transition temperature, particle and bulk density, wettability, solubility, and color) and chemical (total and surface phenolic content, antioxidant activity and encapsulation efficiency) properties of spray dried encapsulated propolis. The moisture content of encapsulated propolis powder was ranged from 4.26 to 6.17% while, the water activity values of these were changed between 0.197 and 0.269. The moisture content and water activity of products was an upward tendency with increasing inlet air temperature and decreasing outlet air temperature. An increase in inlet air temperature and decrease in outlet air temperature led to an increase in the glass transition temperature which changed in range of 44.50 to 51.45°C. While the wettability time of encapsulated propolis powder was longer than 100 s, their solubility ranged from 82 to 95%. Propolis powder produced at high inlet and outlet air temperatures and low homogenization rate had higher antioxidant activity, total, and surface phenolic content. Encapsulation efficiency calculated based on total/surface phenolic content varied widely between 29.79 and 99.73%. Encapsulation efficiency results clearly demonstrated that the conditions of process variables were effective on the encapsulation process. Practical Applications Propolis is one of the valuable bee products due to its high phenolic content and antioxidant activity. In the current market, propolis is mostly presented as a food supplement in the form of liquid extract. Although the importance of propolis has been recognized by the food industry and consumers, the usage of propolis has been limited due to its bitter and unpleasant taste. Another limitation of propolis usage in food products is environmental factors and food process conditions due to easily loss of its antioxidant activity and phenolic compounds. Encapsulation technology could provide overcome these challenges and improve the usability and durability of propolis in food products as an ingredient. However, the success of an encapsulation process considerably depends on process conditions. Therefore the effects of the encapsulation process conditions of spray drying method on physicochemical properties of encapsulated propolis powder were investigated in this study.

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Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C

Cited by 70 publications

References 52 publications

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

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