Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit

The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to det...

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Autores principales:	Rodrigo Rodrigues, Denise Bilibio, Manuel S. V. Plata-Oviedo, Edimir A. Pereira, Marina L. Mitterer-Daltoé, Ellen C. Perin, Solange T. Carpes
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	ethanolic extract of propolis co-product spray drying polvilho biscuit fatty acids antioxidant of lipid oxidation Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/110b5cb1900f45118d617474a102f2b5
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spelling	oai:doaj.org-article:110b5cb1900f45118d617474a102f2b52021-11-11T18:25:21ZMicroencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit10.3390/molecules262164001420-3049https://doaj.org/article/110b5cb1900f45118d617474a102f2b52021-10-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6400https://doaj.org/toc/1420-3049The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.Rodrigo RodriguesDenise BilibioManuel S. V. Plata-OviedoEdimir A. PereiraMarina L. Mitterer-DaltoéEllen C. PerinSolange T. CarpesMDPI AGarticleethanolic extract of propolis co-productspray dryingpolvilho biscuitfatty acidsantioxidant of lipid oxidationOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6400, p 6400 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ethanolic extract of propolis co-product spray drying polvilho biscuit fatty acids antioxidant of lipid oxidation Organic chemistry QD241-441
spellingShingle	ethanolic extract of propolis co-product spray drying polvilho biscuit fatty acids antioxidant of lipid oxidation Organic chemistry QD241-441 Rodrigo Rodrigues Denise Bilibio Manuel S. V. Plata-Oviedo Edimir A. Pereira Marina L. Mitterer-Daltoé Ellen C. Perin Solange T. Carpes Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
description	The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.
format	article
author	Rodrigo Rodrigues Denise Bilibio Manuel S. V. Plata-Oviedo Edimir A. Pereira Marina L. Mitterer-Daltoé Ellen C. Perin Solange T. Carpes
author_facet	Rodrigo Rodrigues Denise Bilibio Manuel S. V. Plata-Oviedo Edimir A. Pereira Marina L. Mitterer-Daltoé Ellen C. Perin Solange T. Carpes
author_sort	Rodrigo Rodrigues
title	Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
title_short	Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
title_full	Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
title_fullStr	Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
title_full_unstemmed	Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
title_sort	microencapsulated and lyophilized propolis co-product extract as antioxidant synthetic replacer on traditional brazilian starch biscuit
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/110b5cb1900f45118d617474a102f2b5
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Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit

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