Investigation of the effect of propolis extracts encapsulated with different materials on the functional properties of ice cream

Propolis is a valuable bee product known for its antimicrobial, antioxidant, and antiinflammatory properties, owing to its rich content of bioactive compounds. However, the presence of wax, resin and various impurities in its raw form limits its direct application in food products. This study aimed to determine the optimal extraction and encapsulation conditions for raw propolis and to investigate the potential use of the resulting propolis powder as a functional ingredient in ice cream. In the first phase of the study, propolis extraction was optimized using Response Surface Methodology (RSM). The optimal conditions providing the highest total phenolic content and antioxidant activity were identified as 75% solvent concentration, a solid-to-liquid ratio of 1:10, and an extraction duration of four days. The obtained extract was then converted into powder form via freeze-drying (lyophilization) to enhance its stability and bioavailability. The most effective encapsulation formulation was found to consist of 30% pectin, 26.5% gum arabic, and 43.5% maltodextrin. The encapsulated propolis powder was characterized in terms of its physical, chemical, and morphological properties, as well as its release behavior under simulated gastrointestinal conditions. In the second phase, both encapsulated and non-encapsulated propolis powders were incorporated into ice cream formulations at varying concentrations. The products were stored at –18°C for 90 days, during which their physicochemical, textural and sensory properties were periodically analyzed. The findings revealed that the addition of propolis enriched the ice cream in terms of phenolic content. Encapsulation improved the microstructure and textural properties of the ice cream and contributed to better preservation of quality attributes such as color during storage. Sensory evaluations indicated that encapsulation effectively masked the intense taste and odor characteristic of propolis. Although high concentrations or non-encapsulated forms of propolis adversely affected overall acceptability, low concentrations of encapsulated propolis were found to be acceptable based on sensory evaluation. In conclusion, this study demonstrated that propolis can be utilized as a functional food ingredient, provided that extraction and encapsulation processes are carefully optimized. Encapsulation plays a critical role in facilitating the integration of propolis into food matrices by enhancing its bioactive properties while maintaining sensory quality.