Using encapsulated propolis in functional food production

Propolis is a substance, that has positive health effects such as antimicrobial, anticarcinogenic, antiviral, antioxidant, anti-inflammatory, wound healing, and anesthetic effects due to its rich chemical structure. However, using in food products are limited due to the volatile phenolic acid fraction, its solubility in alcohol, its undesirable dominant taste-aroma characteristic, and the pungent odor that changes the sensory properties of food. Encapsulation technology is the most appropriate method to preventi such drawbacks and to mask the undesirible taste and odor, which is active property of industrial industry. This study covers the encapsulation of propolis with alginate as a coating material and the use of the obtained capsules containing propolis extract in the production of muffins as a functional food. In this study, two different encapsulation procedures are performed by using CaCl2 solution and propolis extract (0.5%, 1%, 2.5%) in different ratios (1%, 2%, 3% w/v). Optimum capsules were prepared using 2% (w/v) CaCl2 solution and 2.5% propolis extract. The encapsulation efficiency was determined as 73.846%. Total phenolic and antioxidant activity levels of the capsule containing propolis extract and propolis extract samples were decreased depending on time and storage conditions. However, when the samples compared, the total phenolic and antioxidant activity levels of capsule samples containing propolis extract were found to be higher. In addition, total phenolic and antioxidant activity of propolis extract capsule and propolis extract muffin samples were determined according to time. Antioxidant activity (DPPH) decreased by 61.34% from the first week to the end of the fourth week and 39.76% in the muffin samples containing propolis extract capsule. In this study, propolis successfully encapsulated, and the pungent taste-aroma characteristic and the pungent odor masked and the encapsulated form of the obtained propolis extract used in the production of muffins as a functional food. The study showed that encapsulated propolis containing muffin samples are less affected by temperature and storage time than muffin samples containing free propolis extract. KEYWORDS: Encapsulation, propolis, antioxidant activity, muffin