Optimization of Instant Beverage Powder Containing Propolis Extract Nanoliposomes.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science Pub Date : 2024-12-09 eCollection Date: 2024-01-01 DOI:10.1155/ijfo/9099501

Mehdi Mirzazadeh, Hadiseh Bagheri, Fatemeh Rasi, Nasim Mirzazadeh, Zahra Alam, Sahar Akhavan-Mahdavi

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引用次数: 0

Abstract

Propolis is a natural resinous complex mixture produced by honeybees that contain various bioactive compounds. However, these bioactive compounds are chemically unstable and their absorption in the gastrointestinal tract is influenced by their solubility and stability. Encapsulation technology has been employed to increase their bioavailability and protect them against hostile conditions. Nanoliposomes are nanoscale lipid-based vesicles that can encapsulate various bioactive compounds, including propolis extracts. Therefore, in this study, propolis extract was encapsulated by nanoliposome technique and used in instant drink formulation. Nanoliposome characterization was done regarding particle size (255 ± 0.21 nm), zeta potential (-37.6 ± 1.14 mV), and encapsulation efficiency (73.71 ± 0.94). Response surface methodology (RSM) was employed to determine the effect of nanoliposome concentration (0%-5%) on the beverage characteristics including Brix, acidity, hygroscopicity, water solubility index, total phenol content, total microbial count, and sensory analyses. RSM predicted that a 3.19% nanoliposome would provide the overall optimum region for preparing the beverage with the best characteristics. Therefore, nanoliposome containing propolis can be successfully used in the enrichment of the beverage formulation by maintaining the sensory characteristics and improving its quality.

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蜂胶是蜜蜂产生的一种天然树脂复合混合物，含有各种生物活性化合物。然而，这些生物活性化合物的化学性质并不稳定，它们在胃肠道中的吸收受到溶解度和稳定性的影响。为了提高它们的生物利用率并保护它们免受恶劣条件的影响，人们采用了封装技术。纳米脂质体是一种以脂质为基础的纳米级囊泡，可以封装各种生物活性化合物，包括蜂胶提取物。因此，本研究采用纳米脂质体技术封装蜂胶提取物，并将其用于速溶饮料配方中。研究人员对纳米脂质体的粒径（255 ± 0.21 nm）、ZETA电位（-37.6 ± 1.14 mV）和封装效率（73.71 ± 0.94）进行了表征。采用响应面方法（RSM）确定纳米脂质体浓度（0%-5%）对饮料特性的影响，包括白利糖度、酸度、吸湿性、水溶性指数、总酚含量、微生物总数和感官分析。根据 RSM 预测，3.19% 的纳米脂质体将为制备具有最佳特性的饮料提供整体最佳区域。因此，含有蜂胶的纳米脂质体可成功地用于饮料配方的富集，保持感官特性并提高其质量。

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来源期刊

International Journal of Food Science Agricultural and Biological Sciences-Food Science

CiteScore

6.20

自引率

2.50%

发文量

105

审稿时长

11 weeks

期刊介绍： International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.