Application of microencapsulated propolis extract in yoghurt production
Main Article Content
Keywords
antimicrobial, encapsulation, propolis, yoghurt
Abstract
Extract of ethanolic propolis was microencapsulated in spray dryer before being used in stirred-style yoghurt manufacturing at quantities ranging from 0.5% to 2%. Samples were stored for 21 days for analysis. A statistically significant drop in pH, total phenolic content, and antioxidant activity was identified during 21 days of storage. Increase in the concentration of microencapsulated propolis extract (MPE) demonstrated increasing effects of syneresis, titration acidity, total phenolic content, and antioxidant activity. Contrarily, L* and a* values decreased significantly with increase in b* value. Generally, 2% MPE samples were less preferred in terms of flavor, smell, consistency, and the overall impression.
References
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Aqil F., Ahmad I. and Mehmood Z. 2006. Antioxidant and free radical scavenging properties of twelve traditionally used Indian medicinal plants. Turk J Biol. 30:177–183.
Association of Official Analytical Chemists (AOAC). 1990. Official Methods of Analysis, 15th edn. AOAC, Washington, DC.
Baba W.N., Jan K., Punoo H.A., Wani T.A., Dar M. M. and Masoodi F.A. 2018. Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum. LWT. 92:242–249. 10.1016/j.lwt.2018.02.007
Baysan U., Bastıoğlu A.Z., Coşkun N.Ö., Takma D.K., Balçık E.Ü., Şahin-Nadeem H. and Koç M. 2021. The effect of coating material combination and encapsulation method on propolis powder properties. Powder Technol. 384:332–341. 10.1016/j.powtec.2021.02.018
Baysan U., Elmas F. and Koç M. 2019. The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder. J Food Process Eng. 42:e13024. 10.1111/jfpe.13024
Bostancı E. and Gölge E. 2023. Microencapsulated propolis in chewing gum production. Emirates J Food Agric. 35(8):693–700. 10.9755/ejfa.2023.3127
Busch V.M., Pereyra-Gonzalez A., Šegatin N., Santagapita P.R., Ulrih N.P. and Buera M.P. 2017. Propolis encapsulation by spray drying: characterization and stability. LWT. 75:227–235. 10.1016/j.lwt.2016.08.055
Chaikham P. 2015. Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage. Food Biosci. 12:61–66. 10.1016/j.fbio.2015.07.006
Comunian T.A., Chaves I.E., Thomazini M., Moraes I.C.F., Ferro-Furtado R., de Castro I.A. and Favaro-Trindade C.S. 2017. Development of functional yoghurt containing free and encapsulated echium oil, phytosterol and sinapic acid. Food Chem. 237:948–956. 10.1016/j.foodchem.2017.06.071
Desai K.G.H. and Jin Park H. 2005. Recent developments in microencapsulation of food ingredients. Dry Technol. 23:1361–1394. 10.1081/DRT-200063478
Elkassas W.M. Yassin S.A. and Taksira D.M. 2023. Effect of adding propolis on quality standards of raw milk and yoghurt. Curr Res Nutr Food Sci. 11(1):231–245. 10.12944/CRNFSJ.11.1.17
Estrada J., Boeneke C., Bechtel P. and Sathivel S. 2011. Developing a strawberry yoghurt fortified with marine fish oil. J Dairy Sci. 94:5760–5769. 10.3168/jds.2011-4226
Francisco C.R., Heleno S.A., Fernandes I.P., Barreira J.C., Calhelha R.C., Barros L. and Barreiro M.F. 2018. Functionalization of yoghurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid. Food Chem. 245:845–853. 10.1016/j.foodchem.2017.11.098
Ghorbanzade T., Jafari S.M., Akhavan S. and Hadavi R. 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yoghurt. Food Chem. 216:146–152. 10.1016/j.foodchem.2016.08.022
Güven M., Yasar K., Karaca O.B. and Hayaloglu A.A. 2005. The effect of inulin as a fat replacer on the quality of set-type low-fat yoghurt manufacture. Int J Dairy Technol. 58:180–184. 10.1111/j.1471-0307.2005.00210.x
Hoxha R., Evstatieva Y. and Nikolova D. 2023. Physicochemical, rheological, and sensory characteristics of yogurt-fermented by lactic acid bacteria with probiotic potential and bioprotective properties. Foods. 12:2552. 10.3390/foods12132552
Jafari S., Jafari S.M., Ebrahimi M., Kijpatanasilp I. and Assatarakul K. 2022. A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: chracterization, food application and in vitro gastrointestinal digestion. Food Hydrocol. 134:108068. 10.1016/j.foodhyd.2022.108068
Jansen-Alves C., Krumreich F.A., Zandoná G.P., Gularte M.A., Borges C.D. and Zambiazi R.C. 2019. Production of propolis extract microparticles with concentrated pea protein for application in food. Food Bioprocess Technol. 12:729–740. 10.1007/s11947-019-2246-2
Kailasapathy K. 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT. 39:1221–1227. 10.1016/j.lwt.2005.07.013
Koç A.N., Silici S., Mutlu-Sariguzel F. and Sagdic O. 2007 Antifungal activity of propolis in four different fruit juices. Food Technol. Biotechnol. 45:57–61.
Koo H., Gomes B.P.F.A., Rosalen P.L., Ambrosano G.M.B., Park Y.K. and Cury J.A. 2000. In vitro antimicrobial activity of propolis and Arnica montana against oral pathogens. Arch Oral Biol. 45:141–148. 10.1016/S0003-9969(99)00117-X
Kramer A. and Twigg B. 1970. Quality Control for the Food İndustry, 3rd edn. Avi Publishing, Westport, CT.
Laskar R.A., Sk I., Roy N. and Begum N.A. 2010. Antioxidant activity of Indian propolis and its chemical constituents. Food Chem. 122:233–237. 10.1016/j.foodchem.2010.02.068
Marshall K.C. 1992. Biofilms: an overview of bacterial adhesion, activity, and control at surfaces. Am Soc Microbiol News. 58:202–207.
Mirzoeva O.K., Grishanin R.N. and Calder P.C. 1997. Antimicrobial action of propolis and some of its components: the effects on growth, membrane potential and motility of bacteria. Microbiol Res. 152:239–246. 10.1016/S0944-5013(97)80034-1
Moreno M.I.N, Isla M.I., Cudmani N.G., Vattuone M.A. and Sampietro A.R. 1999. Screening of antibacterial activity of Amaicha del Valle (Tucumán, Argentina) propolis. J Ethnopharmacol 68:97–102. 10.1016/S0378-8741(99)00051-3
Özcan T. and Altun B. 2013. Microencapsulation of probiotic bacteria in dairy products I: encapsulation techniques. J Agricul Faculty Uludag Univ. 27(2):93–104.
Paseephol T., Small D.M. and Sherkat F. 2008. Rheology and texture of set yoghurt as affected by inulin addition. J Texture Stud. 39:617–634. 10.1111/j.1745-4603.2008.00161.x
Salvador A. and Fiszman S. 2004. Textural and sensory characteristics of whole and skimmed flavored set-type yoghurt during long storage. J Dairy Sci. 87:4033–4041. 10.3168/jds.S0022-0302(04)73544-4
Santos M.S., Estevinho L.M., Carvalho C.A.L., Morais J.S., Conceiçao A.L.S., Paula V.B., Magalhaes-Guedes K. and Almeida R.C.C. 2019. Probiotic yogurt with Brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life. J Food Sci. 84:3429–3436. 10.1111/1750-3841.14943
Santos L.M., Fonseca M.S, Sokolonski A.R., Deegan K.R., Araújo R.P, Umsza-Guez M.A. and Machado B.A. 2020. Propolis: types, composition, biological activities, and veterinary product-patent prospecting. J Sci Food Agric. 100:1369–1382. 10.1002/jsfa.10024
Scibisz I., Ziarno M., Mitek M. and Zare D. 2012. Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts. Food Sci Tech. 49:208–212. 10.1016/j.lwt.2012.06.025
Shori AB. and Baba AS. 2012. Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk. J. Assoc. Arab Univ. Basic Appl. Sci. 10.1016/j.jaubas.2011.11.001
Staffolo M.D., Bertola N. and Martino M. 2004. Influence of dietary fiber addition on sensory and rheological properties of yoghurt. Int Dairy J. 14:263–268. 10.1016/j.idairyj.2003.08.004
Sultana K., Godward G., Reynolds N., Arumugaswamy R., Peiris P. and Kailasapathy K. 2000. Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Food Microbiol. 62:47–55. 10.1016/S0168-1605(00)00380-9
Tan G. and Korel F. 2007. Quality of flavored yoghurt containing added coffee and sugar. J Food Qual. 30:342–356. 10.1111/j.1745-4557.2007.00125.x
Tavares L., Smaoui S., Lima P.S. and Marques de Oliveira M. 2022. Propolis: encapsulation and application in the food and pharmaceutical industries. Trends Food Sci. Technol. 127:169–180. 10.1016/j.tifs.2022.06.003
Tosun B., Arslan G. and Öner Z. 2011. An investigation on the use of whey in yoghurt production. J Food. 36:279–286.
Wang X., Li X., Chen L, Xie F., Yu L. and Li B. 2011. Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components. Food Chem. 126:1218–1225. 10.1016/j.foodchem.2010.12.006
Woisky R.G. and Salatino A. 1998. Analysis of propolis: some parameters and procedures for chemical quality control. J Agric Res. 37:99–105. 10.1080/00218839.1998.11100961
Yadav K., Bajaj R.K., Mandal S., Saha P. and Mann B. 2018. Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt. Int J Dairy Technol. 71:96–104. 10.1111/1471-0307.12464
Aportela-Palacios A., Sosa-Morales M.E. and Vélez-Ruiz J.F. 2005. Rheological and physicochemical behavior of fortified yoghurt, with fiber and calcium. J Texture Stud. 36:333–349. 10.1111/j.1745-4603.2005.00020.x
Aqil F., Ahmad I. and Mehmood Z. 2006. Antioxidant and free radical scavenging properties of twelve traditionally used Indian medicinal plants. Turk J Biol. 30:177–183.
Association of Official Analytical Chemists (AOAC). 1990. Official Methods of Analysis, 15th edn. AOAC, Washington, DC.
Baba W.N., Jan K., Punoo H.A., Wani T.A., Dar M. M. and Masoodi F.A. 2018. Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum. LWT. 92:242–249. 10.1016/j.lwt.2018.02.007
Baysan U., Bastıoğlu A.Z., Coşkun N.Ö., Takma D.K., Balçık E.Ü., Şahin-Nadeem H. and Koç M. 2021. The effect of coating material combination and encapsulation method on propolis powder properties. Powder Technol. 384:332–341. 10.1016/j.powtec.2021.02.018
Baysan U., Elmas F. and Koç M. 2019. The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder. J Food Process Eng. 42:e13024. 10.1111/jfpe.13024
Bostancı E. and Gölge E. 2023. Microencapsulated propolis in chewing gum production. Emirates J Food Agric. 35(8):693–700. 10.9755/ejfa.2023.3127
Busch V.M., Pereyra-Gonzalez A., Šegatin N., Santagapita P.R., Ulrih N.P. and Buera M.P. 2017. Propolis encapsulation by spray drying: characterization and stability. LWT. 75:227–235. 10.1016/j.lwt.2016.08.055
Chaikham P. 2015. Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage. Food Biosci. 12:61–66. 10.1016/j.fbio.2015.07.006
Comunian T.A., Chaves I.E., Thomazini M., Moraes I.C.F., Ferro-Furtado R., de Castro I.A. and Favaro-Trindade C.S. 2017. Development of functional yoghurt containing free and encapsulated echium oil, phytosterol and sinapic acid. Food Chem. 237:948–956. 10.1016/j.foodchem.2017.06.071
Desai K.G.H. and Jin Park H. 2005. Recent developments in microencapsulation of food ingredients. Dry Technol. 23:1361–1394. 10.1081/DRT-200063478
Elkassas W.M. Yassin S.A. and Taksira D.M. 2023. Effect of adding propolis on quality standards of raw milk and yoghurt. Curr Res Nutr Food Sci. 11(1):231–245. 10.12944/CRNFSJ.11.1.17
Estrada J., Boeneke C., Bechtel P. and Sathivel S. 2011. Developing a strawberry yoghurt fortified with marine fish oil. J Dairy Sci. 94:5760–5769. 10.3168/jds.2011-4226
Francisco C.R., Heleno S.A., Fernandes I.P., Barreira J.C., Calhelha R.C., Barros L. and Barreiro M.F. 2018. Functionalization of yoghurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid. Food Chem. 245:845–853. 10.1016/j.foodchem.2017.11.098
Ghorbanzade T., Jafari S.M., Akhavan S. and Hadavi R. 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yoghurt. Food Chem. 216:146–152. 10.1016/j.foodchem.2016.08.022
Güven M., Yasar K., Karaca O.B. and Hayaloglu A.A. 2005. The effect of inulin as a fat replacer on the quality of set-type low-fat yoghurt manufacture. Int J Dairy Technol. 58:180–184. 10.1111/j.1471-0307.2005.00210.x
Hoxha R., Evstatieva Y. and Nikolova D. 2023. Physicochemical, rheological, and sensory characteristics of yogurt-fermented by lactic acid bacteria with probiotic potential and bioprotective properties. Foods. 12:2552. 10.3390/foods12132552
Jafari S., Jafari S.M., Ebrahimi M., Kijpatanasilp I. and Assatarakul K. 2022. A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: chracterization, food application and in vitro gastrointestinal digestion. Food Hydrocol. 134:108068. 10.1016/j.foodhyd.2022.108068
Jansen-Alves C., Krumreich F.A., Zandoná G.P., Gularte M.A., Borges C.D. and Zambiazi R.C. 2019. Production of propolis extract microparticles with concentrated pea protein for application in food. Food Bioprocess Technol. 12:729–740. 10.1007/s11947-019-2246-2
Kailasapathy K. 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT. 39:1221–1227. 10.1016/j.lwt.2005.07.013
Koç A.N., Silici S., Mutlu-Sariguzel F. and Sagdic O. 2007 Antifungal activity of propolis in four different fruit juices. Food Technol. Biotechnol. 45:57–61.
Koo H., Gomes B.P.F.A., Rosalen P.L., Ambrosano G.M.B., Park Y.K. and Cury J.A. 2000. In vitro antimicrobial activity of propolis and Arnica montana against oral pathogens. Arch Oral Biol. 45:141–148. 10.1016/S0003-9969(99)00117-X
Kramer A. and Twigg B. 1970. Quality Control for the Food İndustry, 3rd edn. Avi Publishing, Westport, CT.
Laskar R.A., Sk I., Roy N. and Begum N.A. 2010. Antioxidant activity of Indian propolis and its chemical constituents. Food Chem. 122:233–237. 10.1016/j.foodchem.2010.02.068
Marshall K.C. 1992. Biofilms: an overview of bacterial adhesion, activity, and control at surfaces. Am Soc Microbiol News. 58:202–207.
Mirzoeva O.K., Grishanin R.N. and Calder P.C. 1997. Antimicrobial action of propolis and some of its components: the effects on growth, membrane potential and motility of bacteria. Microbiol Res. 152:239–246. 10.1016/S0944-5013(97)80034-1
Moreno M.I.N, Isla M.I., Cudmani N.G., Vattuone M.A. and Sampietro A.R. 1999. Screening of antibacterial activity of Amaicha del Valle (Tucumán, Argentina) propolis. J Ethnopharmacol 68:97–102. 10.1016/S0378-8741(99)00051-3
Özcan T. and Altun B. 2013. Microencapsulation of probiotic bacteria in dairy products I: encapsulation techniques. J Agricul Faculty Uludag Univ. 27(2):93–104.
Paseephol T., Small D.M. and Sherkat F. 2008. Rheology and texture of set yoghurt as affected by inulin addition. J Texture Stud. 39:617–634. 10.1111/j.1745-4603.2008.00161.x
Salvador A. and Fiszman S. 2004. Textural and sensory characteristics of whole and skimmed flavored set-type yoghurt during long storage. J Dairy Sci. 87:4033–4041. 10.3168/jds.S0022-0302(04)73544-4
Santos M.S., Estevinho L.M., Carvalho C.A.L., Morais J.S., Conceiçao A.L.S., Paula V.B., Magalhaes-Guedes K. and Almeida R.C.C. 2019. Probiotic yogurt with Brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life. J Food Sci. 84:3429–3436. 10.1111/1750-3841.14943
Santos L.M., Fonseca M.S, Sokolonski A.R., Deegan K.R., Araújo R.P, Umsza-Guez M.A. and Machado B.A. 2020. Propolis: types, composition, biological activities, and veterinary product-patent prospecting. J Sci Food Agric. 100:1369–1382. 10.1002/jsfa.10024
Scibisz I., Ziarno M., Mitek M. and Zare D. 2012. Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts. Food Sci Tech. 49:208–212. 10.1016/j.lwt.2012.06.025
Shori AB. and Baba AS. 2012. Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk. J. Assoc. Arab Univ. Basic Appl. Sci. 10.1016/j.jaubas.2011.11.001
Staffolo M.D., Bertola N. and Martino M. 2004. Influence of dietary fiber addition on sensory and rheological properties of yoghurt. Int Dairy J. 14:263–268. 10.1016/j.idairyj.2003.08.004
Sultana K., Godward G., Reynolds N., Arumugaswamy R., Peiris P. and Kailasapathy K. 2000. Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Food Microbiol. 62:47–55. 10.1016/S0168-1605(00)00380-9
Tan G. and Korel F. 2007. Quality of flavored yoghurt containing added coffee and sugar. J Food Qual. 30:342–356. 10.1111/j.1745-4557.2007.00125.x
Tavares L., Smaoui S., Lima P.S. and Marques de Oliveira M. 2022. Propolis: encapsulation and application in the food and pharmaceutical industries. Trends Food Sci. Technol. 127:169–180. 10.1016/j.tifs.2022.06.003
Tosun B., Arslan G. and Öner Z. 2011. An investigation on the use of whey in yoghurt production. J Food. 36:279–286.
Wang X., Li X., Chen L, Xie F., Yu L. and Li B. 2011. Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components. Food Chem. 126:1218–1225. 10.1016/j.foodchem.2010.12.006
Woisky R.G. and Salatino A. 1998. Analysis of propolis: some parameters and procedures for chemical quality control. J Agric Res. 37:99–105. 10.1080/00218839.1998.11100961
Yadav K., Bajaj R.K., Mandal S., Saha P. and Mann B. 2018. Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt. Int J Dairy Technol. 71:96–104. 10.1111/1471-0307.12464
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Feb 16, 2024
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Taşdemir, Y., & Gölge, E. (2024). Application of microencapsulated propolis extract in yoghurt production. Italian Journal of Food Science, 36(1), 157-164. https://doi.org/10.15586/ijfs.v36i1.2482
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How to Cite
Taşdemir, Y., & Gölge, E. (2024). Application of microencapsulated propolis extract in yoghurt production. Italian Journal of Food Science, 36(1), 157-164. https://doi.org/10.15586/ijfs.v36i1.2482