Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability

Propolis possesses health beneficial properties due to its antioxidant compounds; however, solubility in alcohol and strong unpleasant taste limit the use of propolis extract foods. This study explores encapsulation a ethanolic by co-crystallization sucrose matrix eliminate obtain powder with suitable technological high activity be used as food ingredient. The effect on colour, moisture content, solubility, particle size distribution, flow spectroscopic characteristics (FTIR) co-crystallized powders was determined. Polyphenols flavonoids content capacity (ABTS DPPH) during storage were also analysed. showed contents below 2% good properties, except at higher extract. FTIR results that presence did not alter crystalline structure. Entrapment yields than 84% (flavonoids) 78% (polyphenols) obtained. During stability these compounds observed light, darkness refrigeration conditions. Thus, technique constitutes low cost alternative for protection bioactive propolis.