Antioxidant Nanoparticles Based on Starch and the Phenolic Compounds from Propolis Extract: Production and Physicochemical Properties

Abstract

Propolis has health beneficial properties attributed to its phenol composition. Although, it has low water solubility, strong taste, and aroma, limiting its application in the food industry. This study explores the stabilization of phenolic compounds from propolis extract (PE) during the production of potato and cassava starch nanoparticles (NPs) by antisolvent precipitation. Phenolic content and antioxidant capacity (ABTS and DPPH) of acidified PE obtained with different ethanol concentrations are determined. Starch NPs based on cassava and potato starch are characterized in terms of physicochemical properties, including loading efficiency, particle size distribution and surface charge, moisture content, water activity, chemical bonds, crystalline structure, thermal stability, color, and solubility in water. Fourier‐transform infrared spectra and X‐ray diffractograms reveal that the phenolic compounds of PE are stabilized with the starch NPs, in this way, at least 54.91% of phenolic compounds from PE are stabilized by the starch NPs. Starch NPs stabilizing the phenolic compounds display brown color and high solubility in hot water (90 °C). This research reports for the first‐time information regarding the stabilization of phenolic compounds from PE using starch NPs. These starch NPs have a great potential to be used in food formulations or to manufacture active food packaging.

Active Films and Coatings Based on Propolis Extract and Chitosan: Physicochemical Characterization and Potential Application in Refrigerated Shrimps (Litopenaeus vannamei)

“…In this way, chitosan films added of PE had green‐yellow tonalities due to the yellow color of PE. [ 15 ]…”

“…Propolis extraction was performed in a batch mode. [ 15 ] Raw green propolis (2.85 g) was homogenized with 100 mL of an hydroethanolic solution (96%). The extraction was carried out using an ultrasound assisted extraction (UAE).…”

“…In this way, chitosan films added of PE had green-yellow tonalities due to the yellow color of PE. [15] Furthermore, chitosan films showed a decreasing in luminosity values (darkness) with the addition of PE (Table 2). Similar behavior was observed after the addition of PE in gelatin films.…”

“…[ 14 ] This natural compound has high amounts of flavonoids and phenolic acids, being used worldwide in traditional medicine due to its antioxidant and antimicrobial properties. [ 15 ] Packaging films added of propolis extracts have been proposed as alternative materials to reduce lipid oxidation and microbial growth in foods during storage. [ 14,16–19 ] Nonetheless, films materials containing propolis extract have not been studied to control lipid oxidation in shrimps.…”

Morphological and Physicochemical Properties of Pine Seed Starch Nanoparticles

“…[11] In recent years, the production of starch nanomaterials has been explored due to the different physicochemical properties of these nanostructures when compared with their native counterparts. [15][16][17][18] In this way, starch nanoparticles produced by anti-solvent precipitation (ASP) have unique physicochemical properties, since these nanomaterials have amorphous structure, no thermal transition associated with starch gelatinization, and high water solubility and stability at 25 °C. [15,19] To date, no study has produce PS nanoparticles by ASP, the use of PS to produce starch nanoparticles by ASP could be an alternative to add value to this seed, as well as to increase the food applications of this unconventional starch.…”