Starch nanoparticles containing phenolic compounds from green propolis: Characterization and evaluation of antioxidant, antimicrobial and digestibility properties

dos Santos Alves, Maria Jaízia; de Sousa, Matheus Henrique Oliveira; de Moura, Neusa Fernandes; Cesca, Karina; Verruck, Silvani; Monteiro, Alcilene Rodrigues; Valencia, Germán Ayala

doi:10.1016/j.ijbiomac.2023.128079

Cited by 9 publications

(2 citation statements)

References 54 publications

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“…The results of the present study indicate that this encapsulated extract has a slightly smaller antimicrobial effect against the Clostridia tested compared to that of the liquid one. This finding is in agreement with other studies reporting that pure extracts exert superior antimicrobial activity due to the direct release of active chemical compounds [48]. Contrarily, in some other experiments, the antibacterial activity level of natural compounds was increased after encapsulation [49].…”

Section: Discussionsupporting

confidence: 93%

The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems

Roila,

Primavilla,

Ranucci

et al. 2024

Molecules

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Despite the technologies applied to food production, microbial contamination and chemical deterioration are still matters of great concern. In order to limit these phenomena, new natural approaches should be applied. In this context, the present study aimed to assess the antioxidant and anti-Clostridial effects of two different polyphenolic extracts derived from olive mill vegetation water, one liquid (LE) and one encapsulated (EE). The extracts have been preliminary characterized using Liquid Chromatography Quadrupole Time-Of Flight spectrometry. The Oxygen Radical Absorbance Capacity method was used to determine the antioxidant capacity, registering a higher value for EE compared to that for LE (3256 ± 85 and 2446 ± 13 µgTE/g, respectively). The antibacterial activity against C. perfringens, C. botulinum and C. difficile was studied by the agar well diffusion method, MIC and MBC determination and a time-kill test. The results confirm that EE and LE are able to limit microbial growth, albeit with minor effects when the phenolic compounds are encapsulated. Further studies are needed to evaluate the possible application of these extracts in food systems.

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Section: Discussionsupporting

confidence: 93%

The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems

Roila,

Primavilla,

Ranucci

et al. 2024

Molecules

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“…In this study, we aimed to enhance the loading of propolis into liposomes at higher concentrations (2 and 4 %, w/v) with the use of two different surfactants. There were some studies about the in vitro digestion of propolis extracts collected from different regions [ 4 , 24 ], prepared by different solvents [ 5 , 25 ], and propolis encapsulated in spray-dried particles [ 7 , 26 ], in freeze-dried gum Arabic [ 27 ], in cyclodextrin particles [ 28 ], and in starch nanoparticles [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

Propolis-loaded liposomes: characterization and evaluation of the in vitro bioaccessibility of phenolic compounds

Karadag,

Saroglu

2024

ADMET DMPK

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Background and purpose: Propolis has low water solubility, poor stability, and limited bioaccessibility of phenolic constituents when subjected to in vitro digestion. To overcome these drawbacks, the liposomal encapsulation method can be employed. Experimental approach: Soybean phosphatidylcholine lecithin mixed with Tween 80 (T80) and ammonium phosphatides (AMP) was used to produce propolis extract (PE)-loaded liposomes. The mean particle size, zeta potential, encapsulation efficiency values, and transmission electron microscopy analysis were used to characterize liposomes. Individual phenolics were determined for digested and nondigested propolis-loaded liposomes and propolis extract. Key results: Tween 80 incorporation reduced the size of unloaded liposomes, whereas AMP inclusion yielded larger liposomes. In both formulations, PE loading significantly increased the size and reduced the zeta potential values and homogeneity of the size distribution. In free PE, the most bioaccessible polyphenols were phenolic acids (3.20 to 5.63 %), and flavonoids such as caffeic acid phenethyl ester, galangin, pinobanksin, and pinocembrin (0.03 to 2.12 %) were the least bioaccessible. Both liposomal propolis provided significantly higher bioaccessibility of phenolic compounds. The liposomes with T80 and AMP in their compositions recovered 52.43 and 185.90 % of the total amount of phenolic compounds in the nondigested samples, respectively. The liposomes containing AMP not only exhibited high solubility for PE but also provided protection to the phenolic compounds during in vitro digestion. Conclusion: Liposomal encapsulation could be a promising approach to improving the solubility and stability of PE in digestive fluids, making it suitable for the delivery of propolis in oral formulations.

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Pickering Emulsions Stabilized Using Bacterial Cellulose From Kombucha

Nascimento,

Ramos,

Bergamo

et al. 2024

Starch Stärke

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Research on natural ingredients used to stabilize oil‐in‐water emulsions has increased in recent years. Therefore, the current research is conducted to study the physicochemical properties of bacterial cellulose isolated from kombucha production and considered as a waste without economic value. Bacterial cellulose isolated from kombucha is dried, sieved, milled, and the resulting material (dried bacterial cellulose [DBC]) is characterized with respect to morphology, color, antioxidant properties, identification of volatile compounds, water and oil absorption, and moisture isotherm. Furthermore, DBC is used as a stabilizer of oil‐in‐water emulsions in different concentrations (0.5%–2% w/v). DBC has a dark color with irregular shape and particle size between 30 and 180 µm. This material has high antioxidant properties and low water and oil absorptions. Furthermore, the DBC displayed a moisture isotherm typical of hygroscopic materials (type III). Emulsions containing ≥1.5% w/v of DBC are stable during 96 h of storage at 20 °C. The current research reports new information about the physicochemical properties of DBC and its application in Pickering emulsions.

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Starch nanoparticles containing phenolic compounds from green propolis: Characterization and evaluation of antioxidant, antimicrobial and digestibility properties

Cited by 9 publications

References 54 publications

The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems

The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems

Propolis-loaded liposomes: characterization and evaluation of the in vitro bioaccessibility of phenolic compounds

Pickering Emulsions Stabilized Using Bacterial Cellulose From Kombucha

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