Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C

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• 作者：Amá ; lia Soares dos Reis^a ; Camila Diedrich^a ; Cristiane de Moura^a ; Daiane Pereira^a ; Jacqueline de Fló ; rio Almeida^b ; Letí ; cia Dangui da Silva^a ; Manuel Salvador Vicente Plata-Oviedo^b ; Renan Augusto Weschenfelder Tavares^a ; Solange Teresinha Carpes^a ; ^{solangecarpes@gmail.com}
• 关键词：Functional foods ; TBARS ; Polyphenols ; Spray dryer ; Acceptability index
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：306-313
• 全文大小：659 K
• 卷排序：76

文摘

The microencapsulated propolis co-product extract efficiency was 76.78%. The microcapsules obtained by spray drying were smooth, spherical and without breakage. The phenolic compounds content was 24.61 mg GAE.g−1, Gallic Acid Equivalent. Coumaric acid and epicatechin were present in greater amounts in the microencapsulated propolis co-product. The lipid oxidation was inhibited by the addition of the microencapsulated propolis co-product.