Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit |
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Authors: | Rodrigo Rodrigues Denise Bilibio Manuel S V Plata-Oviedo Edimir A Pereira Marina L Mitterer-Dalto Ellen C Perin Solange T Carpes |
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Institution: | 1.Department of Chemistry, Federal Technological University of Paraná (UTFPR), Pato Branco 85503-390, Brazil; (R.R.); (E.A.P.); (M.L.M.-D.); (E.C.P.);2.Federal Institute of Rio Grande do Sul-IFRS, Sertão 99170-000, Brazil;3.Department of Food Technology, Federal Technological University of Paraná (UTFPR), Campo Mourão 87301-899, Brazil; |
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Abstract: | The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit. |
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Keywords: | ethanolic extract of propolis co-product spray drying polvilho biscuit fatty acids antioxidant of lipid oxidation |
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