Formulation and Evaluation of Propolis-Loaded Alginate Capsules by Ionic Gelation Technique
Yazarlar (3)
Dr. Öğr. Üyesi Seda Özgen Çankiri Karatekin Üniversitesi, Türkiye
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
Uğur Ertop
Kastamonu Üniversitesi, Türkiye
Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food and Bioprocess Technology (Q1) | ||
| Dergi ISSN | 1935-5130 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2025 |
| Cilt / Sayı / Sayfa | 18 / 8 / 7531–7543 | DOI | 10.1007/s11947-025-03889-4 |
| Makale Linki | https://doi.org/10.1007/s11947-025-03889-4 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Propolis can be used as a stand-alone dietary supplement and has the potential to be used as an active ingredient in pharmaceuticals or functional foods because it has been shown to have various health benefits attributed to its phenolic compositions. However, its low solubility in water and strong taste and aroma limits the incorporation in food systems; it is thought that the different encapsulation techniques serve as an effective method to protect bioactive compounds while also helping to mask the taste of propolis and preserve its antioxidant properties. In this study, propolis extracts with final solvents of alcohol, honey, and glycerol were encapsulated using the ionic gelation method with sodium alginate (Na-Alg) at concentrations of 0.5%, 1.5%, and 2% and CaCl₂. The nine encapsulated propolis samples’ physicochemical, microtextural, and bioactive properties were compared. Since the durability of the … |
| Anahtar Kelimeler |
| Bioactivity | Encapsulation | Ionic gelation technique | Propolis | Stability |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 2 |
| Scopus | 2 |
| Google Scholar | 5 |