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Almond Gum-Sodium Caseinate Complexes for Loading Propolis Extract: Characterization, Antibacterial Activity, Release, and In-Vitro Cytotoxicity Publisher Pubmed



Salehi A2, 3 ; Rezaei A1, 2 ; Damavandi MS4 ; Kharazmi MS5 ; Jafari SM6, 7, 8
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran
  2. 2. Halal Research Center of IRI, FDA, Tehran, Iran
  3. 3. Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
  4. 4. Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Faculty of Medicine, University of California, Riverside, United States
  6. 6. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  7. 7. Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense, E-32004, Spain
  8. 8. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China

Source: Food Chemistry Published:2023


Abstract

Propolis is a natural antioxidant but, its application is limited due to its strong flavor and alcohol-soluble nature. Soluble complexes and coacervates of almond gum (AG) and sodium caseinate (CAS) were produced at pH = 7 and 4.6, respectively for encapsulation of alcoholic extract of propolis. Despite the higher process yield of complexes at pH = 7, the sample at pH = 4.6 indicated higher encapsulation efficiency, antioxidant activity, and total phenolic content. The results of FTIR and XRD supported the interaction of propolis with biopolymeric complexes. Moreover, the thermal stability and antibacterial activity of propolis were improved after encapsulation; propolis showed higher antibacterial activity against Gram-positive than Gram-negative bacteria. Also, encapsulated propolis showed a controlled release in various food simulants and gastrointestinal environments. Apoptosis evaluation and MTT assay confirmed that the encapsulated propolis induces lower cytotoxicity than pure propolis against fibroblast cell line possibly due to the delayed release of propolis. © 2022 Elsevier Ltd
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