Version 1
: Received: 7 June 2023 / Approved: 7 June 2023 / Online: 7 June 2023 (08:34:56 CEST)
How to cite:
Sukri, N.; Annisa, D.S.; Djali, M.; Cahyana, Y.; Mahani, M.; Huda, S. Effect of Whey Protein Isolate (WPI)–Pectin Ratio on Phenolic Content Stability of Propolis Microcapsules. Preprints2023, 2023060516. https://doi.org/10.20944/preprints202306.0516.v1
Sukri, N.; Annisa, D.S.; Djali, M.; Cahyana, Y.; Mahani, M.; Huda, S. Effect of Whey Protein Isolate (WPI)–Pectin Ratio on Phenolic Content Stability of Propolis Microcapsules. Preprints 2023, 2023060516. https://doi.org/10.20944/preprints202306.0516.v1
Sukri, N.; Annisa, D.S.; Djali, M.; Cahyana, Y.; Mahani, M.; Huda, S. Effect of Whey Protein Isolate (WPI)–Pectin Ratio on Phenolic Content Stability of Propolis Microcapsules. Preprints2023, 2023060516. https://doi.org/10.20944/preprints202306.0516.v1
APA Style
Sukri, N., Annisa, D.S., Djali, M., Cahyana, Y., Mahani, M., & Huda, S. (2023). Effect of Whey Protein Isolate (WPI)–Pectin Ratio on Phenolic Content Stability of Propolis Microcapsules. Preprints. https://doi.org/10.20944/preprints202306.0516.v1
Chicago/Turabian Style
Sukri, N., Mahani Mahani and Syamsul Huda. 2023 "Effect of Whey Protein Isolate (WPI)–Pectin Ratio on Phenolic Content Stability of Propolis Microcapsules" Preprints. https://doi.org/10.20944/preprints202306.0516.v1
Abstract
Propolis is known to have many benefits, especially in the health sector. Due to the sharp aroma & taste, and the phenolic compounds contained in propolis are easily oxidized & hydrolyzed at high temperatures, the application of propolis in the food sector is still lacking. Microencapsulation with a coacervation complex is used to overcome these problems. The thickness of the coating material is an important factor in the microencapsulation of complex coacervation. This study aimed to determine the coating ratio used to produce propolis microcapsules with the highest phenolic stability during storage and heating. This study consisted of three treatment ratios of whey protein isolate (WPI) & pectin coating materials 1:2, 1:1, and 2:1. The results showed that the yield value ranged from 37.279-40.116%, aw 0.375-0.529, and encapsulation efficiency 85.45-96.44%. The color of the microcapsules produced was bright (L* = 94.28-95.35%), tended to be reddish (a* = 0.07-0.11) & yellowish (b* = 4.36-4.83). The difference in the ratios treatment significantly affected the storage stability, while the heating stability ratio only significantly affected the 2:1 treatment. The best total phenolic stability of propolis microcapsules during storage & heating was obtained by 1:1 treatment with retention values of 97.31% and 63.86%.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
