AI Article Synopsis

  • This study explores the extraction and nano-encapsulation of propolis from Qaluiobia, focusing on methods using water, ethanol, and supercritical fluid-carbon dioxide at 50°C to enhance bioavailability and shelf life of food products.
  • Results show that extracts from ethanol and SCF-CO yield greater antioxidant activities and higher concentrations of flavonoids, with nano-capsules proving stable at high temperatures and showing cytotoxic effects against human cancer cell lines.
  • The fortified crackers with these nano-capsules achieved high acceptability rates (around 86%) and demonstrated the ability to maintain antioxidant activity, prolonging shelf life by preventing rancidity.

Article Abstract

The increasing demand for natural products and biotechnological activities from bees facilitate their widespread use in food preservation and beneficial effects on humans. This study aimed to prepare and characterize the nano-capsules of Qaluiobia (PQG) governorates propolis extracted with water, ethanol and supercritical fluid-carbon dioxide at 50 °C with co-solvent. Propolis bioavailability was analyzed and introduced to prepare crackers to extend their shelf life. Nano-encapsulation was examined using transmission electron microscopy (TEM), differential scanning calorimetry (DSC) and antioxidant activity. Ethanol and supercritical fluid-carbon dioxide (SCF-CO) at 50 °C with ethanol as co-solvent recorded higher yield, antioxidant activities, total phenolics and total flavonoids. SCF-CO extracts had a higher flavonoid concentration. It was revealed that propolis nano-capsules had high-temperature stability and cytotoxic effects against the three tested human cancer cell lines (i.e. PC3, MCF7 and HePG2). The higher overall acceptability of crackers fortified with PQG was achieved with SCF-CO at 50 °C and ethanol extract nano-capsules, i.e. 86.57% and 86.29% respectively. The higher ability to retain antioxidant activity reduces the increase of peroxide value (PV), preventing rancidity and increasing the shelf life of crackers during the storage period. Practical application: This study can provide a suitable method for extracting bioactive compounds from propolis, and improve the biological properties and activities by nano-encapsulation, also reveals the extent of its use as a natural antioxidant and anticancer and its application in bakery products as a functional food.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10522607PMC
http://dx.doi.org/10.1038/s41598-023-42025-0DOI Listing

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Article Synopsis
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