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.
Highlights
Bees extract their necessary nutrients from plant sources
The present study aimed to develop starch biscuit based on canola oil containing propolis co-product extracts (LFCP and microencapsulated propolis co-product (MECP)) and to evaluate the antioxidant potential of these extracts as a lipid oxidation inhibitor
The physical-chemical characteristics, the identification and quantification of phenolic compounds, and the antioxidant potential of MECP and LFCP were evaluated for inclusion in Brazilian starch biscuit formulations
Summary
Bees extract their necessary nutrients from plant sources. These sources contain various compounds, including compounds related to specialized metabolism, especially phenolic compounds. Finding ways to achieve improved economic use, and the possibility of applying the co-product as a natural antioxidant in food technology, has been of great interest [6,7,8,9]. In this effort to exploit the extract, an important factor, considered as one of the main challenges, is the maintenance of compounds with antioxidant potential and their degradation during food processing, since they are susceptible to the effects of various conditions, such as exposure to moisture, light, and oxygen [10]. Acceptance of the characteristic aftertaste of propolis has become a challenge for application [1,4,7]
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