ArticleFoods (Basel, Switzerland)2024
Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Sensory Variability in Propolis from the Mexican Comarca Lagunera: A Multivariate Analysis.Foods (Basel, Switzerland) · 2026Article
- Influence of Excipients on the Release Kinetics and Antioxidant Activity of Encapsulated Propolis Phenolic Compounds.Antioxidants (Basel, Switzerland) · 2026Article
- Ultrasound-enhanced deep eutectic solvent extraction and encapsulation of eggplant peel polyphenols for low-fat mozzarella spread formulation.Ultrasonics sonochemistry · 2026Article
- Synthesis and Investigation of Physicochemical and Microbial Properties of Composites Containing Encapsulated Propolis and Sea Buckthorn Oil in Pectin Matrix.International journal of molecular sciences · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
The objective in this work was the evaluation of the stability and content of bioactive compounds (total phenols and total flavonoids) and antioxidant activity of emulsions of ethanolic extracts of propolis obtained by ultrasound, during simulated in vitro digestion. The emulsions prepared with propolis extracts were evaluated on certain properties: their emulsion efficiency, stability (zeta potential, particle size, electrical conductivity), content of bioactive compound (total phenolics and total flavonoids), antioxidant activity and their behavior during simulated in vitro digestion. Based on the total phenol content, an emulsification efficiency of 87.8 ± 1.9% to 97.8 ± 3.8% was obtained. The particle size of the emulsions was 322.5 ± 15.33 nm to 463.9 ± 33.65 nm, with a zeta potential of -31.5 ± 0.66 mV to -28.2 ± 1.0 mV and electrical conductivity of 22.7 ± 1.96 µS/cm to 30.6 ± 0.91 µS/cm. These results indicate good emulsion stability. During simulated in vitro digestion, the content of bioactive compounds (total phenolics, total flavonoids) and antioxidant activity were affected during 77 days of storage at 4 °C. It was concluded that the emulsion process fulfills the function of protecting the bioactive compounds and therefore their biological activity.
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