ArticleFoods (Basel, Switzerland)2026
Chitosan-Based Colloidal Delivery Systems as Natural Carriers for Propolis: Physicochemical Characterization and Application in Walnut Sausages.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In this study, a chitosan-based colloidal delivery systems (CDs) was developed as a natural delivery system for phenolic compounds from propolis extracts obtained via accelerated solvent extraction (ASE) and evaluated for improving the functional properties of walnut sausages. ASE propolis extract was incorporated into a chitosan (C)-based colloidal delivery system formulated with varying concentrations of diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and lecithin (L). The formulation containing 2.5% chitosan, 12% DATEM and propolis, with a particle size of 265.9 nm and a ζ-potential of +40.8 mV, was selected for further characterization and food applications. The phenolic encapsulation of CDs depended on the structural characteristics of individual phenolic compounds, with chrysin (70.51%), vanillin (65.12%), and benzoic acid (51.26%) exhibiting the highest encapsulation; CD-treated walnut sausages decreased the lipid oxidation and improved the storage stability of the walnut sausages during storage. These findings indicate that the chitosan-based colloidal delivery system is a promising carrier for improving the encapsulation of propolis phenolics in walnut sausages.
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