Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio

• Propolis (PROP) presents valuable health properties (e.g. antioxidant). PROP inclusion in foods is limited to its hydrophilicity, strong taste and aroma. Encapsulation may protect compounds mask unpleasant flavor extracts were encapsulated using alternative polymer-carriers loadings. efficiencies yields improved compared previous studies. Propolis, a heterogeneous matrix produced by honeybees, an antioxidant amongst other biological properties. Nevertheless, the practical application of propolis, especially for food industry, still due relative high hydrophilicity strong/unpleasant Accordingly, microencapsulation arises potential approach propolis while allowing sensory The purpose this study was microencapsulate lipophilic extract polymer ratios – 1/4, 1/2 3/4 double emulsion solvent evaporation approach. product yield higher than previously reported literature (80.3 ± 3.7% versus 68%). encapsulation (considering antioxidants phenolic compounds) independent from ratio, studied polymer-carriers. results work provide promising approaches manufacture extracts-loaded microparticles further incorporation functional matrices.