Development, Physicochemical Properties, and Antibacterial Activity of Propolis Microcapsules

Area of Science:

• Food Science
• Materials Science
• Pharmaceutical Science

Background:

• Propolis possesses natural antibacterial, anti-inflammatory, and antioxidant properties.
• Low water solubility limits the practical applications of propolis.
• Developing water-soluble propolis formulations is crucial for enhanced usability.

Purpose of the Study:

• To develop and characterize water-soluble propolis microcapsules.
• To investigate the encapsulation efficiency, particle characteristics, and dissolution properties.
• To evaluate the antibacterial activity of the developed propolis microcapsules.

Main Methods:

• Propolis microcapsules were prepared using a spray-drying technique with gum arabic and β-cyclodextrin.
• Characterization included particle size analysis, morphology (SEM), infrared spectroscopy, and thermogravimetric analysis.
• Antibacterial activity was assessed against *Escherichia coli* and *Staphylococcus aureus* using MIC and MBC assays.

Main Results:

• An optimal processing formula yielded propolis microcapsules with a 90.99% embedding rate and an average particle size of 445.66 ± 16.96 nm.
• Spectroscopic and thermal analyses confirmed the successful embedding of propolis within the shell materials.
• Microcapsules demonstrated sustained release in water over eight days, with reduced but significant antibacterial activity compared to raw propolis.

Conclusions:

• Water-soluble propolis microcapsules were successfully fabricated via spray-drying.
• The microcapsules exhibit sustained release properties and potential for use in food and pharmaceutical applications.
• These microcapsules offer a promising avenue for overcoming the solubility limitations of propolis.