Development and Characterization of High-Absorption Microencapsulated Organic Propolis EPP-AF^® Extract (i-CAPs)

Area of Science:

• Food Science and Technology
• Biotechnology
• Natural Products Chemistry

Background:

• Increasing demand for organic and functional foods.
• Propolis offers antimicrobial, antioxidant, and anti-inflammatory benefits but suffers from poor bioavailability in ethanol solutions.
• Challenges exist in developing water-soluble, organic-compliant propolis alternatives with better taste and safety profiles.

Purpose of the Study:

• To develop and characterize water-soluble propolis microcapsules (i-CAPS) using spray-dryer technology.
• To evaluate the biological activities and permeability of the developed propolis microcapsules.
• To address limitations of traditional ethanol-based propolis extracts for food and pharmaceutical use.

Main Methods:

• Spray-drying technology to create microcapsules from EPP-AF® propolis and gum arabic.
• Characterization using FT-IR, SEM, TGA, HPLC, and spectrophotometry.
• In vitro assessment of antimicrobial, antioxidant, antitumor, anti-inflammatory, and antihypercholesterolemic activities, and permeability.

Main Results:

• Spherical microcapsules with 93.7% encapsulation efficiency were produced.
• Demonstrated potent antioxidant activity (FRAP and DPPH IC50s), superior antimicrobial action against Gram-positive bacteria, and significant antitumor effects.
• Showcased antihypercholesterolemic activity by reducing cholesterol permeation and enhanced permeability of key compounds (p-coumaric acid, artepillin C).

Conclusions:

• The developed propolis microcapsules (i-CAPS) show significant potential as functional food and pharmaceutical ingredients.
• The microencapsulation technology improves propolis water solubility, bioavailability, and biological activity.
• Further research is recommended to confirm the safety of proposed dosages for widespread application.