Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and...

Propolis is a bee-derived resin rich in phenolic compounds known for their antioxidant, anti-inflammatory, and antimicrobial properties; however, its limited solubility and stability hinder its incorporation into food matrices. This study aimed to optimize the microencapsulation of ethanolic propolis extract through complex coacervation using chia mucilage and gelatin as wall materials, followed by spray drying. A 3² factorial design was applied to evaluate the effects of coacervate concentration and inlet temperature on various microcapsule properties. The optimal formulation (3.13% coacervate and 120 °C) exhibited high phenolic retention (15.36 mg GAE/g), notable antioxidant capacity (60.10 µmol TE/g), good solubility, thermal stability, and sustained in vitro release. Phenolic compounds were identified and quantified by UPLC-PDA-QDa, including gallic acid, catechin, epicatechin, epigallocatechin gallate, rutin, myricetin, resveratrol, quercetin, and kaempferol. Incorporating the microcapsules into functional gummy candies significantly enhanced their antioxidant activity without compromising sensory attributes. These findings support the use of complex coacervation as an effective strategy for stabilizing propolis bioactives, with promising applications in the development of functional foods that offer potential health benefits.