Almond gum-sodium caseinate complexes for loading propolis extract: Characterization, antibacterial activity, release, and in-vitro cytotoxicity

Azra Salehi; Atefe Rezaei; Mohammad Sadegh Damavandi; Mohammad Saeed Kharazmi; Seid Mahdi Jafari

doi:10.1016/j.foodchem.2022.134801

Almond gum-sodium caseinate complexes for loading propolis extract: Characterization, antibacterial activity, release, and in-vitro cytotoxicity

Food Chem. 2023 Mar 30;405(Pt A):134801. doi: 10.1016/j.foodchem.2022.134801. Epub 2022 Oct 31.

Authors

Azra Salehi¹, Atefe Rezaei², Mohammad Sadegh Damavandi³, Mohammad Saeed Kharazmi⁴, Seid Mahdi Jafari⁵

Affiliations

¹ Halal Research Center of IRI, FDA, Tehran, Iran; Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
² Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran; Halal Research Center of IRI, FDA, Tehran, Iran. Electronic address: atefe.rezaei@nutr.mui.ac.ir.
³ Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran.
⁴ Faculty of Medicine, University of California, Riverside, USA.
⁵ Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China. Electronic address: smjafari@gau.ac.ir.

PMID: 36351317
DOI: 10.1016/j.foodchem.2022.134801

Abstract

Propolis is a natural antioxidant but, its application is limited due to its strong flavor and alcohol-soluble nature. Soluble complexes and coacervates of almond gum (AG) and sodium caseinate (CAS) were produced at pH = 7 and 4.6, respectively for encapsulation of alcoholic extract of propolis. Despite the higher process yield of complexes at pH = 7, the sample at pH = 4.6 indicated higher encapsulation efficiency, antioxidant activity, and total phenolic content. The results of FTIR and XRD supported the interaction of propolis with biopolymeric complexes. Moreover, the thermal stability and antibacterial activity of propolis were improved after encapsulation; propolis showed higher antibacterial activity against Gram-positive than Gram-negative bacteria. Also, encapsulated propolis showed a controlled release in various food simulants and gastrointestinal environments. Apoptosis evaluation and MTT assay confirmed that the encapsulated propolis induces lower cytotoxicity than pure propolis against fibroblast cell line possibly due to the delayed release of propolis.

Keywords: Almond gum; Cytotoxicity; Encapsulation; Propolis; Sodium caseinate.

MeSH terms

Anti-Bacterial Agents / chemistry
Anti-Bacterial Agents / pharmacology
Antioxidants / chemistry
Antioxidants / pharmacology
Caseins / chemistry
Gram-Negative Bacteria
Propolis* / chemistry
Propolis* / pharmacology
Prunus dulcis*

Substances

Propolis
Caseins
Anti-Bacterial Agents
Antioxidants