<rdf:RDF xmlns:rdf="http://www.openarchives.org/OAI/2.0/rdf/" xmlns:ow="http://www.ontoweb.org/ontology/1#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:ds="http://dspace.org/ds/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/91617">
      <dc:title>Influence of the Encapsulating Agent on the Bioaccessibility of Phenolic Compounds from Microencapsulated Propolis Extract during In Vitro Gastrointestinal Digestion</dc:title>
      <dc:creator>Cea Pavez, Inés</dc:creator>
      <dc:creator>Manteca Bautista, David</dc:creator>
      <dc:creator>Morillo Gomar, Alejandro</dc:creator>
      <dc:creator>Quirantes Piné, Rosa</dc:creator>
      <dc:creator>Quiles Morales, José Luis</dc:creator>
      <dc:subject>Propolis</dc:subject>
      <dc:subject>Encapsulation</dc:subject>
      <dc:subject>Spray-drying</dc:subject>
      <dc:description>The aim of this work is to develop different encapsulated propolis ingredients by spraydrying&#xd;
and to evaluate their bioaccessibility using simulated in vitro digestion. To achieve these goals,&#xd;
first, microparticles of a propolis extract with inulin as the coating polymer were prepared under&#xd;
the optimal conditions previously determined. Then, a fraction of inulin was replaced with other&#xd;
encapsulating agents, namely sodium alginate, pectin, and chitosan, to obtain different ingredients&#xd;
with controlled release properties in the gastrointestinal tract. The analysis of the phenolic profile&#xd;
in the propolis extract and microparticles showed 58 compounds tentatively identified, belonging&#xd;
mainly to phenolic acid derivatives and flavonoids. Then, the behavior of the free extract and&#xd;
the formulated microparticles under gastrointestinal conditions was studied through an in vitro&#xd;
gastrointestinal digestion process using the INFOGEST protocol. Digestion of the free extract resulted&#xd;
in the degradation of most compounds, which was minimized in the encapsulated formulations.&#xd;
Thus, all developed microparticles could be promising strategies for improving the stability of this&#xd;
bioactive extract under gastrointestinal conditions, thereby enhancing its beneficial effect.</dc:description>
      <dc:date>2024-05-10T08:41:21Z</dc:date>
      <dc:date>2024-05-10T08:41:21Z</dc:date>
      <dc:date>2024-01-28</dc:date>
      <dc:type>info:eu-repo/semantics/article</dc:type>
      <dc:identifier>Cea-Pavez I, Manteca-Bautista D, Morillo-Gomar A, Quirantes-Piné R, Quiles JL. Influence of the Encapsulating Agent on the Bioaccessibility of Phenolic Compounds from Microencapsulated Propolis Extract during In Vitro Gastrointestinal Digestion. Foods. 2024; 13(3):425. https://doi.org/10.3390/foods13030425</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/91617</dc:identifier>
      <dc:identifier>10.3390/foods13030425</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by-nc-nd/4.0/</dc:rights>
      <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
      <dc:rights>Attribution-NonCommercial-NoDerivatives 4.0 Internacional</dc:rights>
      <dc:publisher>MDPI</dc:publisher>
   </ow:Publication>
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