Food and Bioprocess Technology

, Volume 12, Issue 5, pp 729–740 | Cite as

Production of Propolis Extract Microparticles with Concentrated Pea Protein for Application in Food

  • Cristina Jansen-AlvesEmail author
  • Fernanda D. Krumreich
  • Giovana P. Zandoná
  • Marcia A. Gularte
  • Caroline D. Borges
  • Rui C. Zambiazi
Original Paper


The objectives of this study were to produce microparticles of propolis extract (PE), using concentrated pea protein (CPP) at different concentrations as the encapsulation wall material, and to analyze its physical, morphological, and thermal stability properties. In addition, the microparticles with the highest encapsulation efficiency were incorporated into a cake to verify their impact on the physical characteristics, phenolic compounds content, antioxidant activity, and sensory attributes of cakes. Of the three formulations of CPP tested (2, 4, and 6% weight: volume), microparticles with 2% CPP showed the highest encapsulation efficiency. All the microparticles presented similar morphology, with different roughness and sizes, and with superior thermal stability in relation to the pure PE. The 2% CPP formulation was added during the making of the cake. There was a reduction in the total content of phenolic compounds (< 49%) and in the antioxidant activity (< 44%) of the microparticles after baking. The fortified cake resulted in characteristics of flavor, odor, color, and texture similar to those of the control cake.


Propolis extract Phenolic compounds Antioxidant activity Pea protein concentrate Cake 



The authors would like to thank CAPES for granting the doctoral scholarship, FAPERGS for financial support, and CEME-SUL (FURG) for the analysis of SEM.


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Post Graduate Program of Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu MacielFederal University of PelotasPelotasBrazil
  2. 2.Center of Chemical, Pharmaceuticals and Food SciencesFederal University of PelotasPelotasBrazil

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