Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

Abstract The aim of the study was to enhance the antioxidant properties of fish burgers with microencapsulated propolis. Spray‐drying process was used to microencapsulate propolis (30 g in 100 mL of ethanol 70% v/v) by means of gum A rabic and C apsul in different ratios (1:6 for gum A rabic and C apsul and then 1:20 just for C apsul). Once defined the optimal microencapsulation conditions, an alcohol‐free powder able to mask the strong odor of propolis was obtained, thus promoting a potential food application as source of phenolics and antioxidants. Specifically, 5% w/w of spray‐dried propolis was incorporated in fish burgers. To improve their sensory properties, new ingredients such as potato flakes (3%, 5%, 7% and 10% w/w) and extra virgin olive oil (9% w/w) were tested and optimized to give a final fish product with good acceptability. Proper tests on burgers also demonstrated an effective increase of both phenolic content and antioxidant activity. Practical Applications Propolis exhibits strong antioxidant properties because of its high content of polyphenols. Thus, it can be potentially used as natural food additive and functional food ingredient, but its application to food products is still limited because of its strong and unpleasant taste and odor that generally compromise food acceptability. The results of this study increase the possibility to embed the propolis as a microencapsulated natural ingredient in various foods to enhance antioxidant properties and phenolic contents.