Nanoencapsulation of propolis extract by sodium caseinate-maltodextrin complexes

Propolis extract (PE) is a praiseworthy bioactive composition/mixture with potent pharmacological efficacy, nevertheless, its application is confined due to its high perishability, low dissolution rate and bioavailability, high sensitivity as well as bitter taste. Encapsulation represents an interesting method to improve its handling properties. In this study, propolis was extracted and entrapped in sodium caseinate–maltodextrin nanocomplex. The characterization of the resulting nanocomplexes was carried out by monitoring the average size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), color properties and morphology. The results showed that smaller nanocomplexes with less PDI and core/encapsulant ratio had better EE. FT-IR and XRD analysis indicated that PE had been successfully incorporated within nanocomplexes. Chromatics analysis showed that an increase in content of protein and PE, decreased lightness index (L*) and a* index thus indicating b index increased. Finally, the photographs of the nanocomplexes containing PE exhibited regular shapes and spherical particles with smooth surfaces. The results of this research can be useful to formulate nanocomplexes suitable for PE applications into foods and pharmaceutical products.