This technology involves creating nanoliposomes by encapsulating propolis extract within a coating layer composed of phospholipids and sterols in a 6–10:1 mass ratio. These nanoliposomes are added to water-based acidic foods to enhance storage stability. The nanoliposomes feature a particle size of 150nm or less, a polydispersity index of 0.3 or less, a zeta potential of -30mV or less, and an encapsulation efficiency of at least 88%.
While propolis is rich in antioxidants, antibacterial agents, and immune-boosting components like flavonoids, its resinous and waxy nature makes it poorly water-soluble, and its dark yellow color and distinct flavor have made it difficult to incorporate into moisture-rich foods. Existing nanoparticles coated with biodegradable polymers focus on improving bodily absorption, failing to address solubility and storage issues in food. In low-pH products like soft drinks or processed fruit, the bonds between coating materials weaken, causing rapid leakage of active ingredients and particle aggregation.
This technology uses phosphatidylcholine and cholesterol as coating materials, with a core-to-coating mass ratio of 1:10–25, increasing solubility in 4°C water by more than three times compared to unencapsulated extract. The nanoliposomes are added to foods with a pH of 5 or lower at a concentration of up to 10% (w/v) on a dry basis, suppressing ingredient release in acidic environments and masking the bitter taste and off-flavors of propolis. Applicable to fruit/vegetable juices, processed fruit products, and pickles, it allows for the clear integration of propolis antioxidants into acidic foods while preventing ingredient leakage and off-flavors during storage.
This invention was developed with research support from the Ministry of Agriculture, Food and Rural Affairs for expanding the application of functional ingredients to general foods.
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