Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract

Abstract

Abstract New trends in the food industry are focused on the development of fortification foods. Gelatin candies are foods widely consumed by the population and they are selected for incorporation with starch nanoparticles (SNPs) obtained by nanoprecipitation and loaded with phenolic compounds from propolis extract (PE). Water activity and total soluble solids result in stable gelatin candies at room temperature and 30% RH (relative humidity) from the microbiological point of view. According to the results, the addition of starch nanoparticles (SNPs) in gelatin candies does not prove to be a factor that influences texture parameters, especially hardness, gumminess, and chewiness. Candies containing SNPs loaded with the phenolic compounds from PE have high total phenolic compounds (324–362 mg of GAE 100 g −1 ) and antioxidant activity (133–136 µmol TROLOX 100 g −1 ). The stability of the starch nanoparticles loaded with the phenolic compounds from propolis extract in the gummy candy is confirmed, exhibiting this food product a yellow color, representing a promising application for these natural additives in the food industry. These results indicate that SNPs loaded with the phenolic compounds from PE can be used for gelatin candies fortification aiming to develop functional foods.