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dc.rights.licenseopenen_US
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorMONTEIL, Julien
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorHADJ-SASSI, Abdessattar
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorDARGELOS, Elise
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorGUZMAN-BARRERA, Nydia
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorPOQUE, Emmanuelle
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorLEAL-CALDERON, Fernando
dc.date.accessioned2023-04-18T09:42:19Z
dc.date.available2023-04-18T09:42:19Z
dc.date.issued2022-09-30
dc.identifier.issn0308-8146en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/173056
dc.description.abstractEnPropolis has many benefits for human health. To facilitate its oral consumption, we designed propolis-in-water dispersions to be used as nutraceuticals. Propolis was first dissolved either in ethanol or in a hydroalcoholic solution. Water being a non-solvent for propolis, its addition produced propolis precipitation. We explored the ternary phase diagram of water, propolis and ethanol to identify the line separating the one phase region where propolis is fully dissolved, and the two-phase region where a concentrated propolis solution coexists with a dilute one. Droplets rich in propolis were produced during the phase separation process under mechanical stirring induced by a rotor–stator device or a microfluidizer, and they were stabilized using gum Arabic as an emulsifier. Ethanol was finally removed by distillation under reduced pressure. Propolis dispersions in the micron and submicron size range could be obtained. They contained between 1.75 and 10.5 wt% polyphenols relative to the total mass.
dc.language.isoENen_US
dc.title.enMethod to prepare aqueous propolis dispersions based on phase separation
dc.title.alternativeFood Chemistryen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2022.133072en_US
dc.subject.halChimie/Matériauxen_US
bordeaux.journalFood Chemistryen_US
bordeaux.volume389en_US
bordeaux.hal.laboratoriesCBMN : Chimie & de Biologie des Membranes & des Nano-objets - UMR 5248en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionCNRSen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.identifierhal-04072657
hal.version1
hal.date.transferred2023-04-18T09:42:21Z
hal.exporttrue
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2022-09-30&rft.volume=389&rft.eissn=0308-8146&rft.issn=0308-8146&rft.au=MONTEIL,%20Julien&HADJ-SASSI,%20Abdessattar&DARGELOS,%20Elise&GUZMAN-BARRERA,%20Nydia&POQUE,%20Emmanuelle&rft.genre=article


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