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Propolis has known as an aromatic resin which possesses several health beneficial properties such as antimicrobial and antioxidant due to bioactive and its complex composition. Propolis has been utilized in the form of extract; however, the application in food is limited due to its insolubility in water and undesirable sensory characteristics. Encapsulation of propolis using spray drying method with addition maltodextrin with or without arabic gum could reduce the undesirable sensory characteristic, protect bioactive compounds, and increase its availability in water-soluble matrices. The total bioactive compounds were evaluated before and after the drying process in order to know the ability of matrices wall to protect it. Physical properties such as hygroscopicity and surface structure were evaluated. Maltodextrin and arabic gum ratio affect phenolic content which is in a range of 0.0425–0.0445%, and also flavonoid content in a range of 0.00273–0.00415%. The coating agent ratio also affects the hygroscopicity which is in a range of 12.01–14.06% and moisture content which is in a range of 4.65–7.71%. The SEM images show that the cracks and hollows are often on the microcapsule surface, but the particle size is more homogeneous.

Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules