Background: Pollen and propolis are two bee products with highly health promoting properties. But there are
some limitations of raw propolis usage not only in daily consumption but also in putting it in food formulations. Propolis
should be extracted to convert it into consumable form and ethanol is the first choice as a solvent. But ethanol consumption,
either in health-wise or religion aspect, is one of the factors limiting the usage of propolis extract. The strong taste and
strong smell of propolis are other factors. The immobilization of propolis active compounds could be a tool for overcoming
either all or some of these factors.
Objective: This study was aimed at immobilization of propolis active constituents on the surface of whole pollen grains.
Methods: Chemical composition of raw propolis was determined by using GC-MS technique. Total phenolic content and
antioxidant activity of the samples were measured spectrophototmetrically. The release property of the beads was determined.
Results: Immobilization efficiency was calculated as 53%. Total phenolic and flavonoid content of pollen, propolis and pollen-propolis beads were measured. It was determined that pollen-propolis beads contain more phenolics than pollen and
propolis itself. Ferric reducing activity of the samples was also investigated and pollen-propolis beads showed better activity. Release behavior of pollen and pollen-propolis beads was studied in simulated digestive systems. Better release properties of pollen-propolis beads were achieved in all tested systems as well. These findings support the immobilization of propolis active compounds on the surface of whole pollen grains.
Conclusion: It could be concluded that the product obtained, pollen-propolis beads, could be considered as more valuable
healthy product since the synergistic action of pollen and propolis.