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S. Amrane Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000, Bejaia, Algérie

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M. Chaalal Laboratoire BIOQUAL, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Route de Ain-El-Bey 25000, Constantine, Algérie

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S. Bouriche Laboratoire des Matériaux Organiques, Département de Génie des Procèdes, Faculté de Technologie, Université de Bejaia, 06000, Bejaia, Algérie

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S. Ydjedd Laboratoire de Génie Agro-Alimentaire (GENIAAL), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Route de Ain-El-Bey 25000, Constantine, Algérie

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F. Rezgui Laboratoire des Matériaux Organiques, Département de Génie des Procèdes, Faculté de Technologie, Université de Bejaia, 06000, Bejaia, Algérie

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S. Ouchemoukh Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000, Bejaia, Algérie

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Abstract

The aim of this work was to microencapsulate propolis phenolic compounds using polycaprolactone as wall material by double emulsion solvent evaporation (w1/o/w2). Microencapsulation experiments were carried out by investigating the effect of sample/solvent ratio (10–100 mg mL−1), poly(ε-caprolactone) (PCL) concentrations (200–1,000 mg mL−1), poly(vinyl alcohol) (PVA) concentrations (0.5–2.5 g mL−1), and stirring speed (200–1,000 r.p.m.) on the microencapsulation efficiency of total phenolic content (TPC%) and antioxidant activity of propolis. The best microencapsulation conditions were selected according to the total phenolic amount and their antioxidant activity. Experimental results showed that all microencapsulation conditions had significant effects (P < 0.05) on total phenolic content and antioxidant activities. The best conditions were: 30 mg mL−1, 600 mg mL−1, 2 g mL−1, and 400 r.p.m. for sample/solvent ratio, PCL concentrations, PVA concentrations, and stirring speed, respectively, with values of 86.98 ± 0.03% for phenolic encapsulation efficiency, 53.81 ± 0.50% for free radical scavenging activity (DPPH), and 45,480 Trolox equivalent, mg TE/100 g dry weight for ferric reducing antioxidant power (FRAP). Under all encapsulation conditions, a significant positive correlation was observed between ferric reducing antioxidant power, free radical scavenging activity, and phenolic content.

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  • Bouriche, S., Cózar-Bernal, M.J., Rezgui, F., Rabasco, A., Álvarez, M., and González-Rodríguez, M.L. (2019). Optimization of preparation method by W/O/W emulsion for entrapping metformin hydrochloride into poly (lactic acid) microparticles using Box-Behnken design. Journal of Drug Delivery Science and Technology, 51: 419429.

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  • Calligaris, S., Plazzotta, S., Bot, F., Grasselli, S., Malchiodi, A., and Anese, M. (2016). Nano emulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities. Food Research International, 83: 2530.

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  • Castillo, L.B. and Martinez, Y. (2023). The concentration and type of emulsifier rules the oil/water and water/oil/water emulsion size distribution. Chemical Engineering Communications, 210: 20642071.

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  • Chaalal, M., Ydjedd, S., Harkat, A., Namoune, H., and Kati, D.E. (2018). Effect of in vitro gastrointestinal digestion on antioxidant potential of three prickly pear variety extracts. Acta Alimentaria, 47: 333339.

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  • Chen, Z.H., Yu, F., Zeng, X.R., and Zhang, Z.G. (2012). Preparation, characterization and thermal properties of nanocapsules containing phase change material n-dodecanol by miniemulsion polymerization with polymerizable emulsifier. Applied Energy, 91(1): 712.

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  • Cueva, C., Gil-Sánchez, I., Ayuda-Durán, B., González-Manzano, S., González-Paramás, A.M., Santos-Buelga, C., Bartolomé, B., and Moreno-Arribas, M. (2017). An integrated view of the effects of wine polyphenols and their relevant metabolites on gut and host health. Molecules, 22(1): 99.

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  • Da Rosa, C.G., Borges, C.D., Zambiazi, R.C., Rutz, J.K., Luz, S., Krumreich, F.D., Benvenutti E, V., and Nunes, M.R. (2014). Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus). LWTFood Science and Technology, 58(2): 527533.

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  • Dias, M.I., Ferreira, I.C.F.R, and Barreiro, M.F. (2015). Microencapsulation of bioactives for food applications. Food & Function, 6(4): 10351052.

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  • Farre, R., Frasquet, I., and Sanchez, A. (2004). El propolis y la salud. Ars Pharmaceutica, 45(1): 2143.

  • Ferreira, I., De Sousa Melo, D., Menezes, A.G.T., Fonseca, H.C., De Assis, B.B.T., Ramos, C.L.,Magnani, M.,Dias, D.R., and Schwan, R.F. (2023). Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception. Fermentation, 9(3): 234.

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  • Iqbal, M., Zafar, N., Fessi, H., and Elaissari, A. (2015). Double emulsion solvent evaporation techniques used for drug encapsulation. International Journal of Pharmaceutics, 496(2): 173190.

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  • Khaldia, S., Bennabi, L., Khane, Y., and Belarbi, L. (2020). Preparation, characterization and antioxidant activity of microspheres made of cellulose triacetate (CTA) to control the release of vitamin C. Journal of Chemical Technology and Biotechnology, 95(6): 1800-1807.

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  • Klinkesorn, U., Sophanodora, P., Chinachoti, P., Mcclements, D.J., and Decker, E.A. (2005). Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology. Journal of Agriculture and Food Chemistry, 53(11): 45614566.

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  • Kouadri, I., Rebiai, A., Hemmami, H., Seghir, B.B., Zeghoud, S., Berra, D., and Bouchra, R.M. (2021). Impact of geographic variation on the chemical composition and antioxidant activity of Algerian propolis. Applied Biology in Saharan Areas, 3(7): 2741.

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  • Li, X., Wang, L., and Wang, B. (2017). Optimization of encapsulation efficiency and average particle size of Hohenbuehelia serotina polysaccharides nanoemulsions using response surface methodology. Food Chemistry, 229: 479486.

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  • Marquele, F.D., Stracieri, K.M., Fonseca, M.J.V., and Freitas, L.A.P. (2006). Spray dried propolis extract: physicochemical and antioxidant properties. Pharmazie, 61(4): 325330.

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  • Mouhoubi-Tafinine, Z., Ouchemoukh, S., and Tamendjari, A. (2016). Antioxidant activity of some Algerian honey and propolis. Industrial Crops and Products, 88: 8590.

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  • Ouchemoukh, S., Louaileche, H., and Schweitzer, P. (2007). Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control, 18(1): 5258.

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  • Paulo, F., Paula, V., Estevinho, L.M., and Santos, L. (2021). Propolis microencapsulation by double emulsion solvent evaporation approach: comparison of different polymeric matrices and extract to polymer ratio. Food and Bioproducts Processing, 127: 408425.

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  • Ramos, A.F.N. and Miranda, J.D. (2007). Propolis. A review of its anti-inflammatory and healing actions. Journal of Venomous Animals and Toxins Including Tropical Diseases, 13(4): 697710.

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  • Sahlan, M. and Supardi, T. (2013). Encapsulation of Indonesian propolis by casein micelle. International Journal of Pharma and Bio Sciences, 4(1): 297305.

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  • Soltani, E.K., Zaim, K., Mokhnache, K., Haichou, N., Mezaache-Aichour, S., Charef, N., and Zerroug, M.M. (2021). Polyphenol contents, antioxidant and antibacterial activities of aqueous Algerian propolis extracts. Phytotherapie, 19(5–6): 408415.

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  • Speranza, A., Corradini, M.G., Hartman, T.G., Ribnicky, D., Oren, A., and Rogers, M.A. (2013). Influence of emulsifier structure on lipid bioaccessibility in oil-water nanoemulsions. Journal of Agricultural Food Chemistry, 61(26): 65056515.

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  • Valente, M.J., Baltazar, A.F., Henrique, R., Estevinho, L., and Carvalho, M. (2011). Biological activities of Portuguese propolis: protection against free radical-induced erythrocyte damage and inhibition of human renal cancer cell growth in vitro. Food and Chemical Toxicology, 49(1): 8692.

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  • Ydjedd, S., Bouriche, S., Lopez-Nicolas, R., Sanchez-Moya, T., Frontela-Saseta, C., Ros-Berruezo, G., Rezgui, F., Louaileche, H., and Kati, D.E. (2017). Effect of in vitro gastrointestinal digestion on encapsulated and nonencapsulated phenolic compounds of carob (Ceratonia siliqua L.) pulp extracts and their antioxidant capacity .Journal of Agricultural and Food Chemistry, 65(4): 827835.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2022  
Web of Science  
Total Cites
WoS
892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Impact Factor
without
Journal Self Cites
1.1
5 Year
Impact Factor
1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Scimago  
Scimago
H-index
32
Scimago
Journal Rank
0.231
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1.7
Scopus
CIte Score Rank
Food Science 225/359 (37th PCTL)
Scopus
SNIP
0.408

2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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