Microwave-assisted extraction of chrysin from propolis and its encapsulation feasibility analysis in casein micelles

The current study focuses on Microwave-assisted extraction of Chrysin from Propolis samples from different South Indian regions and its potential encapsulation in casein micelles to overcome its limitations in solubility, absorption and bioavailability. The extraction was evaluated using different solvent concentrations, and the highest extraction efficiency was obtained in 80 % (v/v) ethanol. Samples from Karnataka had the highest concentration of chrysin (0.085% of propolis weight), and total phenolic and flavonoid content of 7.25% and 15.86% of propolis weight, respectively. Casein was used to encapsulate chrysin to obtain an encapsulation efficiency of 72.91%. The results establish the suitability of casein for successful encapsulation of chrysin for preserving its stability and bioactivity.