Fuente: PubMed "propolis" J Nutr. 2026 Jul 29:101758. doi: 10.1016/j.tjnut.2026.101758. Online ahead of print.ABSTRACTBACKGROUND: The development of functional foods using natural bioactive resources is essential for mitigating oxidative stress-related diseases. Propolis is a potent antioxidant source, but its integration into staple foods like noodles and its subsequent bioaccessibility within a complex starch-gluten matrix remain under-researched.OBJECTIVE: This study aimed to develop functional wheat noodles enriched with a lactic acid-based propolis extract (LPE) and to investigate the impact of enrichment on the phytochemical profile, bioactive retention, in vitro bioaccessibility, and sensory acceptability.METHODS: Noodles were formulated with varying concentrations (0.0%, 0.3%, 0.6%, and 0.9%) of LPE. Phytochemical profiling was conducted using LC-MS/MS, and the release kinetics of phenolics were monitored through the standardized INFOGEST in vitro digestion protocol (oral, gastric, and intestinal phases). Total phenolic content (TPC) and antioxidant capacity (DPPH, CUPRAC) were measured at each phase. Sensory evaluation was performed by a trained panel using a 5-point hedonic scale.RESULTS: LPE enrichment significantly increased the baseline antioxidant activity in a dose-dependent manner. Simulated digestion revealed a significant "matrix effect," where TPC and antioxidant capacity increased progressively through the intestinal phase, reaching 81.31 mg GAE/100 mL for the 0.9% LPE-added sample. LC-MS/MS confirmed the stability and enhanced release of key flavonoids, including chrysin, galangin, and pinocembrin, following enzymatic hydrolysis. While color and texture remained unaffected, sensory scores for taste and odor declined significantly at the 0.9% concentration.CONCLUSIONS: Lactic acid-based propolis extract (LPE) is an effective natural agent for transforming wheat noodles into a bioactive food matrix. The 0.6% LPE formulation provides an optimal balance, delivering substantial health-promoting bioactivity and high bioaccessibility while maintaining consumer palatability, making it suitable for industrial-scale functional food applications.PMID:42526762 | DOI:10.1016/j.tjnut.2026.101758