{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:01:29Z","timestamp":1792789289324,"version":"4.5.0"},"reference-count":69,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T00:00:00Z","timestamp":1789430400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Scientific and Technological Research Council of T\u00fcrkiye","award":["122O869"],"award-info":[{"award-number":["122O869"]}],"id":[{"id":"https:\/\/ror.org\/04w9kkr77","id-type":"ROR","asserted-by":"crossref"}]},{"award":["122O869"],"award-info":[{"award-number":["122O869"]}],"id":[{"id":"https:\/\/ror.org\/04w9kkr77","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, a chitosan-based colloidal delivery systems (CDs) was developed as a natural delivery system for phenolic compounds from propolis extracts obtained via accelerated solvent extraction (ASE) and evaluated for improving the functional properties of walnut sausages. ASE propolis extract was incorporated into a chitosan (C)-based colloidal delivery system formulated with varying concentrations of diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and lecithin (L). The formulation containing 2.5% chitosan, 12% DATEM and propolis, with a particle size of 265.9 nm and a \u03b6-potential of +40.8 mV, was selected for further characterization and food applications. The phenolic encapsulation of CDs depended on the structural characteristics of individual phenolic compounds, with chrysin (70.51%), vanillin (65.12%), and benzoic acid (51.26%) exhibiting the highest encapsulation; CD-treated walnut sausages decreased the lipid oxidation and improved the storage stability of the walnut sausages during storage. These findings indicate that the chitosan-based colloidal delivery system is a promising carrier for improving the encapsulation of propolis phenolics in walnut sausages.<\/jats:p>","DOI":"10.3390\/foods15183251","type":"journal-article","created":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T08:16:48Z","timestamp":1789460208000},"page":"3251","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Chitosan-Based Colloidal Delivery Systems as Natural Carriers for Propolis: Physicochemical Characterization and Application in Walnut Sausages"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2020-9891","authenticated-orcid":false,"given":"Esra","family":"Mesci Dindar","sequence":"first","affiliation":[{"name":"Department of Medical Services and Techniques, \u015eiran Mustafa Beyaz Vocational High School, G\u00fcm\u00fc\u015fhane University, G\u00fcm\u00fc\u015fhane 29100, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"data-curation","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8011-5059","authenticated-orcid":false,"given":"D\u0131lhun Keriman","family":"Arserim-U\u00e7ar","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences, Bing\u00f6l University, Bing\u00f6l 12000, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6801-6242","authenticated-orcid":false,"given":"Adnan","family":"Ayna","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Arts and Sciences, Bing\u00f6l University, Bing\u00f6l 12000, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"investigation","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1146\/annurev-food-032519-051708","article-title":"Functional foods: Product development, technological trends, efficacy testing, and safety","volume":"11","author":"Granato","year":"2020","journal-title":"Annu. 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