Table 6.

Storage stability of cracker samples fortified with various propolis extracts.

Fortified cracker samples	DPPH radical scavenging activity %
	Propolis extract (0.6 g) before cracker fortification	Zero time after baking	After 30 days storage	After 60 days storage	After 90 days storage
FP-EE	76.73 ± 2.8ab	54.58 ± 1.9a	48.33 ± 1.9a	42.51 ± 2.1a	36.18 ± 1.6a
FP-SCF	96.54 ± 3.1c	76.84 ± 3.1ab	68.13 ± 2.5b	59.42 ± 2.3b	48.33 ± 2.1ab
FP-EEN	64.88 ± 2.6a	62.43 ± 2.3b	60.92 ± 2.2b	58.14 ± 2.2b	55.07 ± 2.3b
FP-SCFN	92.57 ± 2.9d	90.72 ± 3.1c	88.27 ± 2.8c	86.24 ± 2.7c	84.79 ± 2.7c

FP-EE cracker fortified with propolis ethanol extract, FP-SCF cracker fortified with propolis SCF-SO₂ extract at 50 °C, FP-EEN cracker fortified with propolis ethanol extract nano-capsules, FP-SCFN cracker fortified with propolis SCF-SO₂ extract at 50 °C nano-capsules.

Different superscripts in the same column or row are significant differences at P ≤ 0.05 level.