Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio

•Propolis (PROP) presents valuable health properties (e.g. antioxidant).•PROP inclusion in foods is limited to its hydrophilicity, strong taste and aroma.•Encapsulation may protect PROP compounds and mask unpleasant flavor and aroma.•PROP extracts were encapsulated using alternative polymer-carriers and loadings.•Encapsulation efficiencies and yields were improved compared to previous studies.