The objective of the master's thesis was the development of water-soluble propolis with lyophilisation and spray drying methods in gum arabic and gum arabic and maltodextrin mixture. We have analysed the encapsulation efficiency, antoxidative potential, water solubility, morphological characteristics and size of the capsules. Both lyophilisation and spray drying were successful at encapsulating the propolis ethanol extract. The samples that were encapsulated with lyophilisation had higher total phenol contents, encapsulation efficiencies, and antioxidant potential and prolonged the oxidation of fish oil for longer than the samples that were obtained with spray drying. The samples that were not centrifuged before encapsulation had the highest phenol contents and antioxidant potential but the lowest solubility. Spray drying created capsules with uniform circular shapes that were smaller in diameter than the ones created with lyophilisation that were uneven in shape and generally larger.
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