Table 6 Storage stability of cracker samples fortified with various propolis extracts.

Fortified cracker samples	DPPH radical scavenging activity %
Fortified cracker samples	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 ± 2.8^ab	54.58 ± 1.9^a	48.33 ± 1.9^a	42.51 ± 2.1^a	36.18 ± 1.6^a
FP-SCF	96.54 ± 3.1^c	76.84 ± 3.1^ab	68.13 ± 2.5^b	59.42 ± 2.3^b	48.33 ± 2.1^ab
FP-EEN	64.88 ± 2.6^a	62.43 ± 2.3^b	60.92 ± 2.2^b	58.14 ± 2.2^b	55.07 ± 2.3^b
FP-SCFN	92.57 ± 2.9^d	90.72 ± 3.1^c	88.27 ± 2.8^c	86.24 ± 2.7^c	84.79 ± 2.7^c

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.

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