期刊
POLYMERS
卷 14, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/polym14020236
关键词
carbohydrate polymers blends; functional food; antioxidant activity; co-microencapsulation; spray drying; bacteria viability (Bacillus clausii); probiotics
资金
- Centro de Investigacion en Materiales Avanzados S.C. (CIMAV)
- [CCDPI-21/2021]
A functional food based on blends of carbohydrate polymers and active ingredients was prepared using spray drying, with inulin and maltodextrin as carrying agents. The physical characteristics and activity of the microencapsulated quercetin and Bacillus clausii were studied, showing improved antioxidant activity and microbial viability with the use of the carriers. The results suggest the potential of carbohydrate polymer blends for co-microencapsulation of active ingredients.
A functional food based on blends of carbohydrate polymers and active ingredients was prepared by spray drying. Inulin (IN) and maltodextrin (MX) were used as carrying agents to co-microencapsulate quercetin as an antioxidant and Bacillus clausii (Bc) as a probiotic. Through a reduced design of experiments, eleven runs were conducted and characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), and modulated differential scanning calorimetry (MDSC). The physical characterizations showed fine and non-aggregated powders, composed of pseudo-spherical particles with micrometric sizes. The observation of rod-like particles suggested that microorganisms were microencapsulated in these particles. The microstructure of the powders was amorphous, observing diffraction peaks attributed to the crystallization of the antioxidant. The glass transition temperature (Tg) of the blends was above the room temperature, which may promote a higher stability during storage. The antioxidant activity (AA) values increased for the IN-MX blends, while the viability of the microorganisms increased with the addition of MX. By a surface response plot (SRP) the yield showed a major dependency with the drying temperature and then with the concentration of IN. The work contributes to the use of carbohydrate polymers blends, and to the co-microencapsulation of active ingredients.
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