Blends of Carbohydrate Polymers for the Co-Microencapsulation of <i>Bacillus clausii</i> and Quercetin as Active Ingredients of a Functional Food
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 <i>Bacillus clausii</i> (Bc) as a probiotic. Through a red...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-01-01
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Series: | Polymers |
Subjects: | |
Online Access: | https://www.mdpi.com/2073-4360/14/2/236 |