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...

Full description

Bibliographic Details
Main Authors: María Z. Saavedra-Leos, Manuel Román-Aguirre, Alberto Toxqui-Terán, Vicente Espinosa-Solís, Avelina Franco-Vega, César Leyva-Porras
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Polymers
Subjects:
Online Access:https://www.mdpi.com/2073-4360/14/2/236