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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/14/2/236 |
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| author | María Z. Saavedra-Leos Manuel Román-Aguirre Alberto Toxqui-Terán Vicente Espinosa-Solís Avelina Franco-Vega César Leyva-Porras |
| author_facet | María Z. Saavedra-Leos Manuel Román-Aguirre Alberto Toxqui-Terán Vicente Espinosa-Solís Avelina Franco-Vega César Leyva-Porras |
| author_sort | María Z. Saavedra-Leos |
| collection | DOAJ |
| description | 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 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. |
| first_indexed | 2024-03-10T00:39:58Z |
| format | Article |
| id | doaj.art-1e4855340a704923bee5ad22225091d4 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T00:39:58Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-1e4855340a704923bee5ad22225091d42023-11-23T15:08:15ZengMDPI AGPolymers2073-43602022-01-0114223610.3390/polym14020236Blends of Carbohydrate Polymers for the Co-Microencapsulation of <i>Bacillus clausii</i> and Quercetin as Active Ingredients of a Functional FoodMaría Z. Saavedra-Leos0Manuel Román-Aguirre1Alberto Toxqui-Terán2Vicente Espinosa-Solís3Avelina Franco-Vega4César Leyva-Porras5Coordinación Académica Región Altiplano (COARA), Universidad Autónoma de San Luis Potosí, Matehuala, San Luis Potosi 78700, MexicoCentro de Investigación en Materiales Avanzados S.C., CIMAV, Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, MexicoCentro de Investigación en Materiales Avanzados S.C., Unidad Monterrey, Alianza Norte No. 202, Parque de Investigación e Innovación Tecnológica, Apodaca 66600, MexicoCoordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, Carretera Tamazunchale-San Martin Km. 5. Tamazunchale, San Luis Potosi 79960, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosi 78210, MexicoCentro de Investigación en Materiales Avanzados S.C., CIMAV, Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, MexicoA 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 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.https://www.mdpi.com/2073-4360/14/2/236carbohydrate polymers blendsfunctional foodantioxidant activityco-microencapsulationspray dryingbacteria viability (<i>Bacillus clausii</i>) |
| spellingShingle | María Z. Saavedra-Leos Manuel Román-Aguirre Alberto Toxqui-Terán Vicente Espinosa-Solís Avelina Franco-Vega César Leyva-Porras Blends of Carbohydrate Polymers for the Co-Microencapsulation of <i>Bacillus clausii</i> and Quercetin as Active Ingredients of a Functional Food Polymers carbohydrate polymers blends functional food antioxidant activity co-microencapsulation spray drying bacteria viability (<i>Bacillus clausii</i>) |
| title | Blends of Carbohydrate Polymers for the Co-Microencapsulation of <i>Bacillus clausii</i> and Quercetin as Active Ingredients of a Functional Food |
| title_full | Blends of Carbohydrate Polymers for the Co-Microencapsulation of <i>Bacillus clausii</i> and Quercetin as Active Ingredients of a Functional Food |
| title_fullStr | Blends of Carbohydrate Polymers for the Co-Microencapsulation of <i>Bacillus clausii</i> and Quercetin as Active Ingredients of a Functional Food |
| title_full_unstemmed | Blends of Carbohydrate Polymers for the Co-Microencapsulation of <i>Bacillus clausii</i> and Quercetin as Active Ingredients of a Functional Food |
| title_short | Blends of Carbohydrate Polymers for the Co-Microencapsulation of <i>Bacillus clausii</i> and Quercetin as Active Ingredients of a Functional Food |
| title_sort | blends of carbohydrate polymers for the co microencapsulation of i bacillus clausii i and quercetin as active ingredients of a functional food |
| topic | carbohydrate polymers blends functional food antioxidant activity co-microencapsulation spray drying bacteria viability (<i>Bacillus clausii</i>) |
| url | https://www.mdpi.com/2073-4360/14/2/236 |
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