Blends of Carbohydrate Polymers for the Co-Microencapsulation of <i>Bacillus clausii</i> and Quercetin as Active Ingredients of a Functional Food

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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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:	carbohydrate polymers blends functional food antioxidant activity co-microencapsulation spray drying bacteria viability (<i>Bacillus clausii</i>)
Online Access:	https://www.mdpi.com/2073-4360/14/2/236

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