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Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii 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 Bacillus clausii (Bc) as a probiotic. Through a reduced design of expe...

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Detalles Bibliográficos
Autores principales:	Saavedra-Leos, María Z., Román-Aguirre, Manuel, Toxqui-Terán, Alberto, Espinosa-Solís, Vicente, Franco-Vega, Avelina, Leyva-Porras, César
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8779310/ https://www.ncbi.nlm.nih.gov/pubmed/35054642 http://dx.doi.org/10.3390/polym14020236

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