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Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods

Currently, demand for functional foods is increasing in the public interest in order to improve life expectations and general health. Food matrices containing probiotic microorganisms and active compounds encapsulated into carrier agents are essential in this context. Encapsulation via the lyophilis...

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Autores principales: Enciso-Huerta, Hector Alfonso, Ruiz-Cabrera, Miguel Angel, Lopez-Martinez, Laura Araceli, Gonzalez-Garcia, Raul, Martinez-Gutierrez, Fidel, Saavedra-Leos, Maria Zenaida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741249/
https://www.ncbi.nlm.nih.gov/pubmed/36501619
http://dx.doi.org/10.3390/polym14235225
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author Enciso-Huerta, Hector Alfonso
Ruiz-Cabrera, Miguel Angel
Lopez-Martinez, Laura Araceli
Gonzalez-Garcia, Raul
Martinez-Gutierrez, Fidel
Saavedra-Leos, Maria Zenaida
author_facet Enciso-Huerta, Hector Alfonso
Ruiz-Cabrera, Miguel Angel
Lopez-Martinez, Laura Araceli
Gonzalez-Garcia, Raul
Martinez-Gutierrez, Fidel
Saavedra-Leos, Maria Zenaida
author_sort Enciso-Huerta, Hector Alfonso
collection PubMed
description Currently, demand for functional foods is increasing in the public interest in order to improve life expectations and general health. Food matrices containing probiotic microorganisms and active compounds encapsulated into carrier agents are essential in this context. Encapsulation via the lyophilisation method is widely used because oxidation reactions that affect physicochemical and nutritional food properties are usually avoided. Encapsulated functional ingredients, such as quercetin and Bacillus clausii, using two carrier agents’ matrices—I [inulin (IN), lactose (L) and maltodextrin (MX)] and II [arabic (A), guar (G), and xanthan (X) gums)]—are presented in this work. A D-optimal procedure involving 59 experiments was designed to evaluate each matrix’s yield, viability, and antioxidant activity (AA). Matrix I (33.3 IN:33.3 L:33.3 MX) and matrix II (33.3 A:33.3 G:33.3 X) exhibited the best yield; viability of 9.7 log10 CFU/g and 9.73 log10 CFU/g was found in matrix I (using a ratio of 33.3 IN:33.3 L:33.3 MX) and matrix II (50 G:50 X), respectively. Results for the antioxidant capacity of matrix I (100 IN:0 L:0M X) and matrix II (0 A:50 G:50 X) were 58.75 and 55.54 (DPPH* scavenging activity (10 µg/mL)), respectively. Synergy between matrices I and II with use of 100IN:0L:OMX and 0A:50G:50X resulted in 55.4 log10 CFU/g viability values; the antioxidant capacity was 9. 52 (DPPH* scavenging activity (10 µg/mL). The present work proposes use of a carrier agent mixture to produce a functional ingredient with antioxidant and probiotic properties that exceed the minimum viability, 6.0 log10 CFU/g, recommended by the FAO/WHO (2002) to be probiotic, and that contributes to the recommended daily quercetin intake of 10–16 mg/day or inulin intake of 10–20 g/day and dietary fibre intake of 25–38 g per day.
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spelling pubmed-97412492022-12-11 Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods Enciso-Huerta, Hector Alfonso Ruiz-Cabrera, Miguel Angel Lopez-Martinez, Laura Araceli Gonzalez-Garcia, Raul Martinez-Gutierrez, Fidel Saavedra-Leos, Maria Zenaida Polymers (Basel) Article Currently, demand for functional foods is increasing in the public interest in order to improve life expectations and general health. Food matrices containing probiotic microorganisms and active compounds encapsulated into carrier agents are essential in this context. Encapsulation via the lyophilisation method is widely used because oxidation reactions that affect physicochemical and nutritional food properties are usually avoided. Encapsulated functional ingredients, such as quercetin and Bacillus clausii, using two carrier agents’ matrices—I [inulin (IN), lactose (L) and maltodextrin (MX)] and II [arabic (A), guar (G), and xanthan (X) gums)]—are presented in this work. A D-optimal procedure involving 59 experiments was designed to evaluate each matrix’s yield, viability, and antioxidant activity (AA). Matrix I (33.3 IN:33.3 L:33.3 MX) and matrix II (33.3 A:33.3 G:33.3 X) exhibited the best yield; viability of 9.7 log10 CFU/g and 9.73 log10 CFU/g was found in matrix I (using a ratio of 33.3 IN:33.3 L:33.3 MX) and matrix II (50 G:50 X), respectively. Results for the antioxidant capacity of matrix I (100 IN:0 L:0M X) and matrix II (0 A:50 G:50 X) were 58.75 and 55.54 (DPPH* scavenging activity (10 µg/mL)), respectively. Synergy between matrices I and II with use of 100IN:0L:OMX and 0A:50G:50X resulted in 55.4 log10 CFU/g viability values; the antioxidant capacity was 9. 52 (DPPH* scavenging activity (10 µg/mL). The present work proposes use of a carrier agent mixture to produce a functional ingredient with antioxidant and probiotic properties that exceed the minimum viability, 6.0 log10 CFU/g, recommended by the FAO/WHO (2002) to be probiotic, and that contributes to the recommended daily quercetin intake of 10–16 mg/day or inulin intake of 10–20 g/day and dietary fibre intake of 25–38 g per day. MDPI 2022-12-01 /pmc/articles/PMC9741249/ /pubmed/36501619 http://dx.doi.org/10.3390/polym14235225 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Enciso-Huerta, Hector Alfonso
Ruiz-Cabrera, Miguel Angel
Lopez-Martinez, Laura Araceli
Gonzalez-Garcia, Raul
Martinez-Gutierrez, Fidel
Saavedra-Leos, Maria Zenaida
Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods
title Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods
title_full Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods
title_fullStr Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods
title_full_unstemmed Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods
title_short Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods
title_sort evaluation of two active system encapsulant matrices with quercetin and bacillus clausii for functional foods
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741249/
https://www.ncbi.nlm.nih.gov/pubmed/36501619
http://dx.doi.org/10.3390/polym14235225
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