An Equilibrium State Diagram for Storage Stability and Conservation of Active Ingredients in a Functional Food Based on Polysaccharides Blends

A functional food as a matrix based on a blend of carbohydrate polymers (25% maltodextrin and 75% inulin) with quercetin and Bacillus claussi to supply antioxidant and probiotic properties was prepared by spray drying. The powders were characterized physiochemically, including by moisture adsorption...

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Detalles Bibliográficos
Autores principales: Leyva-Porras, César, Saavedra-Leos, Zenaida, Román-Aguirre, Manuel, Arzate-Quintana, Carlos, Castillo-González, Alva R., González-Jácquez, Andrés I., Gómez-Loya, Fernanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860543/
https://www.ncbi.nlm.nih.gov/pubmed/36679251
http://dx.doi.org/10.3390/polym15020367

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860543/
https://www.ncbi.nlm.nih.gov/pubmed/36679251
http://dx.doi.org/10.3390/polym15020367

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