abstract

• The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%25) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%25, and 23%25, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2-25 m). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties. © 2020 by the authors.

authors

• Aguirre Bañuelos Patricia
• Espinosa Solís Vicente
• Leyva-Porras C.
• Martínez Gutiérrez Fidel
• Román-Aguirre M.
• Saavedra Leos María Zenaida
• Vázquez-Maldonado D.

publication date

• 2020-01-01

funding provided via

• 775205  Grant
• Universidad Nacional de San Luis, UNSL  Grant

published in

• Processes  Journal

keywords

• Antioxidant activity; Bacteria (Bacillus clausii) culturability; Co-microencapsulation; Functional food; Spray drying

Digital Object Identifier (DOI)

• 10.3390/pr8070849

start page

end page

volume

• 8

issue

• 7