Preparation of Spray-Dried Functional Food: Effect of Adding <i>Bacillus clausii</i> Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

Preparation of Spray-Dried Functional Food: Effect of Adding <i>Bacillus clausii</i> Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

The effect of bacteria (<i>Bacillus clausii</i>) 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 i...

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Bibliographic Details
Main Authors: Daniel Vázquez-Maldonado, Vicente Espinosa-Solis, César Leyva-Porras, Patricia Aguirre-Bañuelos, Fidel Martinez-Gutierrez, Manuel Román-Aguirre, María Z. Saavedra-Leos
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Processes
Subjects:
functional food
antioxidant activity
co-microencapsulation
spray drying
bacteria (<i>Bacillus clausii</i>) culturability
Online Access:https://www.mdpi.com/2227-9717/8/7/849

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https://www.mdpi.com/2227-9717/8/7/849

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