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

2020; Multidisciplinary Digital Publishing Institute; Volume: 8; Issue: 7 Linguagem: Inglês

10.3390/pr8070849

2227-9717

Daniel Vázquez-Maldonado, Vicente Espinosa-Solís, César Leyva‐Porras, Patricia Aguirre-Bañuelos, Fidel Martínez‐Gutiérrez, Manuel Román-Aguirre, María Zenaida Saavedra-Leos,

Probiotics and Fermented Foods

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%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, 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 μm). 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.