Influence of Excipients and Spray Drying on the Physical and Chemical Properties of Nutraceutical Capsules Containing Phytochemicals from Black Bean ExtractReportar como inadecuado




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1

Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Campus Monterrey, Monterrey, Nuevo León 64849, Mexico

2

Richardson Centre for Functional Foods and Nutraceuticals, Department of Food Science, University of Manitoba, Winnipeg, MB R3T2N2, Canada





*

Author to whom correspondence should be addressed.



Academic Editor: Derek J. McPhee

Abstract Black beans Phaseolus vulgaris L. are a rich source of flavonoids and saponins with proven health benefits. Spray dried black bean extract powders were used in different formulations for the production of nutraceutical capsules with reduced batch-to-batch weight variability. Factorial designs were used to find an adequate maltodextrin-extract ratio for the spray-drying process to produce black bean extract powders. Several flowability properties were used to determine composite flow index of produced powders. Powder containing 6% maltodextrin had the highest yield 78.6% and the best recovery of flavonoids and saponins >56% and >73%, respectively. The new complexes formed by the interaction of black bean powder with maltodextrin, microcrystalline cellulose 50 and starch exhibited not only bigger particles, but also a rougher structure than using only maltodextrin and starch as excipients. A drying process prior to capsule production improved powder flowability, increasing capsule weight and reducing variability. The formulation containing 25.0% of maltodextrin, 24.1% of microcrystalline cellulose 50, 50% of starch and 0.9% of magnesium stearate produced capsules with less than 2.5% weight variability. The spray drying technique is a feasible technique to produce good flow extract powders containing valuable phytochemicals and low cost excipients to reduce the end-product variability. View Full-Text

Keywords: Phaseolus vulgaris; spray-drying; maltodextrin; powder flow properties Phaseolus vulgaris; spray-drying; maltodextrin; powder flow properties





Autor: Daniel Guajardo-Flores 1,* , Curtis Rempel 2, Janet A. Gutiérrez-Uribe 1 and Sergio O. Serna-Saldívar 1

Fuente: http://mdpi.com/



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