Abstract
Resveratrol is a phenolic compound associated with many health benefits. Chemical instability and low bioavailability limit its use as a nutraceutical. Microencapsulation represents a potential alternative to overcome these limitations. Maillard-glycated conjugates provide improved emulsifying/stabilizing properties and therefore have great potential as encapsulating agents. The main proposal of our work was to evaluate the effect of heating time used to produce Maillard conjugates on the properties of spray-dried resveratrol-loaded microparticles. High resveratrol retention (80%–100%) and encapsulation efficiencies (>97%) were observed in particles formed with all the conjugates. Increasing the heating time to produce the conjugates did not affect particles moisture, aw and hygroscopicity. Conversely, it affected the glass transition temperature and also the resveratrol release profile in simulated gastrointestinal conditions. These findings of our work are very relevant for the formulation of powdered products to be used as ingredients in food products and beverages.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
