@misc{10481/96503,
year = {2023},
month = {8},
url = {https://hdl.handle.net/10481/96503},
abstract = {Encapsulation of quercetin (Q) with inulin (In) by spray-drying was performed applying a Box-Behnken design
where the effect of the inlet air temperature, percentage of inulin crystallite dispersion and Q content were
studied on the crystallinity index (CI). Three microparticle systems with CI between 2 % and 20 % (Q-In-2 %, QIn-
12 % and Q-In-20 %) were selected to study the CI effect on Q release during an in vitro digestion. The higher
the CI of microparticles, the higher the encapsulation efficiency (76.4 %, Q-In-20 %). Surface quercetin was
steadily released during the oral, gastric, and intestinal phases of the digestion. The CI of the microparticles did
not influence the Q bioaccessibility values (23.1–29.7 %). The highest Q delivery occurred during the simulated
colonic phase (44.4–66.4 %) due to the action of the inulinase. The controlled crystallization in spray-dried
microparticles is a promising strategy for the designing of polyphenol-based microparticles with specific delivery
properties.},
organization = {ANID, Fondecyt Project 1221038; National PhD Scholarship 21202543},
organization = {ANID, Fondequip Project EQM 200266, Chile},
publisher = {Food Chemistry, ELSEVIER},
title = {Influence of the crystallinity on the physicochemical properties of spray-dried 1 quercetin-inulin microparticles and their performance during in vitro digestion},
doi = {https://doi.org/10.1016/j.foodchem.2023.137325},
author = {Quintriqueo-Cid, Alejandra and Giménez, Begoña and Romero-Hasler, Patricio and Soto- Bustamante, Eduardo and Lozano Sánchez, Jesús and Robert, Paz},
}