Influence of the crystallinity on the physicochemical properties of spray-dried 1 quercetin-inulin microparticles and their performance during in vitro digestion Quintriqueo-Cid, Alejandra Giménez, Begoña Romero-Hasler, Patricio Soto- Bustamante, Eduardo Lozano Sánchez, Jesús Robert, Paz 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. 2024-10-30T10:39:18Z 2024-10-30T10:39:18Z 2023-08-29 journal article https://hdl.handle.net/10481/96503 https://doi.org/10.1016/j.foodchem.2023.137325 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Food Chemistry, ELSEVIER