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Molecules 2015, 20(12), 21626-21635; doi:10.3390/molecules201219792

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

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
Received: 6 October 2015 / Revised: 20 October 2015 / Accepted: 19 November 2015 / Published: 3 December 2015
(This article belongs to the Special Issue Recent Advances in Plant Phenolics)
View Full-Text   |   Download PDF [610 KB, uploaded 3 December 2015]   |  

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
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Guajardo-Flores, D.; Rempel, C.; Gutiérrez-Uribe, J.A.; Serna-Saldívar, S.O. Influence of Excipients and Spray Drying on the Physical and Chemical Properties of Nutraceutical Capsules Containing Phytochemicals from Black Bean Extract. Molecules 2015, 20, 21626-21635.

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