title: Influence of Excipients and Spray Drying on the Physical and Chemical Properties of Nutraceutical Capsules Containing Phytochemicals from Black Bean Extract.
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.
authors.affiliation: Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Campus Monterrey, Monterrey, Nuevo León 64849, Mexico. danielgdo@itesm.mx.
authors.forename: Daniel
authors.initials: D
authors.lastname: Guajardo-Flores
authors.affiliation: Richardson Centre for Functional Foods and Nutraceuticals, Department of Food Science, University of Manitoba, Winnipeg, MB R3T2N2, Canada. cbrempel.sci@gmail.com.
authors.forename: Curtis
authors.initials: C
authors.lastname: Rempel
authors.affiliation: Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Campus Monterrey, Monterrey, Nuevo León 64849, Mexico. jagu@itesm.mx.
authors.forename: Janet A
authors.initials: JA
authors.lastname: Gutiérrez-Uribe
authors.affiliation: Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Campus Monterrey, Monterrey, Nuevo León 64849, Mexico. sserna@itesm.mx.
authors.forename: Sergio O
authors.initials: SO
authors.lastname: Serna-Saldívar
mesh_terms: D002214:Capsules / Q000737:chemistry*; D002626:Chemistry, Pharmaceutical; D003890:Desiccation; D019587:Dietary Supplements / Q000032:analysis*; D005079:Excipients / Q000737:chemistry*; D007887:Fabaceae / Q000737:chemistry*; D010316:Particle Size; D064209:Phytochemicals / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D002214:Capsules; D005079:Excipients; D064209:Phytochemicals; D010936:Plant Extracts
keywords: Phaseolus vulgaris; maltodextrin; powder flow properties; spray-drying