*2.1. Materials*

Blueberry juice (BJ) was prepared using crushed fresh blueberry fruit (*Vaccinium corymbosum*), commercially available in a local market center (Costco Wholesale Corp., San Luis Potosí, Mexico). Prior to juice extraction, the fruits were stored in a refrigerator by 12 h, and crushed in a juice extractor Turmix E-17 (Guadalajara, Mexico). Juice and bagasse were stored in a glass container inside the fridge by 12 h, and after this period, were separated by vacuum filtration with paper filter Whatman No. 4, used in clarification of juices and wines. BJ was stored in darkness inside a refrigerator at 4 ◦C for avoiding degradation of antioxidants.

Four types of maltodextrins (MX) were employed as carrying agents, and identified according to their dextrose equivalent (DE) as DE of 7 (commercial grade maltodextrin, CM), DE of 10 (M10), DE of 20 (M20) and DE of 40 (M40). CM dry powder was purchased from INAMALT (Guadalajara, Mexico), while M10, M20 and M40 from INGREDION Mexico (Guadalajara, Mexico).
