Combination Of Maltodextrin Research Articles

Microencapsulation of Swiss cheese bioaroma by spray-drying: Process optimization and characterization of particles

In this study, the microencapsulation of Swiss cheese bioaroma through spray drying was examined. The fermented whey permeate (bioaroma) produced by Propionibacterium freudenreichii was characterized and used as active for microencapsulation process using spray drying. The effect of inlet air temperature drying (Ti), and modified starch concentrations (% MS) was evaluated using the response surface methodology to examine the physical, chemical and morphological properties of various microparticles produced. The rheological analysis of suspensions prepared with different concentrations of modified starch in maltodextrin combination showed that Newtonian model was appropriate to describe the characteristics of flow. It was found that greater retention of acetic and propionic acids was obtained with intermediate air inlet temperature and modified starch concentrations (175°C; 50% MS), and the extreme values of the variables resulted low retentions. Lower values of moisture and water activity were obtained with 50% of modified starch, and the temperature influenced positively only in water activity of the microparticles. The bulk density and average particle diameter were positively influenced by the concentration of modified starch, and interaction of air inlet temperature and starch concentration only influenced the average diameter of the microparticles. The morphology of the particles had a spherical shape with diameters varying between microns and millimeters.

NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product

Low energy nano technology research with black cumin materials is still limited. Encapsulation of black cumin extract nanoemulsion has been developed and the products have been characterized. The aims of this study are determining the extraction method of black cumin seed, formulating black cumin extract nanoemulsion by spontaneous emulsification technique, and encapsulating black cumin extract nanoemulsion. Three stages of experiments were done in this study, i.e. extraction, nanoemulsification and encapsulation. First, extraction was done using maceration and reflux method and the best result was sent to the nanoemulsification process. Second, a spontaneous nanoemulsification was performed involving organic phase (black cumin extracts were dissolved in ethanol 70%), and water phase (Tween 80 solution with three different percentages 1, 2 and 3% w/w) to produced the best nanoemulsion. Third, the best nanoemulsion based on size, homogeneity, and stability of the particles, was encapsulated using two different encapsulating material compositions, i.e. maltodextrin (100%) and combination of maltodextrin and soy protein isolate at a ratio 80 and 20 (w/w). The results showed that three-hour reflux method produced better black cumin extract properties than that of maceration method. A percentage of 3% surfactant gave a stable nanoemulsion with average droplet size of 10.93 nm. Reconstitution of nanoemulsion encapsulation product that has more spherical globules, indicated efficient encapsulation process. The use of combination of maltodextrin and soy protein isolate provided a better preservation of phenolic content and antioxidant capacity as compared to the use of maltodextrin alone.

Effects of microfluidisation process on the amounts and distribution of encapsulated and non-encapsulated α-tocopherol microcapsules obtained by spray drying

The effect of microfluidisation on the amount of encapsulated and non-encapsulated α-tocopherol was evaluated in 21 different combinations of maltodextrin, gum arabic and α-tocopherol. A response surface design of two factors (α-tocopherol concentration: 17 to 28% and microfluidisation cycles: 0, 1 and 2) was applied for a purpose. It was determined that the initial amount of α-tocopherol showed a cubic effect on the maximum encapsulation efficiency according to the microfluidisation cycles used. A larger number of cycles in the microfluidiser decreased the size of the nanoemulsion at low initial concentrations (17–20%) of α-tocopherol. The distribution profile of α-tocopherol was also determined by Confocal Scanning Laser Microscopy, and the encapsulation efficiencies of all powders were correlated with their CIELAB parameter a* and resulted in a second-order relation. To the best of our knowledge, this is the first time that the image analysis is reported as useful non-destructive technique to correlate colour and encapsulated materials quantifications.

Development and characterization of microparticles from Paullinia cupana var. sorbilis (Guaraná) semipurified extract produced by spray drying

Introduction: Guaraná is well-known for its dietary and pharmaceutical potential and the semipurified extract of Guaraná (EPA) show antidepressant and panicolytic effects [1 – 2]. However, their low solubility, bioavailability and stability limit their use as components for pharmaceutical agents. For drug delivery, EPA in a micro/nanoparticle form is desirable for their optimized stability. Methods: In this study, EPA microparticles produced by spray drying process using a combination of maltodextrin (MD) and arabic gum (AG) as coating polymer. The drug content by high performance liquid chromatography (HPLC) according to catechin and epicatechin content and antioxidant activity (DPPH test) were evaluated. In vitro dissolution tests, using flow cell dissolution equipment, were carried out to investigate the influence of formulative parameters on EPA release from the microparticles. Results: The spray drying technique and the process conditions selected have given satisfying encapsulation efficiency (80 – 100%) and product yield (55 – 60%). The microencapsulation has improved the technological characteristics of the powders and has preserved the antioxidant properties of EPA. The scanning electron microscopy (SEM) micrographs revealed that EPA quantity had a significant influence on the microparticles (Figure 1). Conclusion: This spray drying technique can be used as an efficient and economic approach to produce EPA microparticles.

Effect of Glutamine and Maltodextrin Acute Supplementation on Anaerobic Power

The aim of this study was to investigate whether supplementation of carbohydrate together with peptide glutamine would prevent anaerobic power decrease during repeated competitions. Twenty eight physical education male students voluntarily participated in the study. Subjects were randomly divided on a maximal power (Max power) output value basis into four groups: 1) G group (oral ingestion of glutamine at the dose of 0.25 g/kg body mass in 250 ml of water), 2) M group (a single carbohydrate at a concentration of 50g of maltodextrin in 250 ml of water), 3) GM group (carbohydrate at a concentration of 50g of maltodextrin + glutamine at the dose of 0.25 g/kg body mass in 250 ml of water) and, 4) P group (just 250 ml of water and 30 gram sweetener). Each subject performed three times Running-based Anaerobic Sprint Test (RAST) with intervals of 1 hour. Max power, Minimal power (Min power) and fatigue were calculated for each participant. There was a significant decrease in Max and Min power in P group in time series (P<0.05). Furthermore, regarding the Max and Min power, there was significant difference between P and GM group in third bout indicating stronger influence of combination of maltodextrin and glutamine in comparison with pure consumption of glutamine and maltodextrin (P< 0.05). It seems acute supplementation of glutamine and maltodextrin combination, 2 hours before exercise is more efficient in prevention of anaerobic power decrease than consumption of a pure carbohydrate or glutamine in repeated bouts of RAST protocol. Thus, supplementation with both carbohydrate and peptide glutamine improved the physical performance of athletes during repeated competitions. Obviously, it is necessary to do further studies.

Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

This study aimed at evaluating the potential of maltodextrin combination with different wall materials in the microencapsulation of flaxseed oil by spray drying, in order to maximize encapsulation efficiency and minimize lipid oxidation. Maltodextrin (MD) was mixed with gum Arabic (GA), whey protein concentrate (WPC) or two types of modified starch (Hi-Cap 100TM and Capsul TA®) at a 25:75 ratio. The feed emulsions used for particle production were characterized for stability, viscosity and droplet size. The best encapsulation efficiency was obtained for MD:Hi-Cap followed by the MD:Capsul combination, while the lowest encapsulation efficiency was obtained for MD:WPC, which also showed poorer emulsion stability. Particles were hollow, with the active material embedded in the wall material matrix, and had no apparent cracks or fissures. During the oxidative stability study, MD:WPC combination was the wall material that best protected the active material against lipid oxidation.

A novel hydrogel plug of Sterculia urens for pulsatile delivery: in vitro and in vivo evaluation

The objective of this study was to investigate a novel hydrogel plug using isolated root mucilage of Sterculia urens to obtain a desired lag time for an oral chronotherapeutic colon-specific pulsatile drug delivery of indomethacin. Pulsatile drug delivery was developed using chemically treated hard gelatin capsule bodies filled with eudragit multiparticulates of indomethacin, and sealed with different hydrogel plugs (root mucilage of S. urens, xanthan gum, guar gum, HPMC K4M and combination of maltodextrin with guar gum). Indomethacin multiparticulates were prepared using extrusion spheronization, spray drying and solvent evaporation techniques with Eudragit® L-100 and S-100 (1:2) by varying drug-to-polymer ratio. After oral administration, the water-soluble cap of capsule dissolved in the intestinal fluid and the hydrogel plug swells. After a controlled time, the swollen plug subsequently ejected from the dosage form, releases the contents of the capsule. The formulation factors affecting the drug release were concentration and types of hydrogel plug used. In vivo gamma scintigraphy study in healthy rabbits proved the capability of the system to release drug in lower parts of the gastrointestinal tract after a programmed lag time. This study demonstrates that the indomethacin multiparticulates could be successfully colon-targeted by the design of time and pH-dependent modified chronopharmaceutical formulation. In conclusion, the investigated novel hydrogel plug could be a valuable tool for achieving desired lag time.

EFFECT OF THERMAL PROCESSES ON ROSELLE ANTHOCYANINS ENCAPSULATED IN DIFFERENT POLYMER MATRICES

ABSTRACT The stability of roselle anthocyanins was investigated under three different heat treatments (60, 80 and 98C). The dry red powder from roselle calyces was produced using spray-drying technique using four different encapsulating agents, i.e., maltodextrin, gum arabic, a combination of maltodextrin and gum arabic, and soluble starch. The four types of matrices increased the half-life of the pigments during heat treatment, especially at 98C (P < 0.05), compared with the roselle extract as the control. Heat treatment results showed that the combination of maltodextrin and gum arabic had the lowest degradation kinetic rates at 60 and 80C. Arrhenius parameters' results further confirmed that the degradation of anthocyanins was strongly dependent on the operating temperatures during heat treatment. In this study, all encapsulating agents, except the soluble starch, largely elongated the half-life of roselle anthocyanins compared with the nonencapsulated anthocyanins. PRACTICAL APPLICATIONS A spectrum of natural, red-hue primer colorants is derived from roselle plant extracts, which is substantially free of alkaloids, enzymes, aroma or solvent residuals, and is microencapsulated to ensure good stability and shelf life. This study measured the thermal stability and suitability of the microencapsulated natural colorants. The colorants are for functional use in the food, pharmaceuticals, cosmetics and other industries.

DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY‐DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.

ABSTRACTDry powder of red color from roselle calyces, which can be used as natural colorant and functional food ingredient, was produced using microencapsulation technique. Four different matrices, i.e., maltodextrin, gum Arabic, combination of maltodextrin and gum Arabic, and soluble starch were used for encapsulation study. Identification and measurement of anthocyanins in encapsulated roselle was made by high‐performance liquid chromatography. Encapsulation efficiencies were determined and compared with storage analysis data. The stability of encapsulated pigments was investigated during storage under three different storage temperatures (4, 25 and 37C) until 105 days. The four type of matrices largely increased the half‐life of the pigments during storage especially at 37C (P &lt; 0.05) compared with the non‐encapsulated roselle extract. Storage temperature did not significantly (P &gt; 0.05) effect the L*, a* and b* values. However, type of encapsulation agent and storage time significantly (P &lt; 0.05) affected the color changes. The L* and a* values were decreased during storage whereas the b* value was increased. Combination of maltodextrin and gum Arabic showed the highest encapsulation efficiencies (99.87 ± 0.04%), lower degradation rate in 4C (3.7 ± 0.3) and had smaller changes in a* and b* values among the four matrices.PRACTICAL APPLICATIONSA spectrum of natural, red‐hue primer colorants derived from roselle plant extracts, substantially free of alkaloids, enzymes, aroma or solvent residuals, and microencapsulated to ensure good stability and shelf life. This study measures the storage stability and suitability of the microencapsulated natural colorants. The colorants are for functional use in the food, pharmaceuticals, cosmetics and other industries.

The synergistic effects of maltodextrin and high‐fructose corn sweetener 90 in a fat‐reduced muffin

AbstractLow‐fat muffins were prepared using as fat substitutes a combination of maltodextrin and high‐fructose corn sweetener 90 (HFCS‐90), which replaced sucrose at a rate of 25%, 50%, 75% and 100%. The focus of the investigation was to determine the synergistic effects of these two ingredients on the physical properties in a low‐fat muffin. Results indicated that maltodextrin and HFCS‐90 were effective in maintaining moisture and water activity (aw) levels similar (P&gt; 0.05) to the full‐fat muffin. Texture profiles indicated that the low‐fat variations were firmer (P&lt; 0.05) than the full‐fat counterpart. Increased levels of HFCS‐90 had a significant effect (P&lt; 0.05) on crust and crumb darkening. Maltodextrin alone significantly (P&lt; 0.05) impeded the staling rate during storage. However, when maltodextrin was combined with increased levels of HFCS‐90, the staling rate accelerated. The two ingredients were found to be effective in maintaining product quality, but HFCS‐90 could only be used up to a 50% replacement before any adverse effects in product quality were observed.