Maltodextrin Concentration Research Articles

Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity

This study investigated the effects of fermenting plum pulp with Bifidobacterium animalis ssp. lactis (BAL) on its physicochemical and bioactive properties, as well as the optimization of the freeze-drying (FD) process to develop a fruit-based probiotic delivery system. Fermentation significantly reduced the pH and total acidity of the pulp, achieving a cell viability of 11 log CFU/mL. The FD process was optimized using a factorial design, with maltodextrin concentration (3, 5, and 7%) and freezing temperature (−150, −100, and −50 °C) as variables. The P2 experiment, which used 7% maltodextrin and freezing at −150 °C, showed the best results in terms of yield (25.67%), cell viability (8 log CFU/g), and probiotic survival rate (97.66%). Samples P5, P6, and P7, prepared with 5% maltodextrin and freezing at −100 °C, exhibited the highest levels of bioactive compounds and antioxidant activity (p < 0.05). During 28 days of storage, all samples maintained cell viability without significant logarithmic reduction. In summary, probiotic plum powders offer an excellent plant-based alternative for probiotic consumption, providing safe levels of beneficial bacteria and bioactive compounds with antioxidant action, meeting health and nutrition needs.

Spray Drying of Inca Peanut Meal Protein Hydrolysate to Produce Protein Powder Drink Mix

The optimal conditions (maltodextrin concentration and inlet air temperature) for spray drying Inca peanut meal protein hydrolysate (IMPH) were determined. The maltodextrin concentration was varied at 5, 10 and 15 % by weight, and inlet air temperature was varied at 150, 160 and 170 °C. The IMPH was subjected to spray drying, where the feed solution was atomized into fine droplets and exposed to a hot air stream, leading to rapid drying and the formation of powder. The moisture, protein, yield, water activity and water solubility index (WSI) of IMPH powder were analyzed. The optimal condition for spray drying IMPH powder utilized 10 % maltodextrin and an inlet air temperature of 160 °C. Under these conditions, the moisture, protein, yield and WSI of IMPH powder were 2.93, 36.93, 38.95 and 99.59 %, respectively, while water activity was 0.41. IMPH powder particles were spherical and non-agglomerate. Inca peanut meal protein powder drink mix (IMPD) with cocoa flavor was the most acceptable. The IMPD with cocoa flavor could be promoted as a high protein and high dietary fiber product. It could be kept at 35 ± 2 °C for 12 weeks, whilst retaining good microbiological properties. HIGHLIGHTS The optimal conditions for spray drying Inca peanut meal protein hydrolysate (IMPH) were determined to be 10% maltodextrin and an inlet air temperature of 160 °C. This resulted in high yield, protein content, and water solubility, while keeping moisture and water activity low. IMPH powder had spherical, non-agglomerated particles, and cocoa-flavored Inca peanut protein powder drink mix (IMPD) was the most preferred in sensory evaluations. The IMPD with cocoa flavor was identified as a high-protein, high-dietary-fiber product, suitable for storage at 35 °C for up to 12 weeks while maintaining good microbiological quality. The study highlights the nutritional benefits of the cocoa-flavored IMPD, which includes essential amino acids, omega-3 fatty acids, and antioxidant properties. GRAPHICAL ABSTRACT

Effect of maltodextrin concentration and temperature process on physicochemical characteristics of instant lemon (Citrus limon l) powder minute using crystallization machine

The purpose of this study was to determine the effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of instant lemon powder drinks. The research used the randomized design group with a 3x3 factorial pattern consisting of two factors with two repeats so that 18 experimental units were obtained. There is a T factor which is a concentration of maltodextrin consisting of three levels, namely t1 (10%), t2 (15%), and t3 (20%), and a K factor that is a variation of the process temperature also consisting of three levels, namely k1 (50°C), k2 (60°C), and k3 (70°C). In this study, physical responses include solubility, dissolving time, amount of yield, hygroscopicity, bulk density, and scanning electron microscopy. Chemical responses correspond to water content, antioxidant activity, pH value, and vitamin C. The results showed that maltodextrin concentration can affect solubility, dissolving time, amount of yield, hygroscopicity, bulk density, water content, pH value, and vitamin C. Variations in process temperature affect solubility, dissolving time, amount of yield, hygroscopicity, bulk density, moisture content, pH value, and vitamin C. The interaction of maltodextrin concentration and process temperature variations affects hygroscopicity but not solubility response, dissolving time, yield amount, bulk density, water content, pH value, and vitamin C.

Effect of concentration and electrical charge of maltodextrin, and packing factor on electrospinning processing

The power law ηrel ∼ Ca of maltodextrins with higher entanglement concentrations (Ce) of dextrose equivalent (DE) 4, 10, and 18 exhibits an unusually high exponent a, ranging from 10.34 to 14.38 in congested solutions where particles occupy significant space. This contrasts with the dilute exponents (a ∼2) typically observed in polymer–solvent systems. To address this issue, several viscosity factors were evaluated using the Einstein–Roscoe and Mooney equations, which demonstrated viscosity dependence due to volume fraction (ϕ) > 0.35, shape, crowding factor (k) packing factor (1/k∼0.5) and centered cubic cell (CC), particularly for larger chain sizes (>20 glucoses) in DE-4. Chain electrical charges significantly stiffen the chain and increase its length beyond the theoretically predicted Kuhn persistent length (Lp), which seems to be responsible for the exponential increase in viscosity. Normalizing the viscosity/charge data revealed a log–log plot consistent with the exponent a of the general power law theory. In addition to concentration, electrospinning processing is influenced by strong particle–particle charge interactions, (ϕ), packing factor (1/k), CC, and chain sizes. The Maxwell model demonstrated poor interaction for DE-4 (modulus ∼286 Pa at maximum ϕ due to loose packing of CC, in contrast to DE-18, which exhibited a modulus of 994 Pa for a solution with maximum ϕ> 0.5 and a congested solution of 52% w/v, packing factor of 0.68, and high particle–particle interaction of the body-centered cubic (BCC) cell, favoring electrospun fiber formation. The packing factor, ϕ, and cell type, are highly sensitive and have potential applications in food systems, 3D bioprinting, among many other scientific domains.

Nanoencapsulation of limonene in octenyl succinic anhydride-modified starch (OSA-ST) and maltodextrin: Investigation and comparison of physicochemical properties, efficiency and morphology of nanoparticles

In recent years, the application of nanoencapsulation has attracted enormous attention for various food and pharmaceutical purposes. In this study, a functional powder containing limonene (the nutraceutical at concentration of 5 and 10 %) was prepared using octenyl succinic anhydride-modified starch (OSA-ST) and maltodextrin as carriers at 15 and 30 %. The emulsions were sonicated at a frequency of 30 kHz and a power of 100 W for 9 and 18 min, and the final nanoparticles were prepared through freeze-drying. The particle sizes were in the ranges of 62–248 and 10–24 nm in the suspensions of OSA and maltodextrin, respectively. The smaller particles of the maltodextrin-prepared sample resulted in more transparency. The zeta potential and consequently the stability of the maltodextrin-prepared emulsions were higher than those of the OSA-ST-prepared ones. As the maltodextrin concentration increased, this parameter was elevated from −42 to −36 as a result of the coverage of the surface-active lipids. The results of solubility correlated with those of the zeta potential (89.21 % for maltodextrin-prepared and 82.51 % for OSA-ST-prepared samples). The highest encapsulation efficiency (EE = 0.9) belonged to the samples prepared with OSA-ST. Comparison of the scanning electron microscopy (SEM) images revealed that the type of the wall material influenced the physical structure of the nanoparticles which were mostly porous and flake-like. Considering its encapsulating-emulsifying properties, OSA-ST can be suggested as a carrier for limonene with the need for emulsifiers.

Evaluating polyphenol and ascorbic acid contents, tannin removal ability, and physical properties during hydrolysis and convective hot-air drying of cashew apple powder

Abstract Cashew apple is a source of by-products in the cashew industry. Powder products provide convenience to the process of use, transport, and preservation of nutrients. In this study, the production of soluble powder from cashew apples was developed through the investigation of hydrolysis process (time, temperature, and enzyme tannase) and convective drying conditions (temperature and maltodextrin content). The following indicators are evaluated, such as the total polyphenol content (TPC), total tannin content, total ascorbic acid, solubility, turbidity, and color. The results have shown that TPC increased by 1.67 times, and more than 50% of tannins was removed after the hydrolysis process. At the same time, the efficiency of the process over 30% under all processing conditions was evaluated. These results are the foundation for the development of cashew apple powder and related products, thereby improving the economy of the cashew industry in Vietnam and the world.

Beyond Traditional Methods: Deep-Learning Machines Empower Fingerroot (Boesenbergia rotunda)-Extract Production with Superior Antioxidant Activity.

This study investigated the impact of drying parameters on the quality of fingerroot (Boesenbergia rotunda) extract, focusing on phenolic compounds, flavonoids, and antioxidant activity. A Box-Behngen design was employed to evaluate the effects of maltodextrin concentration, inlet temperature, and outlet temperature on the extract's properties. The highest total phenolic content (18.96 µg of GAE/mg extract) and total flavonoid content (33.52 µg of GE/mg extract) were achieved using 20% maltodextrin, a 160 °C inlet temperature, and an 80 °C outlet temperature. Antioxidant activity, measured by DPPH and FRAP assays, was also influenced by drying parameters. Stepwise regression analysis revealed that maltodextrin concentration significantly affected all responses, while the inlet temperature had no significant effect. The outlet temperature significantly influenced FRAP activity. The developed mathematical models accurately predicted experimental values, validating the effectiveness of the RSM and Deep-Learning Machine. Optimal drying conditions for maximizing phenolic compounds were determined to be 20% maltodextrin, a 150 °C inlet temperature, and a 70 °C outlet temperature, resulting in TPC 15.33 µg of GAE/mg extract, TF 28.75 µg of GE/mg extract, IC50 value of 3.99 µg/mL, FRAP value at 4.44 µmoL Fe2+/mg extract of phenolic content, and 18.96 µg of the GAE/mg extract. Similar conditions were found to be optimal for maximizing flavonoid content. These findings provide valuable insights for optimizing the drying process of fingerroot extract to preserve its bioactive compounds and enhance its potential applications.

Investigation of physicochemical and antibacterial properties of dill (Anethum graveolens L.) microencapsulated essential oil using fluidized bed method

The present study delves into the encapsulation of dill essential oil utilizing the fluidized bed coating methodology. The investigation focused on the impact of essential oil concentration and the application of maltodextrin and arabic gum as the primary and secondary coating agents. The dominant compounds in the dill essential oil were identified as limonene (32.32%), carvone (35.43%), and cis-dihydrocarvone (5.43%). The antimicrobial potency of the dill essential oil was evaluated, demonstrating notable inhibition against Streptococcus mutans with inhibition zone diameters ranging from 5.4 mm to 16 mm for concentrations between 250 μg/mL and 2000 μg/mL. For Streptococcus sobrinus, the inhibition zones measured from 6.6 mm to 18 mm across the same concentration gradient. An increase in maltodextrin concentration was associated with a decrease in moisture content, bulk density, and tapped density, while it improved microencapsulation efficiency and loading capacity. In contrast, a higher concentration of arabic gum increased moisture content, loading capacity, and encapsulation efficiency, but reduced bulk density and tapped density. Elevating the essential oil concentration increased all physicochemical properties of the microcapsules, except for tapped density. The optimal conditions for microencapsulation involve using a 2000 ppm concentration of dill essential oil with 75% maltodextrin and 0.1% arabic gum as carrier agents. Scanning electron microscopy images indicated that the microcapsule particles were nearly spherical with a smooth, intact surface. The release rate of phenolic compounds in a simulated saliva environment reached its maximum at 98.32% after 20 min, showcasing an efficient release profile.

Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study

This study aims to optimize the parameters of the foam-mat drying to produce banana powder. Input parameters of the foam drying such as foaming agent (egg albumin) concentration used from 5 to 15 %, the foam stabilizer (maltodextrin) used from 1 to 3 % and the drying temperature varied between 60 and 80 °C. Factors with 3 levels are arranged according to the Box-Behnken design, which further modelled by RSM (response surface methodology) and ANN (artificial neural network), and optimized. The drying rate and total polyphenol content (TPC) of banana powder under the studied conditions were determined as the target output. The moisture, color, total polyphenol, antioxidant activity and some physical parameters of final fine powder were analyzed. Increasing temperature has increased the drying rate. In addition, increasing the concentrations of egg albumin and maltodextrin maintained the highest TPC and maximum drying rate. ANN model showed the higher forecasting capacity than that of RSM. Moreover, simultaneous optimization of two responses (TPC and drying rate) was selected to maximize the desired value at the concentration of albumin, maltodextrin and drying temperature of 11.86 %, 1.92 %, 74.94 °C, respectively, corresponding to the highest TPC value and drying rate of 1.31 mgGAE/g DW and 2.48 g water/g dry matter/min. At this condition, the drying time was recorded as 103 min. Validation of the optimal ratios showed that the experimental values of TPC and drying rate were in good agreement with the model predicted data. The moisture content and water activity of product were found to be 5.87 ± 0.07 % and 0.37 ± 0.01. The product had bright colors with L*, a* and b* values were measured as 86.4 ± 0.5, 1.75 ± 0.08 and 15.2 ± 0.3, respectively. The high DPPH radical scavenging activity was detected (53.5 %) with the water solubility index and water absorption index of banana powder was determined at value of 56.98 % and 5.17 g/g, respectively. Foam mat dried banana powder was well preserved in paper packaging with aluminum foil.

Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties

ABSTRACT Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, which explores the impact of different maltodextrin concentrations on the physical and chemical properties of encapsulated Jack Bean protein concentrate, has the potential to advance food technology and nutrition significantly. The methodology involved descriptive analysis and the addition of maltodextrin at three distinct concentrations: 10%, 20%, and 30% (w/w), relative to the weight of the ingredients. Meanwhile, the parameters investigated included protein content, yield, total solids, water and oil absorption, encapsulation effectiveness, and microstructure, which were studied using Scanning Electron Microscopy (SEM). The results revealed that the concentration of maltodextrin significantly influenced the encapsulation process. The protein content, water absorption, oil absorption, porosity, and encapsulation efficiency reached their peak at a maltodextrin concentration of 10%, with values of 27.26 ± 0.18%, 2.20 ± 0.05 g/g, 2.15 ± 0.02 ml/g, 0.52 ± 0.5%, and 73.19 ± 0.3%, respectively. Conversely, a 30% concentration of maltodextrin led to an increase in the yield to 61.33 ± 0.35% and the total solids to 92.52 ± 0.13%. The freeze-drying process resulted in non-uniform shapes in the microstructure in all treatments.

Microencapsulation of mechanically extracted annatto for improved use in food products

Annatto is commonly used as a natural colourant in processed food products. Due to its chemical structure, it is sensitive to environmental factors such as oxygen, temperature and light. Carotenoid extraction using chemical methods requires greater expenditure of time and energy, leading to potential repercussions on the quality and safety of the end product. This study aims to encapsulate the Annatto extract (AE) produced using a developed extractor with different concentrations of maltodextrin (MD) and gum arabic (GA) used as carrier materials to improve the solubility and stability. The formulation 50:0 (MD: GA) showed a remarkable microencapsulation efficiency 86.28 ± 0.14 % with a process yield 195.75 ± 3.20 g/500 ml, bulk density 0.281 ± 0.012 g cm−3 and water activity of 0.65 ± 0.02. The AE microcapsules obtained good homogeneity and high solubility (>97 %) with a low moisture content of 4.07 ± 0.06 %. Furthermore, it was morphologically characterized as dodecahedron-shaped with a smooth surface and the absence of cracks or fissures offering complete protection to the bioactive compound encapsulated. The presence of bixin and polyphenol was confirmed by the FT-IR bands at 1646.91 cm−1, 1151.29 cm−1 and 926.26 cm−1. The purity was confirmed by the peaks drawn in the HPLC analysis. AE microcapsules were evaluated for heat stability up to 160 °C and storage stability for 60 days. Therefore, AE powders can be used as an alternative to synthetic additives which offer great potential as colorants in food matrixes.

Spray-Dried Jaboticaba Powder as Food Resource

Jaboticaba, a popular Brazilian fruit, has recently garnered scientific interest due to its nutritional properties and high levels of bioactive compounds. However, this fruit is highly perishable due to its high moisture content and physical–chemical structure. Therefore, it is imperative to employ methods for preserving it and explore its potential as a food resource. This study investigates the use of a spray drying method to dehydrate whole jaboticaba fruits. The effects of air temperature (T) ranging from 67.9 to 132.1 °C, air flow rate (AF) from 1.54 to 1.86 m3/min, maltodextrin concentration (M) from 8.9 to 41.1%, and feed flow rate (FF) from 0.36 to 0.84 L/h on the moisture content, drying yield, and bioactive compounds (total phenolic, total flavonoid, citric acid, and ascorbic acid contents) were quantified. The results indicate that spray drying can produce a powder with reduced moisture content levels, a satisfactory drying yield, and high levels of bioactive compounds if performed under specific conditions. An optimization study using desirability analysis shows that having T, AF, M, and FF at 132.1 °C, 1.86 m3/min, 15.0%, and 0.4549 L/h, respectively, is the optimal condition for the studied variables. Spray drying has proven to be a very promising alternative for jaboticaba processing, enabling better applications as a food resource.

Improving the stability of spray-dried probiotic acerola juice: A study on hydrocolloids' efficacy and process variables

This study explores the optimization of spray drying conditions for fermented acerola juice powder, focusing on nutrient retention and probiotic viability. Acerola, a fruit high in vitamin C and phenolics, was fermented under varying conditions to support the growth of Lactobacillus gasseri. The fermentation of acerola juice was conducted at pH levels of 3.2(in natura), 5.0, and 7.0 to promote optimal bacterial growth. Spray drying was then performed at inlet temperatures of 120°C, 140°C, and 160°C, using varying concentrations of maltodextrin and gelatin as encapsulants. The powders were analyzed for vitamin C, phenolic content, and Lactobacillus gasseri cell concentration. Optimal bacterial growth occurred at pH 7.0. The spray drying process showed that lower temperatures (120°C) favored higher vitamin C (up to 6.2 mg/g) and phenolic retention (up to 59.9 mg/g), while higher temperatures (160°C) enhanced probiotic survival (up to 8.3 × 108 CFU/g). Hydrocolloids like maltodextrin and gelatin were crucial in enhancing nutrient and probiotic stability, showcasing their importance in optimizing spray-dried functional food formulations. Tailoring fermentation and spray drying conditions is crucial in producing functional fruit powders with high nutritional and probiotic value.

Optimization of maltodextrin concentration and spray drying temperature on physicochemical characteristics of powdered edamame milk

Peeled edamame can be processed into a product that will increase added value, including edamame milk. The perishable nature of milk requires further processing, such as drying it into powder. One of the commonly used fillers is maltodextrin because it can improve the product’s physical properties. With this treatment process, the physicochemical characteristics could be changed. Therefore, this study aimed to optimize the treatment of the physicochemical characteristics of edamame milk powder. Response Surface Methodology (RSM) with Central Composite Design (CCD) experiment with maltodextrin concentration factor (5.71%-10.00%) and spray drying temperature (160°C-215°C) was used in this study. Analysis of physicochemical characteristics carried out included water content, water activity, solubility, hygroscopicity, and color (a(-)). The results showed that treatment with the combination of 6.00% maltodextrin and 215 °C of drying temperature offer the optimum condition in producing a high-quality edamame milk powder.

A Descriptive Study of Spanish and Ecuadorian Commercial Infant Cereals: Are They in Line with Current Recommendations?

Cereals are an important source of nutrients, especially used in complementary feeding. The objective of this study is to review the nutritional composition of cereal-based foods for infants from 4 months and toddlers that are offered in Spain and Ecuador, countries selected because of the opportunity to work in them, and due to their socio-economic differences (industrialized and developing countries, respectively). The number of these products was 105 cereals in Spain and 22 in Ecuador. The products were classified as gluten-free cereals, five cereals, eight cereals, multigrain cereals, and cookies. A 25 g serving was used to determine the percentage in which the samples analyzed can cover the Reference Nutrient Intake (RNI) for micronutrients in infants from 7 months and toddlers according to the European Food Safety Authority (EFSA). Nutritional information per 100 g of dry product was collected according to medium, minimum, and maximum units, and nutrient density was calculated. The age range in which these products are recommended is different in both countries. The nutritional composition presents some differences; Spanish cereals show a lower content of sodium, added sugars, hydrolyzed cereals, and maltodextrin than Ecuadorian cereals. Commercialized cereals could contribute to satisfying the nutritional needs of infants and toddlers; however, they can also be a source of non-recommended components.

Physicochemical Characteristics of Encapsulated Black Pepper (Piper nigrum L.) Extract: Comparison of Maltodextrin and Gum Arabic Concentrations as Coating Materials

Black pepper (Piper nigrum L.) contains piperine, its main alkaloid compound. However, piperine has low bioavailability due to its poor solubility in water. To address this issue, encapsulation is used. The objective of this study is to produce a water-soluble and stable black pepper extract encapsulated powder. The study encapsulated piperine using three concentrations of maltodextrin and gum arabic ratio as coating materials, namely MG1 (75:25), MG2 (25:75) and MG3 (0:100). The mixture was then combined with 30 % piperine extract using an ultrasonic processor and dried for 6 hours at 60°C in a vacuum dryer. The study results indicate that the concentration of maltodextrin and gum arabic MG1 positively affected the physicochemical characteristics of black pepper extract encapsulation. The MG1 exhibited a solubility level of 86.26 % in water, an encapsulation efficiency value of 78 % and a piperine content was stable at value of 7.08 - 7.49 % during storage.

Design of an antioxidant powder additive based on carvacrol encapsulated into a multilayer chitosan-alginate-maltodextrin emulsion

Carvacrol has demonstrated antioxidant activity; however, its high volatility and low water solubility limit its direct application in food matrices. Then, an effective encapsulation system is required to protect it. This study aimed to design and characterize a carvacrol-based additive encapsulated in a spray-dried multilayer emulsion based on chitosan/sodium alginate/maltodextrin. Spray-drying temperature of 120 °C and 3 %(w/w) maltodextrin content maximized both encapsulation efficiency (~97 %) and loading capacity (~53 %). The powder's antioxidant properties were evaluated in two food simulant media: water (SiW) and water-ethanol (SiD). The highest antioxidant activity was observed in SiW for both ABTS•+ (8.2 ± 0.3mgEAG/g) and FRAP (4.1 ± 0.2mgEAG/g) methods because of the reduced release of carvacrol in SiD vs. SiW, as supported by micro- and macrostructural observations by SAXS and microscopy, respectively. An increase from 143 to 157 °C attributable to carvacrol protection and Tg = 44.4 °C (> ambient) were obtained by TGA and DSC, respectively. FT-IR confirmed intermolecular interactions (e.g. -COO− and -NH3+) as well as H-bonding formation. High water solubility (81 ± 3 %), low hygroscopicity (8.8 ± 0.2 %(w/w), poor flowability (CI:45 ± 4), and high cohesiveness (HR:1.8 ± 0.1) between particles were achieved, leading to a powdered antioxidant additive with high potential for applications which required avoiding/reducing oxidation on hydrophilic and hydrophobic food products.

From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.

Bixin is the main carotenoid found in the outer portion of the seeds of Bixa orellana L., commercially known as annatto. This compound is industrially employed in pharmaceutical, cosmetic, and food formulations as a natural dye to replace chemical additives. This study aimed to extract bixin from annatto seeds and obtain encapsulated bixin in a powder form, using freeze-drying encapsulation and maltodextrin as encapsulating agent. Bixin was extracted from annatto seeds employing successive washing with organic solvents, specifically hexane and methanol (1:1 v/v), followed by ethyl acetate and dichloromethane for subsequent washes, to effectively remove impurities and enhance bixin purity, and subsequent purification by crystallization, reaching 1.5 ± 0.2% yield (or approximately 15 mg of bixin per gram of seeds). Bixin was analyzed spectrophotometrically in different organic solvents (ethanol, isopropyl alcohol, dimethylsulfoxide, chloroform, hexane), and the solvents chosen were chloroform (used to solubilize bixin during microencapsulation) and hexane (used for spectrophotometric determination of bixin). Bixin was encapsulated according to a 22 experimental design to investigate the influence of the concentration of maltodextrin (20 to 40%) and bixin-to-matrix ratio (1:20 to 1:40) on the encapsulation efficiency (EE%) and solubility of the encapsulated powder. Higher encapsulation efficiency was obtained at a maltodextrin concentration of 40% w/v and a bixin/maltodextrin ratio of 1:20, while higher solubility was observed at a maltodextrin concentration of 20% w/v for the same bixin/maltodextrin ratio. The encapsulation of this carotenoid by means of freeze-drying is thus recognized as an innovative and promising approach to improve its stability for further processing in pharmaceutical and food applications.

Encapsulation of felty germander (Teucrium polium L.) extract using the freeze-drying method.

Extracts with antimicrobial and antioxidant properties are limited in their application in food products due to their inability to withstand harsh environmental conditions, such as high temperatures and oxygen exposure. Therefore, the present study investigated the nanoencapsulation of Teucrium polium L. extract using the freeze-drying method to facilitate its application and protection against environmental factors. In this regard, an emulsion containing Teucrium polium L. extract at concentrations of 10%, 20%, and 30% and a mixture of maltodextrin/Persian gum in three ratios of 1:2, 1:1, and 2:1 as the coating wall were produced and then dried in a freeze dryer. In the following, the properties of emulsions and produced nanocapsules were studied. According to the results, emulsions with high amounts of Persian gum showed more stability, zeta potential, and viscosity. However, their particle size and polydisparity index were lower than those of other emulsions. As the extract concentration increased, there was a decrease in stability, zeta potential, and viscosity, accompanied by an increase in particle size and polydispersity index. Concurrently, elevated concentrations of maltodextrin, Persian gum, and extract resulted in higher humidity, density, encapsulation efficiency, and antioxidant activity of the capsules. The most optimal properties of emulsions and nanocapsules were achieved at the 10% concentration of Teucrium polium L. extract and the 1:1 ratio of maltodextrin/Persian gum mixture as the wall material. It is noteworthy that the release rate of phenolic compounds reached its maximum value (88%) after 60 days.

Impact of spray drying operating conditions on yield, secondary metabolites, antioxidant potential and storage quality of grape (Vitis vinifera L.) pomace powder

In the present investigation, spray drying independent operating conditions such as the inlet air temperature (A-IAT 130, 150 and 170 °C), outlet air temperature (B-OAT 60, 70 and 80 °C), needle speed (C-NS 3S, 4S, 5S), maltodextrin concentration (D-MD 10, 15, 20 %), pump speed (E-PS 5, 10, 15 mL/min) and water/grape pomace ratio (F-W/GP ratio 10, 15, 20) were optimized to develop the spray-dried grape pomace powder (SDGPP) with maximum yield. The impact of these conditions on total phenolic contents (TPC), total flavonoid contents (TFC), and antioxidant activity (DPPH· values) of SDGPP samples were analyzed. The independent spray drying factors (IAT, OAT, NS, MD, PS, and W/GP ratio) impart a strong direct effect (p ≤ 0.05) on powder yield, TPC, TFC, and DPPH· values. The interaction effects (A × B, A × C, A × D, A × E, A × F, B × C, B × D, B × E, B × F, C × D, C × E, C × F, D × E, D × F, and E × F) of independent variables were noted non-significant (p ≥ 0.05) for response values. After validation of the model and verification of results, the independents' variables were found in the range of 170 °C (IAT), 80 °C (OAT), 4S (NS), 15 % (MD), 10 mL/min (PS) and 15 (W/GP ratio) for yield (64.7 ± 1.18 %), TPC (7.66 ± 0.53 mg GAE/g), TFC (3.19 ± 0.30 mg CE/g) and DPPH· 140.3 ± 1.59 (100 µL/mL), respectively. The decrease in TPC, TFC, and DPPH· values of SDGPP samples was noted during 60 days of storage at 25 ± 2 °C and 65 ± 5 % RH (p ≤ 0.05) but not greater than unprocessed samples. It could be concluded that the protection of phenolic contents and retention of antioxidant activity of dried powders can be achieved at optimized spray drying conditions for discerning food and byproduct processing industries.