Maltodextrin Concentration Research Articles

Optimization of Drying Parameters in the Production of Purple Carrot Puree Powder

Purple carrots are an important source of phenolic compounds and spray drying is the most advantageous method to make purple carrots more stable. Optimization analysis was carried out to determine the effects of inlet temperature, pump rate, and maltodextrin concentration on the process yield, antioxidant activity, total phenolic and anthocyanin content in the purple carrot puree powder. The optimum drying parameters obtained by maximizing the dependent variables (desirability=0.809) were determined as 16.51% (w/v) maltodextrin concentration, 180.16°C inlet temperature, and 30.39% pump rate. Process yield was 83.64%. Under optimum conditions, the dependent variables were 81.20% DPPH scavenging antioxidant activity, 5332.87 ppm total phenolic content as gallic acid equivalent, and 449.71 ppm total anthocyanin content as cyanidin-3-glucoside, and results indicated that they were preserved at 92.66, 90.43 and 83.79%, respectively.

The Effect of Foaming Agent and Maltodextrin Concentrations on the Characteristics of Bidara Fruit Powder Drink, Strawberry and Butterfly Pea Flower

This research aimed to determine the effect of the concentration of foaming agent and maltodextrin on the characteristics of bidara fruit powder drink, strawberry, and butterfly pea flower. The study used a completely randomized design (CRD) with two factors and three replications. Data analysis used ANOVA followed by Duncan multiple range test (DMRT) at 5% confidence level. The first factor was the concentration of the foaming agent (egg white) (5% (F1), 6% (F2), 7% (F3)). The second factor was the concentration of maltodextrin 7.5% (M1), 10% (M2) and 12.5% ​​(M3)). Parameters observed included moisture content, ash content, yield, pH value, antioxidant activity, vitamin C, solubility, color, and organoleptic analysis including taste, aroma and color. The results of the treatment of egg white and maltodextrin concentrations had a significant effect on water content, yield, pH, antioxidant activity, vitamin C, solubility, and color. The best treatment in this research was bidara fruit powder drink with a concentration of foaming agent (7%) and 12.5% ​​maltodextrin with 35% water content, 0.88% ash content, pH 5.95, 68.86% antioxidant activity, vitamin C 141 mg/100g, color L 3.15, a -0.20, b -2.55 and yield 25.33%, taste score 3.94 (like), aroma 1.19 (very dislike ), color 4.38 (like), and anthocyanin content 8.60 mg/L.

Interaction between Bovine Serum Albumin in Fresh Milk Cream and Encapsulated and Non-Encapsulated Polyphenols of Tamarillo.

The fortification of dairy products with polyphenols is known to deliver additional health benefits. However, interactions between polyphenols may form complexes and cause a loss of functionality overall. This study aimed to investigate potential interactions between polyphenols, in encapsulated and non-encapsulated forms, extracted from tamarillo fruit and bovine serum albumin (BSA) from fresh milk cream. Fortification with tamarillo extract was made at 1, 2 and 3% (w/w), and the resultant changes in physicochemical, rheological and functional properties were studied. With an increase in fortification, the absorbance of protein-ligand in the protein-polyphenol complex was decreased by up to 55% and 67% in UV and fluorescent intensities, respectively. Chlorogenic acid and kaempferol-3-rutinoside were more affected than delphinidin-3-rutinoside and pelargonidin-3-rutinoside. Static quenching was the main mechanism in the fluorescence spectra. Tryptophan and tyrosine residues were the two major aromatic amino acids responsible for the interactions with BSA. There were at least three binding sites near the tryptophan residue on BSA. The rheological property remained unaffected after the addition of non-encapsulated tamarillo extracts. Antioxidant capacity was significantly decreased (p < 0.05) after the addition of encapsulated extracts. This may be explained by using a low concentration of maltodextrin (10% w/w) as an encapsulating agent and its high binding affinity to milk proteins.

Bergamot juice powder with high bioactive properties: Spray-drying for the preservation of antioxidant activity and ultrasound-assisted extraction for enhanced phenolic compound extraction.

The spray-drying process yielded functional bergamot juice powder with high antioxidant activity, phenolic content, and vitamin C content. Optimal drying conditions were determined as 10% maltodextrin concentration, 146.02°C inlet temperature, and 39.99% pump rate, preserving powder's bioactive properties. Under these drying conditions, bergamot juice powder exhibited an antioxidant activity of 62.2% DPPH scavenging activity, a total phenolic content of 3862.1ppm, and a vitamin C content of 1385.9ppm. The bergamot juice powder, with a water activity of 0.2, bulk density of 0.4g/mL, tapped density of 0.5g/mL, porosity of 89.6%, hygroscopicity of 8.6%, and cohesiveness of 37.2%, is highly suitable for further processing. High-pressure liquid chromatography analysis revealed the presence of major phenolic compounds in both fresh bergamot juice and spray-dried powder, although their concentrations were lower in the powder form. The major phenolics identified in the fruit juice were naringin (197.5ppm), eriocitrin (105.9ppm), neoeriocitrin (53.4ppm), neohesperidin (68.8ppm), and naringenin (119.8ppm). However, in the powder form, the bitterness-associated compounds, naringin and neohesperidin, exhibited a significant reduction of 85.0% and 90.3%, respectively. Compared to dimethyl sulfoxide (48.4%), ethanol (37.9%), and distilled water (17.3%), ultrasound-assisted extraction with acetone solvent demonstrated the highest efficiency (61.7%) in obtaining phenolic compounds from bergamot juice powder. In conclusion, spray-drying is an effective method for obtaining functional bergamot juice powder, and ultrasound-assisted extraction can further enhance phenolic compound extraction efficiency. These findings have potential applications in the food, cosmetics, and pharmaceutical industries, with opportunities for further research in functional foods or nutraceuticals. PRACTICAL APPLICATION: Spray-drying yields functional bergamot juice powder with high bioactive properties. Optimal drying conditions can be applied in industrial settings. Ultrasound-assisted extraction enhances phenolic compound extraction efficiency. Potential applications in food, cosmetics, and pharmaceutical industries.

Characteristics of Cucumber Powder Drink (Cucumis sativus L.) With Addition of Lime Juice and Concentration of Maltodextrin Foam Mat Drying Method

This study aims to determine the effect of adding lime juice and maltodextrin concentration on the characteristics of cucumber powder drink (Cucumis sativus L.) using the foam mat drying method. The method used in this study was a randomized block design (RBD) using two factorials consisting of lime juice with a concentration of (5%, 15%, 25%) and a concentration of maltodextrin (15%, 20%, 25%). So that there were 9 treatment combinations. Each treatment was repeated 3 times, so that 27 trials were obtained. Data analysis was carried out using ANOVA and follow-up tests with a 5% level of Honest Significant Difference and organoleptic tests were analyzed using the Friedman test. The results showed that there was no interaction between the concentration of lime and the concentration of maltodextrin on the levels of vitamin C in cucumber powder, but there was an interaction between the concentration of lime and the concentration of maltodextrin on the solubility of cucumber powder. The results showed that the lowest value for the water content parameter was 17.5%, the highest value for vitamin C was 1.287% and the highest value for the solubility parameter was 147.16%.

Improvement of IMO production and prebiotic properties using optimal substrate and transglucosylation period

This study focused on the determination of a suitable concentration of maltose and maltodextrin in saccharified rice solution for transglucosylation to reduce the IMO production time and maintain prebiotic properties. Maltose and maltodextrin reported as main substrates for transglucosidase enzyme were tested for a promising rate of IMO synthesis. Maltose utilization by transglucosidase enzyme was higher than that found in maltodextrin in the production of isomaltose, isomaltotriose, isomaltotetraose, isopanose, and isomaltohexaose. Hence, the liquefaction and saccharification of rice flour were optimized to produce high maltose solution. The liquefaction of rice flour at 95 °C with KLEISTASE T10S enzyme concentration of 0.035; 0.055 and 0.075%v/w, and rice flour of 20, 25, and 30%w/v were investigated for maximum hydrolysis. The liquefied solution was further treated with Biozyme LC enzyme concentrations (0.05, 0.015, and 0.20%w/v) at 45 or 60 °C. The result of maximum hydrolysis percentage was found as 87%w/w from the liquefying rice flour of 20%w/v for 40 min with 0.075%v/w Transglucosidase L “Amano” enzyme concentration. Subsequent saccharification with 0.2%v/w enzyme concentration at 60 °C for 30 min yielded highest maltose of 149.1 g/L; maltodextrin, 31.4 g/L, and glucose, 5.3 g/L. Tranglucosylation of the high maltose solution was monitored within 24 h at 6 h intervals. The maximum IMO was at 6 h and declined at a longer transglucosylation period. The trends of the prebiotic index and prebiotic activity scores were parallel with IMO concentration. In conclusion, the IMO could be synthesized from a low-cost resource of maltose in approximately 6 h at 65% yield.

The Effect of Maltodextrin Concentration and Roasting Time on the Physicochemical and Sensory Characteristics of Nori Snack Made from Sea Grape (Caulerpa sp.)

Nori snack is dried edible seaweed, which is made from drying and roasting so its texture is crispy and thin. Commercial nori snack is usually made from Porphyra seaweed which cannot be cultivated in Indonesia. Sea grapes (Caulerpa sp.), a local seaweed that is widely cultivated in Indonesia, have the potential to be used as an alternative material for nori snacks. The formation of nori with the addition of Eucheuma cottonii gives a nori snack texture that tends to be elastic and less crunchy. Crispness is the main parameter to consider in choosing nori snacks. The addition of maltodextrin as a texture enhancer is needed to give a compact and crispy texture, and roasting time can also increase the level of crispness in nori products. This study aims to determine the physicochemical and organoleptic characteristics of sea grape nori snacks (Caulerpa sp.). Factorial completely randomized design (CDR) with two factors. Factor I was the maltodextrin concentration (1, 2, and 3%), while factor II was a roasting time (1, 2, and 3 minutes) and two replications. The data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% significance level. The best treatment was the addition of 3% maltodextrin and a roasting time of 3 minutes. The results obtained were a moisture content of 6.13%, ash content of 12.45%, protein content of 17,07%, a yield of 6.22%, a breaking strength of 5.23%, and an average score of preference for the aroma of 2.8 (dislike), the colour of 3.5 (standard), the taste of 4.05 (like), and crispness of 4.10 (like).&#x0D;

Evaluation of handling and storage stability of spray dried protein hydrolysates from sardine (Sardina pilchardus) processing by-products: Effect of enzymatic hydrolysis time, spray drying temperature and maltodextrin concentration

The effect of processing conditions on handling and storage stability of spray dried sardine protein hydrolysates (SPH) was determined based on equilibrium moisture content (Xe), glass transition temperature (Tg) and surface morphology. SPH with a degree of hydrolysis (DH) of 38.7% and 76.4%, and 0%, 15% and 30% (w/w dry solids) maltodextrin concentration were spray dried at an inlet air temperature of 180 °C and 220 °C and then stored under controlled atmospheric water activity (aw) ranging from 0.113 to 0.843 for a period of 21 days. The powders had high equilibrium moisture content (0.393 – 0.715 g H2O/g dry powder) at 0.843 aw, with high DH producing powders with high Xe (>0.645 g H2O/g dry powder). DH also had a strong effect on Tg, which ranged from − 27.5–50.3 °C for powders stored at 0.113 and 0.328 aw, while spray drying temperature had the least effect. Addition of maltodextrin only improved storage properties at aw above 0.529 by lowering Xe and particle size (<20 µm). This has implications on powder handling where water activity can be controlled to below 0.529 to avoid the diluting effect of maltodextrin on protein content when it is not required as part of the food formulation. These results show the variable effects that process conditions have on powder properties and the need to consider handling and storage separately.

Chemical and physical characterization of microencapsulated Spirulina fermented with Lactobacillus plantarum

Spirulina fermented by lactic acid bacteria (LAB) stands out among innovative fermented products with bioactive properties. In addition, the fermentation of algae with LAB has a significant effect on protein, essential amino acid content, essential fatty acid, etc. Changes in nutritional components, colour and morphological appearances of unfermented and fermented Spirulina as a result of microencapsulation with different ratios of coating material were investigated. The fermentation of wet Spirulina was carried out with Lactobacillus plantarum FI 8595 at 37 °C for 72 h under anaerobic condition. Microencapsulation of unfermented (USp) and fermented Spirulina (FSp) was performed by spray drying using 170 °C air inlet temperature, 20 mL/min feed flow rate and different ratios of maltodextrin. After fermentation, there was an increase in dry matter and crude ash contents unlike the protein content. Aspartic acid, histidine and lysine concentrations were found to be significantly higher in FSp compared to USp. The main fatty acids in USp and FSp were palmitic (27.39–31.11 %), gamma linolenic (17.41–18.93 %), linoleic (8.11–10.45 %) and palmitoleic acids (4.36–5.05 %). A significant decrease was observed in the phycocyanin content of Spirulina after fermentation. However, the highest total organic acid content was observed in spray dried fermented Spirulina groups (9–22 g/100 g). Increasing maltodextrin (MD) concentrations caused a significant reduction in moisture content of USp and FSp and provided more effective drying. In addition, with the increase of MD addition, the essential/nonessential amino acid ratio raised from 0.83 to 1.26 and from 0.72 to 0.76 in USp and FSp, respectively. According to the SEM results, it was observed that the fermented Spirulina were coated more effectively with the coating material. In addition, fermentation and microencapsulation revealed positive effects on colour properties of Spirulina. Therefore, it can be concluded that microencapsulation of fermented Spirulina has significant potential for the production of new functional foods.

The Effect of Maltodextrin Concentration and Spray Dryer Drying Temperature on the Characteristics of Coconut Milk Powder

Coconut milk has a higher water content than other contents, so microbes can easily damage and spoil it. To obtain a low-moisture powder product, the liquid coconut milk was dried using a Buchi Mini Spray dryer B-290 with inlet temperatures of 150°C, 160°C, and 170°C. The researchers added maltodextrin to coconut milk, which had a ratio of grated coconut to the water of 1:3, in concentrations of 9%, 10%, 11%, 12%, and 13%. The addition of maltodextrin and the use of drying temperature did not significantly affect the pH, solubility, and percentage of product mass but did significantly affect the moisture content. The best operating conditions for producing coconut milk powder were at a maltodextrin concentration of 13% and a temperature of 170°C. Under these conditions, the produced coconut milk powder had a pH value of 6.12, a moisture content of 4.56%, a solubility of 98.74%, a product mass of 24.99 grams and an overall percentage of product mass of 21.32%.

Development of cryo‐desiccated whey and soy protein conglomerates; effect of maltodextrin on their functionality and digestibility

AbstractThis study aims at enhancing the thermal stability, functional properties, and digestibility of the protein isolates by addition of maltodextrin. Higher total soluble solid content, less cohesiveness, and high hygroscopicity of maltodextrin allow the protein isolates to show better thermal and functional stability along with improved digestibility. The functionality of powders depends on their particle size, the structure of particles, shape, flowability, and wettability, etc. The effect of maltodextrin (5%, 10%, 15%, and 20%) on the functional properties of WPI, SPI, and the mixture of these proteins (1:1 ratio) was evaluated in this study. The samples were prepared in distilled water (10 w/v % solution of SPI and WPI), cryo‐desiccated (freeze‐dried), and then further dried using a fluidized bed drier (at 80, 90, 100°C) to improve the functional properties. The addition of 15% maltodextrin was obtained as an optimum condition as it provides good functional properties (flowability such as cohesiveness, compressibility index, angle of repose, wettability, solubility, color, and water activity) with maximum thermal stability (113 ± 2°C for WPI, 115 ± 0.5°C for SPI and 118 ± 0.1°C for mixture) studied using differential scanning calorimetry. The powders were further characterized using FTIR, SEM, and SDS‐PAGE to evaluate the effect of in‐vitro digestibility on the protein conglomerates. The in vitro digestibility of the conglomerates containing WPI, SPI, and the mix was 91.24% ± 2.5, 56.48% ± 3.9, and 80.71% ± 3.1, respectively, and show good stability in the gastric phase (pH &lt; 3), which depicts the resistance of conglomerates due to maltodextrin. These protein conglomerates can be ingested orally to gain the benefits of plant and animal proteins simultaneously and can also be incorporated in functional beverages and food items to improve the nutritional value.Practical applicationsThe functional properties of animal protein (WPI) and plant protein (SPI) were improved by the addition of maltodextrin. The maltodextrin improves the gastric digestibility and pH stability of the protein conglomerates. These animal and plant‐based protein conglomerates can be utilized in diets or functional foods as a good source of protein constituents. Higher protein content with good solubility can be attractive to food manufacturers in preparing semi‐solid and liquid novel food systems. Alternatively, these powders can be consumed as dietary supplement to increase the protein uptake and for better digestibility.

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends.

Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our aim was to investigate the protective role of maltodextrin in improving the storage stability of fruit foams. This study evaluated the effect of maltodextrin concentrations on the stability of the following quality parameters: anthocyanins, ascorbic acid, color, texture, and sensory perception of dried foamed raspberry pulp during storage. This study compared three concentrations (5%, 15%, and 30% w/w) of maltodextrin in mixtures, evaluating their effect on the stability of these parameters over a 12-week storage period. The foam samples were stored at 37 °C to accelerate chemical reactions under vacuum packaging conditions which excluded oxygen. The addition of 30% maltodextrin to the raspberry pulp blend resulted in the highest retentions in all compounds tested, i.e., 74% for ascorbic acid and 87% for anthocyanins. Color and texture were similarly preserved. Adding 30% maltodextrin to the mixture did not negatively influence the acceptability of sensory perception. Maltodextrin thus represents an effective protective agent for preserving nutritional and sensory qualities for a longer storage period. Hence, using MD together with potato protein was optimal for enhancing the storage stability of fruit foam, which is important for the food industry.

Physicochemical and Organoleptic Characteristics of Nutmeg Instant Drink (Myristica fragrans Houtt) with Variations of Maltodextrin Concentration

Nutmeg is an export commodity that can be utilized in the food or beverage industries. Only a small portion of the nutmeg flesh is used, so the remainder is discarded as waste. Nutmeg pulp waste can be used to make an instant nutmeg powdered drink. Processing instant nutmeg drinks requires fillers such as maltodextrin to expedite drying and protect the raw materials from damage. This study aimed to determine the best maltodextrin concentration on an instant nutmeg drink's physicochemical and sensory characteristics. In this research, a completely randomized experimental design with four levels of maltodextrin treatment, including 10, 15, 20, and 25%, replicated twice, was applied. The result showed that the best treatment was a concentration of 25% because it had a moisture content of 7.42%, a vitamin C of 16.74%, a yield of 22.13%, and a water absorption of 11.50%. The sensory analysis showed that a maltodextrin concentration of 2% was slightly liked for its slightly brownish yellow color, slightly liked for its slight nutmeg aroma, and liked for its nutmeg taste.

Impact of maltodextrin and temperature on spray dried mixed flesh-peel matrix of red dragon fruit (Hylocereus polyrhizus) powder

Red flesh dragon fruit (Hylocereus polyrhizus) has been considered as rich source of essential nutrients for health. The objective of this research was to investigate the ability of producing fruit powder from the pulp underwith the utilization of the peel of red flesh dragon fruit by spray drying technique. Maltodextrin concentration and inlet air temperature were the experimental factors investigated the effects on the physicochemical properties of the powder. Results showed that the concentration of maltodextrin (10 - 20%) and the inlet spray drying temperature (140 - 160°C) affected on the retention of betacyanin, morphology and other properties of the fruit powder. The maltodextrin concentration of 15% and the inlet temperature of 150°C revealed high retention (98.75%) of betacyanin. There were analytical methods including SEM, FTIR and DSC explored also to confirm the changes of the mixed flesh-peel matrix from red dragon fruit through the processing.

Microencapsulation of β-carotene using barley residue proteins from beer waste as coating material

This study aimed to produce and characterise microparticles produced from barley residue proteins (BRP) enriched with β-carotene. The microparticles were obtained by freeze-drying five emulsion formulations with 0.5% w/w whey protein concentrate and different concentrations of maltodextrin and BRP (0, 1.5, 3.0, 4.5 and 6.0% w/w), with the dispersed phase consisting of corn oil enriched with β-carotene. The mixtures were mechanically mixed and sonicated, the formed emulsions were freeze-drying. The microparticles obtained were tested for encapsulation efficiency, humidity, hygroscopicity, apparent density, scanning electron microscopy (SEM), accelerated stability and bioaccessibility. Microparticles produced with the emulsion containing 6% w/w BRP had lower moisture content (3.47 ± 0.05%), higher encapsulation efficiency (69.11 ± 3.36%), bioaccessibility value of 84.1% and greater β-carotene protection against thermal degradation. SEM analysis showed that microparticles had sizes ranging from 74.4 to 244.8 µm. These results show that BRP are viable for the microencapsulation of bioactive compounds by freeze-drying.

Pengaruh Perbedaan Konsentrasi Maltodekstrin dan Na-CMC terhadap Sifat Fisikokimia Bubuk Buah Semangka Merah

Red watermelon is commonly served as fresh cut fruit or juice. In order to broaden the use of watermelon, it can also be processed into powder. The purpose of this research was to determine the effect of different types of encapsulation and concentrations of Maltodextrin and Na-CMC on the physicochemical properties of watermelon powder. In this research, the red watermelon juice that mixed with maltodextrin and Na-CMC as encapsulants was dried using a cabinet dryer at a temperature of 60-65°C for 6 hours. The treatment levels of maltodextrin were 6%, 12% and 18%, while the Na-CMC levels was 2.5%, 5% and 7.5%. All of the treatments were repeated three times. The tests carried out included moisture content, hygroscopic level, total phenol, antioxidant activity, color and pH. The results showed that the red watermelon powder with the addition of maltodextrin has a water content of 1.68-3.65%; hygroscopic level between 9.27-11.56%; total phenol content of 437.9543-887.9543 mg GAE/g, antioxidant activity of 34.15-75.79% , color of L=49,.0-61,; C=25.4-28.2; H=33.6°-35.7° and pH value of 6.14-6.34. Meanwhile, red watermelon powder with the addition of Na-CMC has a water content of 2.85-3.67%; hygroscopic level 16.87-23.65%; total phenol 224.3183-673.1820 mg GAE/g, antioxidant activity 23.51-72.71% RSA, color with L=42.8-46.0;C=27.8-30.1; H=26.4°-28.7°, and pH 7.10-7.51.Therefore, maltodextrin and Na-CMC can potentially be used for encapsulation of red watermelon powder.

Producing 2-O-α-D-glucopyranosyl-L-ascorbic acid by modified cyclodextrin glucosyltransferase and isoamylase

In this study, site saturation mutagenesis was performed on the - 3 (R44, D86, S90, and D192) and - 6 subsite (Y163, G175, G176, and N189) of Bacillus stearothermophilus NO2 cyclodextrin glucosyltransferase to enhance its specificity for the donor substrate maltodextrin for 2-O-α-D-glucopyranosyl-L-ascorbic acid (AA-2G) preparation. The AA-2G yields produced by the mutants S90D, G176H, and S90D/G176H were 181, 171, and 185g/L, respectively. Our previous study found that the mutant K228R/M230L also increased the AA-2G yield. Therefore, the mutants S90D, G176H, S90D/G176H, and K228R/M230L were further used to generate combinatorial mutants. Among these mutants, the highest AA-2G yield (217g/L) was produced by S90D/K228R/M230L with 500g/L maltodextrin as the glucosyl donor, which was 56g/L higher than that produced by wild-type CGTase. In addition, AA-2G was prepared by adding isoamylase to hydrolyze α-1,6 glucosidic linkages in maltodextrin that could not be utilized by CGTase to improve the utilization rate of maltodextrin. The addition of isoamylase reduced the concentration of maltodextrin from 500 to 350g/L, while the AA-2G yield remained high (208g/L). The preparation of AA-2G by complexing isoamylase with mutant S90D/K228R/M230L reduced the maltodextrin concentration by 150g/L, while the AA-2G yield increased by 47g/L than preparation with wild-type CGTase alone, which laid a foundation for the large-scale preparation of AA-2G. KEY POINTS: • Mutants exhibited improved maltodextrin specificity. • Mutant S90D/K228R/M230L produced high yield of AA-2G with maltodextrin as substrate. • AA-2G was first synthesized by a combination of isoamylase and CGTase.

Optimization of spray-drying parameter for production of better quality orange fleshed sweet potato (Ipomoea batatas L.) powder: Selected physiochemical, morphological, and structural properties

Orange Fleshed Sweet Potato (OFSP) tuber is a rich source of β-carotene with potential antioxidants and phenolic compounds, nevertheless it is highly perishable root crop. Hence, we considered the optimization of parameters for the preparation of OFSP powder in spray drying technique. This study was designed by the Response Surface Methodology (RSM) with three factors in three levels considered in Central Composite Design (CCD). In case of spray drying process specification, inlet air temperature (IAT) (150 °C–190 °C), flow rate (FR) (10–20 ml/min), and carrier (Maltodextrin) concentration (MDC) (5–15%) were considered and optimized for better quality OFSP powder. As concentration of maltodextrin increased the powder yield, solubility, β-carotene content of OFSP powder increased, while hygroscopicity is decreased. The optimized conditions comprised of an inlet temperature of 172.71 °C, feed flow rate of 20 ml/min, and maltodextrin of 1% concentration. Under this optimized conditions, OFSP powder yield of 48.460%, with the solubility of 26.839%, β-carotene of 25.823 mg/100 g and minimum hygroscopicity of 13.862% was attained. The SEM images of spray-dried OFSP powder produced from the optimized conditions showed hexagonal in shapes, irregular in arrangement and compact. The OFSP powder had lower relative crystallinity (34.7%). In conclusion, the optimized OFSP powder with highest β-carotene and desirable physiochemical properties was produced and it can effectively utilize in the food formulation products.

Physicochemical characterization of sangorache natural colorant extracts (A&lt;i&gt;maranthus quitensis&lt;/i&gt; L.) prepared via spray- and freeze-drying

&lt;abstract&gt; &lt;p&gt;In this study, we sought to prepare sangorache encapsulate (&lt;italic&gt;Amaranthus quitensis L.)&lt;/italic&gt; by spray- and freeze-drying, using three different concentrations (3, 5 and 7%) of the encapsulating agent, maltodextrin. To atomize the powder, we used a Buchi mini spray-dryer B-290 with three inlet temperatures (140, 160 and 180 ℃) and a laboratory freeze dryer with a −0.8 bar pressure for 4 days. During atomization, the powders presented lower moisture content and water activity with the addition of maltodextrin; however, there were no significant changes in the moisture of the freeze-dried powders. Colorimetric analysis revealed that the luminosity (&lt;italic&gt;L&lt;/italic&gt;) and chroma (&lt;italic&gt;C&lt;/italic&gt;) values changed as maltodextrin concentration increased. The structures of particles were examined by scanning electron microscopy (SEM) SEM, and very different morphological characteristics resulted from the two drying methods. Also, apparent density, hygroscopy and dissolution testing revealed significant differences between the powders. Sangorache antioxidant compounds were preserved to a greater extent by applying low concentrations of the encapsulating agent and by the freeze-drying technique. The natural colorant from sangorache inflorescences could serve as an additive to improve food color in the industry.&lt;/p&gt; &lt;/abstract&gt;

Exploring the antioxidant potential of fermented turmeric pulp: effect of extraction methods and microencapsulation

Curcumin is one of the major constituents of turmeric which possess multifarious therapeutic properties. However, owing of its limited solubility in water its bioavailability is poor. Thus, attempts have been made to increase the solubility of curcumin by fermenting turmeric followed by extraction and encapsulation. Lactobacillus fermentum was used for the fermentation of raw turmeric pulp. The influence of Lactobacillus fermentation and different extraction methods (conventional solvent extraction (CSE), ultrasound (UAE) and microwave-assisted extraction (MAE)) on total phenolic content (TPC), flavonoid content, antioxidant activity and curcumin content were analyzed. Further, to increase the stability of extract, different concentrations of maltodextrin were used to microencapsulate the curcumin extract. The results showed that, Lactobacillus fermentation increased the TPC and antioxidant activity from 5.59 ± 0.20 to 6.27 ± 0.28 mg GAE/g and 67.49 ± 1.51 to 79.00 ± 2.20%, respectively. MAE showed highest TPC (7.88 ± 0.08 mg GAE/g), antioxidant activity (94 ± 1.57%) and curcumin content (0.866 ± 0.05 mg/g) followed by UAE and CSE. Maximum yield of curcumin extract was observed in MAE, UAE and CSE as 59.93, 47.09 and 29.44% respectively, higher than non-fermented turmeric pulp. Maltodextrin percentage showed a significant influence on bio-functional properties of encapsulated powder. However, 20% maltodextrin exhibited better bio-functional properties as compared to other concentrations.