Maltodextrin Concentration Research Articles

Drying of non-chemically prepared nanofibrillated cellulose from lime residue: Effects of drying methods on fiber morphology, physicochemical properties and redispersibility

The effects of drying methods, i.e., hot air oven and spray drying, defibrillation step and use of maltodextrin as a drying aid on microstructure as well as water redispersibility of dried nanofibrillated cellulose (NFC) were investigated; NFC-to-maltodextrin ratios were varied at 1:0, 1:1, 1:1.5 or 1:2. Spray-dried NFCs possessed lower crystallinity index (CI) values than oven-dried NFC. Higher added maltodextrin content resulted in lowered CI values due to an increase in the amorphous fraction within the samples. Freshly prepared NFC suspension exhibited gel-like behavior, while suspensions prepared by redispersing any dried NFC in water lost such a behavior. High pressure (100 MPa) applied during microfluidization defibrillation is postulated to cause the degradation of pectin, leading to the loss of its capability to serve as Van der Walls interactions and hydrogen bonding formation inhibitor. Although maltodextrin could somehow help form a dispersed fibrillar structure upon water reconstitution, the extents of such a structure in all cases were still not adequate to regain the gel-like behavior.

Implementation of Ambon Banana Peel (Musa Paradisiaca) as Foaming Agent of Banana Fruitghurt using Foam Mat Drying Method

Fruitghurt is a product of lactic acid fermentation, namely L. bulgaricus and S. Thermopillus in an acidic state enriched by nutrients from fruit such as Ambon banana but has a short shelf life. Bananas have a role as an additional nutrient in the form of glucose which then becomes a nutrient for lactic acid bacteria. Foam mat drying itself is a drying method that is better than other types of drying because it does not require large production costs and protects the structure of the material through the formation of foam. Application of foam mat drying on fruitghurt using Ambon banana peel extract as a foaming agent is expected to increase the shelf life of fruitghurt as well as an alternative foaming agent derived from vegetable protein Ambon banana peel contains a protein content of about 0.64% when bananas experience a good level of maturity. In the manufacture of fruitghurt powder, the research method used is Response Surface Methodology (RSM) with variables changing the concentration of banana peel extract as a foaming agent, the concentration of maltodextrin as a binder and mixing time. The resulting fruitghurt powder will be analyzed for water content, total acid analysis and pH analysis. The research data were processed using minitab 19 software. The best fruitghurt powder results were found in the 9th variable, namely the minimase variable, where the optimum conditions were banana peel extract concentration of 2.38 ml, maltodextrin concentration of 30 grams and stirring time of 20 minutes. Fruitghurt variable 9 has a pH of 5 after drying which is in accordance with SNI 01-2981-2009, water content is 0.64% and total acid is 1.08%

Fabrication and Characterization Studies of Alginate Biocomposite Film for Potential Use in Food Sensing Application

This research is about the fabrication and properties study of the alginate bio-composites film for potential use in food sensing applications. A response surface methodology (RSM) was employed to optimize the concentration of sodium alginate (1 to 5% w/v), glycerol (0.4 to 0.8% w/v), and maltodextrin (0.4 to 0.8% w/v) as a function of the tensile strength (TS) and elongation at break (EB) and toughness (T) of the biofilms. The coefficientdetermination (R2) result obtained for TS against alginate, glycerol and maltodextrin is 81.05%, while for EB and T are 32.07% and 64.70% respectively. It showed that the addition of sodium alginate, glycerol and maltodextrin at different concentrations had significantly affected the TS but no effect on EB and T was observed. The optimization study of the film produces two conditions which are conditions 1 and 2. The optimum conditions parameter for condition 1 is a film with 3.0% alginate concentration, 1.0g/g of glycerol content, and 1.50g/g of maltodextrin content while condition 2 was 1.0% of alginate concentration, 1.0g/g of glycerol content and 0.0g/g maltodextrin content. The values of the TS obtained at the optimized condition were 4.75 MPa and 22.99 MPa which is lower than the predicted value of condition 1 (7.0 MPa) or the maximized TS at condition 2 respectively. The thickness value of edible films in this study had an average of 0.54 mm which was higher than the maximum standard thickness of edible films according to the Japanese Industrial Standard (JIS) which is 0.25 mm. Water Vapour Permeability (WVTR) study indicated that all alginate films in this study had a value higher than the JIS 1975 standard of WVTR for edible films which is at a maximum of 10 g/m2/24 hours. The natural colour from Clitoria Ternatea was successfully immobilized into the alginate-based film and the film become dark purple. Based on the result obtained, prediction equations for responses studied are adequate to describe the experimental data on tensile strength, elongation at break, and toughness. However, further modifications are necessary for improvements in mechanical characteristics in the future.

Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized-bed method.

This study aimed to investigate the effect of different ethanol/water solvents on phenolic compound extraction and microencapsulated extract of date pit powder. The highest and the lowest amounts of total phenolic compounds were 742.37 and 236.07 mg GAE/g dm, respectively, observed in water-ethanol composite solvent (25% W: 75% E) and water solvent (100% W). In this regard, the highest and lowest values of IC50 were 6.83 and 0.90 μg/ml, measured in water solvent (100% W) and water-ethanol solvent (25% W: 75% E), respectively. In the second phase, using maltodextrin (10%, 20%, and 30% W/V) as the first layer, date pit extract was microencapsulated. Alhagi maurorum gum (10%, 20%, and 30% W/V) as the second layer and medium-chain triglycerides (MCT oil) (15% W/W) as the third layer were used by a fluidized-bed drying technique. By increasing temperature, the microencapsulated extract powder solubility was increased as well. In contrast, the moisture content, bulk density, tapped density, and compressibility index decreased. By increasing temperature, the maltodextrin and A. maurorum gum concentration, the coating efficiency, and the loading capacity of the samples increased initially and decreased eventually. Moisture content, powder solubility, bulk density, and compressibility index increased, with increasing maltodextrin concentration, however, tapped density decreased. The optimal physicochemical properties of the phenolic compounds' microcapsules were determined at 45°C and at a concentration of 20% of each of the maltodextrin and A. maurorum gum. According to scanning electron images, the powder particles were spherical and had a relatively smooth surface. Notably, the release rate of phenolic compounds reached its maximum (64%) after 24 h.

Production of enzymatic hydrolysed spray-dried honeydew melon (Cucumis melo L.) powder

Honeydew melon has grown in popularity because of its nice odour and sweet flavours. This advocated using enzyme to hydrolyse the honeydew melon and then spray drying it into powder. Two parameters were manipulated: maltodextrin concentrations (10–50%w/w) and inlet temperatures (140–180 °C). The spray-dried honeydew melon powders were examined for process yield, water activity, moisture content, hygroscopicity, bulk density, solubility and colour. The reconstituted powders were assessed by determining TSS, pH, viscosity and colour. The results indicated that the greater maltodextrin concentration employed resulted in a significantly (p ≤ 0.05) lower moisture content and hygroscopicity, as well as a significantly (p ≤ 0.05) higher powder solubility. The 20% maltodextrin concentration was optimum due to the optimal process yield (64.09 ± 5.26%) was obtained. Water activity and moisture content had decreased due to the rise in inlet temperature. The inlet temperature, 170 °C was selected as optimum inlet temperature due to higher process yield (69.83 ± 10.63%) and highest solubility (107.67 ± 6.11 s/g) of spray-dried honeydew melon powder. Overall, there were no significant difference (p > 0.05) in the properties of optimised reconstituted honeydew melon powder with the initial juice, except L* and b* values. In short, the production of enzyme-hydrolysed honeydew melon powder was feasible, which could widen its applicability in food industry. • Enzyme was used to liquefy the honeydew as spray drying feed. • Spray-dried honeydew powder was feasible and stable. • Honeydew powder treated with maltodextrin at 20% was the optimum concentration. • Reconstituted honeydew powder has high solubility.

The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders

To determine the technologically appropriate proportions of maltodextrin addition, white cheese emulsions with maltodextrin added to replace 10%, 20%, 30%, and 40% of cheese dry matter were prepared and spray dried. Increased maltodextrin resulted in decreased apparent viscosity, whereas fat separation was observed in emulsions containing more than 30% maltodextrin addition. The free fat content decreased as the maltodextrin concentration increased, resulting in improved reconstitution properties. The addition of maltodextrin decreased total and free hydroxymethylfurfural content. The particles in powders containing maltodextrin had more uniform surfaces than the particles of the control powder (no maltodextrin added). The intensity of the cheese flavour slightly decreased as the maltodextrin concentration increased. The results revealed that the addition of maltodextrin improved physical properties and prevented nonenzymatic browning reactions. However, adding more than 30% may cause problems such as instability of cheese emulsions and a loss of cheese flavour intensity in cheese powders.

Chemical Characteristics, Antioxidant Activities, and Lead (Pb)-Chelating Ability of Powdered Drinks made from Coriander (Coriandrum sativum) Leaves Extract

Coriander is one of the natural antioxidant sources that can be used as chelating agent of heavy metals, such as lead (Pb) due to the presence of its phenolic compounds. However, the coriander has only been used as one of the spices on some dishes, and the other potential benefits have not been widely explored. Therefore, the processing of coriander leaves into a ready-to-drink (RTD) powdered beverage would be one of the ways to utilize the coriander. The objective of this study was to analyze the effect of drying temperature and maltodextrin concentration on product quality of powder drink. This study applied a complete randomized design of factorial pattern with two factors. The first factor was the drying temperature of 40oC, 50oC, and 60oC, while the second factor was the addition of maltodextrin as filler with the concentration of 5%, 10%, and 15%. The optimum treatment was observed at drying temperature of 40oC with maltodextrin concentration of 15%, yielding powder drink with water content of 4.19%; solubility of 89.92%; total phenol of 131.93 mg TAE/g; primary antioxidant activity of 47.05%; secondary antioxidant activity of 79.30%; and Pb reduction ability of 95.36%.

Optimization of encapsulated agents and stirring speed on the physicochemical characteristics of vacuum dried nutmeg seed oleoresin (Myristica fragrans)

AbstractNutmeg seed oleoresin (Myristica fragrans Houtt) from nutmeg seed extraction contains active substances. However, oleoresins' active substances are commonly heat sensitive, so encapsulation is needed. Encapsulation is the process of wrapping particles containing active ingredients in a homogeneous or heterogeneous matrix that produces encapsulated powder. The objective of this study was to obtain the best combination of encapsulated agents' concentration (maltodextrin and whey protein isolate) and agitation speed on the physicochemical characteristics of nutmeg seed oleoresin encapsulated using a vacuum drying method. Encapsulation of nutmeg seed oleoresin was performed with comparative parameters, namely agitation speed (3000, 3500, 4000 rpm), maltodextrin (MD) concentrations (ratio of MD to nutmeg seed oleoresin = 2:4, 4:4, 6:4), and whey protein isolate (WPI) concentrations (ratio of WPI to nutmeg oleoresin = 6:4, 4:4, and 2:4). The physicochemical analysis consisted of trapped oil content, antioxidant activity, yields, water content, surface oil, water activity, and color testing. The physicochemical data were further analyzed by response surface methodology (RSM) to get an optimum formula. The best formula resulted from a process at an agitation speed of 3500 rpm and the addition of 4 g maltodextrin and 4 g WPI. That formula had a trapped oil content 10.23%, antioxidant activity 91.50%, yield 66.79%, water activity 0.55, moisture content 8.63, and color intensity L* 65.47, a* 7.90, and b* 19.57. This formula could be applied to produce nutmeg seed oleoresin powder with good physicochemical properties.Practical applicationsEncapsulation of nutmeg seed oleoresin by vacuum drying produced a more stable powder with longer shelf life compared to those in the form of nutmeg seed oleoresin. The viscous liquid of nutmeg seed oleoresin is prone to oxidation and degradation during storage. This encapsulated nutmeg seed oleoresin powder can be used as a food ingredient for different applications, that is, beverage, confectionery, bakery products, and soup seasonings.

Physical, Chemical and Organoleptic Characteristics of Red Dragon Fruit Instant Drink Powder (Hylocereus polyrhizus)

Red dragon fruit is the type of dragon fruit that is most in demand by consumers because it is more nutritious for the health of the body. The production of red dragon fruit every season is always abundant. However, fresh dragon fruit cannot be stored for long, because it has a high moisture content of 90%. Therefore, it is necessary to carry out further processing so that nutritional needs can be maintained and extend the shelf life by making instant drink powder using the foam mat drying method. This study used the Split Plot Design method with the basic design of RAK (Randomized Block Design) which was repeated 3 times, with drying temperature treatment as the main plot consisting of 3 levels, namely 40°C, 50°C, 60° C and treatment with maltodextrin concentration as sub-plots consisting of 3 levels, namely 10%, 15%, 20%. The data were analyzed by analysis of variance and then continued with the Honest Significant Difference (BNJ) test at a 5% level and the hedonic scale organoleptic test. The results showed that the highest value of the solubility parameter was 68.68%, water content 8.08%, vitamin C 11.11%, color organoleptic 4.10, taste organoleptic 3.90, aroma organoleptic 3.67.

A new innovative breakthrough in the production of salt from bittern using a spray dryer

Spray dryer had long been used to dry liquid materials and produce dry crystalline products. However, the drying of the bittern to produce quality salt crystals has not been widely published. Therefore, the purpose of this study was to examine the effect of drying conditions of the bittern using a spray dryer to produce salt with a high natrium chloride (NaCl) content. Drying was carried out in the hot air temperature (105–125 °C), drying air flow rate (25–45 ml/min), feed flow rate (20–30 ml/min), and concentration of maltodextrin (10–30%). The parameters were observed water content, NaCl content, yield, and mean particle diameter size (MPDS). The results showed that the inlet air temperature of 125 °C can significantly reduce the water content faster and produce higher NaCl levels than the inlet air temperature of 105 °C. The salt crystals produced at higher maltodextrin concentrations have lower water content and high NaCl content. The best-operating conditions are at a hot air temperature of 125 °C, a drying airflow rate of 45 m/s, and a maltodextrin concentration of 25% because it produces salt crystals with high NaCl content. Overall, these results indicate that the bittern can be dried using a spray dryer with potential NaCl content as a raw material for the pharmaceutical industry.

EFFECT OF MALTODEXTRIN CONCENTRATION ON ANTIOXIDANTS ACTIVITY AND STABILITY OF NATURAL COLORING POWDER OF SECANG WOOD (CAESALPINIA SAPPAN L) IN VARIOUS CONDITIONS OF PH AND TEMPERATURE

This research was aimed to determine the effect of different concentrations of maltodextrin on antioxidants and stability of the natural dye powder of sappan wood under various pH and temperature conditions. This study used a completely randomized experimental design with five treatments and three replications. The treatments in this study were: A (addition maltodextrin 5%), B (addition maltodextrin 10%), C (addition maltodextrin 15%), D (addition maltodextrin 20%), and E (addition maltodextrin 25%). Before the drying process, maltodextrin was added to the sappan wood extract that had been created. Yield, color analysis, solubility test, color stability test based on pH and heating temperature fluctuations, water content, and antioxidant activity are among the observations made. The addition of maltodextrin had a substansial impact on yield, and color the addition of maltodextrin had a substantial impact on yield, color analysis, solubility, water content, and antioxidant activity, according to the findings. The best treatment in this study was treatment A (addition maltodextrin 5%) with the characteristics of yield 18.33,%, hue value in color analysis was 39,58%, with yellow red color, solubility 87,33%, water content 6,83, and 17,80 ppm antioxidant activity (strong category), as well as maltodextrin which was stable against various pH and temperature treatments.
 Keyword: sappan wood, maltodextrin, antioxidant activity, color stability.

Effects of spray-drying parameters on physicochemical properties of powdered fruits

This review features different powdered fruits with optimal storage stability and physiochemical parameters. Spray-drying parameters, such as temperatures and flow rate, can affect the physical properties of powders. Carrier agents provide powders with various favorable qualities, e.g. good flow rate. Commercial spray-drying of fruit juice knows different carrier agents. 
 The review involved scientific and methodological publications, conference papers, patents, regulatory papers, and Internet resources. They were subjected to grouping, categorization, comparative analysis, and consolidation. 
 Inlet temperature, maltodextrin concentration, and air flow rate of spray-drying increased the powder yield but decreased the moisture content. Inlet temperature, maltodextrin concentration, and feed flow rate affected the solubility. Effects of atomization rate, air flow rate and free flow rate were assessed in terms of yield, moisture content, hygroscopicity, and solubility. 
 The article introduces the fundamentals of spray-drying and describes the effect of each spray-drying parameter on the powder quality. The list of parameters included inlet air temperature, atomization rate, air flow, and feed flow rate. We also evaluated the impacts of various carrier agents on the powder quality. The article contributed to a better understanding of how variable parameters affect the quality of food powders. The results provide the food industry with better choice options to adopt certain parameters for specific production needs.

Detection of encapsulant addition in butterfly-pea (Clitoria ternatea L.) extract powder using visible–near-infrared spectroscopy and chemometrics analysis

Abstract Butterfly-pea (Clitoria ternatea L.) extract powder is a functional product with numerous benefits obtained by extraction followed by the drying process. During drying, encapsulations can be added to protect the color and antioxidants of the samples. Using visible-near-infrared (Vis–NIR) spectroscopy, this research aimed to detect maltodextrin and soybean protein isolate (SPI) added as encapsulants to butterfly-pea extract powder. Butterfly-pea extract powder were added with 10, 20, 30, 40, and 50% concentrations of maltodextrin and SPI. Spectral data were acquired using a Vis–NIR fiber optic spectrometer at 350–1,000 nm. The chemometric methods used were principal component analysis (PCA), PCA-discriminant analysis (PCA–DA), partial least square regression (PLSR), and partial least square discriminant analysis (PLS-DA). The results showed that PCA can discriminate pure and maltodextrin- and SPI-added samples using low principal components. PCA-DA determined the accuracy levels of 88% for maltodextrin and 94.67% for SPIs. The PLSR models predicted the addition of maltodextrin with the following variables: coefficient of determination of calibration (R c 2), 0.98; coefficient of determination of prediction (R p 2), 0.98; root mean square error of calibration (RMSEC), 2.1%; and root mean square error of prediction (RMSEP), 4.02%. The values for the addition of SPI were R c 2 of 0.97, R p 2 of 0.97, RMSEC of 2.72%, and RMSEP of 2.83%. The PLS-DA models resulted in an accuracy of 98 and 91% for the identification of maltodextrin and SPI, respectively. In conclusion, this research showed the potency of Vis–NIR spectroscopy combined with a proper chemometric analysis to detect additives in butterfly-pea extract powders.

Effect of Different Drying Processing Method on the Physicochemical Properties of Watermelon Powder

Watermelon is a seasonal fruit high in essential ingredients such as lycopene. Due to high water content and water activity, watermelon fruit is susceptible to microbial and enzymatic deterioration. Thus, drying fruit juices into powders has been one of the common methods used to preserve the fruit. A study was conducted to produce watermelon powders using spray dryer and freeze dryer techniques. The major concern is to produce high-quality watermelon fruit powders. Four watermelon extract samples were used on two concentrations of maltodextrin, which were 5% and 13% towards spray drying and freeze-drying technique. The powders were analysed for water content, water activity, colour, and solubility. Results demonstrated that the water activity of watermelon powder using the spray drying technique is less than freeze-drying (0.23-0.27 and 0.44-0.47, respectively). The colour analysis showed that freeze-dried watermelon powder has higher redness (a* value), and yellowness (b* value) than the spray dried powder. The water content of the watermelon powder showed that spray-drying yields lower water content than freeze-drying techniques for both 5% (w/w) and 13% (w/w) of maltodextrin. The solubility of the watermelon powder showed that freeze-drying has a higher solubility time than spray drying. The study found that the spray drying technique is the preferable method to preserve and producing high quality watermelon powder.

Effect of a formulation with Agave fructans as a carrier polymer on the quality properties of Chayote (Sechium edule) powder

The native agave fructans as carrier agent can be an alternative to improve quality properties of chayote powder, since in this form have some technological applications such as sweeteners and stabilizers. The objective of this study was to diminish the added maltodextrin and evaluate the effect of fructans concentration as carrier agent on the quality properties of chayote powder. The effect of the two stabilizing additives for chayote juice was studied through calorimetry, FT-IR spectroscopy and some physicochemical properties. The samples were prepared with 5, 7 and 10% maltodextrin concentration, added with 0, 2 and 4% fructans. The spray drying process was carried out with inlet temperature of 110, 115 and 120 °C. The treatments with added fructans showed lower moisture content than treatments with maltodextrin only. The powder stability was observed in the sorption isotherms, which presented a higher degree of hysteresis during storage where fructans were added. The addition of fructans significantly increased the glass transition temperature (Tg) of the powder. The FT-IR showed the ability of agave fructans to water retention. The micrographs revealed spherical particles in a range from 16 to 105 μm. The evaluation of physicochemical properties confirmed the addition of fructans confers stability to chayote powder.

Determination of Maltodextrin Concentration in Red Ginger (Zingiber officinale Rosc.) and Cinnamon (Cinnamomum zeylanicum) Instant Drink

Maltodextrin is a food additive produced from starch which is hydrolyzed by the addition of acids or enzymes. Maltodextrin is often added to the production of instant drinks. The use of maltodextrin in instant drinks serves as a filler material that can inhibit material damage due to the drying process, coat flavor components, accelerate the drying process, and increase solubility. The purpose of this study was to determine the appropriate concentration of maltodextrin in the manufacture of red ginger and cinnamon instant drinks. The research method used was a completely randomized design (RAL) mono factorial used a concentration of maltodextrin 10%, 15%, 20% and 25%. An instant drink produced were analyzed for moisture content, ash content, sugar content, total phenol-antioxidant activity, and sensory properties. The results obtained were analyzed using the RStudio program and further tested using DMRT. The results of the analysis showed that the water content of herbal instant drinks ranged from 0.81 – 1.33%, ash content 0.16 – 0.54%, reducing sugar content 0.16 – 0.54%, and total phenol 21.83 – 31.17 g/mg GAE. Sensory analysis showed that the preferred color of herbal instant drink was the use of 10 and 15% maltodextrin, while the most preferred aroma and taste is the use of 15% maltodextrin.

PENGARUH KOMBINASI TWEEN 80 DAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FLAVOR ENHANCER IKAN BULAN-BULAN (Megalops cyprinoides)

One method that can be applied in the production of flavor enhancers is the foam-mat drying method using Tween 80 and maltodextrin. This research aimed to examine the effect of the Tween 80 and maltodextrin combination on the characteristics of flavor enhancers from Megalops cyprinoides. This research used a factorial completely randomized design with two factors. Factor one was Tween 80 concentration of 2%, 4%, and 6%, and factor two was maltodextrin concentration of 10%, 20%, and 30%. The test parameters included yield, pH, and Maillard reaction products. The results showed that Tween 80 and maltodextrin concentration significantly affected yield, pH, and Maillard reaction products of flavor enhancers from Megalops cyprinoides (P0.05). The greater the concentration of Tween 80 and maltodextrin, the greater the yield value, while the Maillard reaction product value decreased. Increasing the concentration of maltodextrin caused the pH value to decrease. Conversely, increasing the concentration of Tween 80 caused the pH value to increase. Based on the research result, the best treatment was Tween 80 concentration of 6% and maltodextrin concentration of 10%, with the yield of 43.33%; pH of 3.78; and Maillard reaction product 0.608 AU.

Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning (curcubita moschata)

Instant cream soup is a processed food product that is ready to be brewed or cooked using hot water so that it becomes a thick solution. This product is usually made from various flour ingredients, one of which is pumpkin flour and other additives. The purpose of this study was to determine the effect of the addition of maltodextrin and egg white on the quality of instant pumpkin cream soup using the foam drying method met drying. This study used a Completely Randomized Design two factors, with concentration of maltodextrin (5%; 10%; 15%) and egg white (10%; 15% 20%), with two repetitions. Data were analyzed using 5% ANOVA and 5% DMRT follow-up test. Pumpkin instant cream soup with the addition of 15% maltodextrin and 20% egg white concentration was the best treatment with yield value 26.08±0.060%, kamba density 0.61±0.007 g/mL, water content 6.31±0.028%, ash content 2.96±0.006%, protein content 12.19±0.028%, fat content 12 .06±0.003%, carbohydrate content 73.68±0.276%, color organoleptic test 3.75±1.146 (likes), taste 3.15±0.813 (likes), and aroma 3.25±0.761 (likes) and levels of β-carotene of 7.89±0.007 mg/100g.

Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings

Aim of the study: This study aimed to formulate a novel, commercially applicable biofertilizer, to optimize the microencapsulation procedure of Bacillus subtilis NCIM 2063 and examine the stability and phytostimulatory effects of obtained formulation. Area of the study: Southestern Serbia. Material and methods: Microbial powder formulations were prepared using spray drying with maltodextrin as a carrier. The spray drying conditions were set according to Box-Benkhen experimental desing. The effect of the formulation was tested on green pepper (Capsicum annuum) seeds in controled conditions. Main results: Response surface models were developed. All of the models were statistically significant, adequately fitted and reproducible. The maximum achieved values of viability and yield in a formulation were 1.99·109 CFU/g and 96.8%, respectively, whilst the driest formulation had 1.44% moisture. The following optimum conditions were proposed for the spray drying procedure: an inlet air temperature of 133 °C, maltodextrin concentration of 50 g/L and a feed flow rate of 6.5 mL/min. The obtained microbial formulation had a high survival rate after being stored at room temperature over a 1--year period. Its application on green pepper seeds had beneficial effect on plant height, leaf dry weight and chlorophyll content of the seedlings. Research highlights: B. subtilis was successfully microencapsulated on maltodextrin as a carrier. Interaction effects between the process variables were fully explained and statistically significant models were developed. In addition to biocontrol properties formulation had a phytostimulatory effect, excellent stability and satisfactory physical properties.

Microencapsulation of trypsin from the intestine of yellowfin tuna (Thunnus Albacares)

Fish viscera is one of the waste products from fisheries that have not been widely used it tends to be disposed of more. Whereas in fish innards there are some enzymes including the trypsin found in the intestines. To increase the added value of fish viscera, a study on the extraction and microencapsulation of trypsin from fish intestines was carried out. This study aimed to analyze the activity of the trypsin from tuna intestine microencapsulated using maltodextrin. The concentrations of maltodextrin used were 0%, 1%, 2%, and 3% w/v. The microencapsulated enzymes were then dried using a spray dryer. The results showed that the crude extract of the trypsin had a specific activity value of 0.250 U/mg with a Vmax value of 0.0379 mmol/s and Km 0.2299 mM. Trypsin microencapsulated with 1% (w/v) maltodextrin was the best treatment because it has the highest specific activity (0.235±0.013 U/mg) with Vmax values of 0,0208 mmol/s and Km of 0,8581 mM. After going through the drying process with a spray dryer, the enzyme activity decreased by 10±1%.