Dextrose Equivalent Research Articles

Binary blend of maltodextrin and whey protein outperforms gum Arabic as superior wall material for squalene encapsulation

The efficiency of high dextrose equivalent (DE) maltodextrin – whey protein isolate blend (MD-WPI) to perform as a delivery system for encapsulating squalene, a marine nutraceutical, was investigated by keeping gum Arabic (GA) as reference material. Rheological properties indicated that MD-WPI and GA based emulsions have pseudoplastic and dilatant behaviour respectively. Encapsulation efficiency of 96.50 ± 0.06% and 75.44 ± 0.09% was achieved when squalene was encapsulated using MD-WPI and GA respectively. MD-WPI based squalene has recorded the highest oxidative stability and better solubility attributes. Maximum squalene release was observed from MD-WPI coated squalene at the 4th h of digestion suggesting faster wall material dissolution. Other invitro release characteristics such as particle size, zeta potential and polydispersity index also concurred with the above findings. It is concluded that high DE maltodextrin - whey protein blend can function superior to gum Arabic as a delivery system in terms of encapsulation, physico-chemical stability and in-vitro release attributes. Overall, the better stability and solubility aspects of MD-WPI based squalene powder indicates that it can find potent application as a functional food additive.

Moisture and caking resistant Tremella fuciformis polysaccharides microcapsules with hypoglycemic activity

Tremella fuciformis polysaccharides (TPs) have attracted extensive attention as functional food constituents due to their bioactivity. However, β-D-glucan obtained from TPs is readily degraded by oxidation and easy to absorb water and agglomerate. The purpose of this study was to reduce moisture adsorption and caking strength through spray drying by using maltodextrin as wall materials and explore the hypoglycemic effect and molecular mechanism of TPs microcapsules. It was observed that dextrose equivalent (DE) value and concentration of maltodextrin (MD) affect the morphology, encapsulation efficiency, loading capacity, water adsorption and caking strength of TPs microcapsules powder. The administration of TPs microcapsules powder prevented body weight and serum insulin loss, and significantly decreased the blood glucose level, serum triglycerides, as well as total cholesterol levels, which seemed to be related to increasing the glycogen synthesis and facilitating the glucose transportation by regulating the PI3K/Akt pathway.

Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%)

AbstractCornstarch was irradiated under different doses of electron beam radiation (0–5.4 kGy), and the physicochemical properties of starch were analyzed. The dextrose equivalent (DE) values, which is a representative indicator of saccharification in the sugar production process, was measured after the EBI pre‐treated cornstarch at high concentration (45%, wt/wt) was hydrolyzed by thermostable α‐amylase and glucoamylase. The reducing sugar content of the cornstarch markedly increased with increasing irradiation dose. In addition, reduced transmittance, flexural vibration of chemical bond, the viscosity, and the relative crystallinity decreased with increasing irradiation dose. Scanning electron microscope (SEM) showed that the penetrating pinholes and pits were observed on the surface of irradiated cornstarch granules. After being hydrolyzed by thermostable α‐amylase and glucoamylase, slurry of cornstarch EBI pre‐treated at dose of 4.32 and 5.4 kGy exhibited the low viscosity values and high dextrose equivalent (DE) values. The resulting low viscosity values and high dextrose equivalent (DE) values slurry from EBI pre‐treated cornstarch have potential for use in syrup industry.Practical ApplicationsThe slurry made from EBI pre‐treated cornstarch at the concentration of 45% (wt/wt)exhibited a rather low viscosity values and high dextrose equivalent (DE) values compared with that of the slurry (45% wt/wt)made from the non‐EBI pre‐treated cornstarch. Therefore, the use of starch modified by electron beam irradiation treatment could lead to reduce corn syrup processing costs. Corn syrup is an important raw material of bakery industry. The reduction of its production cost is of great significance for stabilizing the market price of bakery food and promoting the coordinated development of bakery industry.

Extemporaneous printing of diclofenac orodispersible films for pediatrics

Objective The possible application of a hot-melt ram extrusion printing to the preparation of diclofenac orodispersible films (ODF) made of maltodextrin was studied focusing the attention on the effects of taste-masking agents (i.e. namely mint, licorice-mint, and sucralose) and an opacifier (titanium dioxide [TiO2]). Significance This is a proof-of-concept of the feasibility to print ODF loaded with a thermosensitive drug substance by hot-melt technologies. Methods Diclofenac sodium (DNa) ODF made of maltodextrin (dextrose equivalent (DE) = 6 ) plasticized with glycerol were prepared by hot-melt extrusion printing. ODF were characterized for disintegration time, drug content, and solid state, in vitro dissolution in deionized water and simulated salivary fluid at pH 5.7, tensile, and adhesive properties. Moreover, the stability of ODF was assessed in accelerated conditions over six months. Results After the preparation, no variation in drug solid state was evident and the formation of impurity A of DNa was detected, even if it remained below the Pharmacopoeia (Ph. Eur.) limits (< 0.2%). Only the addition of DNa significantly improved the ODF tensile properties: the tensile strength increased from 0.17 ± 0.03 MPa (placebo ODF) to 2.21 ± 0.54 MPa (p ≤ 0.03). All ODF disintegrated in about 1 min, and the t80% was lower than 3 min. TiO2 reduced the static and dynamic peel forces (p ≤ 0.006) favoring the ODF detachment from the primary packaging material. During the accelerated stability study, ODF were easy to handle without fracture; the drug content, impurity A, and dissolution profiles remained superimposable. Conclusion Hot-melt printing can be suitable to prepare palatable ODF loaded with bitter thermosensitive drugs.

The effect of size and solid content in hydrolysis of sweet potato starch using endogenous beta-amylase enzyme

Sweet potato contains significant amount of endogenous amylase enzymes. The endogenous enzymes can be used in maltose production from sweet potatoes to carry out pre-hydrolysis of the starch to some extent, follow by complete hydrolysis using external enzymes. The main objective of the current study is to investigate the effect of particle size and solid to liquid ratio in hydrolysis process of sweet potato starch using endogenous enzymes. The extent of hydrolysis process is measured by dextrose equivalent of the crude maltose solution. Hydrolysis process consists of liquefaction and saccharification process. The liquefaction process is carried out at 71.5°C and pH 6 for 25 minutes while saccharification process is carried out at 53°C and pH 5,5 for 72 hours. Dextrose equivalent is measured using Lane-Eynon method. The results show that the access of enzyme to the potato tubers is the key to hydrolysis process. The smaller size of tubers gives bigger surface area while lower solid-to-liquid ratio increases enzyme mobility but decreases sugar concentration. Base on the results, a simulation shows that the pre-hydrolysis of sweet potatoes using endogenous enzymes can save almost a half of enzymes required for traditional hydrolysis process.

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions.

Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.

Improving the oxygen barrier of microcapsules using cellulose nanofibres

SummaryIn this study, the oxygen barrier and physical properties of two maltodextrin/gum Arabic (MD/GA) (3:1 w/w) microcapsules with dextrose equivalence (DE) 26 and 6 were assessed with or without the incorporation of cellulose nanofibres (CNF). The oxygen diffusion coefficient (Deff) was between 10.6 × 10−15 m2 s−1 and 17.3 × 10−15 m2 s−1 for all microcapsules. The addition of CNF improved the oxygen barrier of MD/GA microcapsules. The incorporation of CNF did not significantly impact Tg due to the low quantity of CNF present in the microcapsules. Wettability was higher in CNF incorporated microcapsules, and dispersibility was lower only for microcapsules with maltodextrin of DE 26. Spray‐dried microcapsules exhibited poor flowability and high cohesiveness due to the moisture content (2.0–2.5%) of the powders. The results suggest that incorporation of CNF can increase the oxygen barrier of MD/GA microcapsules which may lead to better oxidative stability of micronutrients incorporated in the microcapsules.

Predicción de los parámetros de estabilidad en el almacenamiento de polvos secados por aspersión de maltodextrinas y jarabes de maíz con diferentes niveles de hidrólisis (conversión)

The aim of this work was to establish the maximum stability conditions of maltodextrins and corn syrups obtained by spray drying with different levels of starch hydrolysis as dextrose equivalent (DE) 10, 20, 30 and 40 from a thermodynamic study of sorption at 25, 35 and 40°C. These storage conditions were correlated with the hygroscopicity, glass transition temperature (Tg) and external morphology of these powders to minimize physical phenomena such as caking. The conditions of maximum stability according to the minimum integral entropy (DSint) for maltodextrins (DE 10 and 20) fluctuated between aW of 0.12 to 0.25 at 25°C with hygroscopicity of 26 % and Tg of 112 ° C, while for corn syrups (DE 30 and 40) aW between 0.03 to 0.05 at 25°C, with hygroscopicity of 36% and Tg of 89°C; For the same value in DE as the temperature increases, the humidity (M) and the aW of maximum stability decrease, while for the same temperature, the increase in DE also decreases the humidity (M) and aW of maximum stability, maintaining their structural integrity without compaction; in extreme conditions, the powders showed a greater or lesser degree of caking.

Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions

This work aimed to obtain novel materials from malt modification for using in oil/water emulsions. Malt was modified using stearic acid (2% w/w) in combination with different energy densities (33.8 × 106, 60 × 106, 72.5 × 106, and 107.5 × 106 J/m3) from ultrasound probe resulting in four materials. These materials were characterized by degree of substitution (DS), amylose content, dextrose equivalent (DE), protein content, solubility, thermal properties, Fourier-transform infrared spectroscopy (FT-IR), crystallinity analysis by X-ray diffraction, and scanning electron microscopy. Emulsions containing 15% total solids (25% canola oil and 75% modified malt as stabilizing agent) were prepared and characterized. Results showed that increasing energy densities produced different effects on malt properties due to an increase in DS, amylose content, and DE values. The sonication process in combination with stearic acid increased malt solubility and the gelatinization temperature of malt, caused modifications of starch crystallinity in the amorphous region and hydrolysis of starch granules, and promoted good stabilizing properties for emulsions containing modified malt.

Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses.

Fruit mousses are products with a relatively low amount of dietary fiber in a single portion, but with additional portions of soluble fiber they may be good alternative to fiber-rich snacks as take-away food. In the present study, the properties of new soluble dextrin fiber (SDexF) from potato starch were assessed to establish whether it could be used to enrich fruit mousses. The properties of SDexF that can affect processing and storage stability of enriched mousses were studied and compared with those of native potato starch and semiproducts (resulting from various drying temperatures). The effect of the addition of SDexF on the pasting properties of mousse was also analyzed. The application of food-grade hydrochloric and citric acids as catalysts in the dextrinization of food-grade potato starch allowed to SDexF to be obtained. Despite the differences in characteristics of the semiproducts, the final SDexF preparations were very similar in the meaning of solubility, dextrose equivalent (DE), retrogradation, and pasting properties. SDexF preparations were characterized by a significantly lower retrogradation tendency, peak viscosity, final viscosity, and gelatinization enthalpy in comparison with both native starch and semiproducts. Soluble dextrin fiber was successfully added to banana-apple mousse. The addition of SDexF to mousse did not cause any undesirable changes to the viscosity of the product, and surprisingly even resulted in mousse with lower viscosity. Turbidity and RVA studies revealed that SDexF was stable and retrogradation processes can be negligible during storage. The SDexF obtained from potato starch can be a novel functional substance to increase the dietary fiber content of fruit or fruit and vegetable mousses. © 2020 Society of Chemical Industry.

Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana

The use of acid hydrolysis to convert starch into dextrose can be difficult and time-consuming. The process requires high acidic medium and temperature which tends to contaminate the end-product hydrolysate. Therefore, this research was carried out to obtain optimum conditions necessary to produce a high and quality Dextrose Equivalent by varying the initial starch concentration and acid volume. The mass of corn and cassava starch and the total hydrochloric acid volume used for the hydrolysis ranged from 100 to 400 g and 1-3 liters respectively. The results showed that the optimum conditions for hydrolyzing the two starch types to Dextrose were within a temperature range of 100°C-120°C, 12 w/w% starch concentration, 4 atmospheric pressure and 30 minutes operating time. The optimum conditions produced a Dextrose Equivalent of 79.80% and 78.66% for cassava and corn starch respectively. The amount of dextrose produced in the process is a function of temperature, pressure, acid volume, operating time and initial starch concentration. Experimental results also confirmed an increase in pH of the hydrolysate with a temperature rise, and this influenced the Dextrose quality. The outcomes provided new findings to complement existing outcomes on how initial starch concentration and acid volume affect Dextrose Equivalent by acid-type hydrolysis.

Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying

Krill oil (KO) is rich in polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have many health benefits. However, the oil is unstable owing to its high degree of unsaturation. The oil was microencapsulated using maltodextrin (MD) with a dextrose equivalent of 19 as a wall material to improve its stability. A saponin (Quillayanin) and sodium caseinate were also used as emulsifiers, and rosemary oil (RO) extract or sodium ascorbate was used as an antioxidant. The microencapsulated KO samples were stored at 25, 50, or 70°C to examine the stability of EPA and DHA in the KO. The surface-oil ratios of the KO encapsulated powders by spray-drying were from 4.2 wt% to 52.2 wt% and depended significantly on the reconstituted oil-droplet diameter, 0.48 µm to 9.29 µm. For the microcapsules prepared from emulsions with smaller oil droplets, the surface-oil ratios of EPA and DHA were higher, but the fatty acids were less stable at 50 and 70°C. On the other hand, both EPA and DHA in the microcapsules prepared from emulsions with small oil droplets with 3 wt% Quillayanin, 1 wt% RO, and 2 wt% sodium ascorbate were stable at 25°C. The chemical compensation held for the destabilization of both EPA and DHA in microencapsulated KO.

Investigating the Characteristics of the Nepeta binaludensis Encapsulated Extract and Its Release Kinetics in Laboratory Conditions

This study aimed to investigate the encapsulation of the Nepeta binaludensis extract and its release kinetics under laboratory conditions. The Nepeta extract (extracted using a pulse electric field process, 6000 v and pulse number 60) was encapsulated with maltodextrin (with dextrose equivalent of 7 (MD7) and 20 (MD20)) and Arabic gum (AG) with a mass ratio of 1:5 (extract/wall material, w/w). Response Surface Methodology (RSM) has been used to optimize the microencapsulation efficiency and the physicochemical properties of encapsulated powders, considering the type of wall content. To investigate the release kinetics under laboratory conditions, the microcapsules stored for 35 days at a relative humidity of 55 and 75% at 4 and 25 °C and every 7 days were measured the amount of microencapsulated phenolic compounds. The results showed that the combination of MD7 (16.67), AG (16.67), and MD20 (66.67) had higher efficiency in the production of microcapsules, total phenolic compounds, antioxidant power and glass transition temperature compared to other cases. These microcapsules were thin, uniform, non-porous, and indented in shape. The monitoring of release kinetics during storage showed that the loss of phenolic compounds was significantly affected by the type of wall composition, such that the wall with formula MD7 (16.67), AG (16.67), and MD20 (66.67), had a higher inhibitory effect on reducing total phenolic compounds compared to other walls.

Исследование и разработка технологии получения мальтодекстринов для молочной промышленности

Introduction. Maltodextrins are a common dietary supplement with a number of positive properties. They consist of D-glucose units connected by a (1–4) glucoside bond. The research objective was to improve the existing technology of maltodextrin production based on potato and corn starch.&#x0D; Study objects and methods. Maltodextrins were obtained by enzymatic and acidic incomplete hydrolysis of potato and corn starch. Amilolux ATS and Glucolux A were used for enzyme hydrolysis, and sulfuric acid was used for acid hydrolysis. The finished product was obtained by spray drying. The sensory properties of the finished product were determined by standard methods. The method of high-performance liquid chromatography defined the hydrocarbon composition, while the method of dextrose equivalent helped to determine the reducing capacity of sugars.&#x0D; Results and discussions. The study improved the technique of the enzymatic breakdown of starch. Amylolysis ATS proved to be the optimal enzyme preparation in concentration of 0.5 mL/50 cm3). Other optimal parameters included the starch-splitting activity of 2,330.50 u/mL, temperature of hydrolysis of 65 ± 2°C, and pH reactions of pH 6.5. The method of spray drying proved most efficient for drying starch hydrolysates: the drying temperature and air flow was 100°C, while the flow rate of the solution was 12 mL/min). The experiment also established the dextrose equivalent of the finished product (12–13%) and the quantitative content of sugars in the obtained samples. For maltodextrins obtained from potato starch, the content of maltose and glucose was 16.73 ± 0.25% and 12.48 ± 0.050%, respectively; for corn maltodextrins – 40.22 ± 0.30% and 52.93 ± 0.040%.&#x0D; Conclusion. The market for food additives is developing rapidly. Maltodextrin is a natural food additive that can be used in various branches of food industry. The research made it possible to improve the technology of maltodextrin production in t dairy industry.

Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil

Krill oil (KO) from Pacific krill (Euphausia pacifica) has high contents of polyunsaturated fatty acids (PUFAs) and phospholipids. This KO is very unstable due to the oxidation of PUFAs. Encapsulation prevents those PUFAs to be oxidized and prolongs the shelf-life. Emulsified KO was encapsulated with maltodextrin (dextrose equivalent = 19) and Quillaja saponin as emulsifiers. The retentions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the spray-dried powders were investigated and their stabilities in the spray-dried powder of emulsified krill oil during storage were measured in aluminum pouches at 25, 50, and 70°C. The retentions of EPA and DHA in spray-dried powders immediately after spray drying were 99% and 100%, respectively, for samples subjected to high-pressure homogenization. Those retentions after 6 months of storage at room temperature (25°C) were over 80%. However, such retentions after 6 months of storage at 50°C were approximately 5% and 0%, respectively. The retentions could be estimated using the Avrami equation.

Preparation and Characterization of Surface‐Modified Tapioca Starches and their Adsorption toward Linalool

AbstractSurface‐modified tapioca starch is produced via alcohol/alkali pre‐treatment, followed by enzymatic hydrolysis (using STARGEN 002 enzyme). The effects of alkali and alcohol pre‐treatments on tapioca starch are analyzed in terms of fat and protein content, degree of hydrolysis, morphology properties using scanning electron microscopy (SEM), thermal properties, and adsorption of linalool. The alkali and the alcohol pre‐treatments are able to significantly decrease the fat content of tapioca starch by 94–95% and the protein content by 12.5–50%. After 24 h of hydrolysis, dextrose equivalent (DE) value is significantly increased for the alkali‐enzyme hydrolysis (87.54%), and the alcohol‐enzyme hydrolysis (61.45%) as compared to the enzyme hydrolysis (56.23%), and the native starch (0.44%). The chemical‐enzyme hydrolysis increased the wavenumber ratio value 1047 cm−1/1022 cm−1 (WR1047/1022) values from 1.12–1.47 cm–1/cm–1, as well as the degree of crystallinity but, does not alter the X‐ray diffraction pattern. The alcohol‐enzyme hydrolysis starch showed the highest adsorption efficiency toward linalool (44.94%) due to its deep surface erosion and porous structures, as shown by the SEM results. The alcohol‐enzyme hydrolysis starch is found to be a suitable carrier material for linalool.

Microencapsulation by spray drying of a functional product with mixed juice of acerola and ciriguela fruits containing three probiotic lactobacilli

Microencapsulation of probiotic bacteria with fruit juice can be a good alternative for new probiotic foodstuff production mainly for people with galactosemia and lactose intolerance. The aim of this study was to encapsulate three probiotic bacteria, namely Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus plantarum, with a 40:60% (w/w) mixed juice of acerola and ciriguela by spray drying at air inlet temperature of 140 °C, 0.60 L/h feed flow rate and 10% (w/w) maltodextrin, as well as to evaluate the influence of maltodextrin dextrose equivalent (DE) value (5, 10 and 15) on microcapsules’ properties. Powders produced were characterized in terms of cell viability counts before and after microencapsulation, physicochemical property analyses and sensory properties. Although spray drying caused a reduction of 2 decimal logarithm units in the number of viable cells, all powders had probiotic cell counts higher than that required for probiotic foods (106 CFU/g). All the three maltodextrins tested were feasible to obtain powders with satisfactory probiotic viability, physicochemical and sensory properties, thereby demonstrating that they are promising materials to microencapsulate probiotic bacteria in fruit juices.

Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration.

The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.

Encapsulation of extracted carotenoids of Cucurbita maxima through lyophilization

PurposeThis study aims to encapsulate the crude carotene pigment isolated from waste portion of Cucurbita maxima with the help of different encapsulating agents through lyophilization to transform crude pigment into stable form for further utilization.Design/methodology/approachThis paper opted for encapsulation of extracted carotene pigment by lyophilization using various carrier materials such as maltodextrin 20 dextrose equivalent (DE), maltodextrin 10 DE and tapioca starch along with emulsifier polysorbate-80. After encapsulation of crude carotene pigment, prepared encapsulated powder was subjected to chemical analysis. The data was analysed statistically by a complete randomized design.FindingsMaximum encapsulation efficiency, carotene content, antioxidant activity and water solubility index were achieved when 0.06% of crude carotene pigment was emulsified with same quantity of polysorbate-80, followed by encapsulation with 20% of maltodextrin 20 DE during lyophilization.Originality/valueEven though few researchers have worked on the encapsulation of colour pigments, no researcher has reported encapsulation of carotene pigment extracted from waste of C. maxima.

Interfacial Properties of \u03b2-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents

In spray dried emulsions, frequently milk proteins are used as interfacial active components and starch conversion products are added as matrix material at high concentrations. To characterize interfacial properties at the oil/water interface by commonly applied methods, low protein, and carbohydrate concentrations from 1 to 2% are usually analyzed. The impact of a higher concentration of starch conversion products was not investigated so far. Therefore, the formation and rheological properties of β-lactoglobulin (β-LG) stabilized films at the oil/water interface were investigated via short and long-time adsorption behavior using pendant drop tensiometry as well as dilatational and interfacial shear rheology. Suitability of the applied methods to the chosen samples with higher concentrations >1–2% was verified by calculation of selected key numbers like capillary number and by detailed reviewing of the results which is summarized further on as key indicators. It is hypothesized, that the increase in concentration via presence of starch conversion products will delay interfacial stabilization as a result of increased bulk viscosity with decreasing degree of degradation (dextrose equivalent) of the starch. Furthermore, this increase in concentration leads to more stable interfacial films due to thermodynamic incompatibility effects between protein and starch conversion products which results in increases of local protein concentration. Key indicators proved a general suitability of applied methods for the evaluation of the investigated samples. Moreover, results showed an increase in interfacial film stability and elastic properties alongside a decreased interfacial tension if starch conversion products were present in a high concentration.Graphical abstract