Effect Of Maltodextrin Research Articles

Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules

Due to the instability of anthocyanins, their application as natural colorants is limited. To improve their stability, anthocyanins extracted from sour cherry were copigmented with tannic acid at varying molar ratios. The optimal anthocyanin:copigment molar ratio was determined to be 1:0.25. Subsequently, both non-copigmented and copigmented anthocyanins (using the optimal tannic acid molarity) were spray-dried with either maltodextrin alone (T1 and T2) or a combination of maltodextrin and Persian gum (T3 and T4). The anthocyanin retention in T2 and T4 was approximately 53 % and 38 %, respectively, which were higher than in the non-copigmented samples. All powders demonstrated high encapsulation efficiency (>90.37 %). Stability tests on the anthocyanins conducted over 28 days indicated that light exposure had no effect on the reduction of anthocyanin content when maltodextrin was used. Thus, the copigmentation of anthocyanins with tannic acid, combined with encapsulation in maltodextrin, presents a promising method for producing a stable natural colorant.

Antioxidant and Physical Characteristics of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Nanoencapsulation: Effect of Maltodextrin and Whey Protein Isolate Ratios

Anthocyanins are bioactive compounds with antioxidant, anti-inflammatory, and anti-diabetic activities. This bioactive compound is susceptible to changes in temperature and pH conditions. Its use in food products is also limited. Therefore, protection efforts that can bring anthocyanins into the food system through encapsulation are needed. Encapsulation is a technique for protecting bioactive compounds by coating the mixtures using biomaterials. The spray drying encapsulation process does not require difficult preparation and has good protection capabilities. The goal of this study was to investigate the encapsulating properties of the ratio of whey protein isolate to maltodextrin. This study used maltodextrin : whey protein isolate ratios (MD: WPI) 1:3, 1:1, and 3:1 (w/w). Anthocyanin extract was added 30% (w/w). The mixtures were powdered by drying them with a spray drier. The results showed that MD: WPI = 1:3 can retain more bioactive components than other treatments. The characteristics of nanoencapsulants in antioxidant activity, total phenol content, and anthocyanin were 65.16 + 2.87 %RSA, 776.25 + 45.23 mg GAE/100 g, 60.83 + 1.56 mg/100 g, respectively. The nanoencapsulations had irregular round morphology, particle size and zeta-potential were 301.3 nm and -31.9 mV, respectively. Therefore, anthocyanin encapsulation from purple yam extract was successfully produced with lower-cost material for food and pharmaceutical use.

Maltodextrin from Sweet Cassava: A Promising Endurance Enhancer.

The effects of maltodextrin and crude extract from sweet cassava on exercise endurance were examined in the male Wistar rat. The rats were randomly assigned to either an exercise training group or a non-exercise training group. Both groups were further divided into subgroups that received either a control, crude extract (250 or 500 mg/kg), or maltodextrin (250 or 500 mg/kg) orally once daily for 16 days. The time to the point of exhaustion after weight-loaded forced swimming was measured on day 16. Body weight gain, relative organ weight, biochemical parameters, and liver and gastrocnemius muscle glycogen content were also determined. Maltodextrin at a dose of 500 mg/kg significantly increased the time to the point of exhaustion compared to all other groups. Maltodextrin and crude extract with both doses significantly increased liver and gastrocnemius muscle glycogen content compared to the control group. There were no significant differences in glucose, BUN, triglyceride, or insulin levels between the groups. Crude extract at a dose of 250 mg/kg significantly increased AST and ALT levels, and LDH levels significantly increased in the exercise training group. Creatinine levels were significantly higher in the exercise training group compared to the non-exercise training group. Exercise boosted antioxidant enzymes, glycogen, and reduced damaging free radicals in the rats. Maltodextrin and crude extract further amplified this effect by activating AMPK and PGC-1α, suggesting that they combat fatigue through an antioxidant pathway linked to AMPK. These findings suggest that maltodextrin and crude extract from sweet cassava may have the potential to enhance exercise endurance. They may increase glycogen storage in the liver and gastrocnemius muscle, potentially through improved glycogen reserves and glycogen sparing effects. Further studies are needed to elucidate the mechanisms underlying these effects.

Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic

ABSTRACT Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore, this study aimed to determine the optimal properties of Jack Bean tempeh hydrolyzate using maltodextrin and Gum Arabic coating materials at a specific spray drying temperature. The experimental method consisted of 80% (w/w) maltodextrin, 20% (w/w) Gum Arabic, and a combination of both, with variations in inlet temperature at 140°C, 150°C, and 160°C. The results showed that 20% Gum Arabic treatment at a spray drying temperature of 150°C produced the best hydrolyzate characteristics of Jack Bean tempeh. Based on the SEM analysis, the morphology of the hydrolyzate particle had a spherical and wrinkled shape. Additionally, FTIR results showed no significant structural difference between the sample treatment and the uncoated control.

Effect of Maltodextrin and Egg White Powder on Physical Characteristics of Sorghum Powdered Drink

Sorghum, a cereal plant variety, is cultivated in Indonesia as a promising food alternative with notable nutritional and bioactive properties. It presents opportunities for innovative food products like powdered beverages. To make sorghum powdered beverages, adding filler (maltodextrin) and foaming agent (egg white powder) is an essential factor that may impact the physical characteristics of the final products. This study aimed to explore how varying concentrations of maltodextrin and egg white powder affect the physical attributes of sorghum powder beverages. Maltodextrin (10%, 20%, 30%) and egg white powder (4%, 4.5%, 5%) were the independent variables examined. The analysis encompassed solubility, bulk density, foam stability, foam density, and drying rate. Findings indicated that incorporating maltodextrin and egg white flour increased foam density (0.69 g/mL) and stability (94%). Higher maltodextrin concentration enhanced beverage solubility, while bulk density remained relatively unaffected (0.79 to 0.87 g/mL). Notably, the blend with 30% maltodextrin and 4.5% egg white powder exhibited the swiftest drying rate (0.0456 g water/g dry solid min). These outcomes provide a foundation for advancing sorghum-based powdered beverages.

The effect of maltodextrin on properties of sated egg yolk

Salted eggs are mainly produced through salting treatments that taste salty. However, high sodium intake is part of the pathophysiology of hypertension. Thus, this study aimed to develop low-sodium egg yolks with salting treatment using sodium chloride (NaCl) and maltodextrin to reduce salt content in the salting process. Salted egg yolks were produced using methods in the salting process using maltodextrin (10% and 20% supplement) and were compared to salted eggs brined with 20 and 26% sodium chloride (NaCl) solutions. The moisture content, salt content, color, and texture properties of salted egg yolks during salting for up to 35 days were determined. Nevertheless, salted egg yolks produced with the salting solution using maltodextrin supplement had a significant salt content (0.21-3.30 mg/g) that was lower than the amount discovered in commercial salted yolks (2.84-4.15 mg/g). The results revealed that the maltodextrin substitution affected the salted yolks' properties. The salt contents of all salted egg yolk samples gradually increased during the salting process, along with slight decreases in moisture content as salting time and salt solution concentration increased. The lightness (L*) and the yellowness (b*) decreased while the redness (a*) increased. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of salted egg yolks increased rapidly over the time of salting, while springiness decreased during the initial stages of salting and reached almost constant levels at the end of salting. As the salting time increased to 35 days, the salted yolk gradually became dark reddish. The maximum denaturation temperature (Tmax) and denaturation enthalpy (DH) of egg proteins increased with increasing salting time. These effects were most pronounced due to the high maltodextrin content of the salting solution. This study suggests that this approach with maltodextrin substitution using the shell egg salting protocol can produce low-sodium salted eggs.

Effect of maltodextrin and inulin addition on the dairy-based powders properties

Dairy-based powders produced from the combination of concentrated milk, whey, and maltodextrin (main constituents) were used as ingredients during infant formula production. The relation between the composition of each treatment and physicochemical properties of the powders were evaluated. In work, dairy-based powders were obtained by a mixture of concentrated milk and whey. Increasing the ratio whey/milk in the mixture before drying increases the concentration of lactose into dairy based powders and reduces total protein and fat content. Besides, the addition of maltodextrin and inulin reduced powder agglomeration increased the average hydrodynamic diameter of the particles, and the theoretical glass transition temperature, exhibited strong spectral contributions to Raman spectroscopy. It was possible to infer changes in the bands by Raman spectroscopy between the formulated products, the main changes were related to the presence of lactose, maltodextrin, and inulin. Inulin is a better option than maltodextrin for drying dairy-based powders mainly because of its nutritional benefits.

Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste

The fat substitution of maltodextrin from lotus seed peel powder (LSP-MD) and the lipid oxidation inhibitory effect of protein hydrolysate (LSP-PH) on lotus seed paste were investigated in this study. The LSP-MD with a dextrose equivalent value of 2.28 showed the smallest specific volume, strongest water-holding capacity and retrogradation. This LSP-MD effectively maintained the sensory quality, hardness and elasticity of low-fat lotus seed paste during storage at 25 °C. For protein hydrolysate, LSP-PH with a hydrolyzation degree of 13.45 % had the strongest DPPH· scavenging capacity and ferric reducing antioxidant power, which was further confirmed by FTIR spectra that enzymatic hydrolysis of LSP protein could facilitate the transformation of β-sheet into β-turn. Following 15 days of storage, supplementation with 0.5 % LSP-PH reduced the peroxide value and acid value of lotus seed paste, suggesting its excellent inhibitory effect on lipid peroxidation via interacting with hydrophobic polyunsaturated fatty acids.

Effects of Maltodextrin and Gum Arabic Composition on the Physical and Antioxidant Activities of Dewaxed Stingless Bee Cerumen.

Cerumen is a mixture of beeswax and plant resin made by stingless bees. It has antimicrobial and antioxidant properties and is often used in biological and therapeutic treatments. However, its adhesive characteristic makes cerumen challenging to process into powder. This study investigated the physical characteristics and antioxidant activity of the encapsulated freeze-dried dewaxed cerumen of Tetragonula laevicpes. The combination of coating materials at concentrations of 20%, 30% and 40% and carrier ratios of maltodextrin to gum arabic of 9:1, 5:5 and 3:7 were used to encapsulate dewaxed cerumen when freeze-dried; the control was maltodextrin at a concentration of 31.25%. All carrier matrices showed high yields of >80% and similar powder characteristics of low moisture content, low water activity, high glass transition temperature and water dispersibility. Overall, antioxidant activities ranged from 69-80%, while the encapsulation efficiency of total phenolic content ranged from 46-68%. All carrier matrices show higher antioxidant activities than 31.25% maltodextrin, with the lowest antioxidant at 57%. The carrier ratio of 5:5 resulted in better physical properties and retained 68% of polyphenolic activity in powders.

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 < 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.

Microencapsulation of Yerba mate extract: The efficacy of polysaccharide/protein hydrocolloids on physical, microstructural, functional, and antioxidant properties

Effects of hydrolyzed whey protein concentrate (WPC) and its combination with polysaccharides as wall material in spray-drying microencapsulation of Yerba mate extract (YME) have not been investigated yet. Therefore, it is hypothesized that the surface-active properties of WPC or WPC-hydrolysate may improve different properties of spray-dried microcapsules (such as physicochemical, structural, functional and morphological properties) compared to neat MD and GA. Thus, the objective of current study was to produce microcapsules loaded with YME by different carrier combinations. Effect of maltodextrin (MD), maltodextrin-gum Arabic (MD-GA), maltodextrin-whey protein concentrate (MD-WPC), and maltodextrin-hydrolyzed WPC (MD-HWPC) as encapsulating hydrocolloids was studied on physicochemical, functional, structural, antioxidant and morphological characteristics of the spray-dried YME. The type of carrier significantly affected spray dying yield. Enzymatic hydrolysis by improving the surface activity of WPC increased its efficiency as a carrier and produced particles with high production yield (about 68 %) and excellent physical, functional, hygroscopicity and flowability indices. Chemical structure characterization by FTIR indicated the placement of phenolic compounds of the extract in the carrier matrix. FE-SEM study showed that the microcapsules produced with polysaccharide-based carriers were completely wrinkled, whereas, the surface morphology of particles was improved when protein-based carriers were applied. Among the produced samples, the highest amount of TPC (3.26 mg GAE/mL), inhibition of DPPH (76.4 %), ABTS (88.1 %) and hydroxyl (78.1 %) free radicals were related to microencapsulated extract with MD-HWPC. The results of this research can be used to stabilize plant extracts and produce powders with appropriate physicochemical properties and biological activity.

Study of functional, biochemical, and sensory qualities of jackfruit pulp powder produced through optimized foam-mat drying parameters.

Jackfruit (Artocarpus heterophyllus) production is abundant during the summer season in Southeast Asia and is also produced throughout the year in some parts of South India. Attributed to the absence of viable process technology, the pulp is predominantly consumed fresh and has not been used effectively for other applications such as in ice cream, beverages, custard preparations, or as a flavor enhancer. The conversion of the high sugar-containing pulp to powder is difficult. Hence, the foam-mat drying of jackfruit pulp was carried out using different foaming agents and stabilizers. The effect of maltodextrin (MD; 3%, 4%, and 5% w/w), glycerol-monostearate (GMS; 2%, 3%, and 4% w/w), or soy protein (SP; 0.5%, 1%, and 1.5% w/w), and 0.5% methylcellulose added to the pulp at a concentration of 8 °Brix on foam expansion (FE; %), foam retention (FR; %), total carotenoids (TC; mg/100g pulp), and overall acceptability (OA) were investigated, and their levels were optimized using central composite design of response surface methodology. The foam mats were dried at a drying air temperature of 70°C along with a foam thickness of 4mm. The samples were evaluated based on drying time, foaming, functional, biochemical, and sensory qualities. The optimum levels of MD and GMS were 3.96% (4.0%) and 3.01% (3.0%), respectively, which led to the foam-mat-dried jackfruit powder with properties within the desirable range. At these optimum conditions, the predicted FE, FR, TC, and OA were 69.84%, 89.42%, 0.152mg/100g pulp, and 7.73, respectively. The optimum levels of MD and SP were 3.95% (4.0%) and 1.02% (1.0%), respectively, and the corresponding properties (considered as responses) of this foam-mat-dried jackfruit powder such as FE, FR, TC, and OA were 74.45%, 84.80%, 0.14mg/100g pulp, and 7.6, respectively. PRACTICAL APPLICATION: This study is one of the few studies that is focused on the development of a technique for the long-term preservation of jackfruit powder for further applications that will also reduce the wastage of jackfruit attributed to its fast perishability. This technology can be replicated in other parts of the world. This article has demonstrated foam-mat drying as a useful technique to achieve high-quality jackfruit pulp powders with desirable drying, foaming, functional, biochemical, and sensory qualities using different foaming agents and stabilizers.

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles.

Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interactions, are discussed. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results indicated that MD at a suitable concentration can improve the ordered structure of SPS-MD gels. The cooking loss showed lower values of 1.47-2.16% at 0.5-2.0 wt% MD. For the texture properties, an increase in hardness and chewiness occurred at first with the addition of MD, followed by a decreasing trend, showing a maximum value at 2.0 wt% of MD. The pasting and thermal results verified the increased stability of the starch granules with MD < 3 wt%. Additionally, SPS formed a solid-like gel with MD, and the main interaction forces between SPS and MD were hydrogen bonding. The scanning electron microscopy results revealed that the higher concentrations of MD (>3 wt%) loosened the gel structure and markedly increased the pore size. These results help us to better understand the interaction mechanism of the SPS-MD complex and facilitate the development of SPS-based gel products.

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules.

Encapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs. In this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:1.5, and 1:2 (v/v)] on the physicochemical properties and oxidative stability of freeze-dried soybean OBs microcapsules were investigated. The effect of ultrasonic power (150-250 W) on the encapsulation effect and structural properties of oil body-maltodextrin (OB-MD) microcapsules were studied. The addition of MD to OBs decreased the surface oil content and improved the encapsulation efficiency and oxidative stability of OBs. Scanning electron microscopy images revealed that the sonication promoted the adsorption of MD on the surface of OBs, forming a rugged spherical structure. The oil-body-maltodextrin (OB-MD) microcapsules showed a narrower particle size distribution and a lower-potential absolute value at an MD addition ratio of 1:1.5 and ultrasonic power of 250 W (32.1 mV). At this time, MD-encapsulated OBs particles had the highest encapsulation efficiency of 85.3%. Ultrasonic treatment improved encapsulation efficiency of OBs and increased wettability and emulsifying properties of MD. The encapsulation of OBs by MD was improved, and its oxidative stability was enhanced by ultrasound treatment, showing a lower hydrogen peroxide value (3.35 meq peroxide/kg) and thiobarbituric acid value (1.65 μmol/kg). This study showed that the encapsulation of soybean OBs by MD improved the stability of OBs microcapsules and decreased the degree of lipid oxidation during storage. Ultrasonic pretreatment further improved the encapsulation efficiency of MD on soybean OBs, and significantly enhanced its physicochemical properties and oxidative stability.

Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying

SummaryAndean blueberry fruit is considered a source of bioactive compounds. However, its industrial applications as an ingredient are limited due to its low stability. In this work, Andean blueberry juice powders were obtained via freeze–drying. The effects of maltodextrin (MD) and gum Arabic (GA) as encapsulating agents were evaluated on the morphological, physicochemical, and rheological quality of the products, as well as in terms of the recovery of phenolic compounds. All the freeze–dried powders featured typical macroscopic and microscopic morphology, low moisture content (<5%) and water activity (aw < 0.3), high water solubility (>91%) and good flowability. The encapsulation with MD overall favoured higher water activity, solubility and flowability, and a significant increase of total phenolics recovery in the juice powders, compared with GA or GA:MD mixtures. The results showed that encapsulation by freeze–drying enables the production of Andean blueberry juice powders with suitable technological characteristics and potential as bioactive ingredients.

Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder.

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L*, a*, and b* values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035–3,271 cm−1) and MD (930–3,220 cm−1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.

Microencapsulation by spray drying of red cabbage anthocyanin-rich extract for the production of a natural food colorant

Food ingredients obtained from natural sources have been a constant demand from the food industry, since the consumers are avoiding the consumption of foods prepared with synthetic additives. In this study, red cabbage ( Brassica oleracea L. var . capitata L. f. rubra ) anthocyanin-rich extract was microencapsulated to produce a natural food colorant. For this, the microparticles were produced by spray drying using the concentrated (CE) and raw extract (RE) of red cabbage, in different concentrations of maltodextrin and arabic gum . The results obtained demonstrated that the CE presented 50.76 ± 1.13 mg anthocyanins 100 g −1 , which means 1.6-fold higher anthocyanins than the RE. Also, the microparticles obtained from CE showed up to 85 mg anthocyanin 100 g −1 . The formulations containing the highest amount of maltodextrin resulted in the highest yield, reaching 67%. The moisture content in macroparticles varied between 6.25 and 16.42% and the water activity ranged from 0.48 to 0.64, which is a positive value for future food application. The microparticles presented a uniform appearance and homogenous size distribution, with spherical shapes and smooth surfaces. The microparticles containing a high amount of arabic gum showed a tendency to degradation in the thermogravimetric analysis . Otherwise, the interaction between maltodextrin and arabic gum was beneficial to improve the thermal stability of microparticles, confirmed by the glass transition temperature between 37 and 90 °C. In conclusion, the microparticles produced with red cabbage anthocyanin-rich extract can be a promising approach to use as a natural food colorant. • Microparticles were produced with red cabbage anthocyanin-rich extract. • The effect of maltodextrin and arabic gum was evaluated. • Red cabbage anthocyanins are successfully encapsulated by maltodextrin-arabic gum. • Microencapsulated anthocyanin-rich extract can be used as a natural food colorant.

Effects of maltodextrin on physicochemical properties of freeze-dried avocado powder

The effect of maltodextrin on the moisture sorption isotherm, glass transition temperature (Tg), and degree of caking of freeze-dried avocado samples at room temperature (25°C) was investigated. The incorporation of maltodextrin reduced the water sorption capacity of the powder due to its less hygroscopic nature. Parameters derived from the Guggenheim, Anderson, and de Boer (GAB) model describing the properties of absorbed water are discussed. The water absorption isotherm possessed the characteristic sigmoid-shaped type II isotherm curves and the model gave the best fit over the whole range of aw tested. The differential scanning calorimetric method was used to measure the Tg of freeze-dried avocado samples. Increasing the water content decreased the Tg, and Tg was increased with increasing maltodextrin content. Increased maltodextrin content to solid material in the freeze-dried sample was associated with less sensitivity to caking as evidenced by Tg values. In addition, increased maltodextrin content in the powders caused brighter, less yellowish, and more greenish coloration and protected color change including browning index. The antioxidant capacity was significantly decreased with increasing maltodextrin content. Thus, the effect of maltodextrin concentration on physicochemical properties was a promising way to preserve the physical property and chemical compounds in freezedried avocado powder.

Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice (Berberis vulgaris L.).

Spray-drying technique is widely used in the production of powder from fruit juices. Carrier type and inlet temperature are two major factors that influence drying efficacy and powder quality. In this study, barberry juice (Berberis vulgaris L.) was powdered using 12% (w/v) maltodextrin with 4-7 and 16.5-19.5 dextrose equivalents (DEs) at two different inlet temperatures at 130 and 150°C. Moisture content, bulk density, hygroscopicity, color, total anthocyanin content(TAC), microstructure, glass transition temperature and the X-ray diffraction of the prepared powders were investigated. The inlet temperatures and the utilization of maltodextrin with different DEs as the carrier agent, had different effects on the physicochemical properties of the prepared powders. By increasing the inlet temperature, the moisture content decreased while hygroscopicity increased. At inlet temperature of 130°C, powders prepared with lower maltodextrin DEs had higher moisture content and bulk density, but lower hygroscopicity (p < 0.05). The SEM result demonstrated that, a decrease in color of the powder by increasing the inlet temperature. Darker particles with higher a* values and total anthocyanin contents (4.68mg/g) were obtained when a larger amount of maltodextrin with lower DEs was utilized. At the lower inlet temperature, the powder particles had smoother surfaces. The glass transition temperature of the powders ranged from 47.1 to 54°C based on different inlet temperature and DEs as well as moisture content. The amorphous surfaces of the dried particles were verified via X-ray diffraction profiling. Overall, applying different DEs in combination and lower inlet temperature led to the more appropriate physical and functional properties to the barberry powder. The TAC significantly depended upon the carrier agent, the inlet air temperature, and the interaction between the two variables.

What we should know about the carbohydrate component of infant formula

The article is devoted to the discussion of the carbohydrate component of infant formula for feeding healthy and sick children. The role of glycemic and non-glycemic carbohydrates is shown. In addition to lactose, the following glycemic carbohydrates can be used in infant formulas: maltose, sucrose, glucose, glucose syrup, maltodextrins, pretreated starch and gelatinized starch. Resistant oligosaccharides, nonstarch polysaccharides, and resistant modified starches are also used in child nutrition. The composition and amount of lactose, the main carbohydrate of women’s milk, is discussed. The article presents data on the role of galactose, which is conditionally essential for children in the first months of life due to the rapid growth rate of the infant. Information is presented on the lactose breakdown, the importance of enzymes in the digestion and assimilation processes, the prebiotic effects of lactose, and its effect on the absorption of calcium and other minerals. Advantages of lactose include its low glycemic index, as well as its reduced sweetness, which affects the proper development of taste and low risk of dental caries compared to other fermentable sugars. Specific requirements for the carbohydrate composition of low-lactose and lactose-free formulas are discussed because of the often unwarranted increase in the frequency of their use. Evidence is presented using the Cochrane Systematic Review (2018) that reducing or eliminating lactose from infant formulas in infants with infantile colic is not always appropriate. Special low-lactose and lactose-free formulas replace lactose with glucose polymers such as maltodextrin, glucose syrup, and solid glucose syrup, which are produced by hydrolyzing starches (corn, rice, or potato). The article discusses the data on the effect of maltodextrin on the state of the intestinal mucosa, the microbiota of the large intestine and the possible role of this ingredient in the pathogenesis of chronic inflammatory bowel diseases. The results of various studies regarding the effect of maltodextrin on the intestinal microbiota are contradictory. However, special low-lactose or lactose-free products are prescribed in the presence of symptoms of lactase deficiency in an artificially fed baby. It is a major mistake to prescribe lactose-free mixtures on the basis of intact protein or partially hydrolysed ones for secondary lactase deficiency caused by an allergy to cow’s milk proteins. The carbohydrate component of Friso therapeutic hydrolysates contains no maltodextrin, and lactose is partially or completely replaced with glucose syrup.