Maltodextrin DE Research Articles

Comparison of a Uniaxial Force Displacement Tester with a Ring Shear Tester for Assessing Powder Cake Strength

This article highlights the use of a novel easy to use uniaxial force displacement tester (FDT) for measuring powder cake strength. A comparative study was undertaken of the FDT with a standard ring shear tester (RST) for measuring the cake strength of a powder. The powder used in the study was maltodextrin DE 21 which is an amorphous powder which readily cakes at temperatures at or above its glass transition. The powder was first equilibrated at 50% relative humidity over a five month period and it was then exposed to temperatures at and above its glass transition. The powder cake strength was measured using both the FDT and RST and the measured results were compared. The results showed that the cake strengths measured by the FDT correlated well with those of the RST. This demonstrated that the FDT is a realistic, easy to use method for assessing the cake strength of a powder.

Microencapsulation by Freeze-Drying of Potassium Norbixinate and Curcumin with Maltodextrin: Stability, Solubility, and Food Application

Stability of potassium norbixinate and curcumin by microencapsulation with maltodextrin DE20 and freeze-drying was evaluated as a function of exposition to light, air, different pH, water solubility, and in food applications. The best results were obtained with microencapsulated potassium norbixinate 1:20, which, when vacuum-packed and in the presence of natural light, showed color retention of 78%, while microencapsulated curcumin 1:20 showed color retention of 71%. Differential scanning calorimetry and thermogravimetry provided an indication of interaction between colorants and maltodextrin. Photoacoustic spectroscopy (PAS) showed that free and microencapsulated colorants exhibited high rates of absorption throughout the measured spectral region. This work evidenced that the freeze-drying process is favorable for microencapsulation of curcumin by maltodextrin, providing improved solubility to the microencapsulated colorant. Both microencapsulated colorants showed relevant results for use in a wide range of pH and food applications. The PAS technique was useful for the evaluation of the stability of free and microencapsulated colorants.

Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixtures

The aim of this investigation was to characterize and explain the rheological behaviour observed for mixed solutions of maltodextrin and galactomannans. When 1% w/w guar gum was mixed with 3% w/w low DE maltodextrin (DE 1 or DE 2), the viscosity at low shear rates (~0.1 to 10 s(-1)) decreased by approximately a decade, and exhibited Newtonian behaviour. At intermediate shear rates (~10 to 50 s(-1)), shear thickening was observed, followed by shear thinning at higher rates. The magnitude of these effects increased with increasing concentration and increasing molecular weight (i.e. decreasing DE) of maltodextrin. The underlying mechanism was investigated by studying the stability, rheology and microstructure of the mixtures. The reduction in viscosity at low shear rates is attributed to partial segregation of the more viscous component, guar gum, into a dispersed phase; shear thickening can then be explained by phase inversion under shear, giving a dispersed phase rich in maltodextrin surrounded by a continuous matrix consisting predominantly of guar gum.

Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder

The addition of maltodextrin DE 10 to red wine (Cabernet Sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (a w) of 0.053 and 0.330 was stored at 28 °C and 38 °C and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28 °C and 38 °C, remained almost constant during 70 days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15–25 %) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61 % loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH*) and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38 °C) and higher a w (0.33). These results would allow the feasibility of using this WP as a healthy ingredient in alcohol-free powder drinks.

Determination of Pomegranate Juice Powder Properties Produced by a Pilot Plant Spray Dryer with a Two-Fluid Nozzle

The ingredients in pomegranate juice are invert sugars, citric acid, and a small amount of malic acid, all of which have low glass transition temperatures. Due to this characteristic, the particles stick to the dryer wall upon their collision with it. In order to solve the stickiness problem, maltodextrin DE12 and silicon dioxide were used as carriers to reach a suitable drying condition. A cool chamber wall spray dryer was employed in order to decrease the probability of particles stickiness on the wall. A suitable two-fluid nozzle was selected based on the feed rate of the dryer. The nozzle accessories were built in order to assemble the nozzle on top of the spray dryer. Our investigation revealed that the addition of 3% silicon dioxide and 35% maltodextrin DE12 to pomegranate juice was the optimum amount for complete and successful drying of pomegranate juice. The powder particles were amorphous and did not have a crystalline structure, so the powder solubility was high. By increasing the air temperature of the dryer, the solubility of the pomegranate powder decreased. Increasing the feed rate from 0.16 to 0.3 L/min resulted in increasing solubility from 80 to 95%. By increasing the powder storage period, color specifications (L, a, and b) decreased. Increasing the inlet air temperature caused some reduction in color specifications and decreasing the feed rate led to decreasing color specifications. Adsorption isotherms of pomegranate powder samples had a sigmoid shape, which is typical of hygroscopic materials. Kuhn's and Iglesias and Chirife's models fitted very well with the experimental moisture content data.

Spray drying of liquorice (Glycyrrhiza glabra) extract.

The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of liquorice (Glycyrrhiza glabra) extract. The stickiness and hydroscopicity problems in the power were overcome by use of dextrose equivalent (DE12) and DE19 maltodextrins as drying agents. The inlet air temperatures of 110°C, 120°C, and 130°C and maltodextrin concentrations of 10%, 15%, and 20% (maltodextrin dry solids/100g feed mixture dry solids) were the independent variables. Moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility were analyzed to determine the effects of spray drying conditions. Increases in inlet air temperature were caused an increase in yield, pH, solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, pH and a decrease in yield, moisture content, a*, b*, acidity, solubility.

Novel Method for Enumeration of Viable Lactobacillus plantarum WCFS1 Cells after Single-Droplet Drying

Survival of probiotic bacteria during drying is not trivial. Survival percentages are very specific for each probiotic strain and can be improved by careful selection of drying conditions and proper drying carrier formulation. An experimental approach is presented, comprising a single-droplet drying method and a subsequent novel screening methodology, to assess the microbial viability within single particles. The drying method involves the drying of a single droplet deposited on a flat, hydrophobic surface under well-defined drying conditions and carrier formulations. Semidried or dried particles were subjected to rehydration, fluorescence staining, and live/dead enumeration using fluorescence microscopy. The novel screening methodology provided accurate survival percentages in line with conventional plating enumeration and was evaluated in single-droplet drying experiments with Lactobacillus plantarum WCFS1 as a model probiotic strain. Parameters such as bulk air temperatures and the carrier matrices (glucose, trehalose, and maltodextrin DE 6) were varied. Following the experimental approach, the influence on the viability as a function of the drying history could be monitored. Finally, the applicability of the novel viability assessment was demonstrated for samples obtained from drying experiments at a larger scale.

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

In this study, the effects of some processing parameters on moisture content, water activity, drying yield, bulk density, solubility, glass transition temperature (Tg), and microstructure of spray dried black mulberry (Morus nigra) juice powders were investigated. A pilot-scale spray dryer was employed for the spray drying process and maltodextrin with different dextrose equivalent (6, 9, and 20DE) and gum Arabic were used as carrier agent. Independent variables were inlet air temperature (110, 130, and 150°C), compressed air flow rate (400, 600, and 800L/h), concentration of drying aids (8, 12, and 16%) and percent replacement of maltodextrin (6 and 9DE) by gum Arabic and maltodextrin 20DE (25, 50, and 75%). Between the different drying aids, maltodextrin 6DE shows the best effect on the properties of black mulberry juice powders. The process drying yield ranges from 45 to 82%. The highest drying yield (82%) and solubility (87%) refer to the blend of maltodextrin 6DE and gum Arabic. The lowest moisture content powders (1.5%) produced at the compressed air flow rate of 800L/h. Inlet air temperature negatively influenced the bulk density due to the increase of powder's porosity. The lower the bulk density, the higher the solubility of powder is. With regard to morphology, powders produced with maltodextrin and gum Arabic presented the smallest size.

Spray-Drying Optimization for Red Pitaya Peel (Hylocereus polyrhizus)

Optimization for the spray-drying of pitaya peel (Hylocereus polyrhizus) was carried out using the central composite design (CCD) of the response surface methodology to study the effect of inlet air temperature (155–175 °C), outlet air temperature (75–85 °C), and maltodextrin DE10 concentration (8–22% w/w) on the pitaya peel powder characteristics. Spray-dried pitaya peel powders had high betacyanin retention and low water activity and had desirable color, solubility, and hygroscopicity properties. Significant (p < 0.05) response surface models with high coefficients of determination values (R 2 > 0.85) ranging from 0.896 to 0.979 fitted for the experimental data were obtained. The linear term of maltodextrin concentration was found to be the most significant (p < 0.05) variable influencing the powder characteristics, and the outlet temperature had the least effect. The overall optimum region for the spray-drying of the desirable pitaya peel powder was predicted at a combined parameter of inlet air temperature at 165 °C, outlet air temperature at 80 °C, and maltodextrin DE10 at 15% (w/w).

Production of fine emulsions at pilot scale for oil compounds encapsulation

Feasibility of producing, at pilot scale (5kg), stable oil in water emulsions with size of 1–2μm and 100–200nm was investigated in relation with the oil content of the emulsion (4%, 8% and 12%w/w) and with the composition of the aqueous phase.Sunflower oil was used as a model for oil-based compounds. Acacia gum (AG) was used as emulsifier and protective support in association with maltodextrin (MD) with DE 12 or 21 (weight ratio MD/AG=3/2). Emulsions, with 40%w/w dry matter (carriers and oil), were produced using first a high shear disperser (30min) leading to coarse emulsions (∼2μm) and then a high pressure homogeniser (4min recirculation) leading to sub-micron emulsions (∼200nm).Viscosity, size and size distribution of emulsions were found to be mainly governed by the aqueous phase viscosity. Maltodextrin DE 12 leading to more viscous aqueous phases was found to be more efficient for the production of finer emulsions. Whatever the composition, no oil oxidation was observed after processing and after 2weeks storage. After 3weeks, coarse emulsions presented two phases whilst the submicron ones were stable after more than 2months.

Physicochemical properties of starch-maltodextrin and starch-maltodextrin-glucose systems

Starch is a widely used food additive. The addition of other ingredients changes the physical properties of resulting systems. The aim of this study was to investigate the rheological characteristics and susceptibility to retrogradation of starch-maltodextrin and starch-maltodextrin-glucose systems. Flow curves of 5% starch - maltodextrin and starch-maltodextrin-glucose pastes were tested by using rotational rheometer. The susceptibility to retrogradation of 2% pastes starch-maltodextrin and starch-maltodextrin-glucose systems by means of turbidimetric method was evaluated. It was found that all samples (systems) were a non-Newtonian, pseudoplastic fluids, with tend to the yield stress. Moreover addition of low and high DE maltodextrins and glucose to the starch caused a decrease in the values of shear stress throughout whole shear rate range. Starch pastes with greater concentration of the maltodextrins had less tendency to retrogradation. Also addition of glucose to starch-maltodextrin systems reduce the susceptibility to retrogradation.

Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice

The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of black mulberry (Morus nigra) powder. A lab-scale spray dryer was employed for the spray drying process and maltodextrin DE=9was used as carrier agent.Response surface methodology (RSM) was performed to examine the effects of independent variables on the drying yield, color change, and total anthocyanin content and to determine the optimum processing conditions. Independent variables were: inlet air temperature (110 ºC, 130 ºC, and 150 ºC), compressed air flow rate (400, 600, and 800 l/h), and maltodextrin concentration (8%, 12%, and 16%). For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. The optimal conditions for drying yield and total anthocyanin content correspond to: temperature= 130 ºC, maltodextrin concentration= 8%, and compressed air flow rate= 800 L/h; these parameters led to the total anthocyanin content, process yield and browning index values of 5.85 (mg/100mL), 75%, 58.57% respectively.

Spray-drying microencapsulation of Trichoderma harzianum conidias in carbohydrate polymers matrices

Microencapsulation of biological control agents in biopolymer matrices by spray-drying is a valuable alternative to produce formulations with extended shelf-life. In this work, Trichoderma harzianum conidia were microencapsulated in: maltodextrin DE10 (MD10), maltodextrin DE20 (MD20), gum Arabic (GA), and a 1:1 weight blend of MD10–GA. The effect of spray-drying inlet and outlet air temperatures, and the activation energy (Ea) of the biopolymers on the survival of T. harzianum conidia was evaluated. The highest conidia survival after spray-drying (86%) and after 8 weeks of storage at 4°C (40%), were obtained with the MD10–GA biopolymer matrix (with the highest Ea=31.6kJmol−1). Such survivals were 11 and 330-fold times higher than those of non-encapsulated conidia, respectively. The evolution of reactive oxygen species (ROS), as a measure of oxidative stress, during storage at 29°C was assessed. An inverse relationship was found between the conidia survival and ROS concentration during storage.

Characterization of spray-dried soy sauce powders using maltodextrins as carrier

Soy sauce powders were made by spray drying liquid soy sauce using maltodextrin as the drying aid. Three types of maltodextrin, i.e. DE 5, DE 10 and DE 15, were studied and compared. Each type was incorporated into soy sauce with concentration levels of 20% and 40% (w/v), respectively, as a carrier. The spray-dried soy sauce powders were mixtures of amorphous substances and crystalline salts. Caking related properties including particle size distribution, hygroscopicity, glass transition temperature, flowability and caking strength of the powders were characterized. Soy sauce powders produced from the feed solution of maltodextrin concentration of 40% had a larger particle size dispersion, reduced hygroscopicity, higher glass transition temperatures and smaller cohesive index than their 20% concentration counterparts. Maltodextrin of a smaller DE value produced soy sauce powders with less cohesion, higher glass transition temperature and reduced hygroscopicity. Maltodextrin concentration and DE value greatly influenced the caking strength of the soy sauce powders, with different mechanisms and effects under different storage conditions.

Development and optimization of lyophilized orally disintegrating tablets using factorial design

The aim of this study was to evaluate the use of maltodextrin as a sugar-matrix former along with several cellulosic binders in the preparation of freeze—dried orally disintegrating tablets (ODT). The ODT was prepared by freeze—drying an aqueous dispersion of nimesulide (NM) containing maltodextrin and a cellulosic binder. The influence of formulation parameters on the in vitro/in vivo disintegration time and in vitro dissolution of NM from ODTs along with other tablet characteristics was investigated using full factorial design. The optimized ODT contained 5% w/v maltodextrin DE 29, 2% w/v Methocel®E15, and 5% w/v NM, disintegrated in less than 10 s and showed more than 70% of NM in ODTs dissolved within 2 min, compared to only 1.52% of NM plain drug and 7.25% of NM in immediate release commercial tablet. Crystalline state evaluation of NM in the optimized ODT was conducted through differential scanning calorimetry, and X-ray powder diffraction. The study suggests that the optimized ODT formulation developed in this work may be an alternative to conventional formulations of NM inconvenient to the patients such as intramuscular or rectal administration.

Immediate release three-layered chewing gum tablets of fenoprofen calcium: preparation, optimization and bioavailability studies in healthy human volunteers

A three-layered gum tablet (1800 mg), containing 200 mg of Fenoprofen Calcium (Fn) with an inner core containing the drug, and two external layers containing antiadherent lubricant, has been prepared using direct compression. A 23 factorial plan has been designed to evaluate the effect of formulation variables namely, Pharmagum® M concentration, Maltodextrin type, and Co-adjuvant type on the release characteristics of Fn from the prepared tablets. The formula consisting of 65% Pharmagum® M, 75% Maltodextrin DE 39 and 5% Talc comparatively exhibited the highest release (66.59% ± 2.39) in the mouth after 5 min of chewing. Binary and ternary β-cyclodextrin (β-CD) complexation was adopted to enhance the release of Fn from the selected gum tablet. The highest significant release (p < 0.05) was achieved from the lyophilized ternary complex containing 100 mg of Fn in presence of polyvinylpyrrolidone (PVP K25), exhibiting a release of 88.25% ± 0.93 after 5 min of chewing. The relative bioavailability of the selected gum tablet was found to be 166.06% compared to Nalfon® 200 mg capsules. Reduction of the dose to 100 mg exhibited faster absorption rate than Nalfon® capsules. The obtained results suggest the possibility of reducing the dose of Fn in chewing gum.

Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer–protein blends

Abstract Four water-in-oil-in water (W1/O/W2) double emulsions were made by adding the primary emulsion (W1/O) containing 74% (w/w) of chia essential oil, 6% (w/w) of ascorbic acid, and a 0.2 dispersed phase mass fraction ( φ W 1 / O ) to aqueous solutions (W2) of mesquite gum (MG), maltodextrin DE-10 (MD) and whey protein concentrate (WPC) in different proportions (MG66–MD17–WPC17 and MG17–MD66–WPC17), and in a ratio of 1:2.12 and 1:4.12 W1/O to dry biopolymers blends solids. All the double emulsions showed type C morphologies and only slight changes in the volume-weighted mean diameter (d4,3) throughout the storage time, indicative of good stability, despite they presented bimodal size distributions, but the double emulsion formulated with a predominant proportion of MD and ratio 1:2.12 provided a higher stability against droplet coalescence. All the double emulsions displayed viscoelastic character dependent on frequency.

Visualization of the Caking Behavior Between Two Powder Particles

The handling of powders in industry has been laden with problems caused by caking during storage and handling, whereby free flowing materials are transformed into lumps and agglomerates. It is of great importance for the manufacturers of bulk solid products to know whether and under what conditions the products are prone to cake. The objective of the work in this paper was to visually investigate the influence of relative humidity (RH) and humidity cycling on the caking behavior of powder particles in contact and to interpret the caking mechanism. A light microscope equipped with a digital camera was used to visually observe the caking of two particles in contact over time by taking a series of photographs. The following four food powders were studied: maltodextrin DE 21, sodium chloride (NaCl), skim milk powder (SMP), and a baby food powder. The maltodextrin and the baby food powders behaved similarly with sinter bridge formation being the caking mechanism. The NaCl and SMP behaved similarly with the caking mechanism being due to water bridge formation and solid bridge formation during low humidity exposure when the water vaporized leaving behind the dissolved solids in the bridge.

Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin

Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freeze-drying leaving an amorphous glassy maltodextrin microstructure (i.e., “wine powder”), containing the red wine's polyphenols (as well as other non-volatile constituents of the dry extract). Almost no loss of total polyphenols was found in the freeze-drying process. Upon milling, the maltodextrin microstructure yielded a free-flowing powder, and its glassy nature was confirmed by measuring its glass transition temperature (Tg). After 15 days, storage at 38 °C total polyphenols content in the “wine powder” remained practically unchanged. This free-flowing powder contained 3.7 times the concentration of polyphenols in red wine, while only containing less than 1% ethanol. This might be added to other powdered foods as a source of wine polyphenols.

Lipase Production by Endophytic Fungus Cercospora kikuchii: Stability of Enzymatic Activity after Spray Drying in the Presence of Carbohydrates

The present work deals with improving the production and stabilization of lipases from Cercospora kikuchii. Maximum enzyme production (9.384 U/ml) was obtained after 6 days in a medium supplemented with 2% soybean oil. The lipases were spray dried with different adjuvants, and their stability was studied. The residual enzyme activity after drying with 10% (w/v) of lactose, β-cyclodextrin, maltodextrin, mannitol, gum arabic, and trehalose ranged from 63 to 100%. The enzyme activity was lost in the absence of adjuvants. Most of the adjuvants used kept up at least 50% of the enzymatic activity at 5°C and 40% at 25°C after 8 months. The lipase dried with 10% of β-cyclodextrin retained 72% of activity at 5°C. Lipases were separated by butyl-sepharose column into 4 pools, and pool 4 was partially purified (33.1%; 269.5 U/mg protein). This pool was also spray dried in maltodextrin DE10, and it maintained 100% of activity.