Maltodextrin Powder Research Articles

Probiotic supplementation and risk of necrotizing enterocolitis and mortality among extremely preterm infants—the Probiotics in Extreme Prematurity in Scandinavia (PEPS) trial: study protocol for a multicenter, double-blinded, placebo-controlled, and registry-based randomized controlled trial

BackgroundExtremely preterm infants, defined as those born before 28 weeks’ gestational age, are a very vulnerable patient group at high risk for adverse outcomes, such as necrotizing enterocolitis and death. Necrotizing enterocolitis is an inflammatory gastrointestinal disease with high incidence in this cohort and has severe implications on morbidity and mortality. Previous randomized controlled trials have shown reduced incidence of necrotizing enterocolitis among older preterm infants following probiotic supplementation. However, these trials were underpowered for extremely preterm infants, rendering evidence for probiotic supplementation in this population insufficient to date.MethodsThe Probiotics in Extreme Prematurity in Scandinavia (PEPS) trial is a multicenter, double-blinded, placebo-controlled and registry-based randomized controlled trial conducted among extremely preterm infants (n = 1620) born at six tertiary neonatal units in Sweden and four units in Denmark. Enrolled infants will be allocated to receive either probiotic supplementation with ProPrems® (Bifidobacterium infantis, Bifidobacterium lactis, and Streptococcus thermophilus) diluted in 3 mL breastmilk or placebo (0.5 g maltodextrin powder) diluted in 3 mL breastmilk per day until gestational week 34. The primary composite outcome is incidence of necrotizing enterocolitis and/or mortality. Secondary outcomes include incidence of late-onset sepsis, length of hospitalization, use of antibiotics, feeding tolerance, growth, and body composition at age of full-term and 3 months corrected age after hospital discharge.DiscussionCurrent recommendations for probiotic supplementation in Sweden and Denmark do not include extremely preterm infants due to lack of evidence in this population. However, this young subgroup is notably the most at risk for experiencing adverse outcomes. This trial aims to investigate the effects of probiotic supplementation on necrotizing enterocolitis, death, and other relevant outcomes to provide sufficiently powered, high-quality evidence to inform probiotic supplementation guidelines in this population. The results could have implications for clinical practice both in Sweden and Denmark and worldwide.Trial registration(Clinicaltrials.gov): NCT05604846

Key factors for the survival of Lactiplantibacillus plantarum IDCC 3501 in manufacturing and storage.

Functional microbiome development has steadily increased; with this, the viability of microbial strains must be maintained not only after the manufacturing process but also at the time of consumption. Survival is threatened by various unavoidable factors during freeze-drying and shelf storage. Here, the aim was to optimize the manufacturing process of the functional strain Lactiplantibacillus plantarum IDCC 3501 after freeze-drying and storage. Explosive growth was achieved using a medium composition with two nitrogen sources and a mineral, and growth was drastically improved by neutralizing the medium pH during the culture of L. plantarum IDCC 3501. Culture optimization involved a smaller cell size, leading to less intracellular free water. Moreover, when maltodextrin (MD) powder was directly added to the harvested cells, some intracellular free water was extracted from the bacterial cells, resulting in a dramatic increase in the viability of L. plantarum IDCC 3501 after freeze-drying and subsequent storage. Furthermore, MD enhanced survival in a dose-dependent manner. Bacterial survival was correlated with lysozyme tolerance; therefore, the positive result might have been caused by the osmotic dehydration of intracellular free water, which would potentially damage the bacterial cells via ice crystallization and/or a phase transition during freeze-drying. These critical factors of L. plantarum IDCC 3501 processing provide perspectives on survival issues for manufacturing microbiome strains. KEY POINTS: • Culture conditions for probiotic bacteria were optimized for high growth yield. • Osmotic dehydration improved bacterial survival after manufacturing and shelf storage. • Reduction in intracellular free water content is crucial for intact survival.

Citral encapsulation for an antimicrobial natural powdered‐additive: Performance of wall material and drying process

AbstractCitral encapsulation was analyzed by spray and freeze‐drying to obtain an antimicrobial additive in powder. Different formulations containing alginate and modified starch (Capsul®) as encapsulating agents (1% and 3% w/w, respectively) and maltodextrin as a wall material at different concentrations (varied from 1:1–1:4 Citral:Maltodextrin) were prepared. The powders were evaluated for physical and antimicrobial properties against Escherichia coli to obtain a natural antimicrobial food additive. Citral:Capsul:Maltodextrin powders obtained by spray‐drying showed the best physical properties, considering encapsulation yield (EY) (75%–80%), encapsulation efficiency (EE) (~78%), and particle size (5–10 μm), and a higher microbial inhibition at a lower additive concentration (1.5%–2% w/w), independently of maltodextrin concentration used. Powders obtained by freeze‐drying emulsions showed an EY ~70%, EE ~70%, particle sizes between 80 and 1250 μm, and a higher percentage of rehydration for antimicrobial activity (2.5%–4% w/w). An increase in maltodextrin concentration led to a decrease in %EE, an increase in particle size, and the powder concentration required to inhibit microbial growth. Therefore, the formulation 1:1:1 Citral:Capsul:Maltodextrin showed by spray‐drying showed the best characteristics to obtain a natural antimicrobial additive.

Slow Digestible Starch in Native Pea Starch (Pisum sativum L.) Lowers Glycemic Response with No Adverse Effects on Gastrointestinal Symptoms in Healthy Adults.

Diabetes prevalence achieved 470B in 2021. Diabetics are looking for foods that allow them to better manage the postprandial glycemia. Owing to its large amylose fraction, pea starch may contribute to formulate recipes with a lower glycemic index (GI). This study measured the rapidly, slowly digested and resistant fractions in pea starch and in a powder mix recipe. Starch fractions were determined according to the Englyst methodology. A nonblind repeat measure crossover design trial in healthy humans was used to study the GI of pea starch and maltodextrin powder mix recipes against glucose. Gastrointestinal symptoms were measured. Thirteen healthy volunteers aged 18-60 years with body mass index <30 kg/m2 and fasting blood glucose <6.1 mmol/L participated in the study. They consumed 25 g available carbohydrate portions of the test products. Blood glucose was measured at -5 and 0 min before consumption till 180 min after starting to eat. The slow digestible starch (SDS) content of native pea starch was 30% of the total starch content. The pea-based powder mix recipe contained 25% SDS in comparison with 9% for the maltodextrin-based recipe. The glucose response after pea starch was significantly lower compared with maltodextrin. The glucose response after pea starch recipe was significantly lower compared with maltodextrin recipe. There was no significant difference in mean scores for well-being and gastrointestinal symptoms after consumption of pea starch and maltodextrin or between the two recipes. In conclusion, this study has demonstrated the presence of high SDS content in pea starch, which reduced postprandial glycemic response compared with maltodextrin. The pea starch recipe did not induce any negative gastrointestinal symptoms. Pea starch may, therefore, prove to be a beneficial ingredient in developing food products for improving glycemic control without undesirable side effects.

Flame spray drying of maltodextrin

In the frame of this work, the experimental analysis of the reconstitution properties, sorption isotherms and the Fourier-transform infrared spectroscopy (FTIR) spectra of maltodextrin powder was carried out. Before the analysis the substance was dried by standard spray drying method or flame spray drying (FSD). During the analyses, the influence of the applied FSD parameters on the analyzed properties was also estimated. The powders dried using the standard spray dryer were characterized by a better wettability parameter, which was related to a high bulk density. A shorter solubility time was obtained for powders dried by the FSD method, which may be explained by the larger particle diameters. Analyzing maltodextrin powders dried with the FSD, a significant influence of the atomization pressure and particle size on the wettability parameter was found. Application of FSD method does not affect the sorption characteristics of maltodextrin and does not change significantly the chemical structure of the material, since characteristic peaks of FTIR spectra were preserved after the FSD.

Pharmacokinetic Considerations for Optimizing Inhaled Spray-Dried Pyrazinoic Acid Formulations.

Tuberculosis (TB), caused by Mycobacterium tuberculosis (Mtb), remains a leading cause of death with 1.6 million deaths worldwide reported in 2021. Oral pyrazinamide (PZA) is an integral part of anti-TB regimens, but its prolonged use has the potential to drive the development of PZA-resistant Mtb. PZA is converted to the active moiety pyrazinoic acid (POA) by the Mtb pyrazinamidase encoded by pncA, and mutations in pncA are associated with the majority of PZA resistance. Conventional oral and parenteral therapies may result in subtherapeutic exposure in the lung; hence, direct pulmonary administration of POA may provide an approach to rescue PZA efficacy for treating pncA-mutant PZA-resistant Mtb. The objectives of the current study were to (i) develop novel dry powder POA formulations, (ii) assess their feasibility for pulmonary delivery using physicochemical characterization, (iii) evaluate their pharmacokinetics (PK) in the guinea pig model, and (iv) develop a mechanism-based pharmacokinetic model (MBM) using in vivo PK data to select a formulation providing adequate exposure in epithelial lining fluid (ELF) and lung tissue. We developed three POA formulations for pulmonary delivery and characterized their PK in plasma, ELF, and lung tissue following passive inhalation in guinea pigs. Additionally, the PK of POA following oral, intravenous, and intratracheal administration was characterized in guinea pigs. The MBM was used to simultaneously model PK data following administration of POA and its formulations via the different routes. The MBM described POA PK well in plasma, ELF, and lung tissue. Physicochemical analyses and MBM predictions suggested that POA maltodextrin was the best among the three formulations and an excellent candidate for further development as it has: (i) the highest ELF-to-plasma exposure ratio (203) and lung tissue-to-plasma exposure ratio (30.4) compared with POA maltodextrin and leucine (75.7/16.2) and POA leucine salt (64.2/19.3) and (ii) the highest concentration in ELF (CmaxELF: 171 nM) within 15.5 min, correlating with a fast transfer into ELF after pulmonary administration (KPM: 22.6 1/h). The data from the guinea pig allowed scaling, using the MBM to a human dose of POA maltodextrin powder demonstrating the potential feasibility of an inhaled product.

The Impact of a Single Exhaustive Training Session with Protein Supplementation on Muscle Damage Markers in Young Cyclists

This study aimed to investigate thei of a single exhaustive training session with protein supplementation on muscle damage markers in young cyclists. Twenty professional cyclists with experience at local and national championship levels were recruited using a convenience sampling method. They were divided into an experimental group (n=10; mean age 21.4±4.7 years; body mass index (BMI) = 20.56±2.12 kg/m2) and a placebo group (n=10; mean age 19.1±4.1 years; BMI = 21.48±3.96 kg/m2). Blood samples were collected in a fasted state to measure phospho creatine kinase (CPK) and lactate dehydrogenase (LDH) levels. The experimental group consumed a solution containing 400 mg of protein powder (100 mg per kilogram of body weight) with 400 cc of water, while the placebo group consumed a solution containing maltodextrin powder (100 mg per kilogram of body weight). A second blood sample was taken one hour after supplementation. Participants did not engage in any physical activity during the supplementation period. After a 10-minute warm-up, the Wingate test was performed, and blood samples were collected 24 and 48 hours after the test. The findings indicated that one exhaustive training session with protein supplementation did not have a significant effect on CPK (p=0.126) and LDH (p=0.526) concentrations in professional cyclists. Post-CPK and LDH concentrations were highest at 24 and 48 hours after strenuous activity. Based on this study, a single exhaustive training session with protein supplementation did not significantly impact muscle injury markers in young cyclists. Therefore, alternative nutritional recommendations and strategies should be considered.

Influence of Process Parameters and Particle Size Distribution on Mechanical Properties of Tablets

AbstractThe influence of the particle size distribution of maltodextrin powders with a dextrose equivalent level of 29 as well as two tableting process variables, namely the compression pressure and the dwell time, on the tensile strength, porosity, and pore size distribution of the final tablet was studied. The mechanical strength and porosity of the tablets are assessed in relation to the powder and process parameters. Regarding the process parameter, it was show that the compaction pressure clearly has a more pronounced influence on the tablet porosity and mechanical strength compared to the influence of the dwell time in the range of the study. As a result, the study offers a better understanding of how the properties of a tablet are influenced by the inter‐correlation of powder characteristics and tableting parameters. Therefore, the shelf‐life studies and tablet downstream processing as well as drug product development will benefit greatly from this work.

Different Methods of Betalain Extraction from Red Beetroot (Beta vulgaris L.) for Preparation of Solid Food Colour and Preparation of Beetroot Leather

An experiment was conducted at the Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the year 2021-2022. This experiment was conducted to assess the best extraction method for highest concentrated Betalain formulation. The best betalain extraction method was obtained from freezing – ground and squeezing method, which had highest betalain extract (530m/kg fresh beetroot) with pH 5.08. Altogether 11 treatments were taken for both betalain powder and beetroot leather preparation. Combination of Freezed-Betalain and 3g corn starch (T9) was found best for betalain powder prepration in terms of physio-chemical properties, pH and organoleptic test viz. color and appearance, texture and taste. The combination of beetroot pulp 860g + 1g salt + 1g citric acid + 200g sugar + 4g maltodextrin powder was best for preparation of beetroot leather in terms of physio-chemical properties and organoleptic taste. The powder and leather samples were stored both at ambient temperature (28 ± 5 °C) and refrigerated condition (5 ± 2 °C) for 60 days. Beetroot leather performed well under cold temperature than the room temperature and on the other, betalain powder performed better in room temperature. The maximum Benefit cost ratio (2.46) was found in T9 (Freezed Betalain + 3g corn starch).

Micro-Encapsulation and Characterization of Anthocyanin-Rich Raspberry Juice Powder for Potential Applications in the Food Industry

Raspberry juice obtained from fresh raspberry fruits was encapsulated separately using gum Arabic (GA), maltodextrin (MT), and waxy starch (WS) (1:10, w/v) and freeze-dried to develop raspberry juice powders (RBJP). The powders were characterised based on their physicochemical and phytochemical composition and their rheological and antioxidative properties, which significantly varied among the carriers. GA- and MT-encapsulated RBJP exhibited a better colour, higher yield, oil holding capacity, total anthocyanin content, and antioxidant properties. WS-encapsulated powder showed a better water holding capacity and total phenolic content; however, the powder was characterised by low solubility, total soluble solids, and redness. Hygroscopicity and titratable acidity did not significantly (p &gt; 0.05) vary among the powders. Cyanidin diglucoside, the main anthocyanin compound identified in the RBJP, was significantly higher in MT (2549.89 µg/g) compared to GA (1935.45 µg/g) and WS (1458.81 µg/g). The RBJP produced using MT and GA showed irregular-shaped and non-spherical particles, which were less agglomerated and relatively larger, while the WS powder exhibited more uniform, spherical particles, which agglomerated together. An X-ray diffraction analysis showed that GA and MT powders had an amorphous structure with minimum crystallinity, while RBJP from WS was crystalline. It can be concluded that GA and MT produced RBJP with quality attributes relevant to the food industry.

A 16-week randomized controlled trial of a fish oil and whey protein-derived supplement to improve physical performance in older adults losing autonomy-A pilot study.

Low functional capacity may lead to the loss of independence and institutionalization of older adults. A nutritional intervention within a rehabilitation program may attenuate loss of muscle function in this understudied population. This pilot study assessed the feasibility for a larger RCT of a nutritional supplementation in older adults referred to an outpatient assessment and rehabilitation program. Participants were randomized to receive a supplement (EXP: 2g fish oil with 1500 IU vitamin D3 1x/d + 20-30g whey protein powder with 3g leucine 2x/d) or isocaloric placebo (CTR: corn oil + maltodextrin powder) for 16 weeks. Handgrip and knee extension strength (using dynamometry), physical performance tests and plasma phospholipid n-3 fatty acids (using GCMS) were evaluated at weeks 0, 8 and 16; and lean soft tissue mass (using DXA), at weeks 0 and 16. Over 2 years, 244 patients were screened, 46 were eligible (18.9%), 20 were randomized, 10 completed the study (6 CTR, 4 EXP). Median age was 87 y (77-94 y; 75% women) and gait speed was 0.69 m/s; 55% had low strength, and all performed under 420m on the 6-minute walk test, at baseline. Overall self-reported compliance to powder and oil was high (96% and 85%) but declined at 16 weeks for fish oil (55%). The EXP median protein intake surpassed the target 1.2-1.5 g/kg/d, without altering usual diet. Proportions of plasma phospholipid EPA and DHA increased significantly 3- and 1.5-fold respectively, at week 8 in EXP, with no change in CTR. Participants were able to complete most assessments with sustained guidance. Because of low eligibility, the pilot study was interrupted and deemed non-feasible; adherence to rigorous study assessments and to supplements was adequate except for long-term fish oil. The non-amended protocol may be applied to populations with greater functional capacity. ClinicalTrials.gov NCT04454359.

A Mixture of Modified Starch and Maltodextrin for Spray Drying Encapsulation of Nigella sativa Seeds Oil Containing Thymoquinone

AbstractThymoquinone (TQ), a monoterpenoid quinone, is a major bioactive component of Nigella sativa L. seeds oil, which has been proven to have therapeutic and bioactive properties. The current study is carried out to investigate the encapsulation of N. sativa seeds oil containing TQ using the mixture of modified starch (MS) and maltodextrin (MD). In this regard, the effect of the different ratios of MS:MD on encapsulation efficiency (EE), TQ retention, and other characteristics of particles is investigated. The highest EE is observed in particles with 80:20 ratio of MS:MD powders achieving more than 90%, while the sample with 50:50 ratio of the wall materials has the maximum value of the retention of TQ (61.12%). The increase of MD ratio in formulations improves the wettability (&lt;3 min) and solubility (&gt;90%) of the particles, decreases the moisture up to 0.08%, and decreases the EE and TQ retention till 80% and 55%, respectively. The particles prepared with 50:50 ratio of MS:MD are the best particles with acceptable EE and better TQ retention is selected to evaluate the stability of TQ during the time. Results show that the encapsulation of N. sativa seeds oil considerably prevents the degradation of TQ during storage.

Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins

The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions.

Photostability and characterization of spray-dried maltodextrin powders loaded with Sida rhombifolia extract

Sida rhombifolia extracts, obtained by pressurized liquid extraction (PLE), were microencapsulated in maltodextrin (MD) by spray drying. Different formulations were prepared with MD at 20% (w/w) and with 2.5, and 5.0% of S. rhombifolia extract, called ME2.5, and ME5.0, reaching an encapsulation efficiency of 89, and 94%, respectively. Scanning electron microscopy (SEM) and fluorescence microscopy enable the determination of the particles average size of 3.07 μm, and confirmed the extract encapsulation in MD. Besides, the phenolics autofluorescence allowed the correlation with the extract compounds, mainly 3-O-β-D-glycoside . The Fourier transform infrared (FTIR) results show no interaction between the coating material (MD) and the microcapsules core (extract). The produced powder was characterized by colorimetric analyzes, solubility isotherms, kinetics, and moisture adsorption, in addition to thermal analyzes. Thermogravimetry (TG) and Differential Scanning Calorimetry (DSC) indicated 64.6 and 53.4% of mass loss for ME2.5 and ME5.0, respectively. The microparticles photostability, evaluated in a self-assembled UVA/UVB emission chamber, showed 93.8 and 84.5% stabilization of total phenolic compounds (TPC) for ME2.5 and ME5.0, respectively. Given the high encapsulation efficiency and the preservation of extract quality, this study results suggest the possibility to use the loaded microcapsules in formulations for food and nutraceutical industries. • Phenolic compounds from Sida rhombifolia leaves were microencapsulated with spray-dry maltodextrin. • SEM and fluorescence morphological analysis confirm the true encapsulation of the extract by maltodextrin. • A UVA and UVB emission chamber was built, with a temperature sensor and air exhaust system. • The photostability of phenolic compounds present in the microencapsulated extract was evaluated by UVA and UVB emission. • The encapsulation process has shown optimal efficiency and represents good prospects for industrial deployment.

A 16-week Randomized Controlled Trial of a Fish Oil and Whey Protein-Derived Supplement to Improve Physical Performance in Older Adults Losing Autonomy – A Pilot Study

Abstract Objectives Loss of autonomy is often the trigger for institutionalization of older adults. A nutritional intervention within a rehabilitation program may attenuate loss of muscle mass and function to enable continued autonomy in this understudied group of seniors. Objectives: 1) To assess the feasibility of a combined nutrient supplementation intervention with regards to recruitment, compliance, and completion of assessments in older adults losing autonomy; 2) to characterize this specific population. Methods Seniors taking part in a rehabilitation program were randomized to an intervention with a supplement (EXP: 2 g fish oil (EPA+ DHA) with 1500 IU vitamin D3 1x/d+ 20–30 g whey protein powder with 3 g leucine 2x/d) or placebo (CTR; corn oil and maltodextrin powder) for 16 weeks. Lean soft tissue mass (LM) and physical function were assessed. LM (DXA) was measured at weeks 0 and 16, handgrip and knee extension strength (dynamometry), physical performance tests and plasma phospholipid n-3 fatty acids (GCMS) were evaluated at weeks 0, 8 and 16. Results Over 2 y, 244 patients were screened, 46 were eligible (18.9%; 95% CI: 15.0, 22.8), 20 were randomized, 10 completed the study (n = 4 in EXP; n = 6 in CTR). Median age was 87 y (77–94 y; 75% women), 35% had low LM, 35% were frail, 85% were using a walking aid daily and physical performance was low, at baseline. Overall self-reported compliance to powder was 96% (95% CI: 83, 108) and to oil, 85% (95% CI: 63, 107). The EXP median protein intake alone surpassed the target 1.2–1.5 g/kg/d for older adults, without altering usual diet. Proportions of EPA and DHA increased significantly 3- and 1.5-fold respectively at week 8 in EXP, with no change in CTR. Participants were able to complete most assessments with sustained guidance. Conclusions Because of low eligibility limiting the pool of potential patients, the pilot study was interrupted as deemed non-feasible; however, compliance to supplements and the rigorous study assessments was high. Solutions to address recruitment, such as more liberal eligibility criteria, need to be considered in the design of a large-scale RCT before it can be carried out in this challenging population. Funding Sources Helen McCall Hutchison Award and Réseau québécois de la recherche sur le vieillissement of FRQS.

Rehydration of food powders: Interplay between physical properties and process conditions

Dehydrated food powders with poor dissolution or dispersion can dramatically compromise food processing, with consequences for the final product quality and consumer experience. In this study, the reconstitution performance of maltodextrin powders with different moisture content and molecular weight, has been determined by varying the processing conditions, including agitation speed, liquid temperature, powder addition rate and mode of addition to the liquid surface.In particular, the inter-relationship between the glass transition temperature (Tg) of the powder, its moisture content and the liquid temperature (TL) is highlighted. When TL ≥ Tg, the individual maltodextrin granules tend to swell, restricting further dispersion and rehydration. It has been shown that higher liquid temperatures reduce the dispersion of food powders containing high molecular weight carbohydrates. Increasing the rate of powder addition to the liquid surface under low agitation conditions has been shown to result in faster reconstitution of low-molecular weight maltodextrins, whilst, on the other hand, the corresponding reconstitution rates of high-molecular weight maltodextrins are reduced.On the basis of this work and a previous study [X.Y. Ong, S.E. Taylor and M. Ramaioli, Pouring of Grains onto Liquid Surfaces: Dispersion or Lump Formation? Langmuir (2019) 1115011156] an improved, yet simple, approach to improve powder dispersion in a liquid is also demonstrated, by optimizing the distribution of the powder on the liquid surface. This approach avoids powder grains accumulating as heterogeneous lumps on the liquid surface and has been applied herein to a wide range of food powders.

Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures

Application behavior of spray dried powders such as reconstitution behavior and flowability is indirectly influenced by powder particle morphology. We here investigated the influence of the drying conditions and composition for whey protein (WP), maltodextrin (MD) and their mixtures on particle morphology during pilot-scale spray drying. Even though all powders showed a variety of morphologies, MD powders contained more wrinkled particles and had high bulk density, whereas pure WP powders contained more hollow particles. Mixture powders (75:25 WP:MD) show more hollow particles with increasing inlet temperature, with a lower bulk density. The observed morphologies for different formulations corresponded roughly to previous observations during sessile single droplet drying, but the results indicate that the morphology is also influenced by the faster pilot-scale drying, which was not evident in the slower single droplet drying.

Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion

Aim: Microencapsulation of chokeberry extracts was performed in order to improve functionality, stability, and bioavailability of extracted polyphenols.Methods: Chokeberry fruits and juice by-product (waste) extracts were spray-dried by using two carriers, maltodextrin and skimmed milk. Morphological and physicochemical characteristics of the obtained powders were analysed. In vitro simulated digestion model was used as an indicator of polyphenolics bioavailability.Results: The moisture content varied between 3.39 and 4.61%, zeta potential had negative values (35–39 mV), maltodetrin powders were smaller (4.27–5.12 µm) compared to skimmed ones (8.50–11.01 µm). All microparticles exhibited high encapsulation efficiency of total polyphenols and anthocyanins (73–97% and 63–96%, respectively). For both extract types, maltodextrin powders released higher phenolics content compared to skimmed milk. During in vitro digestion, maltodextrin exhibited a higher protective effect on both active compounds.Conclusion: Taking into account the obtained results, chokeberry polyphenols stability might be improved using spray drying technique, and maltodextrin showed better properties.

Effect of a Persian medicine preparation, Ma'aljobon, on constipation in patients with hypertension.

Background:Constipation is a common and prevalent digestive problem. Forcing and straining due to constipation may have a negative effect on some parts of the body, including the heart. The aim of the study was to evaluate the effect of Ma'aljobon (a kind of whey) on functional constipation in hypertensive patients.Materials and Methods:The present double-blind, placebo-controlled randomized clinical trial was a part of the study about the effect of Ma'aljobon on stage 1 hypertension, performed in 2017–2018. Hypertensive patients accompanying constipation were included in the study. Patients were randomly divided into two groups: Group A (n = 19) received 25 g of Ma'aljobon powder and Group B (n = 22) received 25 g of maltodextrin powder, twice a day for 6 weeks. The number and quality of defecation during a day were evaluated at baseline and at the end of the study within and between groups. Data were analyzed by SPSS software (version: 17) using Chi-square or Fisher's exact test. P <0.05 was considered as significant level.Results:Forty-one patients had inclusion criteria, of whom 34 patients completed the study (19 in Group A and 15 in Group B). The mean ± standard deviation age of patients was 53.86 ± 8.92 years (range: 34–80 years). Before intervention, there was no significant difference between the two groups with respect to constipation; however, after 6 weeks' treatment, the frequency of constipation was significantly different between groups (P < 0.001). At the end of 6th week, constipation in the Group A was improved completely in terms of the number of defecation and stool consistency; but, in the Group B, eight (53.33%) patients still suffered from constipation (P < 0.001). No specific complications were reported in both groups.Conclusion:Ma'aljobon can improve constipation in hypertensive patients without any adverse effect.

Development of leptin resistance in sucrose drinking rats is associated with consuming carbohydrate-containing solutions and not calorie-free sweet solution

Rats offered 30% sucrose solution plus chow or a sucrose-free diet develop leptin resistance within 4 weeks. This experiment tested whether leptin resistance was associated with the reward of sweet taste or the pre- or post-absorptive effects of consumption of simple carbohydrate. Male Sprague Dawley rats were offered a sucrose-free diet (NS), a diet containing 67% calories as sucrose (HS) or NS diet plus 30% sucrose (LS), 0.03% saccharin (Sacc) or 20% SolCarb® solution for 38 days. SolCarb® is a maltodextrin powder. Sacc rats initially drank more than LS rats, but intakes were the same after Day 20. SolCarb® and LS rats drank the same number of calories from Day 15 to the end of the experiment. SolCarb® and LS rats ate less dry food than other groups, but total energy intake was greater than that of NS, HS and Sacc groups and over 80% of their energy intake was from carbohydrate. Leptin responsiveness was tested on Days 27 and 32 with each rat acting as its own control. An i.p. injection of 2 mg/kg leptin inhibited food intake of NS, HS and Sacc rats, but had no effect on energy intake of LS or SolCarb® rats or on consumption of Sacc, sucrose or SolCarb® solution. At the end of the experiment all of the rats were insulin sensitive, had the same body composition and serum leptin concentrations. These data indicate that consumption of a calorie containing carbohydrate solution and not sweet taste drives the development of leptin resistance and suggest that there is lower threshold for inhibition of hunger than for inhibition of reward by leptin.