The role of encapsulant materials on the stability of bioactive compounds of red ginger (Zingiber officinale Roscoe. var. Rubrum) extract powder during storage

The aims of this study were to evaluate the role of encapsulant materials on the stability of bioactive compounds of red ginger extract powder during storage and determine the composition of the encapsulant materials which produced red ginger extract powder with best stability of bioactive compounds during storage. This study consisted of three compositions of encapsulant materials which are maltodextrin:gum arabic with ratio 10:0, 8:2, and 5:5. The results showed that several compositions of encapsulant materials produced different stability of bioactive compounds of red ginger extract powder. Based on the study result, increasing amount of gum arabic used had better protection to the stability of bioactive compounds of the powders during storage.

Oral carbohydrate solution cause an inflammatory response when aspirated into the lungs in mice

PURPOSE

Many studies have been published on the beneficial effects of oral carbohydrate solutions (OCS) administered prior to surgery. However, the risk of pulmonary aspiration cannot be excluded in all patients undergoing anesthesia. But, there are few studies on the safety of OCS at lung aspiration.

METHODS

Experiments were conducted with mice (Nine- to ten-week-old male BALB/c mice weighted 23-26 g). Lung aspiration was performed by intratracheal administration of OCS and its major constituents, fructose and maltodextrin. Bronchoalveolar lavage fluid (BALF) was collected 3 and 24 h after lung aspiration. The level of Tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6) and macrophage inflammatory protein-2 (MIP-2) were measured in BALF. The total white blood cell, neutrophil counts, wet to dry ratio and histological examination were performed in BALF and lung tissue, respectively, at 24 h after aspiration.

RESULTS

The OCS increased the level of TNF-α, IL-6 and MIP-2 at 3 h and the neutrophil count at 24 h in BALFs, compared to a phosphate-buffered saline (PBS) group. The increase in IL-6 level induced by OCS was maintained for 24 h. The OCS also increased the number of white blood cells and the percentage of neutrophils in BALFs. Compared to fructose, maltodextrin significantly increased the production of MIP-2 in BALFs. OCS and maltodextrin also increased neutrophil recruitment in lung tissue.

CONCLUSION

Aspiration of OCS may cause inflammation of the lungs. The preoperative use of OCS may require caution under specific clinical conditions, such as patients at risk of lung aspiration.

Fat mimicking compounds as grease thickeners in Poly(ethylene glycol)/water: Adopting the solution from history

Water-based lubricants are thought to be the next generation green lubricants, however, there are very few developments of aqueous grease lubricants. Here, water-based grease lubricants were developed using the food fat replacers. The concept of using fat replacers was inspired by the historical usage of fat as a lubricant. Dextrins were chosen as the fat replacers and mixture of water and PEG as the base fluid. Dextrins with different molecular weights were selected to study its effect on the rheological, tribological and thermal behavior of the gels. It was found that only higher molecular weight dextrins will form the colloidal gels, whereas low molecular weight dextrins will form the colloidal solution. The SEM images of the dried samples showed the agglomerated micro-spherical network with the void to hold the base fluid. It was found that, at an optimum concentration, the fat replacers showed 35-58% lower friction and 29-41% lower wear than the pure PEG200/water solution regardless of their molecular weight. The spherical shaped colloidal particles will form the film over the metal surface by nano-filling and these particles will act as nano-bearings which will reduce the wear and friction. These gel lubricants can be used where the highly biodegradable and bio-compatible green lubricant is needed.

Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction

The surface modification of β-lactoglobulin amyloid fibrils (AFs) was investigated by performing the Maillard reaction with the free anomeric carbon of the maltodextrin in water at pH 9.0 and 90 °C. The bonding of maltodextrin to fibrils was confirmed by determining the free amino group content and the presence of final products from the Maillard reaction. The secondary structure of AFs was preserved as observed by circular dichroism analysis. Atomic force microscopy evidenced that prolonged heat treatment caused hydrolysis of the attached polysaccharide and consequently lowered the height of the fibrils from 8.0 nm (after 1 h) to 6.0 nm (after 24 h), which led to the reduction of hydrophilicity of resulting conjugate. Increasing the reaction time, however, resulted in the improvement of colloidal stability and decrease in turbidity ascribed to the increment of glycation degree, as well as, a decrease in the isoelectric point of the protein-based supramolecular object.

Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent

The aim of this work is to evaluate the effect of dextrose equivalent (DE) of maltodextrins (MD) on the stability of whey protein and maltodextrin stabilized oil-in-water (o/w) emulsions. Emulsions with DE 15 maltodextrin (MD 15) exhibited better stability under light acidic (pH 6), neutral and alkaline (pH 8-9) conditions, as well as during temperature ramps (20-60 °C). After 15-days of storage, MD 15 emulsion showed increase in polydispersity and decrease in the average droplet size. The apparent viscosity of the emulsions decreased with increasing DE. The shear stresses of all emulsions fitted well with the power law model (R² > 0.9), while MD 15 showed the most stable k and n indexes. The brightness and whiteness of emulsion decreased with increases in DE. In conclusion, emulsions with MD 15 exhibited better stability, which suggests their good potential for use in the preparation of energy drinks.

Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

Bifidobacterium longum, one of the main microorganisms in the human gut, is used as an adjunct to lactic acid starter cultures or sold as a probiotic product. Therefore, Bifidobacterium longum cell suspensions get freeze-dried with protective additives to prevent activity losses. To date, investigations covering growth and inactivation kinetics of Bifidobacterium longum during the whole process (cultivation, drying, and storage) have been lacking. In this study, the effect of cultivation conditions and shelf temperature as well as the influence of protectants (maltodextrin, glucitol, trehalose) at various concentrations on cell survival during freeze-drying was assessed. Drying was followed by a storage at + 4 °C and + 20 °C for 70 days to evaluate inactivation kinetics. The impact of the different factors was assessed by measuring surival rate and residual moisture content at various points of time over the whole process. In parallel cell membrane integrity and glass transition were determined to reveal inactivation effects. Cultivation strategy had a strong influence on survival with a huge potential for process improvement. A pH of 6.0 at the growth optimum of the strain provides better conditions regarding cell survival after drying than free acidification (non-regulated pH conditions). During the drying step, membrane leakage due to the removal of water is the main reason for the inactivation in this process step. In this study, the highest survival of 49% was obtained with cells dried at + 35 °C shelf temperature with an addition of maltodextrin (75% bacterial dry matter, w/w). The results show that Bifidobacterium longum cells are mostly inactivated during drying, whereas storage conditions at + 4 °C with an addition of 75% BDM maltodextrin relative to bacterial dry mass prevent cell loss completely.

Maltodextrin-induced intestinal injury in a neonatal mouse model

Prematurity and enteral feedings are major risk factors for intestinal injury leading to necrotizing enterocolitis (NEC). An immature digestive system can lead to maldigestion of macronutrients and increased vulnerability to intestinal injury. The aim of this study was to test in neonatal mice the effect of maltodextrin, a complex carbohydrate, on the risk of intestinal injury. The goal was to develop a robust and highly reproducible murine model of intestinal injury that allows insight into the pathogenesis and therapeutic interventions of nutrient-driven intestinal injury. Five- to 6-day-old C57BL/6 mice were assigned to the following groups: dam fed (D); D+hypoxia+Klebsiella pneumoniae; maltodextrin-dominant human infant formula (M) only; M+hypoxia; and M+hypoxia+K. pneumoniae. The mice in all M groups were gavage fed five times a day for 4 days. Mice were exposed to hypoxia twice a day for 10 min prior to the first and last feedings, and K. pneumoniae was added to feedings as per group assignment. Mice in all M groups demonstrated reduced body weight, increased small intestinal dilatation and increased intestinal injury scores. Maltodextrin-dominant infant formula with hypoxia led to intestinal injury in neonatal mice accompanied by loss of villi, increased MUC2 production, altered expression of tight junction proteins, enhanced intestinal permeability, increased cell death and higher levels of intestinal inflammatory mediators. This robust and highly reproducible model allows for further interrogation of the effects of nutrients on pathogenic factors leading to intestinal injury and NEC in preterm infants.This article has an associated First Person interview with the first author of the paper.

Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

The drying process used to obtain active food additives is critical to ensure its functionality. In this study, freeze- and spray-drying techniques were evaluated for encapsulation of extracts with antioxidant activity from yerba mate (Ilex paraguariensis), using maltodextrin (MD) as wall material. Additionally, the oxidative stability in a real food matrix (mayonnaise) was assessed. Both MD addition and drying methods affected the physical properties [moisture content, water activity (a_W)] and oxidative stability. MD addition diminished moisture content and prevented polyphenol compounds from degradation. The spray-dried powders displayed the lowest moisture content (1.6 ± 0.3% bs), the highest polyphenol content (135.4 mg GAE/g pure extract), and oxidative stability than the freeze-dried samples. The antioxidant capacity of the encapsulated powder subjected to spray-drying increased the oxidative stability of the mayonnaise (258 ± 32 min) more than the other assayed system (165 ± 5 min). Therefore, a natural spray-dried antioxidant food additive was obtained with potential use in the food industry.

Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios

This study investigated the effect of storage parameters on the physicochemical changes of spray-dried infant milk formula (IMF) powders prepared with various lactose-to-maltodextrin (L:M) ratios (L:M 100:0, L:M 85:15 and L:M 70:30). Powders were characterized during 180 days of storage at 22 and 40 °C and relative humidity (RH) of 11, 23 and 54%. IMF powders were found mostly stable at both temperatures up to 23RH. Deteriorative physicochemical changes were observed at 54RH which were more rapid at 40 °C than at 22 °C. Increasing temperature and RH during storage decreased the glass transition temperature (T_g) to <0 °C and solubility to <25%, while crystallinity increased to >40%. Surface fat content, degree of aggregation and caking increased during storage. Increased surface fat was accompanied by a decrease in surface protein and carbohydrate contents. Incorporation of maltodextrin increased the T_g, decreased the crystallinity and improved the stability of powders.

Nutrient-conditioned intake stimulation does not require a distinctive flavor cue in rats

The postoral actions of nutrients in rodents can stimulate intake and condition flavor preferences through an appetition process. Appetition is revealed in rodents by their increased intake of and preference for a flavored solution paired with intragastric (IG) nutrient infusions. Here we determined if IG 16% maltodextrin (MD) infusions can stimulate intake and preference in the absence of a distinctive flavor cue. Rats implanted with IG catheters were given chow and water 2 h/day followed, 2 h later, by 20-h oral access to water paired with IG MD infusions. Other rats were given bitter sucrose octaacetate solution (SOA) paired with IG MD infusions 20 h/day. Over 8 test days, the SOA rats increased their total 20-h fluid intake (oral + IG) from 26 to 119 g/20 h and Water rats increased their intake from 31 to 96 g/20 h. When infused IG with water instead of MD in a 4-day extinction test, the SOA and Water groups reduced their fluid intakes to 45-48 g/20 h. When oral fluids were again paired with IG MD infusions, the SOA and Water groups increased their intakes to 115 and 109 g/20 h, respectively. In two-bottle tests, the SOA rats drank more SOA paired with IG MD than water paired with IG water. Water rats given the choice of a water bottle paired with IG MD and water bottle paired with IG water did not consistently prefer the H2O/ID MD bottle. Instead they displayed side or sipper tube preferences although neither cue was consistently paired with IG MD during one-bottle training.

Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE

The aim of the present investigation is to study the effect of inlet temperatures on the physicochemical properties of spray-dried jamun juice powder. The inlet temperatures varied from 140 to 160 °C, whereas other parameters like outlet temperature (80 °C), maltodextrin concentration (25%) and feed flow rate (10 mL/min) were kept constant. Moisture content, water activity, bulk density, solubility, hygroscopicity, colour, powder morphology, particle size and glass transition temperatures were analyzed for the powder samples. Higher inlet temperature increased the moisture content of the powder, and led to the formation of larger particles. Powder samples showed water activity values below 0.3, which is good for powder stability. The colour of the jamun juice powder was mainly affected by inlet temperature, leading to the formation of powders that were significantly brighter and less purple as the inlet temperature increased. Glass transition temperature ranged from 55.85 to 71.78 °C. Powders produced at lower inlet temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope.

Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

This study was carried out for extraction of soy isoflavones and entrapment of the isoflavones so obtained into whole milk via encapsulation techniques. Three different solvent (ethanol, methanol and acetonitrile) were used for the extraction of isoflavone using three stage of extraction. The extracted isoflavone was encapsulated into 200 ml of whole milk by spray drying using different concentrations of gum acacia (4, 6 and 8% w/v) and 10% w/v maltodextrin DE 18. The ratio between cores to coating materials was 1:10. Though acetonitrile extracted higher amount of isoflavone, ethanol was selected for subsequent studies of extraction of isoflavone, as per the legislations regarding use of Food-grade solvents. There was no significant difference (p > 0.5) among all three samples 4% gum acacia+10% maltodextrin (A), 6% gum acacia+10% maltodextrin (B) and 8% gum acacia+10% maltodextrin (C) in terms of moisture content and hygroscopicity. However, insolubility index showed that sample A possessed a higher solubility index. Encapsulation techniques suggested that sample A showed higher encapsulation efficiency than others. Statistical analysis suggested that there was no significant difference among samples A, B and C during storage at 4°C for the time period (30 days) studied, in terms of isoflavone retention rate. However, samples stored at 25 and 37°C showed significant difference in the retention rate. Among all the three samples, sample B showed significantly lower isoflavone degradation rate of 3.80, 4.07 and 4.70 × 10-3/day at 4, 25 and 37°C, respectively. The highest amount of isoflavone degradation was observed at 37°C. Results indicate that isoflavone can be encapsulated using a combination of gum acacia either 4 or 6% w/v and 10% maltodextrin along with milk proteins at 4°C for longer shelf life.

Stability and structural properties of bee pollen protein hydrolysate microencapsulated using maltodextrin and whey protein concentrate

In this research, the bee pollen protein hydrolysate was microencapsulated by spray drying using maltodextrin (MD), whey protein concentrate (WPC) and a mixture of both compounds. For this purpose, the bee pollen was hydrolysed by alcalase (enzyme concentration of 1.5%) at 50 °C and pH 8 during 3.95 h, and then freeze-dried. The hydrolysed protein and wall materials were used in ratio of 1:10 (w/w). The wall materials included maltodextrin 2%, WPC 2%, as well as maltodextrin and WPC mixtures with 3:1 ratio. The resulting capsules were exposed to UV radiation for 48 h to accelerate the oxidation. The results showed that the capsule prepared using maltodextrin and WPC mixture showed the highest DPPH radical scavenging during exposure to UV radiation. Based on the FTIR spectroscopy results, the wall containing maltodextrin and WPC mixture showed the best performance in maintaining the chemical structure of hydrolysed protein. The SEM results indicated that the microcapsules prepared with WPC and maltodextrin mixture as wall material showed uniform and smoother wall than those prepared with maltodextrin alone. Finally, it was found that the maltodextrin and WPC mixture was the best wall with an appropriate protective capability for the microencapsulation of hydrolysed proteins and their protection against UV radiation.

Reduced acceptance of saccharin solutions by rats previously consuming more highly palatable solutions

Rats first given 24-h access to 10% sucrose for 4 or 12 days (Stage 1) were then switched to a saccharin solution for a 12-day Stage 2. The initial result of this switch was that these Sucrose groups drank less saccharin than Water groups that had been given only water to drink in Stage 1. This difference was maintained throughout Stage 2 by the females that served in Experiments 1 and 4 and by the males that served in Experiment 3. Experiment 1 also found that access to 10% glucose in Stage 1 produced an essentially identical decrease in subsequent saccharin acceptance as that produced by giving 10% sucrose in Stage 1. The impact on subsequent acceptance of saccharin was also tested in rats given two types of maltodextrin solution. The first type of maltodextrin (Myopure brand) was used with the males in Experiment 2; this failed to find any difference between the Maltodextrin and the Water group. However, when a second type of maltodextrin (SolCarb brand) was given to males in Stage 1 of Experiment 3, the results for this group were similar to those from a group given sucrose in Stage 1. The final experiment confirmed that prior exposure to maltodextrin solutions can reduce saccharin acceptance by female rats. Overall, the results suggest that acceptance of saccharin is sensitive to a contrast effect, in that it is reduced by prior exposure to a solution that is more palatable but not necessarily sweet.

Roles of maltodextrin and inulin as matrix formers on particle performance of inhalable drug nanocrystal-embedded microparticles

The objective of this study was to investigate the influence of inulin (IL) and maltodextrin (MD) as matrix formers on the physical properties of drug nanocrystal-embedded microparticles (NEM) during spray-drying and storage. The redispersibility, aerodynamic performance and phase behaviour of NEM/MD and NEM/IL stored at different water activity (a_w) values were evaluated. NEM with 2 g/g (relative to the weight of drug) of IL and MD exhibited the excellent performance after spray-drying. The water activity significantly influenced the redispersibility and aerodynamic performance of NEM/MD and NEM/IL. The NEM/MD presented a higher T_g at all a_w values than did NEM/IL. The moisture-induced collapse of the amorphous glassy matrix of IL and MD could be responsible for the poor redispersibility and aerodynamic performance of NEM/IL and NEM/MD, respectively. The NEM/MD exhibited better aerodynamic performance at high a_w (0.528) than did NEM/IL. Therefore, MD could be an excellent matrix former for inhalable NEM.

Enhanced pharmacokinetic performance of dapoxetine hydrochloride via the formulation of instantly-dissolving buccal films with acidic pH modifier and hydrophilic cyclodextrin: Factorial analysis, in vitro and in vivo assessment

Instantly dissolving buccal films have gained attention owing to their easy administration and capability to surmount the hepatic first pass effect of drugs. Dapoxetine hydrochloride (DPX) has a low oral bioavailability due to significant hepatic first pass metabolism. In addition, DPX is a weakly basic drug with a pH dependent solubility that could limit its dissolution in the body neutral fluids. In order to surpass these challenges, this work aimed at enhancing DPX bioavailability via the formulation of instantly dissolving buccal films comprising a pH modifier and a hydrophilic cyclodextrin. Tartaric acid and hydroxypropyl beta-cyclodextrin were selected as dual solubilizing agents based on the screening study. 3² factorial design was employed for the formulation and optimization of DPX films. Statistical analysis revealed that hydroxypropyl methyl cellulose E5: maltodextrin ratio and propylene glycol concentrations have significant effects on mechanical properties, percent DPX dissolved after 5 min, and in vivo mouth dissolving time at P  < 0.05. The optimized film [HPMC E5: MDX, 1:1 and 1% PG] showed no significant change of properties or drug dissolution upon storage at 40 °C/75% RH for a period of 3 months. In addition, the optimized film showed significantly enhanced absorption relative to the oral reference tablet. Therefore, the optimized film could be considered a promising delivery system for DPX with expected improved patient compliance and enhanced pharmacokinetic performance.

The influence of different carrier agents and drying techniques on physical and chemical characterization of Japanese quince (Chaenomeles japonica) microencapsulation powder

Fruit powders can become a new and innovative direction of using the potential of Japanese quince (JQ) fruit in an affordable form. Therefore, physical (dry matter, true and bulk density, porosity and color) and chemical parameters of JQ juice powders obtained by using different carrier agents and drying techniques were evaluated. The juice was mixed with maltodextrin, inulin and a mixture of both in different proportions and dried using freeze, spray, and vacuum (50, 70, and 90 °C) drying techniques. The identification and quantification of phenolic compounds in JQ juice powders were performed by LC-PDA-QTOF-MS and UPLC-PDA, respectively, while antioxidant capacity was measured using ABTS, FRAP and ORAC assays. In addition, enzymatic in vitro inhibition tests of α-glucosidase, pancreatic lipase, acetylcholinesterase and 15-lipoxygenase were performed. Among the drying techniques applied, freeze-drying resulted in the highest retention of polyphenols, while among the carrier agents maltodextrin was found to be the best biopolymer for obtaining high-quality fruit powder and also ensured powders with the lowest content of undesirable hydroxymethylfurfural.

Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions

Esterified maltodextrins (EMs) were prepared using enzyme-catalyzed reaction of maltodextrin (DE of 16 and 9) and palmitic acid. The emulsion stabilization mechanism was investigated of a combination of Tween 80 and EM in oil-in-water emulsion to determine interfacial tension, ζ-potential, non-adsorbed Tween 80 in centrifuged-serum of emulsion, and fluoresced microstructure. The interfacial tension and non-adsorbed Tween 80 content of combination of Tween 80 and EM-stabilized oil-in-water emulsions were closed to those of sole Tween 80-stabilized emulsion. The ζ-potential of sole Tween 80-stabilzed emulsion had a small positive charge but ζ-potential changed to small negative charge as EM was added into Tween 80-stabilzed emulsion. Fluorescence microstructure confirmed that EM was adsorbed on oil droplet surface, stabilized by Tween 80. The mechanism of emulsion stabilization may conclude that Tween 80 was mainly adsorbed at oil surface and EM may interact with Tween 80 to form a double stabilization layer without competitive replacement.

Maltodextrin for corrosion mitigation of zinc in sulfamic acid: Electrochemical, surface and spectroscopic studies

Maltodextrin (MLD), a biopolymer was introduced as a novel green inhibitor to mitigate the corrosion of zinc in sulfamic acid medium by weight loss and by electrochemical methods. Conditions were optimized to obtain maximum inhibition efficiency. Thermodynamic parameters were evaluated. The surface morphology was studied by SEM, EDX, AFM analysis. Adsorption of inhibitor was re-affirmed by FT-IR spectroscopy, Atomic absorption spectroscopy (AAS), Raman spectroscopy and powder X-ray diffraction (XRD) analysis. Maximum efficiency of 72% was observed for the addition of 400 ppm of MLD. Surface morphology and spectroscopic studies confirmed the adsorption of MLD onto the surface of zinc. Results obtained by classical and electrochemical methods are in good agreement with one another. Maltodextrin emerged as an effective eco -friendly green inhibitor.

Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends

Grape seed extract (GSE) contain phenolic compounds that decrease the proclivity to various chronic diseases such as several types of cancer and cardiovascular diseases. The objective of the present study was to investigate the encapsulation of GSE polyphenols and their characterization. For this study, whey protein concentrate (WPC), maltodextrin (MD) and gum arabic (GA) were evaluated as encapsulating materials. For the preparation of stable microcapsules different WPC:MD/GA (5:0, 4:1, 3:2 and 0:5) ratios were assessed using ultrasonication for different time periods (20-40 min) followed by freeze drying. Encapsulation efficiency, antioxidant activity, particle size, surface morphology and release mechanism were determined. The GSE microcapsules coated with WPC:MD/GA ratio of 4:1 and 3:2 with core to coat ratio of 1:5 and prepared by sonication for 30 min were found to have highest encapsulation efficiency (87.90-91.13%) and the smallest particle size with maximum retention of antioxidant activity. Under optimized conditions, the low level release (43-49%) of phenolic compounds resulted under simulated gastric condition and significantly (p < 0.05) increased (88-92%) under simulated intestinal condition. Thus the results indicated blending of MD or GA with WPC improved the microencapsulation of GSE.

Encapsulation of phenolic-rich extract from banana (Musa cavendish) peel

Banana peel, a by-product rich in phenolics and other bioactive compounds, has great potentials as a natural preservative or healthy food ingredient. However, the instability of bioactive compounds derived from banana peel limits their applications, and as such encapsulation is necessary to improve their stability and widen their applications. This study investigated the impact of spray drying conditions and coating materials on the physical, phytochemical, and antioxidant properties of the peel extract to identify the most suitable encapsulation process. The results showed that inlet temperature (ranging from 140 to 180 °C) and feeding rate (3-15 mL/min) did not significantly affect the total phenolic content (TPC) and antioxidant capacity but influenced the moisture content and recovery yield of the powder. The ratio of dry matter in fresh extract-to-coating material (DM-to-CM) (1:1-1:7 (w/w)) did not affect the moisture content. However, it affected the TPC, antioxidant properties, and recovery yield of the powder. Finally, the type of coating materials did not significantly affect TPC and antioxidant properties, but other physical properties, dopamine levels and recovery yield. The most suitable encapsulation conditions were identified as an inlet drying temperature of 150 °C, a feeding rate of 9 mL/min, a ratio of DM-to-CM of 1:1 (w/w), and coating with a combination of maltodextrin M100 and gum acacia. Powder prepared under the most suitable conditions had a spherical shape with a rough surface and had stable TPC under storage conditions of 40 °C for 4 weeks. It also has ideal physical, phytochemical and antioxidant properties and is suitable for further applications.

Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil

The use of lemongrass oil as food preservative present great potential, however it has high volatility and intense aroma, making them limited to be used as food additives. Microencapsulation processes become interesting alternatives to overcome these issues. This work investigated the influence of the partial replacement of gum arabic by modified starches on the microencapsulation of lemongrass oil as core material. Gum arabic and its combinations with modified starches: cassava and corn maltodextrins with different dextrose equivalent (DE) and octenyl succinic anhydride modified starch (OSA-starch) were studied. The emulsions were spray dried at controlled temperature of 170 °C. The evaluated parameters particles solubility, moisture content, and oil composition did not showed significant differences among the treatments. Replacement of gum arabic by maltodextrin DE20 and OSA-starch resulted in higher wetting times. Oil retention was increased (81.2%) when gum arabic was replaced by OSA-starch; the treatment without substitution, with only gum arabic had 67.5% of oil retention. Application of OSA-starch in association with gum arabic in microencapsulation by spray drying of lemongrass oil presented greater potential to be used due to its higher oil retention. Polymer blends should be assessed since they present advantages over individually applied polymers. Although maltodextrins show some differences compared to the treatment with only gum arabic, it may also be a viable alternative because of its lower cost.

The effect of inulin and resistant maltodextrin on weight loss during energy restriction: a randomised, placebo-controlled, double-blinded intervention

PURPOSE

The objective of this study was to investigate the additive effects of combining energy restriction with dietary fibres on change in body weight and gut microbiota composition.

METHODS

The study was a 12-week randomised, placebo-controlled, double-blinded, parallel intervention trial. A total of 116 overweight or obese participants were assigned randomly either to 10 g inulin plus 10 g resistant maltodextrin or to 20 g of placebo supplementation through 400 mL of milk a day, while on a - 500 kcal/day energy restricted diet.

RESULTS

Altogether, 86 participants completed the intervention. There were no significant differences in weight loss or body composition between the groups. The fibre supplement reduced systolic (5.35 ± 2.4 mmHg, p = 0.043) and diastolic (2.82 ± 1.3 mmHg, p = 0.047) blood pressure to a larger extent than placebo. Furthermore, a larger decrease in serum insulin was observed in the placebo group compared to the fibre group (- 26.0 ± 9.2 pmol/L, p = 0.006). The intake of fibre induced changes in the composition of gut microbiota resulting in higher abundances of Parabacteroides and Bifidobacteria, compared to placebo. The effects on blood pressure and glucose metabolism were mainly observed in women, and could be attributed to a higher gut microbiota diversity after intervention. Finally, the fibre group experienced a higher degree of gastrointestinal symptoms, which attenuated over time.

CONCLUSIONS

Supplementation of inulin and resistant maltodextrin did not provide an additional weight loss during an energy-restricted diet, but reduced both systolic and diastolic blood pressure. Furthermore, the fibre supplement did stimulate the growth of potentially beneficial bacteria genera.

CLINICAL TRIAL REGISTRY

The study was registered at http://www.clinicaltrials.gov , NCT03135041.

Carbohydrate hydrogel beverage provides no additional cycling performance benefit versus carbohydrate alone

PURPOSE

This study examined the effects of a novel maltodextrin-fructose hydrogel supplement (MF-H) on cycling performance and gastrointestinal distress symptoms.

METHODS

Nine endurance-trained male cyclists (age = 26.1 ± 6.6, mass = 80.9 ± 10.4 kg, VO_2max = 55.5 ± 3.6 mL·kg·min^-1) completed three experimental trials consisting of a 98-min varied-intensity cycling protocol followed by a performance test of ten consecutive sprint intervals. In a cross-over design, subjects consumed 250 mL of a treatment beverage every 15 min of cycling. Treatments consisted of 78 g·hr^-1 of either (a) MF-H, (b) isocaloric maltodextrin-fructose (ratio-matched 2:1; MF), and (c) isocaloric maltodextrin only (MD).

RESULTS

There were no differences in average sprint power between treatments (MF-H, 284 ± 51 W; MF, 281 ± 46 W; and MD, 277 ± 48 W), or power output for any individual sprint. Subjective ratings of gastrointestinal distress symptoms (nausea, fullness, and abdominal cramping) increased significantly over time during the cycling trials, but few individuals exceeded moderate levels in any trial with no systematic differences in gastrointestinal discomfort symptoms observed between treatments.

CONCLUSIONS

In conclusion, ingestion of a maltodextrin/fructose hydrogel beverage during high-intensity cycling does not improve gastrointestinal comfort or performance compared to MF or MD beverages.

Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking

Our objective was to establish the influence of biopolymer additives on the flavor release profiles of model food emulsions during simulated cooking. Allyl methyl disulfide (AMDS), a volatile hydrophobic flavor found in garlic, was used as a model aroma. This type of flavor compound is easily lost from foods during thermal processing and so there is a need to identify effective strategies to improve its retention and modulate its release profile. The impact of protein (sodium caseinate and whey protein) and polysaccharide (maltodextrin, xanthan gum, sodium alginate, corn starch, methyl cellulose, and β-cyclodextrin) addition (0.5%) on the flavor retention profile of AMDS-loaded emulsions subjected to simulated cooking was determined. Corn oil was used as the oil phase to formulate the oil-in-water emulsions. Emulsions were heated from room temperature to boiling and then held for 30 min to establish the impact of biopolymer addition on their flavor retention profiles. The impact of biopolymer concentration on flavor retention was also studied using maltodextrin (0-40%) and xanthan gum (0-0.5%). The flavor retention profiles of the emulsions containing 0.5% maltodextrin, sodium alginate, whey protein, sodium caseinate, or corn starch, were the same as those as the control (no additives). Conversely, addition of 0.5% methyl cellulose, β-cyclodextrin, or xanthan gum led to faster flavor release during cooking. The thermal stability of the emulsions appeared to be the dominant factor determining their flavor release: additives that promoted coalescence during heating led to faster flavor release. Moreover, addition of high levels of maltodextrin and xanthan gum promoted depletion flocculation, which also led to faster flavor release during heating. In contrast, there appeared to be no correlation between emulsion viscosity and the flavor release profile. These results are important for designing emulsion-based food products, such as sauces and soups, with controlled flavor release profiles during cooking.