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.

Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying

Spray drying represents a viable alternative for the stabilization of juice and extract of a great diversity of plant in tropical zones, such as jackfruit from Nayarit, Mexico. The jackfruit powder allows physicochemical and microbiological stability for storage, transportation, and marketing. In addition, this allows expansion of consumption and use of these exotic tropical fruits. The aim of this work was to find the best enzymatic hydrolysis and spray drying treatment for obtaining jackfruit pulp and juice in powder without affecting its rheological and physicochemical properties. Jackfruit pulp was treated with three commercial enzymes and their mixtures, and the best treatment was then optimized by Response Surface Methodology. The jackfruit pulp and the hydrolyzed juice were spray dried using maltodextrin as a carrier agent. The best hydrolysis was obtained with Celluzyme® and Pectinex Ultra Pulp® and the optimal conditions were 1% of enzyme concentration, during 3 h at 37 °C (p = 0.92), that leads reducing sugar of 78.50 ± 1.93 mg mL-1 and viscosity of 7.94 ± 0.82 cps (94.7% reduction). The enzyme concentration is a direct function of reducing sugars content, while incubation time is an inverse function of viscosity. The spray drying treatment with the highest yield (74%) without affecting rheological and physicochemical properties compared to the fresh hydrolyzed juice was the treatment with 50% (TSS/weight) maltodextrin.

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.

Characterization of starch and gum arabic-maltodextrin microparticles encapsulating acacia tannin extract and evaluation of their potential use in ruminant nutrition

OBJECTIVE

The use of tannin extract and other phytochemicals as dietary additives in ruminants is becoming more popular due to their wide biological actions such as in methane mitigation, bypass of dietary protein, intestinal nematode control, among other uses. Unfortunately, some have strong astringency, low stability and bioavailability, and negatively affecting dry matter intake and digestibility. To circumvent these drawbacks, an effective delivery system may offer a promising approach to administer these extracts to the site where they are required. The objectives of this study were to encapsulate acacia tannin extract (ATE) with native starch and maltodextrin-gum arabic and to test the effect of encapsulation parameters on encapsulation efficiency, yield and morphology of the microparticles obtained as well as the effect on rumen in vitro gas production.

METHODS

The ATE was encapsulated with the wall materials, and the morphological features of freeze-dried microparticles were evaluated by scanning electron microscopy. The in vitro release pattern of microparticles in acetate buffer, simulating the rumen, and its effect on in vitro gas production was evaluated.

RESULTS

The morphological features revealed that maltodextrin/gum-arabic microparticles were irregular shaped, glossy and smaller, compared with those encapsulated with native starch, which were bigger, and more homogenous. Maltodextrin-gum arabic could be used up to 30% loading concentration compared with starch, which could not hold the core material beyond 15% loading capacity. Encapsulation efficiency ranged from 27.7%±6.4% to 48.8%±5.5% in starch and 56.1%±4.9% to 64.8%±2.8% in maltodextrin-gum arabic microparticles. Only a slight reduction in methane emission was recorded in encapsulated microparticles when compared with the samples containing only wall materials.

CONCLUSION

Both encapsulated products exhibited the burst release pattern under the pH conditions and methane reduction associated with tannin was marginal. This is attributable to small loading percentages and therefore, other wall materials or encapsulation methods should be investigated.

Preparation and characterization of nanocomposite films based on gum arabic, maltodextrin and polyethylene glycol reinforced with turmeric nanofiber isolated from turmeric spent

Turmeric nanofibers (TNF) were used as reinforcement in the gum arabic (GA), maltodextrin (MDX) and polyethylene glycol (PEG) matrices to enhance the physicochemical properties. The TNF were prepared from turmeric spent by acid hydrolysis accompanied by high pressure homogenization. The thermal and mechanical properties, structure morphology and antimicrobial activities of the prepared nanocomposites were investigated. Differential scanning calorimetry (DSC) data indicate that the addition of TNF significantly increased the onset temperature (T_o), peak temperature (T_p) and conclusion temperature (T_c) of the melting peaks of nanocomposites, but considerably decreased the enthalpy change values. The tensile properties showed that the addition of TNF enhanced mechanical properties due to the formation of networks within the GA, MDX and PEG. The scanning electron microscopy (SEM) images revealed the films of GA-TNF and MDX-TNF show smooth, homogenous surface due to intermolecular hydrogen bonding, and the film of PEG-TNF shows good dispersion of TNF with PEG matrix with rough surface because of strong interfacial adhesion between TNF and PEG and strong hydrogen bonding, which are further confirmed by the FT-IR spectroscopy. XRD results exhibited the disappearances of peaks of TNF indicating the reinforcement of TNF in the prepared nanocomposite matrices. The antibacterial tests show the prepared nanocomposites exhibited excellent antibacterial performance against Bacillus cereus, Escherichia coli, Staphylococcus aureus and Salmonella typhimurium.

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.

Profound differences in fat versus carbohydrate preferences in CAST/EiJ and C57BL/6J mice: Role of fat taste

In a nutrient self-selection study, CAST/EiJ mice consumed more carbohydrate than fat while C57BL/6J (B6) mice showed the opposite preference. The present study revealed similar strain differences in preferences for isocaloric fat (Intralipid) and carbohydrate (sucrose, maltodextrin) solutions in chow-fed mice. In initial 2-day choice tests, percent fat intakes of CAST and B6 mice were 4-9% and 71-81% respectively. In subsequent nutrient vs. water tests, CAST mice consumed considerably less fat but not carbohydrate compared to B6 mice. Orosensory rather than postoral factors are implicated in the very low fat preference and intake of CAST mice. This is supported by results of a choice test with Intralipid mixed with non-nutritive sweeteners vs. non-sweet maltodextrin. The preference of CAST mice for sweetened fat exceeded that of B6 mice (94 vs. 74%) and absolute fat intakes were similar in the two strains. When given unsweetened Intralipid vs. water tests at ascending fat concentrations CAST mice displayed reduced fat preferences at 0.1-5% and reduced intakes at 0.5-5% concentrations, compared to B6 mice. The differential fat preferences of CAST and B6 mice may reflect differences in fat taste sensing or in central neural processes related to fat selection.

Metabolomic signatures distinguish the impact of formula carbohydrates on disease outcome in a preterm piglet model of NEC

BACKGROUND

Major risk factors for necrotizing enterocolitis (NEC) include premature birth and formula feeding in the context of microbial colonization of the gastrointestinal tract. We previously showed that feeding formula composed of lactose vs. corn syrup solids protects against NEC in preterm pigs; however, the microbial and metabolic effects of these different carbohydrates used in infant formula has not been explored.

OBJECTIVE

Our objective was to characterize the effects of lactose- and corn syrup solid-based formulas on the metabolic and microbial profiles of preterm piglets and to determine whether unique metabolomic or microbiome signatures correlate with severity or incidence of NEC.

DESIGN/METHODS

Preterm piglets (103 days gestation) were given total parenteral nutrition (2 days) followed by gradual (5 days) advancement of enteral feeding of formulas matched in nutrient content but containing either lactose (LAC), corn syrup solids (CSS), or 1:1 mix (MIX). Gut contents and mucosal samples were collected and analyzed for microbial profiles by sequencing the V4 region of the 16S rRNA gene. Metabolomic profiles of cecal contents and plasma were analyzed by LC/GC mass spectrometry.

RESULTS

NEC incidence was 14, 50, and 44% in the LAC, MIX, and CSS groups, respectively. The dominant classes of bacteria were Bacilli, Clostridia, and Gammaproteobacteria. The number of observed OTUs was lowest in colon contents of CSS-fed pigs. CSS-based formula was associated with higher Bacilli and lower Clostridium from clusters XIVa and XI in the colon. NEC was associated with decreased Gammaproteobacteria in the stomach and increased Clostridium sensu stricto in the ileum. Plasma from NEC piglets was enriched with metabolites of purine metabolism, aromatic amino acid metabolism, and bile acids. Markers of glycolysis, e.g., lactate, were increased in the cecal contents of CSS-fed pigs and in plasma of pigs which developed NEC.

CONCLUSIONS

Feeding formula containing lactose is not completely protective against NEC, yet selects for greater microbial richness associated with changes in Bacilli and Clostridium and lower NEC incidence. We conclude that feeding preterm piglets a corn syrup solid vs. lactose-based formula increases the incidence of NEC and produces distinct metabolomic signatures despite modest changes in microbiome profiles.

Properties of encapsulated saffron extracts in maltodextrin using the Büchi B-90 nano spray-dryer

The production, characterization and stability of nanoencapsulates of saffron hydrophilic apocarotenoids, i.e. crocins and picrocrocin, in maltodextrin using spray-drying are presented. The effect of mesh size and core:wall ratio (w/w) on the product yield and encapsulation efficiency of these apocarotenoids was examined. Nanoencapsulates were characterized and their stability was examined in the presence or absence of a strong phenolic antioxidant, the caffeic acid, under thermal and in vitro gastrointestinal conditions. Spherical particles were obtained. Product yield and encapsulation efficiency (%) of crocins and picrocrocin was found to be satisfactory. Thermal stability and bioaccessibility of these apocarotenoids was enhanced by nanoencapsulation. Further protection was provided by caffeid acid.

Restriction of dietary protein leads to conditioned protein preference and elevated palatability of protein-containing food in rats

The mechanisms by which intake of dietary protein is regulated are poorly understood despite their potential involvement in determining food choice and appetite. In particular, it is unclear whether protein deficiency results in a specific appetite for protein and whether influences on diet are immediate or develop over time. To determine the effects of protein restriction on consumption, preference, and palatability for protein we assessed patterns of intake for casein (protein) and maltodextrin (carbohydrate) solutions in adult rats. To induce a state of protein restriction, rats were maintained on a low protein diet (5% casein) and compared to control rats on non-restricted diet (20% casein). Under these dietary conditions, relative to control rats, protein-restricted rats exhibited hyperphagia without weight gain. After two weeks, on alternate conditioning days, rats were given access to either isocaloric casein or maltodextrin solutions that were saccharin-sweetened and distinctly flavored whilst consumption and licking patterns were recorded. This allowed rats to learn about the post-ingestive nutritional consequences of the two different solutions. Subsequently, during a preference test when rats had access to both solutions, we found that protein-restricted rats exhibited a preference for casein over carbohydrate whereas non-restricted rats did not. Analysis of lick microstructure revealed that this preference was associated with an increase in cluster size and number, reflective of an increase in palatability. In conclusion, protein-restriction induced a conditioned preference for protein, relative to carbohydrate, and this was associated with increased palatability.

Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents

In this work, a comparative study between spray drying (SD) of fresh egg by either maltodextrin (MD) or nopal-mucilage (MN) as stabilizing vectors was made. The powders obtained were characterized for drying performance, moisture content, chemical proximate analysis, thermal analysis (TGA), chemical composition (FTIR), microscopy (SEM) and rheology (viscoelasticity and steady state simple shear viscosity). Infrared analysis showed that MN has the effect of a thickening agent rather than an encapsulating one. Results indicated that SD egg with MN produced a high thermal and mechanical stable product and rendered the highest drying performance, producing a more uniform and defined sphere-shaped morphology in comparison to egg SD either alone and with MD.

Characterization of systems with amino-acids and oligosaccharides as modifiers of biopharmaceutical properties of furosemide

Furosemide is the most commonly prescribed diuretic drug in spite of its suboptimal biopharmaceutical properties. In this work, the addition of different amino-acids was studied with the aim of selecting an enhancer of the furosemide solubility. The best results were obtained with arginine. Also, binary (furosemide:arginine) and ternary (furosemide:arginine:β-cyclodextrin and furosemide:arginine:maltodextrin) systems were prepared by the kneading method and they were compared with their corresponding physical mixtures. These new systems were characterized by Fourier transform infrared and Raman spectroscopy, X-ray powder diffractometry, scanning electron microscopy, thermogravimetric analysis, and differential scanning calorimetry. In addition, dissolution studies were performed in simulated gastric fluid. The best results in relation to improving biopharmaceutical properties were obtained with a binary combination of furosemide and arginine, demonstrating that this system could result in a suitable candidate for the development of a promising pharmaceutical formulation of the drug.

Microbial stratification structure within cathodic biofilm of the microbial fuel cell using the freezing microtome method

The aim of this study was to investigate the microbial stratification structure within cathodic biofilm of the microbial fuel cell (MFC) using the freezing microtome method. Experiments were conducted in a single-chamber air-cathode MFC with 0.8g/L maltodextrin as substrate for ∼30d operation. The maximum power density was 945±10mW/m² in the MFC. Maltodextrin resulted in the relative abundance of Candidatus Saccharibacteria of 37.0% in the anodic biofilm. Different bacterial communities were identified in different layers within the cathodic biofilm. The relative abundance of Enterococcus was 3.7%, 10.5%, and 1.6% in the top (100-150μm), middle (50-100μm), and bottom (0-50μm) layers, respectively. Higher bacterial viability was observed within the top and bottom layers of the cathodic biofilm. Understanding the stratification of bacterial community in cathodic biofilm should be important to control the cathodic biofilm in the MFC.

Microencapsulation of Eugenia uniflora L. juice by spray drying using fructans with different degrees of polymerisation

The objective of this work was to microencapsulate pitanga (Eugenia uniflora L.) juice by spray drying, using High Performance Agave Fructans (HPAF) and High Degree of Polymerisation Agave Fructans (HDPAF) and maltodextrin (MD), respectively, as the wall materials. The physicochemical and antioxidant properties of the capsules during storage at various temperatures were evaluated. The microparticles developed using fructans HPAF and HDPAF, exhibited similar physicochemical and flow properties to those presented by the microparticles prepared with MD. The highest yield and concentration of anthocyanins after drying and during storage were found for a 1:6 core:wall material ratio. The total color change was a good indicator of the microcapsule stability. This study showed that both fructans fraction possess similar encapsulating properties to MD and that the HDPAF were more efficacious than MD at protecting the antioxidants during drying and storage.

Comparative in vitro and in vivo taste assessment of liquid praziquantel formulations

The taste of pharmaceuticals strongly affects the compliance of patients. This study investigated the applicability of the electronic tongue and rodent brief-access taste aversion (BATA) model for the bitter compound praziquantel (PZQ) and taste masked liquid formulations for PZQ. In a comparative study maltodextrin (MD) Kleptose^® linecaps 17 was selected as an alternative taste masking agent to two cyclodextrins; hydroxypropyl-beta-cyclodextrin (HP-β-CD) and sulfobutyl ether-beta-cyclodextrin (SBE-β-CD). A phase solubility study showed the highest affinity and solubilization capabilities for SBE-β-CD over HP-β-CD and MD, suggesting the highest taste masking ability for SBE-β-CD. No reliable results were achieved for PZQ with the Insent electronic tongue. Thus this system was not used for further evaluation of solutions with MD and CDs to confirm the results of the solubility study. In contrast the BATA model demonstrated conclusive responses for the aversiveness of PZQ. The concentration of PZQ inhibiting 50% of water lick numbers (called IC₅₀ value) was 0.06mg/ml. In contrast to the phase solubility study, the MD enabled an equal taste masking effect in vivo in comparison to both CDs. Moreover HP-β-CD showed superior taste masking capabilities for PZQ compared to SBE-β-CD as the SBE-β-CD itself was less acceptable for the rodents than HP-β-CD. In conclusion, the BATA model was identified as a more efficient taste assessment tool for the pure PZQ and liquid formulations in contrast to the electronic tongue and the phase solubility study.

The effects of a post-exercise carbohydrate and protein supplement on repeat performance, serum chemistry, insulin and glucagon in competitive weight-pulling dogs

The physiological demands of weight-pulling dogs have yet to be investigated. Two groups of competitive weight-pulling dogs both underwent two identical pull series 3 h apart. The control group (n 8) was compared with a group fed a rapidly digestible carbohydrate and protein supplement after the first pull series (n 9). Blood was drawn before and after each pull series as well as at 15 and 30 min after the first pull series finished. Biochemistry values remained unremarkable throughout the study in both groups regardless of supplementation or exercise over time. Lactic acid showed mild significant increases post-exercise (2·1 (sd 1·2) mmol/l) compared with baseline (1·4 (sd 0·3) mmol/l; P = 0·03) after the initial pull series. When examining the effects of time there was a significant increase in insulin from baseline (median of 10·8 (range 6·8–17·4) μIU/ml) compared with 30 min after supplementation (17·0 (range 8·1–33·0) μIU/ml) and at 3 h after supplementation (19·2 (range 9·7–53·4) μIU/ml). In the treatment group there was also a time effect, with glucagon being elevated from baseline (median of 100 (range 79–115) pg/ml) compared with 30 min after supplementation (114 (range 90–183) pg/ml) and after the second pull series (131 (range 107–152) pg/ml). Evaluation of each dog's ability to pull the same or greater amount of weight on the second pull series revealed no significant differences. In conclusion, weight-pulling dogs have mild elevations in lactate reflecting little anaerobic metabolism compared with other canine sprinting athletes; hormonal changes associated with carbohydrate absorption are reflected within the treatment group, and supplementation had no effect on performance.

Carbohydrate mouth rinse improves morning high-intensity exercise performance

Oral carbohydrate (CHO) rinsing has been demonstrated to provide beneficial effects on exercise performance of durations of up to one hour. The aim of the present study was to investigate the effects of CHO mouth rinsing on morning high-intensity exercise performance. Following institutional ethical approval and familiarisation, 12 healthy males (mean ± SD age: 23 ± 3 years, height: 175.5 ± 7.4 cm, body mass: 75.4 ± 7.5 kg) participated in this study. Countermovement jump (CMJ) height, isometric mid-thigh pull peak force, 10 m sprint time and bench press and back squat repetitions to failure were assessed following CHO and placebo (PLA) rinsing or a control condition (CON). All testing took place at 07:30 following an 11 hour overnight fast. Performance of CMJ height (CHO: 39 ± 7 cm; PLA: 38 ± 7 cm; CON: 36 ± 6 cm; P = .003, [Formula: see text] = 0.40), 10 m sprint time (CHO: 1.78 ± 0.07 s; PLA: 1.81 ± 0.07 s; CON: 1.85 ± 0.05 s; P = .001, [Formula: see text] = 0.47), the number of bench press (CHO: 25 ± 3; PLA: 24 ± 4; CON: 22 ± 4; P < .001, [Formula: see text] = 0.55) and squat (CHO: 31 ± 4; PLA: 29 ± 5; CON: 26 ± 6; P < .001, [Formula: see text] = 0.70) repetitions and mean felt arousal (CHO: 5 ± 1; PLA: 4 ± 0; CON: 4 ± 0; P = .009, [Formula: see text] = 0.25) improved following CHO rinsing. However, isometric mid-thigh pull peak force was unchanged (CHO: 2262 ± 288 N; PLA: 2236 ± 354 N; CON: 2212 ± 321 N; P = .368, [Formula: see text] = 0.08). These results suggest that oral CHO rinsing solution significantly improved the morning performance of CMJ height, 10 m sprint times, bench press and squat repetitions to failure and felt arousal, although peak force during an isometric mid-thigh pull, rating of perceived exertion and heart rate were unaffected.

Color, bioactive compounds and morphological characteristics of encapsulated Asian pear juice powder during spray drying

Encapsulated Asian pear juice powder was produced through spray drying using three maltodextrin levels (15, 20, and 25% w/v) and three inlet air temperatures (130, 150, and 170 °C). The impact of maltodextrin concentrations and inlet air temperatures on color, bioactive compounds, and morphological characteristics of encapsulated Asian pear juice powder were investigated. Maltodextrin concentrations and inlet air temperatures significantly influenced L^* and b^* values of encapsulated Asian pear juice powder. Increasing inlet air temperatures increased total phenolic content, whereas the vitamin C content decreased. Vitamin C content was strongly correlated with particle size, inlet air temperature, and maltodextrin concentration. ABTS⁺ radical-scavenging activity was highly correlated with total phenol content while DPPH radical-scavenging activity was highly correlated with vitamin C content. Encapsulated powders made with higher inlet air temperature and higher maltodextrin concentration had lowest median particle diameter with a smoother, more regular and rounded outer surface than those of encapsulated powders produced with lower inlet air temperature and lower maltodextrin concentration. Therefore, the results demonstrate that high-quality encapsulated Asian pear juice powder could be manufactured by adding 15% (w/v) maltodextrin and spray-drying at 170 °C.

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determined by response surface methodology. Increment of maltodextrin and resistant starch increased acidity, viscosity, melting rate, time of dripping and overrun but decreased melting rate of ice cream. Results showed that the incorporation of maltodextrin and resistant starch at 0 and 2% w/w respectively, resulted into ice cream with suitable viscosity, melting rate, first dripping time, overrun and acidity.

Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.