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Sargassum brown seaweed (Sargassum ilicifolium) is reported to exhibit several biological activities that promote human health, but it does not have the ability to withstand harsh environmental conditions, such as high temperatures and oxygen exposure. Encapsulation of Sargassum ilicifolium extraction through different techniques is known to, optimize physicochemical properties, biological activities, maintain stability, and is an effective way to improve the shelf life of different foods. In the present study, the encapsulation of SIE was carried out by the freeze-drying method using maltodextrin, whey protein isolate (WPI), and chitosan. The bioactive compound of SIE, encapsulation efficiency, and the structural properties of microparticles were analyzed. The evaluations indicated carotenoid (0.77 ± 0.22 mg/g), phenol (0.12 ± 0.02 mg/mL), and flavonoid compounds (4.03 ± 0.28 mg GA/Eg) in the extract, respectively. According to the results, the mixtures of algae extracts prepared with the combination of WPI and MD were more stable and had a lower viscosity than the other treatments. The highest (99.26 %) and lowest (13.41 %) encapsulation efficiencies were obtained for WPI (30 %), MD (70 %), with a 1:12 ratio of SI to wall, and chitosan, with a 1:8 ratio of SI to wall, respectively. X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and Scanning electron microscopy (SEM) confirmed the entrapment of the SIE in the beads. Finally, the improved stability and solubility characteristics of the SIE powder, which is based on WPI and maltodextin, indicate its potential for use as a potent functional food additive.

This study addresses the challenge of optimizing powdered water kefir's fermentation and preservation processes to enhance its physical-chemical, microbiological, and technological characteristics. The main objective was to determine the best fermentation conditions and evaluate the efficacy of different drying methods. The optimal fermentation conditions were 5 % kefir grains, 10 % brown sugar, and an incubation temperature of 25 °C. Remarkably, the microbiological analysis revealed high abundances of Zymomonas mobilis (grains: 94.31 % and beverage: 91.68 %), Sporolactobacillus spathodeae (grains: 3.00 % and beverage: 5.42 %), and Liquorilactobacillus satsumensis (grains: 1.47 % and beverage: 0.62 %) among bacteria, and Lachancea fermentati (grains: 95.54 % and beverage: 67.53 %), Wickerhamomyces anomalus (grains: 3.00 % and beverage: 26.77 %) among fungi. The study innovatively demonstrates that lyophilization preserves the viability of these microorganisms, making it a promising method for producing stable, probiotic-rich powdered kefir. Although spray drying resulted in a logarithmic reduction of 3 logs CFU/g, it maintained sufficient microorganism counts, proving its viability as an alternative drying method. These methods retain the ideal physical-chemical properties and expand the accessibility and practical applications of water kefir. This research underscores the potential for powdered water kefir to deliver health benefits conveniently and versatilely, paving the way for broader industrial and academic applications.

The present study delves into the encapsulation of dill essential oil utilizing the fluidized bed coating methodology. The investigation focused on the impact of essential oil concentration and the application of maltodextrin and arabic gum as the primary and secondary coating agents. The dominant compounds in the dill essential oil were identified as limonene (32.32%), carvone (35.43%), and cis-dihydrocarvone (5.43%). The antimicrobial potency of the dill essential oil was evaluated, demonstrating notable inhibition against Streptococcus mutans with inhibition zone diameters ranging from 5.4 mm to 16 mm for concentrations between 250 μg/mL and 2000 μg/mL. For Streptococcus sobrinus, the inhibition zones measured from 6.6 mm to 18 mm across the same concentration gradient. An increase in maltodextrin concentration was associated with a decrease in moisture content, bulk density, and tapped density, while it improved microencapsulation efficiency and loading capacity. In contrast, a higher concentration of arabic gum increased moisture content, loading capacity, and encapsulation efficiency, but reduced bulk density and tapped density. Elevating the essential oil concentration increased all physicochemical properties of the microcapsules, except for tapped density. The optimal conditions for microencapsulation involve using a 2000 ppm concentration of dill essential oil with 75% maltodextrin and 0.1% arabic gum as carrier agents. Scanning electron microscopy images indicated that the microcapsule particles were nearly spherical with a smooth, intact surface. The release rate of phenolic compounds in a simulated saliva environment reached its maximum at 98.32% after 20 min, showcasing an efficient release profile.

In recent years, the application of nanoencapsulation has attracted enormous attention for various food and pharmaceutical purposes. In this study, a functional powder containing limonene (the nutraceutical at concentration of 5 and 10 %) was prepared using octenyl succinic anhydride-modified starch (OSA-ST) and maltodextrin as carriers at 15 and 30 %. The emulsions were sonicated at a frequency of 30 kHz and a power of 100 W for 9 and 18 min, and the final nanoparticles were prepared through freeze-drying. The particle sizes were in the ranges of 62–248 and 10–24 nm in the suspensions of OSA and maltodextrin, respectively. The smaller particles of the maltodextrin-prepared sample resulted in more transparency. The zeta potential and consequently the stability of the maltodextrin-prepared emulsions were higher than those of the OSA-ST-prepared ones. As the maltodextrin concentration increased, this parameter was elevated from −42 to −36 as a result of the coverage of the surface-active lipids. The results of solubility correlated with those of the zeta potential (89.21 % for maltodextrin-prepared and 82.51 % for OSA-ST-prepared samples). The highest encapsulation efficiency (EE = 0.9) belonged to the samples prepared with OSA-ST. Comparison of the scanning electron microscopy (SEM) images revealed that the type of the wall material influenced the physical structure of the nanoparticles which were mostly porous and flake-like. Considering its encapsulating-emulsifying properties, OSA-ST can be suggested as a carrier for limonene with the need for emulsifiers.

Dates are difficult to dry into a powdered material with a specific degree of caramelization. Thus, the evaluation of (IR) drying was performed for various IR intensities (0.076, 0.152, and 0.228 Wcm−2), airflow velocities (0.5, 1.0, and 1.5 m/s), and maltodextrin concentration (MD) (0 %, 20 %, 40 %) on the qualitative properties of ‘Sukkari’ cv. date paste. Data analysis revealed that the shortest drying time was obtained at 0.5 m/s air velocity, which approximated 25–95 min by decreasing the IR intensity from 0.228 W/m2 to 0.076 W/m2 at MD of 40 %. Lower IR intensity at high air velocity and MD% resulted in a higher lightness (L) (82.68), lower visible color change (ΔE) (25.15) from medium light to light red (a) (4.78), and yellowness (b) value of 25.84. However, the bulk density of dried date samples did not significantly change under different operation conditions (0.64–0.77 g/cm3). Flowability properties showed the lowest Hausner’s ratio and cohesion index ranged (0.22–2.53 and 2.89–10.13), respectively, at 1.5 m/s and 40 % MD. However, the sample dried at higher IR intensity levels with 0.5 m/s air velocity and 0 % MD concentration had higher antioxidant properties, viz., phenolic content (14.35 mg GAE/g WD) and DPPH inhibition (63.20 %). The results showed that the infrared drying condition significantly affected numerous quality parameters, and the optimal drying condition for color and flow properties of the Sukkari cultivar is 0.0.076 W/cm2 and 1.5 m/s with 40 % maltodextrin; however, for antioxidant activity is 0.228 W/cm2 and 0.5 m/s without maltodextrin which is suitable for storage powder.

Boesenbergia rotunda (L.) comprises bioactive compounds with biological and pharmacological properties, especially flavonoid compounds with osteoblastogenesis-stimulating potential. However, the application of B. rotunda in the food and pharmaceutical industry is restricted by its low solubility and stability. Encapsulation becomes an alternative to overcome these restrictions. The purpose study was to encapsulate B. rotunda extract by freeze-drying and to investigate the effects of different wall materials (maltodextrin (MD), gum arabic (GA), and their combination (MDGA)) and extract contents on the physicochemical, bioactive properties and in vitro enhancement of osteogenesis of MC3T3-E1 cells of the obtained encapsulates. The results revealed that encapsulated B. rotunda can reduce cytotoxicity, enhance biological activity, and maintain the stability of bioactive compounds. The MD was a good wall material for yield percentage. However, the values of moisture content Aw, and solubility among all the encapsulated powders were no significant differences, with all encapsulated powders having similar structures based on scanning electron microscopy. Fourier transform infrared spectroscopy confirmed the extract was encapsulated by the selected wall materials. Combining the MD and GA encapsulation agents afforded the best protection of the bioactive compounds, increasing EE (MDGA-7 > MDGA-5), pinostrobin content, TPC, and antioxidant activities (MDGA-5 > MDGA-7). The MDGA-5 and MDGA-7 at 10–50 μg/mL were not toxic to cells and promoted MC3T3-E1 cell viability, while also enhancing the Alkaline phosphatase activity, and promoting matrix mineralization of pre-osteoblast MC3T3-E1 cells after 21 and 28 days. This result showed that MDGA was a suitable wall material for B. rotunda encapsulations and a potential source of bioactive ingredients that could applied in food or pharmaceutical products for osteoporosis prevention.

The ability to employ waste products, such as vegetable scraps, as raw materials for the synthesis of new promising adsorbing materials is at the base of the circular economy and end of waste concepts. Dextrin-based nanosponges (D_NS), both cyclodextrin (CD) and maltodextrin (MD), have shown remarkable adsorption abilities in the removal of toxic compounds from water and wastewater, thus representing a bio-based low-cost solution which is establishing itself in the market. Nevertheless, their environmental safety for either aquatic or terrestrial organisms has been overlooked, raising concern in terms of potential hazards to natural ecosystems. Here, the environmental safety (ecosafety) of six newly synthesized batches of D_NS was determined along with their full characterization by means of dynamic light scattering (DLS), thermogravimetric analysis (TGA), Fourier transformed infrared spectroscopy with attenuated total reflection (FTIR-ATR) and transmission electron microscopy (SEM). Ecotoxicity evaluation was performed using a battery of model organisms and ecotoxicity assays, such as the microalgae growth inhibition test using the freshwater Raphidocelis subcapitata and the marine diatom Dunaliella tertiolecta, regeneration assay using the freshwater cnidarian Hydra vulgaris and immobilization assay with the marine brine shrimp Artemia franciscana. Impact on seedling germination of a terrestrial plant of commercial interest, Cucurbita pepo was also investigated. Ecotoxicity data showed mild to low toxicity of the six batches, up to 1 mg/mL, in the following order: R. subcapitata > H. vulgaris > D. tertiolecta > A. franciscana > C. pepo. The only exception was represented by one batch (NS-Q+_BDE_(GLU2) which resulted highly toxic for both freshwater species, R. subcapitata and H. vulgaris. Those criticalities were solved with the synthesis of a fresh new batch and were hence attributed to the single synthesis and not to the specific D_NS formulation. No effect on germination of pumpkin but rather more a stimulative effect was observed. To our knowledge this is the first evaluation of the environmental safety of D_ NS. As such we emphasize that current formulations and exposure levels in the range of mg/mL do not harm aquatic and terrestrial species thus representing an ecosafe solution also for environmental applications.

The formula of food for special medical purpose has a direct impact on physicochemical stability, especially in hot climes and high temperature transport storage environments. An accelerated test (50 °C for 7 weeks) was used to analyze the mechanism of the physicochemical instability of formula A with lactose and maltodextrin, and formula B with maltodextrin. Deep dents and wrinkles were observed on the surface of the formula B, and more fat globules covered the surface of formula A particles after storage for a long time. Significantly higher amounts of furosine and Nε-carboxymethl-l-lysine (CML) were formed and the loss of available lysine was greater in formula A than in formula B. No significant difference was observed in lipid oxidation indicators between the two formulas. The results of this research demonstrated lactose was more active than maltodextrin and led to physicochemical instability.

This study explores the effect of spray-drying (SD) inlet temperatures (Tinlet 120 and 150 °C) and wall material on the chemical and physico-chemical properties of microencapsulated hop extracts (MHE). Hop extract was formulated with maltodextrin (MD) and gum Arabic (GA) used in single or in combination with β-cyclodextrin (βCD). MHE were evaluated for physical properties, bitter acids (BA), total polyphenol content (TPC) and encapsulation efficiency (TPC EE), and antioxidant capacity (AOC). Powders produced at Tinlet 150 °C exhibited the highest flowability and generally higher TPC yield. Besides Tinlet, MD enabled the obtaining of MHE with the highest encapsulation efficiency. Other physico-chemical and antioxidant properties differently varied depending on the Tinlet. Overall, the βCD addition positively affected α-acids, and β-acids of MHE obtained at Tinlet 120 °C. ATR-FTIR analysis showed hydrogen bond formation between hop compounds and βCD. Multifactorial ANOVA highlighted that Tinlet, W, and their interaction influenced almost all the chemical and physico-chemical properties of MHE.

Oat is a well-studied food known for its nutritional properties, which provide health benefits under regular consumption. The potential of a new spray drying technology (pulse spray drying, PSD) was explored in drying oat drinks. Additionally, feed solutions were dried by traditional spray drying (SD), and the effect of maltodextrin addition was assessed. Two types of powder samples were collected: the primary powder, from the main chamber; and the overall powder, after mixing both the powder from the main chamber and the powder from the cyclone separator. Some physicochemical properties of the powders and their morphological characteristics were examined. The analyses performed did not indicate significant differences between primary and overall powders. Maltodextrin-added powders from PSD presented higher moisture, water activity (aw), solubility, and particle size; and lower bulk and tapped densities, indicating a higher volume occupied by the particles. Color measurements (luminosity and chroma) differed between the drying treatments: a lighter coloration was observed in the SD group. Finally, images from scanning electron microscopy (SEM) revealed that the lower moisture content in the samples without maltodextrin led to a greater distribution of pores in the surface of particles. In conclusion, the data raised in this study suggest that using the PSD in combination with maltodextrin can be a good approach to dry vegetable drinks. However, other drying parameters need to be tested to improve the powder flow properties (e.g., airflow rate, atomization pressure, relative humidity, feed composition), as they are important characteristics during the processing.

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

In the present study was evaluated the microencapsulation of cashew apple waste hydroalcoholic extracts rich in bioactive compounds by spray drying using maltodextrin and inulin as encapsulating agents. The maximum total phenolic content (TPC = 668.25 mg GAE 100 g−1) was extracted using 60% of grain ethanol acidified with 2.0% of citric acid. An encapsulating efficiency (68.38%) and retention of phenolic compounds (51.48%) with moderate antioxidant activities were observed using a mixture of maltodextrin (75%) and inulin (25%). The spray-dried microparticles presented a spherical shape without roughness, thus contributing to maintain the stability of the microencapsulated food ingredient. The microparticles obtained was submitted to in vitro digestion and after this process was observed a retention of 61.85% and 48.65% of TPC and ABTS radical scavenging activity, respectively. Moreover, a high recovery (RI = 102.4%) and suitable bioacessibily (BI = 52.32%) also observed. The stability storage of microparticles was evaluated during 60-days in terms of physicochemical parameters, powder properties, antioxidant activity, profile of phenolic compounds and organic acids, being observed suitable maintenance of phenolic content during the storage. The results obtained indicates bioactive-rich microparticles obtained is an interesting alternative for utilization as ingredient for enrichment of food products and nutraceutical formulas.

This study aims to produce spray-dried encapsulated powder from Palmyrah fruit pulp that contains health-promoting bioactive nutrients and desirable product attributes, which can be incorporated into ice cream as a nutraceutical ingredient. The feed formulations, containing the aqueous fraction of Palmyrah fruit pulp (FP), skim milk (SM), and a minimal amount of maltodextrin (MD) & Gum Arabic (GA), were spray dried at an inlet temperature of 170 °C. Since four blends with three levels of variation, Taguchi's approach to the l-9 (34) array was used to design the experiments. The formulation (T7) of FP: SM: MD: GA range 45:50:10:2.5 gave the best results regarding physicochemical, functional, and sensory attributes. This matrix was the best formulation for preserving yielding powders with desirable density for packaging (i.e., 46.47% & 0.45 g/cm3), reconstitution properties in water(70.4%) and a good source of antioxidants and stability over storage time (Vita C-8.05 mg/100 g, total phenolic content-78.30 mg GAE/100 g, Radical scavenging activity of 27.08–73.61%). The test of FTIR confirmed effective encapsulation and interactions amongst the final coating layer of SM, MD &GA. The sensory evaluation revealed that 5% Powder contained ice cream formulation had the highest overall acceptability score.

Two stage complexation processes, i.e., covalent conjugation followed by complex coacervation processes were used to improve functional properties of Spirulina protein. Conjugates of Spirulina protein concentrate (SPC)-maltodextrin (MD) were produced via wet-route Maillard reaction and they were coacervated with carrageenan (CG). The complex coacervates of mixture of unconjugated SPC and MD with CG was used as benchmark. (SPC-MD conjugate)-CG coacervate and (SPC-MD mixture)-CG coacervate were used as shell material to encapsulate oxidation sensitive canola oil. The optimum conditions for the complex coacervation were found at pH 3.0 and ratio of conjugate- or mixture-to-CG ratio of 24:1 (w/w). Spray-dried microcapsules of canola oil produced using (SPC-MD conjugate)-CG coacervates exhibited lower surface oil content (1.52%), higher encapsulation efficiency (92.5%), and smaller particle size (D50=7.66 µm) compared to those produced using mixture-based coacervates as shell materials. The microcapsules produced using conjugate-based coacervates as shell material showed improved oxidative stability. These findings suggests that the Maillard reaction induced conjugate of SPC and its complex coacervates can be promising encapsulating shell materials for oxidation sensitive oils.

In this study, a compressor air pressure of 2 bar was used to produce 20,91 ± 3,42 µm encapsulated maltodextrin. Next, energy consumption was measured to obtain specific energy consumption (SEC) by varying the flow, specific humidity, and drying air temperature, with and without a refrigeration system. The use of a refrigeration system enhances the dehumidification of drying air; however, when such a system is not used, energy consumption increases. The highest productivity exhibited by the spray dryer to produce microencapsulated maltodextrin and gelatin was 9,84 × 10−5 lps of liquid material. This productivity was realized for a drying airflow, drying air temperature, and specific humidity of 450 lpm, 120 °C, and 4,98 g/kg d.a., respectively. The lowest SEC was 9999,12 kJ/l for drying air flow, drying air temperature, and specific humidity of 150 lpm, 120 °C, and 4,95 g/kg d.a., respectively. The ratio of SEC (RSEC) is more important than SEC, where the minimum value of RSEC was 0,6 for a drying air flow, drying air temperature, and specific humidity of 300 lpm, 90 °C, and 4,58 g/kg d.a., respectively. However, the productivity under these conditions was 0,25 lph of liquid material, which is less than the maximum productivity (0,35 lph) discussed above.

Schinus terebinthifolius Raddi has been extensively studied due to its antioxidant, anti-inflammatory and antibiotic properties. Recently, its seeds have been tested against some insect pests as an insecticide, repellent and antifungal agent. Microencapsulation by spray-drying is widely used in the food and drug industries, as well as in the microencapsulation of essential oils, since it protects the oils against several effects, such as oxidation and thermal degradation, thus optimising its use. The aim was to microencapsulate S. terebinthifolius essential oil by spray-drying maltodextrin and arabic gum as encapsulating agents and SiO2 as a colloidal adjuvant. The morphology of the microcapsules was analysed by scanning electron microscopy (SEM), which evidenced mainly regular spherical-shaped particles with sizes between 5 and 10 µm. The thermal stability was studied by thermogravimetric analysis-differential scanning calorimetry (TGA-DSC), and the microcapsules were stable at temperatures up to 200°C. The microencapsulating agents and the spray-drying technique produced microcapsules capable of protecting the essential oil against external effects, such as thermal degradation.

In the current research, Enterococcus mundtii SRBG1 newly isolated from Bat guano was encapsulated using spray drying technique to create a probiotic powder using six combinations of inulin, maltodextrin and sodium alginate. The encapsulation yield, moisture content, physical characteristics, and shape were investigated. Microcapsules yields ranged from 67 to 85 percent, which is consistent with typical B-290 spray-drier yields. The moisture content showed to increase (4 ± 0.15%) with the addition of sodium alginate to inulin and maltodextrin. In the gastrointestinal conditions (simulated gastric juice and bile salts), it was shown that the viability of probiotic cells in capsules was higher than that of free cells. This demonstrated the effectiveness of combining inulin and maltodextrin to encapsulate substances in surviving in gastro-intestinal conditions. Additionally, we evaluated the non-encapsulated and encapsulated SRBG1 by assessing their impact on the rheological parameters of fermented milk. The results showed that in the absence of sodium alginate the viscosity of milk was lower than with the other protectors, which was confirmed by the quick acidification of the fermented milk by microcapsules containing sodium alginate.

The effect of the polarity of the direct current electric field on the “organization” of Streptococcus thermophilus (ST44) probiotic cells within electrosprayed maltodextrin microcapsules was investigated. The generated electrostatic forces between the negatively surface-charged probiotic cells and the applied negative polarity on the electrospray nozzle, allowed to control the location of the cells towards the core of the electrosprayed microcapsules. This “organization” of the cells increased the evaporation of the solvent (water) and successively the glass transition temperature (Tg) of the electrosprayed microcapsules. Moreover, the utilization of auxiliary ring-shaped electrodes between the nozzle and the collector, enhanced the electric field strength and contributed further to the increase of the Tg. Numerical simulation, through Finite Element Method (FEM), shed light to the effects of the additional ring-electrode on the electric field strength, potential distribution, and controlled deposition of the capsules on the collector. Furthermore, when the cells were located at the core of the microcapsules their viability was significantly improved for up to 2 weeks of storage at 25 °C and 35% RH, compared to the case where the probiotics were distributed towards the surface. Overall, this study reports a method to manipulate the encapsulation of the surface charged probiotic cells within electrosprayed microcapsules, utilizing the polarity of the electric field and additional ring-electrodes.

Pea protein isolate (PPI)-maltodextrin (MD) conjugates were prepared by using controlled Maillard reaction at 90 °C in the solution state (wet-heating route). The degree of conjugation between PPI and MD was measured in terms of evolved colour, UV absorbance, and molecular weight change. Results showed that the degree of Maillard reaction increased with the increase in pH and reaction time; however, the PPI-MD conjugation was optimised and was successfully controlled within the initial stage at pH 7.5 and 8.0 to avoid the formation of melanonids. The random coil content of PPI significantly increased upon conjugation with MD producing more flexible structure. The functional properties of PPI in terms of solubility, surface change (zeta-potential), and emulsifying properties of PPI were significantly improved after conjugation with MD. The highest solubility PPI-MD conjugates was observed at 5 h of reaction. The canola oil-in-water (O/W) emulsion stabilised by PPI-MD 5 h conjugate at 2% of emulsifier concentration and homogenised at 60 MPa for 3 passes had the highest physical stability when subjected to 25–60 °C. These findings indicate that Maillard reaction can be controlled in the initial stage via the wet-heating route and the resulting conjugates can be much effective emulsifiers than plant proteins.

Chronic wounds (resulting from underlying disease, metabolic disorders, infections, trauma, and even tumours) pose significant health problems. In this work, microparticles, based on polysaccharides (maltodextrin or dextran) and amino acids, and doped with antibacterial nanoparticles (CuO or ZnO NPs) are designed. Smart nano-in-microparticles with a hierarchical 3D structure are developed. The ultimate goal aims at an innovative platform to achieve skin repair and to manage skin colonization by avoiding infection that could delay and even impair the healing process. The microparticles are prepared by spray-drying and cross-linked by heating, to obtain insoluble scaffolds able to facilitate cell proliferation in the wound bed. The nano-in-microparticles are characterized using a multidisciplinary approach: chemico–physical properties (SEM, SEM-EDX, size distribution, swelling and degradation properties, structural characterization - FTIR, XRPD, SAXS – mechanical properties, surface zeta potential) and preclinical properties (in vitro biocompatibility and whole-blood clotting properties, release studies and antimicrobial properties, and in vivo safety and efficacy on murine burn/excisional wound model) were assessed. The hierarchical 3D nano-in microparticles demonstrate to promote skin tissue repair in a preclinical study, indicating that this platform deserves particular attention and further investigation will promote the prototypes translation to clinics.

Honeydew melon has grown in popularity because of its nice odour and sweet flavours. This advocated using enzyme to hydrolyse the honeydew melon and then spray drying it into powder. Two parameters were manipulated: maltodextrin concentrations (10–50% w/w) and inlet temperatures (140–180 °C). The spray-dried honeydew melon powders were examined for process yield, water activity, moisture content, hygroscopicity, bulk density, solubility and colour. The reconstituted powders were assessed by determining TSS, pH, viscosity and colour. The results indicated that the greater maltodextrin concentration employed resulted in a significantly (p ≤ 0.05) lower moisture content and hygroscopicity, as well as a significantly (p ≤ 0.05) higher powder solubility. The 20% maltodextrin concentration was optimum due to the optimal process yield (64.09 ± 5.26%) was obtained. Water activity and moisture content had decreased due to the rise in inlet temperature. The inlet temperature, 170 °C was selected as optimum inlet temperature due to higher process yield (69.83 ± 10.63%) and highest solubility (107.67 ± 6.11 s/g) of spray-dried honeydew melon powder. Overall, there were no significant difference (p > 0.05) in the properties of optimised reconstituted honeydew melon powder with the initial juice, except L* and b* values. In short, the production of enzyme-hydrolysed honeydew melon powder was feasible, which could widen its applicability in food industry.

The effect of five different mixtures containing xanthan gum (XG), maltodextrin (MD) and gum arabic (GA) on microencapsulation by spray drying of mixed acerola and ciriguela juice was investigated in order to preserve its contents of ascorbic acid (AA), total phenolic compounds (PC) and total carotenoids (TC), as well as its antioxidant activity (AO) under different temperatures. All microcapsules produced with the different mixtures showed effective AA retention. Microcapsules produced using the mixtures with the highest and the lowest XG concentrations showed the greatest TC and PC retentions, respectively. As the mixture with MD and the lowest XG concentration ensured the highest AO retention, these microcapsules were stored for 30 days at 5°C, which ensured satisfactory preservation of AA, PC, TC and AO. Examination of their morphology by scanning electron microscopy showed the absence of pores or cracks, which allowed us to infer low oxygen permeability and high oxidative stability.

The utilization of nutraceutical products is enhancing widely due to upcoming diseases. Consumption of bitter food is remarkably less irrespective of their health benefits. From ancient times fenugreek and its bioactive compound diosgenin is quite popular. Diosgenin is providing health benefits by controlling cellular mechanisms in view of different metabolic diseases. This article rivets over the encapsulation of fenugreek diosgenin with a binary blend of maltodextrin (MD) and whey protein concentrate (WPC) by spray drying. While drying, core material diosgenin concentration was varied. The produced powder was analyzed for bulk density, tapped density, flowability, powder yield, encapsulation efficiency, color, and analytical properties. The yield and encapsulation efficiency were observed to be higher as the amount of core material was increased in feed. Among the selected diosgenin concentration, 4DGP with MD and WPC yield better results in comparison with other selected concentrations from 1DGP to 5DGP. 4DGP produced 87.77% encapsulation efficiency that depicted good interaction of diosgenin with MD and WPC. The diosgenin powder properties like bulk density, tapped density, Carr's index, Hausner ratio, hygroscopicity, and degree of caking were observed. The analytical properties of powder revealed the presence of functional groups (aromatic ester C-O; nitro compounds N-O; and alkene C=C), moderate glass transition temperature range (113.77 to 137.28°C), and 77.6% amorphous nature of spray dried diosgenin powder. The color of powder varied from off cream to pale yellow as the amount of core material varied. These properties of diosgenin powder could be utilized in the development of functional food products which could benefit mankind.

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

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.

This study aimed to investigate the impact of polysaccharide type on the physicochemical, structural, and thermal properties of dielectric barrier discharge (DBD) plasma glycosylated sodium caseinate (SC). The polysaccharides Quince seed gum (QSG), carboxymethyl cellulose (CMC), and maltodextrin (MD) were mixed with SC and treated with DBD plasma at 18 kV for 10 min. The grafting degree, electrophoresis pattern, FTIR, XRD, carbonyl, sulfhydryl, and di-tyrosine content, FE-SEM, color, and thermal properties of SC and its polysaccharide mixtures before and after plasma treatment were analyzed. Results showed that the SC-QSG conjugate had the highest glycation degree and color change after plasma treatment. The SC-CMC and SC-QSG conjugates exhibited disappearance of distinct SC bands in electrophoresis pattern compared to SC. Also, significant changes in functional group and crystallinity were occurred in SC-CMC conjugate. Plasma treatment caused oxidation of SC, but the presence of polysaccharides offered protection against oxidation. The microstructure of SC was altered by mixing with polysaccharides and exposure to plasma. Also, the mixtures indicated higher thermal stability after plasma treatment. Results confirmed that the generation of protein-polysaccharide conjugates through DBD plasma technique was depended on with SC-MD conjugate unable to form through this method., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Pea peptides can lead to degradation through oxidation, deamidation, hydrolysis, or cyclization during production, processing, and storage, which in turn limit their broader application. To stabilize pea peptides, this study employed spray drying technology to create a pea peptide micro-encapsule using maltodextrin, gum tragacanth, and pea peptides. Four key factors, including polysaccharide ratio, glycopeptide ratio, solid-liquid ratio, and inlet temperature, were optimized to enhance the antioxidant properties of the pea peptide micro-encapsule. The results indicated that the utilization of maltodextrin and gum tragacanth significantly improves the storage stability and antioxidant activity of pea peptides. Moreover, optimal storage stability for pea peptides was achieved with a polysaccharide ratio of 9:1, a glycopeptide ratio of 10:1, a solid-liquid ratio of 4:40, and an inlet temperature of 180 °C. After 60 days of storage, the encapsulated pea peptides maintained 70.22 %, 25.19 %, and 40.32 % for scavenging abilities to hydroxyl radical, superoxide anion, and ABTS radical, respectively. In contrast, the unencapsulated pea peptides showed a decline to 47.02 %, 0 %, and 24.46 % in the same antioxidant activities after storage. These findings underscore the potential of spray drying technology to enhance the functional properties of pea peptides for various applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation efficiency of the betalains was above 79%, and the particle size and Zeta potential values were 275.46 nm and −29.01 mV, respectively. Compared to the control sample, onset temperature and DPPH free radical scavenging of betalains microcapsules under the modest ultrasound treatment (200 W, 5 min) was increased by 1.6 °C and 12.24%, respectively. This increase could be due to the ability of ultrasonification to create interactions between maltodextrin and betalains (as evidenced by FT-IR). Therefore, modest ultrasound treatment can be used for microcapsulation to improve the stability of betalains, and then expand the application of betalains in heat processed food field.

This study was aimed at development of freeze drying powders from three types of honeys viz. Robinia pseudoacacia (RSA), Plectranthus rugosus (PR) and multifloral honey (MF) from Kashmir Himalayas of India using whey protein isolate (WPI) and maltodextrin (MD) as drying carriers. The powders were evaluated for physical, morphological and structural characterization. Results exhibited that powders with MD as drying carrier showed significantly higher water activity (aw), hygroscopicity, loose bed porosity (ɛL), tapped bed porosity (ɛT) and mean particle diameter (p

In this study, microcapsules were prepared by spray drying and embedding hemp seed oil (HSO) with soy protein isolate (SPI) and maltodextrin (MD) as wall materials. The effect of ultrasonic power on the microstructure and characteristics of the composite emulsion and microcapsules was studied. Studies have shown that ultrasonic power has a significant impact on the stability of composite emulsions. The particle size of the composite emulsion after 450 W ultrasonic treatment was significantly lower than the particle size of the emulsion without the ultrasonic treatment. Through fluorescence microscopy observation, HSO was found to be successfully embedded in the wall materials to form an oil/water (O/W) composite emulsion. The spray-dried microcapsules showed a smooth spherical structure through scanning electron microscopy (SEM), and the particle size was 10.7 μm at 450 W. Fourier transform infrared (FTIR) spectroscopy analysis found that ultrasonic treatment would increase the degree of covalent bonding of the SPI-MD complex to a certain extent, thereby improving the stability and embedding effect of the microcapsules. Finally, oxidation kinetics models of HSO and HSO microcapsules were constructed and verified. The zero-order model of HSO microcapsules was found to have a higher degree of fit; after verification, the model can better reflect the quality changes of HSO microcapsules during storage.

The present study investigates the use of dextrins (maltodextrin, β-cyclodextrin, and hydroxypropyl-β-cyclodextrin) to improve the efficiency of the agarose-based gel electromembrane extraction technique for extracting chiral basic drugs (citalopram, hydroxyzine, and cetirizine). Additionally, it examines the enantioselectivity of the extraction process for these drugs. To achieve these, dextrins were incorporated into either the sample solution, the membrane, or the acceptor solution, and then the extraction procedure was performed. Enantiomers were separated and analyzed using a capillary electrophoresis device equipped with a UV detector. The results obtained under the optimal extraction conditions (sample solution pH: 4.0, acceptor solution pH: 2.0, gel membrane pH: 3.0, agarose concentration: 3 % w/v, stirring rate: 1000 rpm, gel thickness: 4.4 mm, extraction voltage: 62.3 V, and extraction time: 32.1 min) indicated that incorporating dextrins into either the sample solution, membrane or the acceptor solution enhances extraction efficiency by 17.3-23.1 %. The most significant increase was observed when hydroxypropyl-β-cyclodextrin was added to the acceptor solution. The findings indicated that the inclusion of hydroxypropyl-β-cyclodextrin in the sample solution resulted in an enantioselective extraction, yielding an enantiomeric excess of 6.42-7.14 %. The proposed method showed a linear range of 5.0-2000 ng/mL for enantiomers of model drugs. The limit of detection and limit of quantification for all enantiomers were found to be < 4.5 ng/mL and <15.0 ng/mL, respectively. Intra- and inter-day RSDs (n = 4) were less than 10.8 %, and the relative errors were less than 3.2 % for all the enantiomers. Finally, the developed method was successfully applied to determine concentrations of enantiomers in a urine sample with relative recoveries of 96.8-99.2 %, indicating good reliability of the developed method., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The demand for fresh, safe, and healthy fruits by consumers has increased, which concurrently occurs with an increase in initiatives on reducing food wastage. Starfruit consists of good nutrition and valuable sensory attributes, but its shelf life is short and can only be preseved for a few days at ambient storage. This research was conducted to determine the effectiveness of synergistic edible coatings (pectin [Pe] and maltodextrin [M] and 100, 200, and 300 ppm of sodium chloride [SC]) on the quality and safety criterion of starfruits throughout a shelf life analysis of 14 days at ambient temperature. Consumer acceptability of the edible-coated starfruit was also evaluated. The coating process was performed using a dipping method. The uncoated (control) and coated samples were evaluated for the characteristics of weight, pH, total soluble solids (TSS), water activity, color, texture, microbial growth, FTIR, and sensory evaluation. From the results, the starfruit coated with Pe + M + 100 ppm SC had a significantly lower weight-loss trend compared to the other samples. On day 14, pH of the coated starfruits were 3.02, 3.14, and 3.31 for 100, 200, and 300 ppm of SC, respectively, were found to be significantly different (p < 0.05) from the control (pH 3.49). The control had a significantly higher value of total soluble solids (6.00 ⁰Brix) compared to the coated starfruits (6.00, 5.47, and 5.33 ⁰Brix, respectively). The coated samples have significantly higher values of firmness than control especially in initial days of storage. It was observed that Pe + M + 100 ppm SC could minimize the spoilage of fruits by reducing the growth of yeast and mold, as well as bacteria, up to 0.86 and 2.02 log CFU/ml, respectively. FTIR results confirmed the presence of the coating on the starfruit. In the sensory evaluation, no significance different (p > 0.05) were obtained for all the sensory attributes and overall acceptability for day 0 and 3. In conclusion, starfruit coated with synergistic Pe + M + 100 ppm SC appeared to be the best sample in extending its shelf life and maintaining the physicochemical characteristics of starfruits up to more than 14 days.

The demand of phenolic compounds has increased over time because of their important properties that are advantageous in food and pharmaceutical applications. However, the production of these compounds is limited by the availability of raw materials and the unstable characteristics of the compounds. One such potential plant-based source that can be used for the production of phenolic compounds is mango seed kernel (MSK). It is found that the water extracts of MSK (MSKE) contain significant levels of polyphenolic compounds with substantial antioxidant activities.In this study, phenolic compounds are recovered from mango seed kernel extracts using spray-drying technology. The effects of maltodextrin concentration and initial solids concentration of MSKE to the physicochemical properties of spray-dried phenolic powders are investigated. Results indicate that varying %maltodextrin (MD) and the initial solids content of the extract significantly affected the water solubility (WSI) and water activity (WAI) indices of the powders, as well as their color properties and total phenolic compound content. The ash content of the powders is affected by the change in initial solids concentration; however, it is noted that the maltodextrin concentration did not significantly affect the parameter. Furthermore, the moisture content and DPPH-scavenging antioxidant activity are found to be insignificantly affected by both maltodextrin and initial solids concentration. Overall, the spray-dried polyphenol powders from MSKE are found to have the following properties: 3.56%–5.01% moisture, 0.81–1.80% ash, 2.58%–3.91% water absorption index, 50.62–96.14 mg/g total polyphenol content and 114.14–129.46 mmoL/g DPPH antioxidant activity with a maximum of 24.28% water solubility index. The color of spray-dried powders has the following specifications: lightness = 61.11–68.16, red/green = 2.17–2.92 and yellow/blue = 18.56–20.36.

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.

Functional foods containing dispersible phytosterols (DPs) are recommended to reduce cholesterol absorption in humans. However, only a few studies have been conducted on the effect of DP vehicles on carotenoid bioaccessibility and uptake by intestinal cells. On a previously developed fermented maize product containing both DPs and carotenoids, we aim to evaluate the effect of DPs encapsulated by maltodextrin on the carotenoid/phytosterol/cholesterol interactions during gastro-duodenal digestion. Thanks to maltodextrin properties, β-carotene and lycopene bioaccessibilities were significantly improved by 40.2 ± 1.4% while that of β-cryptoxanthin decreased by 14 ± 0.1%. Additionally, the presence of DPs reduced the cholesterol micellarization by 51.8 ± 4.2%. Despite a slight decrease in carotenoid uptake caused by the DP vehicle, related to micelle size, an inhibition of cholesterol accumulation by Caco-2 cells was observed. These results highlighted the key role of maltodextrin as a vehicle of DPs on carotenoid and cholesterol absorption.

We explored the rheological and tribological properties of potato starch agglomerated with a sugar binder (maltodextrin or lactose) at various concentrations by using a fluidized bed granulator. The magnitudes of consistency index and apparent viscosity of agglomerated potato starch (APS) decreased as the binder concentration was increased. Moreover, APS with a sugar binder showed lower viscoelastic moduli and higher tan δ values compared to APS with water as the binder (the control). The gel strength of all agglomerates decreased as the sugar concentration was increased. All samples showed anti-thixotropic behavior, and especially, APS with 20 % lactose showed a small anti-thixotropic area. Utilizing the Arrhenius equation clearly elucidated the effect of temperature on the apparent viscosity of all the samples. Although the maltodextrin concentration had little influence on the activation energy of APS, it increased as the lactose concentration was increased. APS samples with a sugar binder showed greater friction coefficient values compared to the control, with maltodextrin having a significant impact. The findings indicate that the rheological and tribological properties of APS rely on the type and concentration of sugar binder., Competing Interests: Declaration of competing interest The authors declare that they have no competing financial interests., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Calf milk replacers (MR) commonly contain 40% to 50% lactose. For economic reasons, starch is of interest as a lactose replacer. Compared with lactose, starch digestion is generally low in calves. It is, however, unknown which enzyme limits the rate of starch digestion. The objectives were to determine which enzyme limits starch digestion and to assess the maximum capacity for starch digestion in milk-fed calves. A within-animal titration study was performed, where lactose was exchanged stepwise for one of four starch products (SP). The four corn-based SP differed in size and branching, therefore requiring different ratios of starch-degrading enzymes for their complete hydrolysis to glucose: gelatinised starch (α-amylase and (iso)maltase); maltodextrin ((iso)maltase and α-amylase); maltodextrin with α-1,6-branching (isomaltase, maltase and α-amylase) and maltose (maltase). When exceeding the animal’s capacity to enzymatically hydrolyse starch, fermentation occurs, leading to a reduced faecal dry matter (DM) content and pH. Forty calves (13 weeks of age) were assigned to either a lactose control diet or one of four titration strategies (n=8 per treatment), each testing the stepwise exchange of lactose for one SP. Dietary inclusion of each SP was increased weekly by 3% at the expense of lactose and faecal samples were collected from the rectum weekly to determine DM content and pH. The increase in SP inclusion was stopped when faecal DM content dropped below 10.6% (i.e. 75% of the average initial faecal DM content) for 3 consecutive weeks. For control calves, faecal DM content and pH did not change over time. For 87% of the SP-fed calves, faecal DM and pH decreased already at low inclusion levels, and linear regression provided a better fit of the data (faecal DM content or pH v. time) than non-linear regression. For all SP treatments, faecal DM content and pH decreased in time (P

The aim of this study was to characterize the provesicle formulation of nateglinide (NTG) to facilitate the development of a novel controlled release system of NTG with improved efficacy and oral bioavailability compared to the currently marketed NTG formulation (Glinate™ 60). NTG provesicles were prepared by a slurry method using the non-ionic surfactant, Span 60 (SP), and cholesterol (CH) as vesicle forming agents and maltodextrin as a coated carrier. Multilamellar niosomes with narrow size distribution were shown to be successfully prepared by means of dynamic laser scattering (DLS) and field emission scanning electron microscopy (FESEM). The absence of drug-excipient interactions was confirmed by Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC) and X-ray diffraction (XRD) studies. In vitro release of NTG in different dissolution media was improved compared to pure drug. A goat intestinal permeation study revealed that the provesicular formulation (F4) with an SP:CH ratio of 5:5 gave higher cumulative amount of drug permeated at 48 h compared to Glinate™ 60 and control. A pharmacodynamic study in streptozotocin-induced diabetic rats confirmed that formulation F4 significantly (P

The development of multifunctional and low-cost hydrogel dressings with good mechanical properties, antibacterial activity, and nontoxicity is of great relevance in healthcare. This study aimed to prepare a series of hydrogels consisting of maltodextrin (MD), polyvinyl alcohol (PVA), and tannic acid (TA) through a freeze-thaw cycling technique. Micro-acid hydrogels with different mass ratios (0, 0.25, 0.5, and 1 wt%) were obtained by adjusting the TA content. Among all hydrogels, TA-MP2 hydrogels (with a TA content of 0.5 wt%) showed good physicochemical and mechanical properties. In addition, the biocompatibility of TA-MP2 hydrogels was confirmed by the high cell survival rate of NIH3T3 cells, which was over 90% after 24 h and 48 h of incubation. Additionally, TA-MP2 hydrogels showed multifunctional properties, including antibacterial and antioxidative effects. In vivo experiments showed that TA-MP2 hydrogel dressings significantly accelerated wound healing in a full-layer skin wound model. These findings indicated the potential of TA-MP2 hydrogel dressings in promoting wound healing., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)