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ABSTRACT Wheat gluten is a by‐product of the wheat starch industry, rich in bioactive peptides. Spray drying is an effective method for improving the stability of bioactive compounds. So, the aim of this study was to produce gluten hydrolysate by different proteases (alcalase, pancreatin, and trypsin) at different times (40–200 min). The hydrolysate with the strongest antioxidant potential (produced by pancreatin after 200 min of hydrolysis) was encapsulated by spray drying. The effect of wall material's type (maltodextrin, potato starch, and their combination at different ratios) on the encapsulation efficiency, physicochemical properties (moisture content, solubility, water activity, tapped and bulk density, and hygroscopicity), release behavior under simulated gastrointestinal digestion conditions, and morphology of microcapsules were evaluated. The microcapsules produced by maltodextrin and potato starch at a 30:70 ratio possessed the highest water activity (0.36), encapsulation efficiency (85.79%), and moisture content (8.2%). An increase in maltodextrin concentration increased the solubility, bulk, and tapped density. SEM images showed that microparticles were spherical with wrinkled surfaces. The microcapsules showed higher stability than free gluten hydrolysate. The combination of maltodextrin and potato starch at a 30:70 ratio could control the release of gluten hydrolysate under simulated gastrointestinal conditions. As a result, the use of maltodextrin and potato starch carriers at a 30:70 ratio in spray drying could effectively protect the bioactive properties of gluten hydrolysate and control its release. [ABSTRACT FROM AUTHOR]

Aqueous zinc‐ion batteries (AZIBs) directly using zinc metal anodes are promising candidates for grid‐scale energy storage systems due to their intrinsic high theoretical capacity, high safety, and environmental friendliness. However, the uncontrolled dendrite growth and water‐triggered side reactions seriously plague its practical application. Herein, a cost‐effective and green additive, maltodextrin (MD) is presented, to simultaneously guide the smooth Zn deposition and inhibit the occurrence of water‐related side reactions. Combing experimental characterizations and theoretical calculations shows that the MD molecules could reconstruct the Helmholtz plane, induces a preferential growth of zinc along the (002) plane, and the optimized regulation of the Zn2+ diffusion path and deposition location also results in the formation of fine‐grained Zn deposition layers, thereby inhibiting dendrite growth. In addition, MD molecules readily adsorb to the zinc anode surface, which isolates water molecules from direct contact with the zinc metal, reducing hydrogen precipitation reactions and inhibiting the formation of by‐products. Consequently, the Zn||Zn symmetric cell with MD achieves ultra‐long stable cycles of up to 5430 h at 1 mA cm−2 and 1 mA h cm−2, and the Cu||Zn asymmetric cell can stable cycle 1000 cycles with an average coulomb efficiency of 99.78%. [ABSTRACT FROM AUTHOR]

The oral rifampicin (RIF) dosage forms possess various side effects and limited efficacy for tuberculosis treatment. Thus, this work developed the nano‐in‐microparticles containing RIF (trojan nRIF) as a novel pulmonary delivery system. The RIF‐loaded nanoparticles (nRIF) were prepared by self‐assembly polyelectrolyte complexation between lecithin and chitosan, whereas the trojan nRIF were formulated by spray‐drying method of nRIF and mannitol/maltodextrin. The nRIF had a spherical shape with sizes of 86–126 nm, zeta potentials of 24–39 mV, entrapment efficiencies of 44–80 %, and drug loading capacities of 13–42 %. The RIF release from nRIF occurred in two stages, the initially rapid release stage and the controlled release stage upto 96 h, followed the Higuchi model. The trojan nRIF possessed the mass median aerodynamic diameter of 3.7–4.6 μm, fine particle fraction of 34–40 %, and alveolar fraction of 17–21 %. Compared to mannitol, maltodextrin was a superior carrier for nRIF, which yielded better aerodynamic properties and RIF was mainly stayed in the amorphous form. Moreover, using the scanning electron microscopy, the nano‐in‐microparticles were clearly observed with hollow structure. Finally, the trojan nRIF could preserve the physical properties of the encapsulated nRIF. In summary, the trojan nRIF could become a potential inhalation anti‐tuberculosis product. [ABSTRACT FROM AUTHOR]

Introduction: Encapsulation of the bioactive ingredients in biodegradable and edible polymers is an alternative novel application method to keep these kind of natural products stable. Objective: The purpose is to optimize the encapsulation system of olive leaf extract by spray drying method, and to apply the products into a model food. Methods: Olive leaf extract was encapsulated in arabic gum/maltodextrin blend by spray drying method. Combined design approach under I‐optimal design type was used to optimize the system. Characterisation studies under moisture content, water activity, solubility, bulk density, tapped density, Carr index, particle size distribution, powder morphology and glass transition temperature were applied to the microparticles obtained under optimum conditions. The bioavailability of the encapsulated active material was tested by in vitro gastrointestinal digestion. Furthermore, microparticles produced under optimum conditions were also evaluated for a potential functional food application. Results: The optimum conditions were achieved by arabic gum/maltodextrin (3.7:6.3) with 10% (w/v) in the mixture of wall material and active material under 165.5°C to achieve maximum encapsulation efficiency (86.92%), encapsulation yield (71.32%) and antioxidant activity (5.74 mg Trolox equivalent antioxidant capacity/g dry microparticle). Conclusions: Olive leaf extract encapsulated in arabic gum/maltodextrin may be a good alternative additive to prevent the lipid oxidation in fat‐containing food products as well as improvement of the product quality by functional properties. The optimum conditions were achieved by Arabic gum: maltodextrin (3.7:6.3) with 10% (w/v) in the mixture of wall material and active material under 165.5°C to achieve maximum encapsulation efficiency (86.92%), encapsulation yield (71.32%) and antioxidant activity (5.74 mg‐TEAC/g‐DM). 67.97% of the TPC released from the microcapsules in the intestinal system than gastric system, while the release in the gastric fluid was 52.55%. The stability of the treated sunflower oil with microparticles containing olive leaf extract was improved against oxidation. [ABSTRACT FROM AUTHOR]

Pomegranate seed oil (PSO) is highly valued in the functional food industry due to its rich fatty acid content and associated health benefits. However, its high degree of unsaturation makes it susceptible to rapid degradation when exposed to oxygen and light. This study investigates the encapsulation of PSO at 15% w/w using different blends of gum Arabic (GA) and maltodextrin (MD) (1:0, 0:1, 1:1, 3:1, and 1:3) to determine optimal formulations for enhanced stability and functional quality. Characterization of the encapsulated PSO powders showed distinct particle morphologies, including flake‐like shapes and textures ranging from smooth to wrinkled and porous. The Fourier transform infrared (FT‐IR) spectra indicated shifts in functional groups from 2973.70 to 408.84 cm−1, revealing the presence of aliphatic, amine, aromatic, carboxylic acid, and hydroxyl groups. Although no single formulation achieved all desired outcomes, the GA:MD ratios of 1:0 and 1:1 were superior in enhancing color properties (yellowness and chroma), techno‐functional attributes (bulk density and solubility), and in preserving essential fatty acids, including stearic, cis‐oleic, α‐linolenic, arachidic, γ‐linolenic, linoleic, and punicic acids. Additionally, GA:MD (3:1) powders exhibited superior ferric‐reducing antioxidant power (FRAP) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activities (RSA). In conclusion, formulations using solely GA or GA:MD ratios of 1:1 and 3:1 effectively preserve bioactive content in PSO, enhancing its antioxidant capacity. These findings suggest promising applications for these encapsulated powders in developing functional foods that meet industry demands. [ABSTRACT FROM AUTHOR]

The research aimed to study how different drying methods (spray and freeze drying) affect the release kinetics of microencapsulated astaxanthin in various environmental conditions. Shrimp shell extract containing astaxanthin was encapsulated using different wall components (maltodextrin with different dextrose equivalents and modified starch) via a simplex lattice mixture design. The encapsulated extract was then subjected to storage at different temperatures (25°C ± 2°C and 2°C ± 4°C) and humidity conditions (52% ± 2% and 75% ± 2%), as well as exposure to UV light (four 15 W lamps, 254 nm, for 10 h). The release kinetics of astaxanthin were analyzed using various models (page, Newton Korsmeyer–Peppas model, Modified Henderson and Pabis, Diffusion approach, and Two‐term exponential). The evaluation results of correlation coefficient (R2), root mean square deviation (RMSE), and mean absolute percentage error (MAPE) values of different models showed that the astaxanthin degradation followed a two‐term exponential kinetics in both types of microcapsules. Astaxanthin degradation increased with higher temperatures, humidity, and UV light exposure. However, microcapsules with equal wall compound ratios exhibited better preservation of astaxanthin. The study also emphasized the significance of optimizing storage conditions and wall materials for microencapsulated astaxanthin, as well as the utility of the two‐term exponential model in enhancing stability and shelf life. [ABSTRACT FROM AUTHOR]

Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce "Feni," an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters. [ABSTRACT FROM AUTHOR]

Summary: Maltodextrin is a crucial ingredient in food and pharmaceutical sectors. Traditional quality assessment methods for maltodextrin are destructive and time consuming. This study aimed to employ near‐infrared (NIR) spectroscopy and chemometrics to differentiate maltodextrin variants and measure their quality parameters efficiently. NIR spectra were recorded in the range of 12 000–4000 cm−1 using the transflectance mode. The classification model effectively distinguished maltodextrin types based on their dextrose equivalent (DE) values using techniques such as partial least squares‐discriminant analysis and supervised self‐organising map (SSOM). Moreover, quality parameters including moisture content, DE value, maltose, maltotriose, pH, and SO2 were quantitatively assessed using partial least squares regression (PLSR) and SSOM models. Particularly, PLSR provided better results, with residual predictive deviation values exceeding 2.5 for moisture content, DE values, maltose, and maltotriose. These models can be applied for use in both laboratory settings and industrial monitoring. [ABSTRACT FROM AUTHOR]

Summary: Green tea catechins are efficient absorbers of reactive oxygen species in vitro and can also act as in vivo antioxidants. However, low bioavailability and degradation of catechins during storage and digestion are the key limitations for their use, thus being a hindrance for getting the maximum benefit for one's health. To a certain extent, this problem can be solved using encapsulation. This paper focuses on stability of maltodextrin‐encapsulated green tea catechins subjected to thermal treatment in air. A positive effect of encapsulation on the stability of green tea catechins during thermal treatment was shown. Catechi stabilisation is shown to occur due to catechin–polysaccharide interaction; diffusion hindrance has almost no effect on stability of the resulting particles. [ABSTRACT FROM AUTHOR]

Summary: Feasibility of using konjac glucomannan hydrolysate (KGMH) as prebiotics and wall material for encapsulating probiotics was investigated. Prebiotic activity scores (PASs) were determined for KGMH, inulin, fructooligosaccharides and konjac glucomannan to assess their effectiveness in promoting growth of probiotics and inhibiting enteric mixture. Thermal tolerances of probiotics were also assessed. Lactobacillus rhamnosus L34 and L. acidophilus LA5 exhibited higher PASs and thermal tolerances and were selected for encapsulation; freeze drying and spray drying were used to form and dry encapsulated probiotics. Maltodextrin (MD), soy protein isolate (SPI) and KGMH, either individually or in combination, were comparatively used as wall materials. Freeze drying with SPI and KGMH resulted in highest survival rates for L. rhamnosus L34 (97.92%) and L. acidophilus LA5 (88.94%). In case of spray drying, MD, KGMH and combination of MD and KGMH resulted in drying yields of 55–71%; SPI‐containing formula resulted in lower yields (20–23%). Spray‐dried probiotics exhibited lower survival rates compared to their freeze‐dried counterpart. KGMH, particularly in combination with SPI, emerged as promising material for enhancing probiotics survival during encapsulation. [ABSTRACT FROM AUTHOR]

Encapsulation of bioactive molecules for therapeutic use is gaining great interest in the scientific community. Several encapsulation methodologies have been evaluated, sacrificing, in some cases, either encapsulation efficiency or compound integrity. Our work developed Maillard conjugates (MCs) based on the whey protein (WP)‐Maltodextrin (MD) interaction to encapsulate quercetin by freeze‐drying. The WP:MD ratio used (1:2 or 1:3) yielded the formation of MCs, demonstrated by an increased browning index and changes in the protein secondary structure. Freeze‐drying showed high encapsulation efficiency, reaching 87.65% and 84.72% in treatments loaded with 3.3 mg quercetin/g MCs. Quercetin‐loaded MCs showed spherical‐shape (4–10 μm) and a negative charge, suggesting colloidal stability. Moreover, in vitro tests demonstrated a sustained release of quercetin throughout the oral, gastric, and intestinal phases, highlighting the MCs efficacy as bioactive delivery systems. This work provides useful information to design bioactive compound delivery systems for food and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

BACKGROUND: Monascus pigment (MP) is a natural food coloring with vital physiological functions but prone to degradation and color fading under light conditions. RESULTS: This study investigated the effect of complex formation of soybean protein isolate (SPI), maltodextrin (MD), and MP on the photostability of MP. Light stability was assessed through retention rate and color difference. Fluorescence spectroscopy (FS), circular dichroism (CD), Fourier‐transform infrared (FTIR) spectroscopy, and X‐ray diffraction (XRD) explored MP, SPI, and MD interactions, clarifying the MP–SPI–MD complex mechanism on the light stability of MP. Microstructure and differential scanning calorimetry (DSC) analyzed the morphology and thermal properties. The retention rate of MP increased to approximately 80%, and minimal color difference was observed when adding SPI and MD simultaneously. FS revealed hydrophobic interaction between MP and SPI. FTIR analysis showed intensity changes and peak shifts in amide I band and amide II band, which proved the hydrophobic interaction. CD showed a decrease in α‐helix content and an increase in β‐sheet content after complex formation, indicating strengthened hydrogen bonding interactions. Scanning electron microscopy (SEM) analysis demonstrated that MP was attached to the surface and interior of complexes. XRD showed MP as crystalline, while SPI and MD were amorphous, complexes exhibited weakened or absent peaks, suggesting MP encapsulation. The results of DSC were consistent with XRD. CONCLUSION: SPI and MD enveloped MP through hydrogen bonding and hydrophobic interaction, ultimately enhancing its light stability and providing insights for pigment–protein–polysaccharide interactions and improving pigment stability in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The authors present a case concerning an adult male patient who developed multiple sites of root caries adjacent to the area where he habitually held a sugar‐free nicotine lozenge that contained mannitol and maltodextrin. The root caries occurred despite the patient's excellent oral hygiene, exemplary dietary habits, and clinically normal salivary flow. Between 1999 and 2008, he had only required two restorations to repair carious lesions. This patient had a 20+‐year habit of using smokeless tobacco before switching to a cessation aid nicotine lozenge in May of 2008. A full‐mouth series of radiographs taken in November 2009 revealed carious lesions on virtually every posterior tooth. The nicotine lozenge's principal ingredients were mannitol (75.7%) and maltodextrin. According to the United States' current Food and Drug Administration (FDA) guidelines, manufacturers can advertise these lozenges as sugar‐free. Thus, it is assumed by the public that these types of products are incapable of "causing a cavity." However, this case report presents evidence suggesting that frequent use of sugar‐free nicotine lozenges may be associated with dental caries. [ABSTRACT FROM AUTHOR]

This study aimed to assess the technical feasibility of incorporating selenized Lactobacillus spp. microencapsulated via spray drying into cattle feed. Gum Arabic and maltodextrin were used as encapsulating agents. The encapsulation process was carried out with a drying air flow rate of 1.75 m3/min, inlet air temperature of 90°C, and outlet air temperature of 75°C. The viability of the encapsulated microorganisms and the technological characteristics of the obtained microparticles were evaluated. Microorganisms were incorporated into beef cattle feed to supplement their diet with up to 0.3 mg of Se per kilogram of feed. The encapsulated particles, consisting of a 50/50 ratio of gum Arabic/maltodextrin at a 1:20 proportion of selenized biomass to encapsulant mixture, exhibited superior technical viability for application in beef cattle feed. Supplemented feeds displayed suitable moisture, water activity, and hygroscopicity values, ensuring the preservation of viable microorganisms for up to 5 months of storage, with an approximate count of 4.5 log CFU/g. Therefore, supplementing beef cattle feed with selenized and microencapsulated lactic acid bacteria represents a viable technological alternative, contributing to increased animal protein productivity through proper nutrition. [ABSTRACT FROM AUTHOR]

Upon spray drying of dairy powders, the distribution of components within the droplets can become nonuniform. In this study, the influence of the composition on the drying behaviour, morphological development and surface composition were studied using single droplet drying. The addition of fat was found to result in an earlier locking point (1.1 instead of 1.8 s). The fat content did not influence the morphological development, but the protein and lactose ratios did influence whether the dried particle was smooth or wrinkled. Confocal Raman microscopy revealed that the initial fat, lactose and protein contents influenced the dry surface composition. For example, fat was found on the surface of emulsions that were either rich in fat or in whey protein. [ABSTRACT FROM AUTHOR]

BACKGROUND: In the quest for sustainable food ingredients, the present study delves into the potential of a tri‐component hydrocolloid blend, comprising gellan gum (GG), soy protein isolate (SPI) and maltodextrin (MD), as a replacement for egg white in meringue production. The research aims to elucidate the intricate physical properties of meringue containing this tri‐component structure, focusing on foaming dynamics, rheological behavior and the textural properties of the resulting meringue cookies. RESULTS: Experiments were conducted with various hydrocolloids (k‐carrageenan, GG, and locust bean gum) and GG was identified as optimal for improving foaming capacity and foaming stability. Rheological evaluations showed a positive correlation between increased GG concentration within the tri‐component matrix and an increase in both storage modulus (G') and loss modulus (G"), indicating improved structural integrity. Furthermore, a comparative analysis of the texture profiles of cookies prepared with this blend highlighted the ability of higher GG concentrations to satisfactorily replicate the tactile and visual qualities of traditional egg white‐based meringues. This result was particularly evident compared to formulations utilizing solely SPI or the combined SPI–MD configuration. CONCLUSION: Conclusively, the results of the present study highlight the significant potential of the GG‐SPI‐MD tri‐component structure to closely mimic the critical properties of egg white, thus offering a promising plant‐based alternative for meringue production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Potentilla anserina L. is rich in various nutrients, active ingredients and unique flavor, comprising a natural nutrition and health food. However, its application in aquatic food has been rarely reported. Therefore, the effects of Potentilla anserina L. powder (PAP) on gel properties and volatile flavor profile of silver carp surimi were investigated. RESULTS: The gel strength and water‐holding capacity of the surimi gels were significantly improved (P < 0.05), and the whiteness and cooking loss of all the samples decreased slightly with the increase in PAP content. The addition of PAP shortened the relaxation time (T2) of the surimi gels and converted some of the free water into immobile or bound water, which resulted in a better immobilization of water in the surimi. Scanning electron microscopy images demonstrated that the network of surimi gels with PAP added was denser and had a smoother surface compared to the control. Volatile components (VCs) analysis showed that 33 VCs were identified in the surimi gel samples with different additions of PAP, among which aldehydes, alcohols and esters were the major VCs, accounting for more than 50% of the VCs in the surimi gels. PAP addition reduced the fishy and rancid flavor compounds in surimi gels, such as 1‐propanol, 1‐octen‐3‐ol, etc., and promoted the production of aldehydes, alcohols, esters and other flavor substances. CONCLUSION: These results of the present study provide theoretical support for the investigation and development of new nutrient‐health‐flavored surimi products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Extracts with antimicrobial and antioxidant properties are limited in their application in food products due to their inability to withstand harsh environmental conditions, such as high temperatures and oxygen exposure. Therefore, the present study investigated the nanoencapsulation of Teucrium polium L. extract using the freeze‐drying method to facilitate its application and protection against environmental factors. In this regard, an emulsion containing Teucrium polium L. extract at concentrations of 10%, 20%, and 30% and a mixture of maltodextrin/Persian gum in three ratios of 1:2, 1:1, and 2:1 as the coating wall were produced and then dried in a freeze dryer. In the following, the properties of emulsions and produced nanocapsules were studied. According to the results, emulsions with high amounts of Persian gum showed more stability, zeta potential, and viscosity. However, their particle size and polydisparity index were lower than those of other emulsions. As the extract concentration increased, there was a decrease in stability, zeta potential, and viscosity, accompanied by an increase in particle size and polydispersity index. Concurrently, elevated concentrations of maltodextrin, Persian gum, and extract resulted in higher humidity, density, encapsulation efficiency, and antioxidant activity of the capsules. The most optimal properties of emulsions and nanocapsules were achieved at the 10% concentration of Teucrium polium L. extract and the 1:1 ratio of maltodextrin/Persian gum mixture as the wall material. It is noteworthy that the release rate of phenolic compounds reached its maximum value (88%) after 60 days. [ABSTRACT FROM AUTHOR]

The purpose of this study was to examine the effect of maltodextrin addition on the physical stability of powdered green peas. The evaluation of the physical state of the material was based on the equilibrium water content of the monolayer (Xm) and the glass transition temperatures of the powders at room temperature (Tg) and in the frozen state (Tg'). Graphical sorption characteristic at 25°C was determined using static—gravimetric method while capacity of the monolayer values was calculated from the mathematical GAB model. Differential scanning calorimetry was carried out in order to determine glass transition lines and freezing curves which combine together were used to plot state diagrams. Relationship between Tg and solid content were shown by using Gordon–Taylor model. Freezing data were modeled employing the Clausius–Clapeyron equation and its development—Chen model. Sorption isotherms showed sigmoidal shape characteristic for high‐molecular weight materials. Monolayer moisture content varied between 0.047 and 0.106 g water/g solids. The glass transition temperature of anhydrous green peas increased in from 89.9 to 175.6°C while Tg′ value changed from −43.4 to −26.6°C to as a result of 75% polysaccharide addition. The ultimate maximum‐freeze‐concentration conditions of the powders were observed in range from 0.783 to 0.814 g solids/g sample. Monolayer capacity, Tg and Tg′ values increased with increasing maltodextrin amount in the sample which indicates that the addition of starch hydrolysate has a beneficial effect on the stability of powders stored frozen and at room temperature. [ABSTRACT FROM AUTHOR]

The colloidosome, as a kind of Pickering microcapsule, offers a highly functionalizable approach for encapsulation, but current studies mainly focus on shells that lack real‐time modulated permeability. Herein, a scalable spray drying method was employed to fabricate temperature/near‐infrared (NIR)/magnetic multi‐stimuli responsive colloidosomes with adjustable permeability, facilitating intelligent transmembrane transport of molecules. The colloidosomes assembled with SiO2/polydopamine/poly (N‐isopropyl acrylamide) nanoparticles can be heated from 25°C to 50°C within 5 min upon NIR exposure. The permeability of shells regulated by temperature and NIR allows for real‐time remote control. Yeast cells, as an example, are encapsulated within colloidosomes. The decomposition rate of H2O2 varies with temperature (25–45°C) and NIR intensity (0.5–1 W cm−2), which can attain a more than sixfold increase in the rate constant of pseudo‐first‐order kinetic model. Furthermore, the strategy was expanded by encapsulating doxorubicin/UiO‐66 particles, highlighting its great potential in realms of multi‐stimuli responsive colloidosomes applications. [ABSTRACT FROM AUTHOR]

Technological advancement in encapsulating vegetable oil enriched with PUFA has become a new trend to improve stability, preservation, and food application. For microencapsulation of flaxseed oil, spray and freeze drying have been extensively used; however, in this study, ultrasonication along with microwave drying had a significant impact on the encapsulation efficiency (%) and dissolution time (min) of the powder. Analysis of experimental data revealed the optimized condition of microencapsulated flaxseed oil powder at 4.5 g maltodextrin/g of whey protein concentrate,.208 mL oil/g of wall material, and 14 min ultrasonication time. In addition, 6 min of microwave drying at 60 W provided 85.4% encapsulation efficiency, 1.98 meq/kg of oil peroxide value, 4.92 color difference, and 7.08 min dissolution time for the encapsulated powder. Storage studies for 21 days revealed that the peroxide value of raw oil increased by 13 times, whereas microencapsulated powder had only a twofold increase which demonstrated its higher stability when compared with bulk flaxseed oil. Practical applications: Flaxseed oil is rich in omega‐3 fatty acids, however has poor stability. Encapsulation of flaxseed oil will enhance stability, longer shelf life, and health benefits. Encapsulated oil can be used in dairy and bakery products to increase omega‐3 fatty acids intake and enhance the nutritional values of final products. The current work will recommend the food industries to prepare omega‐3 fatty acids‐rich foods by incorporating encapsulated flaxseed oil. [ABSTRACT FROM AUTHOR]

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

Phenolic extract of Vitis vinifera grape pulp was prepared using ultrasonication at frequencies of 28, 40, and 28–40 kHz with a 1:10, 1:15, and 1:20 ratio of solid (grape pulp) to water. The 1:10 ratio and 40 kHz frequency were considered optimal conditions for the preparation of red grape pulp extract (RGPE). Then, RGPE was encapsulated within maltodextrin using a spray drying technique, and the produced powder was used in the gummy candy production. The results revealed that the phenolic content of the powder was almost constant during the storage time. The solubility of the powder decreased, whereas its moisture content increased during the 45‐day storage period. The results of scanning electron microscopy showed that the produced microparticles had spherical shapes with a micron size. Fourier‐transform infrared spectroscopy and X‐ray diffraction showed that RGPE was encapsulated in the structure of maltodextrin through the formation of hydrogen bonds, considering the amorphous structure of the powder. The antioxidant properties of the microencapsulated RGPE containing gummy candy were preserved. Sensory evaluation and colorimetric values of the enriched gummy candy had acceptable results compared to the control sample. In general, microencapsulation of RGPE within maltodextrin as a carrier using the spray drying technique and its application in gummy candy enrichment could be useful. [ABSTRACT FROM AUTHOR]

Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56–156.82 μg/g) than in the ethanol extract of dragon fruit peel powder (52.51–75.12 μg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15–95.87 mg/g and 121.91–156.82 μg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes. [ABSTRACT FROM AUTHOR]

In this study, several amino acids deep eutectic solvents were prepared using L‐valine and L‐leucine as hydrogen bond acceptors, and L‐lactic acid and glycerol as hydrogen bond donors. These amino acids' deep eutectic solvents were first used as buffer additives to construct several synergistic systems along with maltodextrin in capillary electrophoresis for the enantioseparations of four racemic drugs. Compared with single maltodextrin system, the separations of model drugs in the synergistic systems were significantly improved. Some key parameters affecting chiral separation such as maltodextrin concentration, deep eutectic solvent concentration, buffer pH, and applied voltage were optimized. In order to further understand the specific mechanism of the amino acids deep eutectic solvents in improving chiral separation, we first calculated the binding constants of maltodextrin with enantiomers using the capillary electrophoresis method in the two separation modes, respectively. We also used molecular simulation to calculate the binding free energy of maltodextrin with enantiomers. It is the first time that amino acids deep eutectic solvents were used for enantioseparation in capillary electrophoresis, which will greatly promote the development of deep eutectic solvents in the field of chiral separation. [ABSTRACT FROM AUTHOR]

Polycystic ovary syndrome (PCOS) is associated with reproductive disorders and adverse cardiometabolic risk factors that can negatively impact the general health of women. Inulin‐type fructans (ITFs) are proposed to beneficially affect risk factors associated with metabolic disorders. Whether ITFs can help with the management of PCOS by modifying insulin resistance (IR) and androgen levels has not yet been explored. The aim of this study was to investigate the effects of ITFs with different degrees of polymerization on insulin resistance, blood lipids, anthropometric measures, and hormonal status in overweight and obese women with PCOS. In a randomized double‐blind placebo‐controlled trial, seventy‐five women with PCOS aged 18–40 years old were randomly assigned to receive 10 g/day of high‐performance inulin (HPI) or oligofructose‐enriched inulin (OEI) or maltodextrin for 12 weeks. Biochemical and clinical outcomes were measured at baseline and after the intervention. Participants in the HPI and OEI groups experienced improvements in waist circumference, total testosterone, free androgen index, sex hormone‐binding globulin, and triglycerides compared to the placebo group. Also, the number of women with irregular menses or oligomenorrhoea decreased significantly in both ITF groups. Participants in the HPI group reported lower body mass, fasting insulin, and HOMA‐IR, as well as a higher quantitative insulin sensitivity check index. ITF supplementation, especially with long‐chain ITFs, when given for 12 weeks may improve metabolic outcomes, androgen status and clinical manifestations in women with PCOS. [ABSTRACT FROM AUTHOR]

Anthocyanin, a main‐colored bioactive compound found in Hibiscus sabdariffa L., is well‐known for a varied range of applications as food additives in foodstuff, and natural colorants in food, pharmaceutical, and printing industries. The study aimed to find out the suitable conditions for the spray‐drying process to obtain anthocyanin powder from the extract as well as characterized the powder. In addition, the obtained powder was applied to marshmallows and determined the acceptability of appearance, quality, and scavenging capacity of the candy. The carrier of maltodextrin and gum arabic was selected for spray‐drying, which had optimal conditions at 144°C and 7 mL/min, resulting in 100.22 mg/g anthocyanin content with an encapsulation efficiency of 93.87%. The obtained anthocyanin has appropriate moisture of 5.14%, quite appropriate bulk density, and tapped density, it also was high solubility, and poor flowability but easy compression. The shape of the particle by SEM analysis was low particle size (2–10 μm), wrinkled, unequal spherical size, rough surfaces with indentations, and slight cracks. The X‐ray diffraction (XRD) spectrum of the sample had very low crystallinity and diffuse wide peaks revealing that anthocyanin still exists inside maltodextrin particles. The FT‐IR spectrum had oscillations of characteristic groups of anthocyanin structure. Marshmallow samples added 5% anthocyanin powder gained high acceptability of appearance and maintained the scavenging capacity (DPPH) with an IC50 value of 7368.31 ppm after a month of storage. [ABSTRACT FROM AUTHOR]

Spray drying is a process that involves instantaneous conversion of a liquid or slurry into a free‐flowing powder in the presence of hot air or nitrogen gas current in a drying chamber. The technique is usually used to encapsulate active molecules like essential oils, plant extracts, fragrances, flavours and enzymes within a wall material. The encapsulation provides chemical and physical stability to the actives by converting them into free‐flowing powders which prevents their susceptibility to external atmospheric conditions like temperature, humidity, UV exposure and chemical oxidation. Spray drying encapsulation has an edge over other encapsulation techniques because it is fast, simple, efficient and economically feasible. The article focuses on encapsulating various essential oils within natural polymers and emulsifiers by spray drying methods to form stable microcapsules. The review also provides information on different types of spray drying equipment and process parameters like the type of atomiszer and nozzles, inlet–outlet temperature and type of cyclones. All the process parameters and materials are found to influence the physicochemical properties of the microencapsulates of essential oils. The review also discusses the effects of process parameters and materials on the encapsulation efficiency, moisture content, bulk and tapped density, agglomeration properties and thermal stability of the microencapsulates. Thus, the consolidated review will provide an overview of various optimization parameters and governing factors for obtaining microencapsulates of essential oils. [ABSTRACT FROM AUTHOR]

Summary: The impact of drying processes and encapsulation techniques of Bacillus sp. 63‐11 was explored in relation to the stability and bioactive properties of microencapsulated particles. Modified starch (MS) or maltodextrin (MD) were evaluated using freeze drying (FD) or hot‐air drying (HD) protocols. The HD‐dried cells showed significantly improved viability and appearance when compared to FD. HD‐MD cells exhibited 2 log CFU higher viability, lower contamination, and deeper pigmentation than HD‐MS, and superior gastrointestinal tolerance as compared to fresh cells during storage, enhanced it's probiotic potential. HD‐MD cells also exhibited dose‐dependent antibiotic susceptibility, strong antagonistic activities and consistently high antioxidant activity, i.e., Trolox equivalent antioxidant capacity at 0.4 g mL−1. Additional shelf‐life testing in five food models for 90 days revealed remarkable bio‐preservative potential, particularly in high‐fat models. The study highlights the impact on probiotic potential and bioactivity of hot air‐dried encapsulated Bacillus species. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effects of spouted bed (SB) drying and freeze‐drying (FD) on the properties of probiotic umbu‐cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g−1) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu‐cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product. [ABSTRACT FROM AUTHOR]

Enteral nutrition is a type of nutritional support that provides the necessary sources of energy and protein for patients who suffer from dysphagia, chronic disease, and loss of appetite. In this study, a gelatin‐maltodextrin binary biopolymer system has been incorporated into a semi‐solid formula. The I‐optimal combination design approach was used to create 19 formulations, and the dynamic rheological properties, dynamic laser scattering, and zeta potential responses were evaluated over 30 days of storage at 5°C. Solid viscoelastic behavior has been approved since G′ > G″ in the frequency sweep test with no cross‐over point. Maltodextrin may interfere within the gelatin network, and increasing the maltodextrin to gelatin (from 0.14 to 1) may lead to a wider linear viscoelastic (LVE) strain range (2.16%), a lower storage modulus at LVE (52%), a lower yield stress (46%), and a lower glass transition temperature (34%). The presence of maltodextrin may reduce the temperature of the sol‐to‐solid transformation by 48% and enhance its flexibility. In contrast, increasing the gelatin‐to‐maltodextrin ratio following melting at 37°C led to an increase in the cumulant mean and polydispersity index, indicating a relatively unstable system. The range of zeta potential values between −4.4 and 1.7 mV confirmed a tendency toward coagulation. Microscopic images revealed instability because of irregular or compact chains formed in the gelatin matrix by using higher amounts of maltodextrin. Finally, the best formula had the best rheological stability and was suitable for tube‐feeding patients, with a gelatin‐to‐maltodextrin ratio of 4.35:3.64% w/w on day 17.4. [ABSTRACT FROM AUTHOR]

Slow‐releasing carbohydrates may delay the effects of fatigue after exhaustive exercise. The purpose of this study was to observe the influence that hydrothermally modified starches (HMS) and traditional maltodextrin (MAL) supplements had on physical endurance and mental performance following exhaustive exercise. Male participants completed a VO2 max and 2 days of cycling sessions using a Velotron ergometer. Cycling sessions were performed at 70% of the VO2 max workload for 150 min. Supplements were consumed 30 min before cycling and during exercise at the 120‐min mark (1 g CHO/kg body weight). Brain activity was measured using a Neuroscan 64‐channel electroencephalogram cap. Go‐no‐go and N‐back tasks were performed before and after cycling bouts. Blood glucose, lactate, ketones, and urine‐specific gravity were measured before, during, and after cycling. VO2 and rate of perceived exertion were recorded in 15‐min intervals. Ketones increased significantly more for HMS than MAL from pre‐ to postcycling measurements (p < 0.05). Reaction times for go‐no‐go and N‐back were faster for HMS postexercise. Event‐related potential differences were present in both mental tasks following exhaustive exercise. HMS supplementation decreased the impact of cognitive and physical fatigue postexercise. [ABSTRACT FROM AUTHOR]

BACKGROUND: Sour cherry juice concentrate powder can serve as a modern, easy‐to‐handle, phenolics‐rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by‐products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content. RESULTS: Dairy‐based carriers were effective for spray drying of sour cherry‐juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying). CONCLUSIONS: The study proved that it is possible to apply dairy‐based by‐products to produce sour cherry juice concentrate powders profitably, lowering the spray‐drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Extract of ciriguela residue was microencapsulated by spray‐drying and freeze‐drying using maltodextrin (M), gum arabic (GA) and their mixture (50% M; 50% GA on dry basis) as encapsulating agents. Total phenolic compounds (TPC), antioxidant activity, physicochemical properties, profile of phenolic compounds by HPLC with diode‐array detection and storage stability were evaluated. RESULTS: TPC content of powders ranged from 306.9 to 451.2 mg gallic acid equivalent g−1 dry powder. The spray‐dried powder prepared using GA as encapsulating agent had higher TPC content and antioxidant activity, whereas the freeze‐dried powder had lower moisture and water activity. Spray‐dried microcapsules had spherical shape, whereas freeze‐dried products had irregular structures. The profile of phenolic compounds identified in samples was similar, with rutin (342.59 and 72.92 μg g−1) and quercetin (181.02 and 43.24 μg g−1) being the major compounds in liquid and freeze‐dried extracts, respectively, whereas myricetin (97.41 μg g−1) was predominant in spray‐dried ones. Storage stability tests carried out for 45 days at 7 or 25 °C revealed no statistically significant difference in TPC. CONCLUSION: Ciriguela residue can be considered a source of TPC and used as ingredient with good antioxidant activity in the food industry. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Water-in-water (w/w) emulsions can mimic biological environments, and their stability is ensured by adding nanoparticles capable of adsorbing at liquid-liquid interfaces. To enhance the properties of w/w emulsions, there is a search for new sources of nanoparticles that are attractive for the food and biomedical fields. Thus, the present study investigated the use of sugarcane bagasse lignin (a cheap, nontoxic, and biodegradable polymer) as a source of nanoparticles for Pickering emulsions with maltodextrin (MD) and polyethylene glycol 6000 (PEG 6000). The nanoparticles were prepared from alkaline lignin (ALNP) and oxidized alkaline lignin (OLNP), and their application was performed using different dosages in the w/w systems (0%, 0.1%, 0.3%, 0.5%, and 1%, wt/wt). The nanoparticles presented different sizes, with OLNPs (327.8 nm) being smaller than ALNPs (689.8 nm). The systems with OLNPs showed better emulsification indices and smaller droplet sizes than systems with ALNPs. The concentration of nanoparticles and the volume of the dispersed phase influence the stability of the studied emulsion. The most promising stabilization results were obtained at a concentration of 1% wt/wt of OLNPs with an emulsification index of up to 63%. These results, combined with the extensive availability of functional groups in lignin, make this polymer a potential candidate for advanced studies of w/w emulsions. [ABSTRACT FROM AUTHOR]

BACKGROUND: Compound 2‐O‐α‐d‐glucosylglycerol (2αGG) naturally serves as a compatible osmolyte in acclimation to environmental stresses, such as high osmolarity, dryness, and extreme temperature. It presents several bioactivities and has been used in the food, agriculture, and cosmetics areas. RESULTS: In the present study, we attempted to synthesize the 2αGG from low‐cost maltodextrin and glycerol by constructing an in vitro multi‐enzyme system. The system contained two core enzymes, namely glucan phosphorylases (GPs) and glucosylglycerol phosphorylases (GGPs), and two auxiliary enzymes, namely isoamylase and 4‐α‐glucanotransferase. Several new GGPs from different organisms were characterized with the function of converting α‐G1P and glycerol to sole stereo‐configuration product 2αGG. Then, polypeptide SpyTag‐SpyCatcher was employed to construct a self‐assembled multienzyme complex, and different combinations between enzymes and peptides were constructed and tested. The best self‐assembled multienzyme complex exhibited three‐fold higher productivity compared to that of free enzyme. This reaction system also produced 240 mm (61 g L−1) 2αGG under high substrate concentration, with a conversion yield of 86%. CONCLUSION: The present study provides an efficient approach for producing 2αGG. It also demonstrates that the SpyTag‐SpyCatcher system could be applied to construct other multienzyme complexes for increased productivity and product titer. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aims to characterize pine starch (PS) and pine starch nanoparticles (PSNPs) produced by anti‐solvent precipitation (ASP). PS and PSNPs are characterized by particle size, surface charge, morphology, crystalline structure, chemical bonds, thermal properties, moisture content (MC), water activity, solubility in water (SW), swelling factor (SF), water and oil absorption, and stability in water. PS shows typical starch particle size distribution, while PSNPs display a size distribution varying between 230 and 1300 nm. The crystalline structure is modified from A‐type structure (native starch) to V6h structure (PSNPs) after ASP. PSNPs SW at 25 and 90 °C, as well as oil and water absorption capacities are greatly improved when compared with PS. Furthermore, PSNPs have high stability in water at 25 °C, forming homogeneous dispersions. This research provides information about the valorization of pine seed as a possible starch source to produce nanoparticles [ABSTRACT FROM AUTHOR]

This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME‐BE and ME‐BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.5%, NaCl 0.78%, and water 21.21%) at 1% w/w level, and the physicochemical (proximate analysis, pH, color, cooking loss, and texture), sensory properties (taste, odor, color, texture, and overall acceptability), and oxidative stability (acid value, peroxide value, anisidine index, thiobarbituric acid index, conjugated dienes) of the fried noodles were studied. The results showed that the microcapsules had uneven shapes with angular surfaces. There was no significant difference between the zeta potential, particle size, PDI, and encapsulation efficiency of BE‐ and BHE‐loaded microcapsules, and the values reported fell between −34.96 and −34.84 mV, 1.128 and 1.195 μm, 0.247 and 0.283, and 80.08% and 83.47%, respectively. Adding extracts to the functional noodles decreased cooking loss and pH compared to the control. The noodles exhibited a darker color. BE and BHE reduced the oxidation of fried noodle oil, with microencapsulated extracts showing stronger effects during storage (p <.05). Sensory evaluation indicated high acceptability for all samples. Encapsulation effectively preserves the natural antioxidant activities of BE and BHE, providing potential benefits for food processing and storage. [ABSTRACT FROM AUTHOR]

The present study aims to explore the inhibitory action of lichen metabolites against important protein targets of marine fouling organisms using computational methods. Lichens with their unique ability to produce various secondary metabolites find versatile applications in Biotechnology and allied fields. The 3D structure of target proteins associated with fouling activity of marine organism were collected from the protein data bank (PDB) and the computational docking analysis was performed using the PyRx software with 40 lichen compounds that are collected from PubChem. The lichen compounds were docked against the following protein targets—mannose‐specific lectin CGL1 of Crassostrea gigas, Proximal thread matrix protein 1 PTMP 1 of Mytilus galloprovincialis, and G protein‐coupled receptor (GPCR) of Balanus amphitrite. As there was no experimentally determined structure available for GPCR of B. amphitrite, homology modeling was performed to predict the protein structure. The docking study showed effective binding of lichen compounds to various fouling targets with the binding energies in the range of −10.1 to −5 kcal/mol. Among the lichen compounds studied, roccanin showed the least binding energy for CGL1, PTMP1 and GPCR. The correlation assessments predict a positive relationship between binding energy, molecular weight and retention time. MD Simulation studies were performed using LARMD online tool and the RMSD and radius of gyration (Rg) values was recorded. This study proves that the compounds produced by lichens have high antifouling effect against marine foulers under in silico conditions. [ABSTRACT FROM AUTHOR]

Summary: Tamarillo is an exotic fruit consumed regionally in Mexico, that contains a considerable amount of bioactive compounds, like antioxidants and fibre. Since its prebiotic potential was recently established, the aim of this work was to encapsulate two probiotic LAB strains with tamarillo extract and maltodextrin (15% and 20%) as encapsulant agents. Two strains at different maltodextrin concentrations (L. casei with 20% maltodextrin and L. plantarum with 15% maltodextrin) demonstrated higher encapsulation efficiency (90.64% and 92.03%, respectively) and viability after in vitro gastrointestinal digestion. Both microcapsules presented satisfactory flow properties and low moisture (4.19% and 3.91%) and water activity (0.32 and 0.33). During in vitro digestion, the total polyphenols content and the antioxidant activity decreased, but the encapsulating material in both treatments maintained an acceptable concentration of these bioactive compounds. The microcapsules were reconstituted to prepare a synbiotic non‐dairy beverage, and both treatments presented good acceptability (7.66 and 7.86 overall acceptance scores, respectively). These results indicate that, first, L. casei and L. plantarum recovered from heat shock during spray drying, enhancing their ability to survive to acidic stress during in vitro digestion; second, tamarillo extract is a good source of antioxidants and prebiotics and can be reconstituted to formulate, in this case, a synbiotic beverage to improve nutritional concern of consumers. [ABSTRACT FROM AUTHOR]

Global transcriptional regulators are crucial for supporting rapid adaptive responses in changing environments. In Thermococcales, the TrmB sugar‐sensing regulator family is well represented but knowledge of the functional role/s of each of its members is limited. In this study, we examined the link between TrmBL4 and the degree of protein secretion in different sugar environments in the hyperthermophilic Archaeon Thermococcus barophilus. Although the absence of TrmBL4 did not induce any growth defects, proteomics analysis revealed different secretomes depending on the sugar and/or genetic contexts. Notably, 33 secreted proteins present in the supernatant were differentially detected. Some of these proteins are involved in sugar assimilation and transport, such as the protein encoded by TERMP_01455 (cyclomaltodextrin glucanotransferase), whereas others have intracellular functions, such as the protein encoded by TERMP_01556 (pyruvate: ferredoxin oxidoreductase Δsubunit). Then, using reverse transcription quantitative polymerase chain reaction experiments, we observed effective transcription regulation by TrmBL4 of the genes encoding at least two ABC‐type transporters according to sugar availability. [ABSTRACT FROM AUTHOR]

The present study was designed to encapsulate Kinnow peel powder (KPP) and study its potential to develop functional food. Kinnow peel powder slurry (KPS) was mixed with maltodextrin (MD) and gum arabic (GA) and spray dried. Encapsulated powders were characterized and compared to freeze‐dried KPP based on feed emulsion (KPS:MD:GA), physical, structural, morphological, and antioxidant properties. The powder sample prepared in the combination of KPS:MD:GA = 85:0:15 represented higher encapsulation efficiency (87.83%), viscosity (79 cP), and surface phenolic content (1.22 mg GAE/g). The powder sample prepared with the combination of KPS:MD:GA = 85:15:0 represented higher total phenolics (12.12 mg GAE/g) and flavonoids (7.93 mg QE/g) content. An increase in the concentration of MD/GA increased the flow behavior and reduced the powder flowability. Hausner ratio (1.284), and Carr index (22.03%) were observed lower for the sample prepared in the combination KPS:MD:GA = 85:15:0. Fourier transform infrared spectroscopy (FTIR) analysis revealed the retention of functional compounds with spray drying. Conclusively, the prepared encapsulated powder can be a functional ingredient for developing different food products, which could valorize Kinnow peel. Practical applications: The present study offers a practical method for encapsulating Kinnow peel powder using spray drying, employing maltodextrin and gum arabic. These encapsulates effectively preserve the bioactive compounds or Kinnow peel powder, even those sensitive to heat. The resulting powder can enhance the functional attributes of various food products, including antioxidant activity and anti‐inflammatory properties. Additionally, the powder can significantly improve the taste and texture of food products. Consequently, the prepared encapsulated powder exhibits promising potential as a functional ingredient in developing various food products, adding value to Kinnow peel and promoting sustainable utilization. [ABSTRACT FROM AUTHOR]

In the present investigation, the black jamun extract was used to prepare microcapsules by freeze‐drying method with three different wall materials: maltodextrin, guar gum, and xanthan gum. The formed microcapsules were analyzed for different physicochemical properties. Moisture content and water activity were less than 6.50 g water/ 100 g and 0.38, respectively, indicating that the microbial activity can be restricted. The formed microcapsules were purple in color suggested by the positive values of color parameter "a". The hygroscopicity, solubility, and degree of caking for the microcapsules were found to be in the range of 11.14–15.77 g/100 g, 70.12%–76.36%, and 22.31%–30.22%, respectively. The glass transition temperature was in the range of 88–135°C for the formed microcapsules. The encapsulation efficiency, total anthocyanin content, and antioxidant activity were higher for the maltodextrin‐based microcapsule that was found to be 71.88%, 6.01 C‐3‐G mg/g and 94.16% DPPH radical scavenging activity, respectively. Practical application: Black jamun (Syzygium cumini) is a rich source of anthocyanin which is unstable due to light, oxygen and temperature. Moreover the fruit also contain health beneficial substances that are unstable at normal conditions. Therefore, the encapsulation method can improve the stability of the compounds and improve the release of active component in the microcapsule in food. Microencapsulation provide barrier to temperature, light and pH. In food industry microcapsules containing agricultural produce extract can be used for the fortification of food products in enhancing the nutritive value of the product while processing. [ABSTRACT FROM AUTHOR]

Digestible carbohydrates differ in glycaemic response, therewith having the potential to influence metabolic conditions such as insulin resistance and diabetes mellitus. Isomaltulose has been proven to lower the glycaemic response in humans, which to date has not been studied in dogs. Therefore, the aim of the present study was to characterise the digestibility, as well as the physiological effects of isomaltulose in dogs, in comparison to other saccharides. To this end, three studies were performed. Study 1 was an in vitro study, evaluating the small intestinal hydrolysis of isomaltulose compared to other relevant carbohydrate sources. Three of these saccharides, having close and low‐moderate degrees of hydrolysis by brush border enzymes, were also evaluated in vivo for their glycaemic effects by measuring plasma levels of glucose, insulin and glucagon‐like peptide 1 (GLP‐1) 0‐180 min after administration of a single dosage after an overnight fast (i.e., isomaltulose, sucrose and maltodextrin in a 3 × 3 Latin‐square design, in 9 dogs, Study 2). To understand if digestive enzymes, underlying glycaemic responses for isomaltulose and sucrose can be upregulated, we exposed dogs to these saccharides for 2 weeks and repeated the measurements after an overnight fast in 18 dogs (Study 3). Isomaltulose was hydrolysed by intestinal enzyme preparation from all three dogs, but the degrading activity was low (e.g., 3.95 ± 1.03 times lower vs. sucrose), indicating a slower rate of hydrolysis. Isomaltulose had a low glycaemic response, in line with in vitro data. In vitro hydrolysis of sucrose was comparable or even higher than maltodextrin in contrast to the more pronounced glycaemic response to maltodextrin observed in vivo. The numerically higher blood glucose response to sucrose after continuous consumption, might indicate an adaptive response. In conclusion, the current work provides valuable insights into the digestion physiology of various saccharides in dogs. Further investigations on related benefits are thus warranted. [ABSTRACT FROM AUTHOR]

BACKGROUND: Maltodextrin is an important bulk ingredient in food and other industries; however, drawbacks such as uneven polymerization and high reducibility limit its utilization. Nonreducing maltoheptaose (N‐G7) is a good substitute for maltodextrin owing to its single degree of polymerization and its nonreducing properties. In this study, in vitro cell factory biotransformation of β‐cyclodextrin (β‐CD) to N‐G7 is demonstrated using coexpressed cyclomaltodextrinase (CDase, EC 3.2.1.54) and maltooligosyltrehalose synthase (MTSase, EC 5.4.99.15). However, the cell membrane prevents β‐CD from entering the cell owing to its large diameter. RESULTS: The amylase‐deficient permeabilized host ΔycjM‐ΔmalS‐ΔlpxM is utilized for the coexpression of recombinant CDase and MTSase. Deletion of lpxM effectively allows the entry of β‐cyclodextrin into the cell, despite its large diameter, without requiring any relevant cell membrane permeability‐promoting reagent. This results in a 28.44% increase in the efficiency of β‐CD entry into the cell, thus enabling intracellular N‐G7 synthesis without the extracellular secretion of recombinant CDase and MTSase. After reacting for 5.5 h, the highest purity of N‐G7 (65.50%) is obtained. However, hydrolysis decreases the purity of N‐G7 to 49.30%, thus resulting in a conversion rate of 40.16% for N‐G7 when the reaction lasts 6 h. Precise control of reaction time is crucial for obtaining high‐purity N‐G7. CONCLUSION: Whole‐cell catalysis avoids cell fragmentation and facilitates the creation of an eco‐friendly, energy‐efficient biotransformation system; thus, it is a promising approach for N‐G7 synthesis. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: The enhancing impact of fermentation with Lactiplantibacillus plantarum and drying/coating on bioactivity properties of Spirulina platensis was investigated. The fermentation with Lp. plantarum took place anaerobically for 72 h at 37 C. Encapsulation of fresh and fermented samples was made by spray‐drying with a 170 °C air inlet temperature, a 20 mL/min feed flow rate and different ratios of coating material (1:0, 1:1 and 1:2 maltodextrin). Fresh Spirulina capsules exhibited different shapes, mostly rod form whilst fermented Spirulina exhibited a generally spherical shape. 1,1‐diethoxy‐ethane (34.02%) and tert‐butyldimethylsilyl 2,2,3,3,3‐pentafluoropropanoate (26.70%) were identified as the major compounds in fermented Spirulina. The total phenol content of Spirulina was in range from 14.22 mg gallic acid equivalent (GAE)/g for fermented wet spirulina to 77.27 mg GAE/g for fermented spray‐dried Spirulina coated with maltodextrin at a ratio of 1:1. The drying and fermentation processes significantly increased the total phenol content, total antioxidant activity and diphenyl picrylhydrazyl (DPPH) radical scavenging capacity of Spirulina (P < 0.05). Bacteriostatic concentration of fermented spray‐dried Spirulina was 25 mg/mL against Salmonella Paratyphi A, Staphylococcus aureus and Enterococcus faecalis, whereas bactericidal effect was at a concentration of 25 mg/mL vs. Pseudomonas aeruginosa and E. faecalis. The combination of fermentation with Lp. plantarum and drying after coating with maltodextrin of Spirulina enhanced its antimicrobial and antioxidant properties by 0.7–20‐fold compared to fresh, wet Spirulina. [ABSTRACT FROM AUTHOR]

BACKGROUND: Incorporating fish oils into commonly consumed foods is an emerging technique for increasing the daily intake of omega‐3 fatty acid. However, the high vulnerability of fish oil towards oxidative deterioration reduces shelf life stability. Microencapsulation by spray drying with different combinations of biopolymers and other parameters may provide a solution by preventing further oxidation of fish oil and permitting its delivery to food items. This study emphasised the influence of developed biopolymer materials (maltodextrin, maltodextrin + gum arabic, maltodextrin + starch, maltodextrin + whey protein isolates and maltodextrin + sodium caseinate) for emulsion formulation, inlet air temperature (160, 170, 180, 190 and 200 °C) and emulsion ratios (15, 20, 25, 30 and 35%) on the physicochemical properties of powdered menhaden fish oil by spray drying technique. RESULTS: Microencapsulated menhaden fish oil was evaluated for its moisture content, size distribution, microcapsule efficiency, peroxide value, free fatty acid, acid value and morphological structure. It was observed that the coating materials of maltodextrin + whey protein isolates gave the lowest moisture content and peroxide value of 4.410% and 4.031 mEq kg−1, respectively. The morphological images showed a smooth surface with no cracks and minimal shrinkage, indicating lower permeability to gases and effectively protecting the oil against deterioration. CONCLUSION: The spray drying procedure using maltodextrin + whey protein isolates at an inlet air temperature 190 °C and emulsion ratio of 30% successfully produced fish oil microcapsules with improved properties. © 2023 Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]

The relationship between the properties of wall material and spray-dried microcapsules was investigated. Soybean oil was encapsulated with various concentrations of maltodextrin (10 and 20% w / w) and sugar beet pectin (0.5, 1, 2, 3, and 4% w / w) solution via spray drying with a three-fluid nozzle (3FN). The rheological properties of the wall material solution were characterized using a controlled strain rheometer before spray drying and were found to fit the power-law model. The rheological properties of a wall material within the range of the samples tested had a limited impact on the morphology of the microcapsules. Most spray-dried samples had a wrinkled surface with some microcapsules having a spherical shape with a hollow core. As the consistency index of the wall material solution increased, the particle size distribution of microcapsules became wider. The surface oil content of the microcapsules was between 1.3 and 3.4%, generally increasing as the consistency index of the wall material solution increased. The encapsulation efficiency (EE) was between 74.7 and 91.2%. When compared with the sample produced with a two-fluid nozzle (2FN), 3FN microcapsules were larger and had higher effective EE and higher oil loading than 2FN microcapsules. This study revealed that oil could be encapsulated by wall materials, without the preparation of an emulsion, with a 3FN, which will save time and energy for the encapsulation process. [ABSTRACT FROM AUTHOR]

Background: Tilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions (WMD) of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions (Ws). Results: The glass transition temperature curve (Tgvs.Ws) and characteristic parameters of maximal freeze concentration (Tg′, Tm′, Ws′) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of −22 °C, −15 °C, and −10 °C (P < 0.05) for long‐term preservation were defined for tilapia fillets produced with WMD of 0, 0.4, and 0.8. Conclusion: Maltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of −18 °C. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Chebulagic acid (CA), found in beleric (Terminalia bellirica) fruit powder, has various biological activities. This study aims to encapsulate CA to overcome its solubility, astringency and bitter taste issues and determine its properties. The encapsulated chebulagic acid (ECA) was incorporated into orange juice (OR), and a storage stability study at ambient temperature (25 ± 2 °C) and sensory analysis using a 9‐point hedonic scale were conducted. The highest encapsulation efficiency (89.24% ± 0.08%), antioxidant activity (96.82% ± 0.03%) and considerable powder yield (~59.3% ± 1.07%) with better water absorption index (0.64 ± 0.008 g/g), water solubility index (98.04 ± 0.016/100 g) and swelling capacity (0.055 ± 0.002 g/g) were achieved at 140 °C spray drying temperature with 60% maltodextrin and 40% gum Arabic. At the ambient storage conditions (25 ± 2 °C), the storage stability of ECA was 640 days (54.19% ± 0.02%), CA was 130 days (52.46% ± 0.14%) and the addition of ECA increased the OR's storage stability to 200 days (50.13% ± 0.59%) with respect to the antioxidant activity. From the sensory evaluation, the OR and OR added with 0.2 g/100 mL ECA samples were preferred by the 100 panellists and liked immensely. Overall, the encapsulation of CA successfully masked the astringency and bitterness, improving the CA's stability and increasing the orange juice's storage stability with more consumer acceptability. [ABSTRACT FROM AUTHOR]