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High fructose syrup is a sweetener widely used as a substitute for sucrose in the food and beverage industry with its current industrial production being carried out in three sequential processes using three different enzymes that operate under different pH and temperature conditions. In this study, a single step synergistic saccharification and isomerization process has been proposed, using the commercial amyloglucosidase from Aspergillus niger immobilized by the CLEA technique (co-aggregated with magnetic nanoparticles and polyethyleneimine), and the commercial immobilized glucose isomerase (IGI) from Streptomyces murinus, Sweetzyme® IT Extra. Immobilization stabilized both enzymes, widening the operation window, thus, by applying a factorial design with a central composite rotatable design it was possible to define an optimal condition of pH and temperature of the process, as well as the best ratio between the two enzymes (pH 5.7, 50 °C and UGI/UAMG ratio of 1.56). Simultaneous saccharification and isomerization of 35 % (w/v) dextrin solution produced a Dextrose Equivalent yield over 95 %, with a glucose-to-fructose conversion around 48 % after 30 h of reaction. In addition, both biocatalysts could be reused for six consecutive cycles, maintaining glucose-to-fructose conversions without loss of activity and with easy recovery of the biocatalysts. Furthermore, because they are of different natures (magnetic CLEA of amyloglucosidase and non-magnetic IGI pellets), if one of these biocatalysts is inactivated, they can be easily separated and reloaded individually.

The stereoselective analysis and separation of racemic drugs play an important role in pharmaceutical industry to eliminate the unwanted isomer and find the right therapeutic control for the patient. Present study suggests a maltodextrin-modified capillary electrophoresis method for a single-run chiral separation of two closely similar opiate pain relief drugs: tramadol (TRA) and methadone (MET). The best separation method possible for the both enantiomers was achieved on an uncoated fused-silica capillary at 25°C using 100 mM phosphate buffer (pH 8.0) containing 20% (w v-1 ) maltodextrin with dextrose equivalent of 4-7 and an applied voltage of 16 kV. Under optimal conditions, the baseline resolution of TRA and MET enantiomers was obtained in less than 12 minutes. The relative standard deviations (n = 3) of 20 μg mL-1 TRA and MET were 2.28% and 3.77%, respectively. The detection limits were found to be 2 μg mL-1 for TRA and 1.5 μg mL-1 for MET. This method was successfully applied to the measurement of drugs concentration in their tablets, urine, and plasma samples.

Heat pretreatment was investigated as a way to improve the α-amylase-catalyzed hydrolysis of granular corn starch at high concentration (45%, w/w). Native and preheated starches were hydrolyzed in the granular state for 1 h at 40 °C using a commercially available α-amylase. The initial dextrose equivalent (DE) value of the native granular starch (8.0%) increased significantly (to 12.6%) after pretreatment at 60 °C for 15 min. Microscopic analysis of the starch granules indicated that heat pretreatment increased the number and size of the pores and pinholes on the granule surface, which facilitated the adsorption and subsequent penetration of enzyme molecules. Furthermore, the amylose present in amorphous regions leached rapidly when corn starch was incubated at 60 °C, suggesting weaker interactions within the granules. The DE value of the hydrolysate showed a linear dependence on the amount of amylose that leached during the course of heat pretreatment (R 2 = 0.9771). Mobilization of amylose chains within the granule, caused by the heat pretreatment, may have allowed the enzyme to make greater use of amylose, which is its primary substrate during starch granule hydrolysis. In addition, a 35% reduction in the K m value showed that heat pretreatment increased the affinity of α-amylase for the starch granules. This can be attributed to the mobilization of amylose chains within the granule and expansion of the surface pinholes. These effects demonstrate that proper heat pretreatment of granular starch before amylolysis has great potential in industry.

The release of aldehydes from aqueous model systems containing starch or maltodextrins with different dextrose-equivalent (DE) values was evaluated using static headspace analysis. The patterns of aldehydes released differed significantly between starch and maltodextrin solutions with DE values of 4.0–7.0, 13.0–17.0, and 16.5–19.5. The release of most of aldehydes showed an increasing tendency according to DE values of maltodextrins. The release of most aldehydes decreased up to around 24 h, but then increased slightly at 48 h. In addition, the absorbance values of iodine-polysaccharide complexes and the particle sizes of the polysaccharides were measured to investigate the effects of hydrophobic regions and the intermolecular aggregation of polysaccharides on the releases of aldehydes. The absorbance values of iodine-polysaccharide complexes, which could be related to the internal hydrophobic regions, decreased in the maltodextrin and starch solutions as the equilibrium time increased up to 24 h, but then increased at 48 h. Also, the particle size increased gradually to 48 h, suggesting that the intermolecular aggregation of polysaccharides affects the release of aldehydes.

The purpose of this work was to study the influence of maltodextrins produced from chemically modified starches (stabilised, cross-linked, and double modified) on the stability and rheological characteristics of foam produced from egg albumin. A significant effect was found, related to the type of chemically modified starch used to produce the maltodextrins, on the stabilising properties of the latter and on the viscoelastic properties of the foam systems. Maltodextrins produced from distarch phosphate exhibited the best foam stabilising properties, while maltodextrins from acetylated starch had no favourable effect on the stability of the foam. Moreover, it was found that foam stability decreased as the dextrose equivalent (DE) value of the maltodextrin increased. The foams stabilised with maltodextrins exhibited viscoelastic properties, with domination of the storage modulus over the loss modulus, and behaviour similar to weak gels. The susceptibility of the foams to deformation was dependent on the type of maltodextrin and its DE value. The foam stabilised with the DE 6 maltodextrin produced from acetylated distarch phosphate was the most resistant to deformation, while foam with maltodextrin produced from acetylated starch was the least resistant to deformation.

Conjugation of whey protein isolate (WPI) and maltodextrin (MD, dextrose equivalent of 6) was achieved by dry-heating at an initial pH of 7.0, at 60 °C and 79% relative humidity, with WPI: MD6 ratio of 1:1, for up to 24 h. Conjugation was achieved with limited development of colour and advanced Maillard products on 24 h of heating. Conjugation increased the protein solubility at pH 4.5, by 7.1–8.5%, compared to the unheated and heated WPI controls. Conjugation of WPI with MD6 enhanced the stability and retention of clarity in protein solutions heated at 85 °C for 10 min with 50 mM added NaCl.

Concentrated mate (CM) obtained by nanofiltration, which is a rich source of phenolic compounds, was microencapsulated by spray drying using three different DE (dextrose equivalent)-values of maltodextrin: DE10.2 (M10), DE15.2 (M15) and DE18.6 (M20). A sample of CM with no addition of maltodextrin was also spray dried and denominated as Control. All the samples were characterized in relation to their yield, phenolic compounds, antioxidant activity, moisture content, water activity, dissolution, hygroscopicity, color, SEM particle microstructure, and thermal properties. The storage stability of the microcapsules was investigated at three different storage temperatures (5 °C, 25 °C and 45 °C) for 90 days. The M10 sample showed higher drying yield and better results for dissolution, hygroscopicity, moisture content and thermal properties than the M15 and M20 samples. However, the DE-values of the maltodextrin used as wall material had no effects on the total phenolic content or on the antioxidant activity of the microcapsules. In comparison to maltodextrins DE15.2 (M15) and DE18.6 (M20), maltodextrin DE10.2 (M10) produced more stable microcapsules, and thus was considered to be the most effective wall material for stabilizing the phenolic compounds and antioxidant activity of CM.

The objective of the study was the kinetic modelling of the shelf-life of osmotically pre-treated fish during refrigerated and super-chilled storage. Fresh gilthead seabream (Sparus aurata) fillets were treated for 0–360 min at 15 °C in osmotic solutions 50:5 high dextrose equivalent maltodextrin:NaCl/100 g (HDM), 40:10:5 HDM:trehalose:NaCl/100 g (HDM + treh) and 40:10:5 HDM:glucosamine:NaCl/100 g (HDM + gluc). Water loss, solid gain, salt content and water activity were monitored throughout treatment. Slices untreated and osmotically pre-treated for 45 min were aerobically packed and stored isothermally at 15, 10, 5, 2.5, 0, −1 and −3 °C. Quality assessment was based on microbial growth (total viable count, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae spp., H2S-producing bacteria, lactic acid bacteria, yeasts and moulds), total volatile nitrogen (TVB-N), lipid oxidation (TBARs) and sensory scoring. Quality indices were kinetically modelled and temperature dependence of quality loss rates was modelled by Ratkowsky equation. Osmotic pre-treatment led to significant shelf-life extension of fillets, in terms of microbial growth, chemical changes and organoleptic deterioration. The pre-treatment with the alternative solutes led to depression of the freezing point (−1.8, −2.6, −3.2 and −3.5 °C for the untreated samples and the osmotically pre-treated with HDM, HDM + treh and HDM + gluc, respectively). TVB-N values were higher in untreated samples, followed by osmotically treated fillets, mainly at higher storage temperatures (i.e. 10 and 15 °C). Based on the mathematical models for sensory evaluation scoring, the shelf-life was 12, 19, 22 and 22 days at 0 °C for untreated and osmotically pre-treated with HDM, HDM + treh and HDM + gluc fish slices, respectively, while the respective values at −3 °C were 21, 35, 38 and 38 days. The alternative solutes had no significant effect on the quality and shelf-life of pre-treated fish fillet during storage at refrigerated conditions.

This study investigated the impact of glucose polymer chain length on heat and physical stability of milk protein isolate (MPI)-carbohydrate nutritional beverages containing 8.5% w/w total protein and 5% w/w carbohydrate. The maltodextrin and corn syrup solids glucose polymers used had dextrose equivalent (DE) values of 17 or 38, respectively. Increasing DE value of the glucose polymers resulted in a greater increase in brown colour development, ionic calcium, protein particle size, apparent viscosity and pseudoplastic rheological behaviour, and greater reduction in pH, hydration and heat stability on sterilisation at 120°C. Incorporation of glucose polymers with MPI retarded sedimentation of protein during accelerated physical stability testing, with maltodextrin DE17 causing a greater reduction in sedimentation velocity and compressibility of sediment formed than corn syrup solids DE38. The results demonstrate that chain length of the glucose polymer used strongly impacts heat and physical stability of MPI-carbohydrate nutritional beverages.

Anthocyanins are sensitive compounds and easily degradable when exposed to light, oxygen and pH values higher than 7. In this context, to better take advantage of the functional properties and to increase the stability of these pigments, this work aimed to obtain extracts from jussara (Euterpe edulis Martius) pulp and to produce spray dried microparticles. Maltodextrin with different dextrose equivalent values (10, 20 and 30 DE), gum Arabic and the combination of the maltodextrin 10 DE with gum Arabic (proportions 25:75; 50:50 and 75:25) were evaluated as carrier agents. Microparticles were characterized in relation to the moisture content, water activity, hygroscopicity, glass transition temperature, particle size distribution, color, anthocyanin content and profile, antioxidant capacity and microstructure. Microparticles showed high anthocyanin retention, above 88%. Anthocyanin profiles were similar to the microparticles and jussara extract and two anthocyanins identified were cyanidin 3-rutinoside and cyanidin 3-glucoside. Carrier agents influenced on the microparticles characteristics; maltodextrin 30 DE presented higher hygroscopicity and the lowest glass transition temperature. Microparticles produced with maltodextrin 10, 20 and 30 DE have shown smoother spherical surface than particles constituted with gum Arabic. Homogeneous distribution of anthocyanin in the particle structure was observed by confocal microscopy analysis.

The effects of total protein/total solid ratio (TP/TS) and pH on the spray drying process and rehydration properties of soy powder were investigated. The results showed that a decrease in the pH of the feed from 7 to 4 resulted in an increase of particle size, wettability index (WI), dispersibility index (DI) and water content (WC) of soy powder. In contrast, the solubility index (SI) and viscosity decreased, presumably due to a decrease of surface charges near the isoelectric point of soy protein leading to the formation of insoluble complexes at pH 4. WC and DI of the powder obtained by spray drying decreased as TP in the powder increased, regardless of the dextrose equivalent (DE) of the maltodextrin (MD). The latest affects the DI and WC in the powder; with increasing DE, WC and the energy cost to manufacture the powder decreased, whereas DI slightly increased.

The preparation of Cross-Linked Enzyme Aggregates (CLEAs) is a simple and cost-effective technique capable of generating insoluble biocatalysts with high volumetric activity and improved stability. The standard CLEA preparation consists of the aggregation of the enzyme and its further crosslinking, usually with glutaraldehyde. However, some enzymes have too low a content of surface lysine groups to permit effective crosslinking with glutaraldehyde, requiring co-aggregation with feeders rich in amino groups to aid the formation of CLEAs. The co-aggregation with magnetic particles makes their handling easier. In this work, CLEAs of a commercial amyloglucosidase (AMG) produced by Aspergillus niger were prepared by co-aggregation in the presence of polyethyleneimine (PEI) or starch with aminated magnetic nanoparticles (MNPs) or bovine serum albumin (BSA). First, CLEAs were prepared only with MNPs at different glutaraldehyde concentrations, yielding a recovered activity of around 20%. The addition of starch during the precipitation and crosslinking steps nearly doubled the recovered activity. Similar recovered activity (around 40%) was achieved when changing starch by PEI. Moreover, under the same conditions, AMG co-aggregated with BSA was also synthesized, yielding CLEAs with very similar recovered activity. Both CLEAs (co-aggregated with MNPs or BSA) were four times more stable than the soluble enzyme. These CLEAs were evaluated in the hydrolysis of starch at typical industrial conditions, achieving more than 95% starch-to-glucose conversion, measured as Dextrose Equivalent (DE). Moreover, both CLEAS could be reused for five cycles, maintaining a DE of around 90%. Although both CLEAs had good properties, magnetic CLEAs could be more attractive for industrial purposes because of their easy separation by an external magnetic field, avoiding the formation of clusters during the filtration or centrifugation recovery methods usually used., This research was funded in part by the Conselho Nacional de Desenvolvimento Científico e Tecnológico, grant #142107/2015-8, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Finance Code 001, and Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), grant #2016/10636-8. We gratefully recognize financial support from Project CTQ2017-86170-R (MINECO, Spain).

Encapsulation protects sensitive food ingredients against oxygen, heat, moisture, pH and it masks the unwanted taste of nutrients. The objective of the study was to encapsulate the rosemary essential oil in micron size and to find the optimum coating material formulation by investigating the physicochemical properties and storage stability of microcapsules. In the capsule preparation two different ratios of whey protein concentrate (WP) and maltodextrin (MD) (1:3 and 3:1), three different core to coating ratios (1:40, 1:20 and 1:10) and two different dextrose equivalent (DE) MD (DE:13–17 and DE:4–7) were used. Emulsions were analyzed for their particle size distributions and freeze dried capsules were analyzed for their drying efficiencies, encapsulation efficiencies, surface morphologies, and concentrations of 1,8-cineole during storage. Increasing WP:MD ratio was found to increase both drying and encapsulation efficiencies. Also, capsules having core to coating ratio of 1:20 and MD with DE:13–17 gave the highest drying and encapsulation efficiency values. Changing DE value of MD did not have any significant effect on particle size distributions and surface morphologies of the capsules. Lastly, encapsulation was found to be an effective method for increasing the storage stability of 1,8-cineole.

Effect of dextrose equivalent (DE) of maltodextrin (MD) on the reconstituted emulsion stability of emulsified hydrated coconut oil (HCO) in spray-dried powder was investigated. HCO-encapsulated powders were produced with MDs of DE 2, 10, and 25 as wall material and sugar stearic acid esters (SSE) as emulsifier. The reconstituted emulsion from MD of DE 10 was less stable than those from MDs of DE 2 and DE 25. The increase rates of average diameter of reconstituted oil-droplet could be correlated by the zero-order reaction model. By FT-IR and powder X-ray diffraction measurement, spectrum results suggest a stronger interaction between MD of DE 10 and SSE compared to the other two MDs. The interaction between the surfactant and MD is important to select the wall material to form spray-dried powder with a stable reconstituted emulsion.

The aim of this work was to evaluate the effect of dextrose equivalent and concentration of potato maltodextrins on stability and rheological properties of egg albumin foams. It was found that maltodextrins can act as stabilising agents for aerated food systems. This characteristic of maltodextrin depends on its DE value and concentration. The foams containing 20 and 30 wt% of maltodextrin of DE 6 did not undergo destabilisation in time, contrary to the foams with maltodextrins of DE 11 and DE 16. All the foams showed viscoelastic properties with a domination of the elastic ones and they exhibited characteristics typical of a weak gel. The foams with maltodextrins were less susceptible to deformation as compared to the foam without maltodextrin. The susceptibility to deformation of the foams decreased with a decrease in the maltodextrin DE value and with an increase in the maltodextrin concentration.

Effects of 63DE (dextrose equivalent) commercial corn syrup on the state behavior and crystal growth rate of sucrose and corn syrup mixtures in thin films (1.08 mm) were investigated using DSC and polarized light microscopy. Glass transition temperature (Tg) and solubility temperature increased significantly as moisture content decreased from 16.75% to 3.75%. Additionally, higher levels of corn syrup depressed solubility temperature but at the levels studied, showed no apparent effect on Tg. Addition of corn syrup significantly decreased sucrose crystal growth rate. For systems containing 14% and 30% corn syrup, growth rates measured between 40 and 120 °C ranged from 5.6 to 3400 μm2/min and 1.8 to 470 μm2/min, respectively. Growth rate dispersion (GRD) was observed for all conditions and the extent of the GRD increased with increasing growth rate. By overlaying crystallization rate zones on the state diagram, the competing effects of supersaturation driving force and molecular mobility inhibition on sucrose crystal growth rates were clearly observed.

Summary Pullulanase is important to enhance the production and quality of glucose from starch hydrolysis by mixed enzymatic saccharification. To improve glucose production, it would be necessary to manipulate the enzymatic saccharification process and conditions. For enzymatic saccharification involving the newly identified recombinant pullulanase, glucose, maltose and isomaltose were detected, and glucose was the main product from maltodextrin hydrolysis, with the dextrose equivalent value over 99.5%. During the saccharification process, there would be a balance between glucose and disaccharides due to enzymatic hydrolysis and its reverse reaction. With the optimised ratio of glucoamylase to pullulanase (50:1) and dry maltodextrin concentration (20%, w/w), the glucose content (DX) around 99% was obtained with the space-time yield of 6 mg g−1·h. After optimisation by orthogonal design and response surface methodology, the DX value of 99.35% was achieved with enzyme loading 75 U g−1 at 55 °C and pH 4.5 for 36 h.

Whey protein stabilized O/W emulsions with and without maltodextrins were subjected to three cycles of freeze-thawing, and changes in particle size, creaming index (CI), free oil (oiling off), microstructures, and volatile release behavior were evaluated. After freeze-thawing, emulsions without maltodextrins experienced extensive droplet aggregation, and considerable level of creaming and oiling off were observed. Differential scanning calorimetry suggested that emulsion destabilization was mainly due to water crystallization. Among the three maltodextrins tested, maltodextrin with a dextrose equivalent (DE) value of 6 (DE 6) has the highest molecular weight and it offered the emulsion the least change in droplet size, CI and oiling off after the temperature processing. When volatile compounds were incorporated into the emulsions, the presence of maltodextrins modified their release behavior before and after freeze-thawing. Most volatiles had lower air-emulsion partition coefficients (KA/E) in emulsions containing maltodextrins, and the KA/E decreased with the increase of DE value of maltodextrins for some volatiles. In the emulsion without maltodextrins, freeze–thaw treatment resulted in lower release of propanol, pentanone, heptanone and higher release of diacetyl and hexanal in comparison to the release from controls without freeze-thawing. In emulsions with maltodextrins, no significant difference was found in the release of propanol, pentanone, heptanone between freeze-thawed emulsions and the untreated emulsion (p > 0.05).

The esterified maltodextrins were prepared by enzymatic esterification of matodextrin with dextrose equivalent (DE) of 16 (DE16) and 9 (DE9) and three fatty acids: decanoic acid (C-10), lauric acid (C-12) and palmitic acid (C-16) at reaction condition of 60 °C for 4 h. The microstructure of emulsions stabilized by 5% and 35% (w/w) esterified maltodextrin DE16 palmitate were evaluated. The added esterified maltodextrin palmitate was adsorbed on the surface of the oil droplets. The critical flocculation concentration (CFC) of Tween 80-stabilized emulsions containing esterified maltodextrin DE16 and DE9 were 19% and 14% (w/w), respectively, as revealed by a microscopic method. Esterified maltodextrin extended the CFC of emulsions compared with native maltodextrin, with the CFC of Tween 80-stabilized emulsions containing native maltodextrin being 11% (w/w) for maltodextrin DE16 and 6% (w/w) for maltodextrin DE9. At esterified maltodextrin concentrations below the CFC, no creaming or flocculation were observed and the flow of the emulsions exhibited Newtonian behavior at these concentrations. At concentrations above the CFC, the emulsions containing esterified maltodextrin showed extensive flocculation of emulsion droplets that resulted in very low creaming stability and consequently, the expression of shear-thinning flow behavior. Further increases in the concentration of esterified maltodextrin improved the creaming stability. Esterified maltodextrin was more effective in preventing creaming compared with native maltodextrin. The extent of the flocculation of emulsions decreased at high concentrations of maltodextrin DE9 palmitate.

The purpose of this study was to determine the physicochemical properties of lutein microcapsules. Nine types of lutein microcapsules were prepared in order to determine their encapsulation efficiency and yield. Results show that lutein microcapsules with maltodextrin M040 and sucrose at the weight ratio of 3:1 (designated as M040:1) had the highest encapsulation efficiency (90.1%) among the lutein microcapsules, as well as a higher encapsulation yield (90.4%). The onset glass transition temperatures (Tgi ) and the surface dents of the lutein microcapsules decreased as the dextrose equivalent value of maltodextrin and the weight ratio of sucrose increased. Enthalpy relaxation experiments were conducted for the lutein microcapsules M040:1 at (Tgi - 5) , (Tgi - 10), and (Tgi - 15) °C, and the obtained data were fitted to the Kohlrausch-Williams-Watts model. Results show that the mean relaxation time (τ) (316 h) of M040:1 lutein microcapsules aged at (Tgi - 15) °C was greater than the τ (161 h) at (Tgi - 10) °C and τ (60.5 h) at (Tgi - 5) °C. Effects of temperature and oxygen transmission rates for package film on the storage stability of M040:1 lutein microcapsules were also investigated. Findings show that rates of lutein degradation and color change increased by an order of magnitude as storage temperature (4 to 97 °C) and oxygen transmission rate of the package film (0.018 to 62.8 cc/m(2) day) increased. These results suggest that lutein is highly unstable and susceptible to thermal and oxidative degradations. However, microencapsulation with appropriate wall materials of higher relaxation time and high oxygen barrier packaging can increase the storage life.

The emulsification of refined palm oil (RPO) in a continuous phase consisting of skim milk concentrate (SMC) and maltodextrin with a dextrose equivalent value of 17 (MD17) to produce fat-filled milk emulsions (FFMEs), was studied. A novel inline high-shear mixing (IHSM) method was used to produce emulsions, and three protein contents were investigated at a fixed RPO content of 12%: low (7.7%), medium (10.5%) and high (13%). Pressure drop measurement was used as an inline approach to determine viscosity using the Hagen-Poiseuille equation. In addition, offline viscometry, particle size and emulsion stability analyses were performed. Emulsion fat droplet size decreased significantly (P < 0.05) as a function of number of passes through the IHSM, due to an effective increase in residence time. Furthermore, inline pressure drop data demonstrated that the emulsification process displayed two distinct stages: (i) oil injection, and (ii) reduction in fat droplet size, irrespective of protein content.

The effect of the size of oil droplets on the oxidative stability of flaxseed oil in spray-dried powders was investigated. Maltodextrin with a dextrose equivalent of 25 was used as a wall material, and sodium caseinate and transglutaminase-polymerized sodium caseinate were used as emulsifiers. The oxidative stability of flaxseed oil encapsulated in the spray-dried powders was evaluated using lipid oxidation and conductometric determination tests at 105 °C. The powders containing larger oil droplets exhibited higher surface oil content after spray drying, and higher peroxide value and conductivity after storage at 105 °C. Removal of the surface oil from the powders by washing with hexane significantly decreased the conductivity. The results indicated that the surface oil of the spray-dried flaxseed oil powders affected the oxidation stability.

Encapsulating fish oil by spray drying with an adequate wall material was investigated to determine if stable powders containing emulsified fish-oil-droplets can be formed. In particular, the dextrose equivalent (DE) of maltodextrin (MD) affects the powder structure, surface-oil ratio, and oxidative stability of fish oil. The carrier solution was prepared using MD with different DEs (DE = 11, 19, and 25) and sodium caseinate as the wall material and the emulsifier, respectively. The percentage of microcapsules having a vacuole was 73, 39, and 38% for MD with DE = 11, 19, and 25, respectively. Peroxide values (PVs) were measured for the microcapsules incubated at 60 °C. The microcapsules prepared with MD of DE = 25 and 19 had lower PVs than those prepared with MD of DE = 11. The difference in PV can be ascribed to the difference in the surface-oil ratio of the spray-dried microcapsules.

In this study, we prepared maltotriose from the fermentation broth of Auerobasidium Pullulans CJ001 isolated from the sea mud by hydrolysis of pullulan with pullulanase. The fermentation broth was centrifuged to remove the microorganisms and then hydrolysed by pullulanase. The optimal hydrolysis conditions were obtained as follows: time, 9.40 h; pH, 4.92; temperature, 47.88°C; pullulanase, 10ASPU/g. Under these optimum hydrolysis conditions, the maximum dextrose equivalent value reached 31.86. The hydrolysates were filtrated through a filter membrane to separate any particle with molecular weight higher than 1,000 Da, concentrated to ∼20%, and precipitated with 8 volumes of absolute ethanol. The precipitate was dried at 80°C for 2h to yield the maltotriose product. The maltotriose content in the product and the yield of maltotriose were 92.13% and 90.23%, respectively. The results indicate that this was a promising way of maltotriose production.

Three enantioselective membranes based on maltodextrins with different values of dextrose equivalent (DE) were proposed for the enantioanalysis of L-cysteine. The membranes were used for the design of potentiometric sensors. The slopes of the sensors were near-Nernstian (higher than 58.00mV/decade of concentration) with limits of detection of magnitude order of 10 -11 and 10 -12 mol/L. The surfaces of the membranes were stable for more than 6 months of continuous use. They can be renewed by polishing on alumina paper.

Maltodextrin was investigated as a chiral selector in capillary electrophoresis (CE) analysis of amlodipine (AM) enantiomers. For development of a stereoselective CE method, various effective parameters on the enantioseparation were optimized. The best results were achieved on an uncoated fused silica capillary at 20 °C using phosphate buffer (100 mM, pH 4) containing 10% w/v maltodextrin (dextrose equivalent value 4–7). The UV detector was set at 214 nm and a constant voltage of 20 kV was applied. The range of quantitation was 2.5–250 µg/mL (R2 > 0.999) for both enantiomers. Intra- (n = 5) and interday (n = 3) relative standard deviation (RSD) values were less than 7%. The limits of quantitation and detection were 1.7 µg/mL and 0.52 µg/mL, respectively. Recoveries of R(+) and S(−) enantiomers from tablet matrix were 97.2% and 97.8%, respectively. The method was applied for the quantification of AM enantiomers in commercial tablets. Also, the enantioseparation capability of heparin was evaluated and the results showed that heparin did not have any chiral selector activity in this study. Chirality 26:394–399, 2014. © 2014 Wiley Periodicals, Inc.

The retention of the enzyme activity of alcohol dehydrogenase (ADH) has been studied in various drying processes such as spray drying. The aim of this study is to encapsulate ADH in mannitol, either with or without additive in order to limit the thermal denaturation of the enzyme during the drying process. The retention of ADH activity was investigated at different drying temperatures. When mannitol was used, the encapsulated ADH was found inactive in all the dried powders. This is presumably due to the quick crystallization of mannitol during spray drying that resulted in the impairment of enzyme protection ability in comparison to its amorphous form. Maltodextin (dextrose equivalent = 11) was used to reduce the crystallization of mannitol. The addition of maltodextrin increased ADH activity and drastically changed the powder X-ray diffractogram of the spray-dried powders.

In drug formulation development cyclodextrins (CD) are well known for their ability to complex hydrophobic compounds. They are widely used to enhance the solubility of an active pharmaceutical ingredient (API) with the benefit of masking a possible unpleasant taste. Maltodextrins (dextrose equivalent: MD1–17 and MD2–13) with a high amylose content have very similar molecular properties but are mainly used for nutritional supply. This study compared the solubilizing and taste-masking capacities of two new MD grades to well-established water-soluble CD. We used two poorly soluble APIs, dextromethorphan hydrobromide and loperamide hydrochloride, to compare the effects of CD and MD on solubility. The addition of either 5 mM CD or MD to an oversaturated API solution increased solubility of both dextromethorphan hydrobromide (CD: +9.77%, MD1: +19.55%, MD2: +24.40%) and loperamide hydrochloride (CD: +47.43%, MD1: +75.34%, MD2: +112.27%). These APIs are described as being of bitter taste. The taste-masking effects of CD and MDs on dextromethorphan HBr, loperamide HCl and the highly soluble cetirizine HCl were evaluated through electronic taste sensing systems (e-tongues). These systems based on potentiometric mechanism are equipped with different types of sensor membranes to distinguish between different taste attributes of investigated samples. Bitterness sensor results were analyzed with principal component analysis, which allows a relative scoring of API complexes. The analysis revealed better masking capability of CD for cetirizine HCl (CD These results indicate a better effect of MDs on solubility compared to CD for all tested APIs and possible better taste-masking properties of MDs compared to CD for some APIs. We conclude that the use of MDs presents a promising new approach for developing drug formulations.

Tapioca solid waste (onggok) from cassava contains high carbohydrate (about 76%). The carbohydrate contains amylose and amylopectin which are the raw material of glucose syrup. Fructose is isomer of glucose which has higher dextrose equivalent. It is potential to produce fructose syrup from onggok by using enzymatic hydrolysis and through isomerization process. This research aimed to produce fructose syrup from cassava solid waste in various pH of enzymatic hydrolysis (liquefaction and saccharification) and isomerizing the glucose to be fructose syrup. Onggok in particle size 63 μm was dissolved in distilled water to make substrate concentration of 25%, 30%, and 35% (w/v). Each of the substrate concentration was hydrolyzed with α-amylase as the liquefaction process and was continued with addition of glucoamylase in saccharification process. The hydrolysis process was set in various pH, 5.5, 6, and 6.5. In liquefaction, the substrate suspension was added by 0.067% α-amylase (v/v) with heating temperature 90°C for 60 min. Then, it was continued for saccharification by adding glucoamylase in the same ratio with α-amylase for 120 minutes in 55°C. During the hydrolysis process, the sample was taken from each solution in 10 minutes to analyze the reducing sugar concentration by DNS reagent. After the hydrolysis process, the suspension was filtered and evaporated to reduce the water content. Filtrate with the highest reducing sugar concentration was isomerized by adding 1% of glucose isomerase and heated in 60°C, pH 8.2 for 43 hours. The fructose syrup concentration was then analyzed by resorcinol reagent and the result was 229.3 g/l, yield 9.298%, and conversion 24.587%.

Wheat B-starch was hydrolysed by α-amylase "Liquozyme supra" from Bacillus licheniformis at 90 °C and pH 7. After 2 h, the dextrose equivalent was 18; according to size exclusion chromatography, however, the hydrolysate contained not only dominant malto-oligosaccharides with the degree of polymerisation (DP)10 but also more than 20% of components with DP higher than 40. The product was acetylated to a high degree as verified by FTIR and (1)H NMR (degree of substitution DS=3.1); nevertheless, detailed analysis of the MALDI-TOF mass spectra of the product showed that most of the malto-oligosaccharides molecules contained one or two residual hydroxyls. Size exclusion chromatography confirmed that the acetylated maltodextrin still contained a significant part with DP40. This non-uniformity of acetylated maltodextrin, both with respect to DP and to DS, must be taken into account in the development of acetylated-maltodextrin applications such as use as plasticisers or compatibilisers in biodegradable composites.

α-Amylase was immobilized on Dowex MAC-3 with 88 % yield and amyloglucosidase on Amberlite IRA-400 ion-exchange resin beads with 54 % yield by adsorption process. Immobilized enzymes were characterized to measure the kinetic parameters and optimal operational parameters. Optimum substrate concentration and temperature were higher for immobilized enzymes. The thermal stability of the enzymes enhanced after the immobilization. Immobilized enzymes were used in the hydrolysis of the natural starch at high concentration (35 % w/v). The time required for liquefaction of starch to 10 dextrose equivalent (DE) and saccharification of liquefied starch to 96 DE increased. Immobilized enzymes showed the potential for use in starch hydrolysis as done in industry.

In this work, a recent novel electrically-enhanced microextraction technique, termed electromembrane extraction (EME) combined with maltodextrin-modified capillary electrophoresis (CE) was used for separation, preconcentration and determination of tolterodine (TOL) enantiomers in biological fluids. During the extraction, TOL enantiomers migrated from a 3 mL sample solution through a supported liquid membrane (SLM) consisting of 2-nitrophenyl octyl ether (NPOE) immobilized in the pores of a hollow fiber, and into a 20 μL acidic aqueous acceptor solution presented inside the lumen of the fiber. A fractional factorial design (FFD) was employed for screening to determine the variables significantly affecting the extraction efficiency. Then, the significant factors were optimized by using a Box–Behnken design (BBD) and the response surface methodology (RSM). Optimized extraction conditions were: NPOE as SLM, stirring rate of 1200 rpm, 54 V potential difference, 24 min as extraction time, acceptor phase (500 mM HCl) and donor phase (10 mM HCl). Then, the extract was analyzed using optimized maltodextrin (MD) modified CE method for separation of TOL enantiomers. Best results were achieved using 100 mM phosphate running buffer (pH 4.0) containing 20% (w/v) MD with dextrose equivalent (DE) of 4–7 as chiral selector, applied voltage of 20 kV and 20 °C. The method was reproducible so that intra and inter day RSDs (n = 5) were less than 6.5%. The limits of quantitation and detection for both enantiomers were 10 and 3 ng mL− 1, respectively. Finally, the proposed method was successfully applied to determine the concentration of TOL enantiomers in plasma and urine samples.

Plasma expanders (PEs) are administered fluids to replace blood volume when massive blood loss has occured. Maltodextrin from tapioca starch was selected as a study candidate to prepare a colloid PE due to an uncomplicated production process. The formulations of mixture between tapioca maltodextrin and 0.9 % sodium chloride solution were prepared and then characterized. This was to investigate the effects of a dextrose equivalent (DE) and the concentration on the physical properties. Storage stability of each formulation was also determined and compared with clinically used PE [6 % hydroxyethyl starch (HES), 130/0.4]. The effects on the circulatory system in hamsters with hemorrhagic shock and resuscitation using prepared PE were also investigated. The results showed that low DE value led to high retrogradation, turbidity and viscosity but low colloid osmotic pressure and poor solubility. Among the prepared solutions, tapioca maltodextrin with DE6 at 10 % w/v concentration had comparable properties with 6 % HES 130/0.4. Animals resuscitated with 10 % DE6 PE had improved mean arterial blood pressure similar to those resuscitated with 6 % HES 130/0.4. However, several parameters in animals resuscitated with 10 % DE6 PE were lower than those resuscitated with 6 % HES 130/0.4, i.e., heart rate, functional capillary density. Therefore, if using tapioca maltodextrin for PE, some properties have to be considered and efficiently optimized.

The aim of this work was to evaluate the effect of chemical modification of starch (cross-linking and/or stabilisation) on selected rheological and functional properties of maltodextrins of dextrose equivalent of 6, 11 and 16. It was found that values of glass transition temperatures were decreasing with dextrose equivalent of maltodextrin. The highest values of glass transition temperature (TG) were determined for maltodextrin of DE 6-obtained from distarch phosphate and acetylated distarch phosphate. Increase in DE value of maltodextrin was also accompanied by decrease and increase in values of intrinsic viscosity and the critical concentration, respectively; however, there was no significant effect of kind of chemical modification of starch on the values of these parameters. Maltodextrin solutions at concentrations of from 10 to 70 % exhibited Newtonian flow behaviour. In the case of 50% solutions of maltodextrins of DE 6 the highest viscosity was produced by maltodextrin from native potato starch, while the lowest one by maltodextrin from acetylated starch. On the other hand, among the maltodextrin of DE 11 this one produced from acetylated starch showed the highest viscosity. All the maltodextrins exhibited surfactant properties in a water-air system, with the strongest effect observed for maltodextrins produced from double chemically modified starches and from acetylated starch. The surface activity was increasing with increasing of the DE value of maltodextrin. Moreover, values of surface tension were decreasing with increasing in maltodextrin concentration in the system.

The present work is focused on the elucidation of the role of both the plant antioxidant (an essential oil of clove, EO) and the covalent conjugate (sodium caseinate (SC) + maltodextrin (SA2, dextrose equivalent, DE=2), the weight ratio of SA2 to SC equals to 2 : 1) in the protection of the polyunsaturated lipids (phosphatidylcholine (PC) in a combination with either triglycerides of a flaxseed oil (FO) or an α-linolenic acid (ALA)), against oxidation. The inhibitor action of the plant antioxidant was estimated by capillary gas-liquid chromatography (GLC). The synergetic stabilizing effect of the plant antioxidant and the covalent conjugate was found. From the biopolymer side, the governing role in this stabilizing effect of the extent of the co-assembly of the conjugate with the polyunsaturated lipids into the complex particles, the density and the architecture of the latter in line with the increase in the microviscosity of the bilayers of the mixed PC liposomes involved, was suggested on the strength of the combined data of the static (SLS) and dynamic (DLS) multiangle laser light scattering, atomic-force microscopy (AFM), and electron paramagnetic resonance spectroscopy (EPRS).

In this study, the effects of some processing parameters on moisture content, water activity, drying yield, bulk density, solubility, glass transition temperature ( T g ), and microstructure of spray dried black mulberry ( Morus nigra ) juice powders were investigated. A pilot-scale spray dryer was employed for the spray drying process and maltodextrin with different dextrose equivalent (6, 9, and 20DE) and gum Arabic were used as carrier agent. Independent variables were inlet air temperature (110, 130, and 150 °C), compressed air flow rate (400, 600, and 800 L/h), concentration of drying aids (8, 12, and 16%) and percent replacement of maltodextrin (6 and 9DE) by gum Arabic and maltodextrin 20DE (25, 50, and 75%). Between the different drying aids, maltodextrin 6DE shows the best effect on the properties of black mulberry juice powders. The process drying yield ranges from 45 to 82%. The highest drying yield (82%) and solubility (87%) refer to the blend of maltodextrin 6DE and gum Arabic. The lowest moisture content powders (1.5%) produced at the compressed air flow rate of 800 L/h. Inlet air temperature negatively influenced the bulk density due to the increase of powder's porosity. The lower the bulk density, the higher the solubility of powder is. With regard to morphology, powders produced with maltodextrin and gum Arabic presented the smallest size.

The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of liquorice (Glycyrrhiza glabra) extract. The stickiness and hydroscopicity problems in the power were overcome by use of dextrose equivalent (DE12) and DE19 maltodextrins as drying agents. The inlet air temperatures of 110 °C, 120 °C, and 130 °C and maltodextrin concentrations of 10 %, 15 %, and 20 % (maltodextrin dry solids/100 g feed mixture dry solids) were the independent variables. Moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility were analyzed to determine the effects of spray drying conditions. Increases in inlet air temperature were caused an increase in yield, pH, solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, pH and a decrease in yield, moisture content, a*, b*, acidity, solubility.

The effects of impurities on dextrose monohydrate crystallization were investigated. Crystal nucleation and growth kinetics in the presence of impurities were studied using an in-line focused beam reflectance monitoring (FBRM) technique and an in-line process refractometer. Experimental data were obtained from runs carried out at different impurity levels between 4 and 11 wt% in the high dextrose equivalent (DE) syrup. It was found that impurities have no significant influence on the solubility of dextrose in water. However, impurities have a clear influence on the nucleation and growth kinetics of dextrose monohydrate crystallization. Nucleation and growth rate were favored by low levels of impurities in the syrup.

This article reports a study of the effects of the drying methods and drying carriers on system performance and physicochemical properties of spray- and spouted bed–dried phytopharmaceutical preparations from Bidens pilosa L. Colloidal silicon dioxide, β-cyclodextrin, maltodextrin dextrose equivalent (DE) 10, and microcrystalline cellulose were used as drying carriers. The dried product was characterized by the particle size and morphology, total flavonoid content, solubility, flowability, and water activity. High-performance liquid chromatography (HPLC) was used to detect four marker compounds previously reported for this plant. Spray and spouted bed drying systems were compared through energetic efficiency, product recovery, elutriation, and product accumulation. The crystalline state of the powders was assessed by X-ray diffraction. Results showed high degradation rates for total flavonoid content and marker compounds during spouted bed drying. Depending on the drying carrier added to extractive soluti...

In this study, production of pomegranate juice powder using a spray dryer was investigated. To prevent stickiness, maltodextrin dextrose equivalent 6 (DE6) was used as a drying agent. While feed flow rate, feed temperature, and air flow rate were kept constant, air inlet temperature (110–140°C), percentage maltodextrin (MD; maltodextrin dry solids/100 g feed mixture dry solids; 39.08–64.12%), and feed mixture concentration (19.61–44.11 °Brix) were chosen as the independent variables. Product properties investigated included moisture content, hygroscopicity, anthocyanin content, color change, solubility, bulk density, total phenolics content, antioxidant capacity, and sensory properties. The products were produced with high yield (86%) and high antioxidant activity (77%). MD and drying temperature were found to be the most important variables in production of pomegranate juice powders. Because total color change (ΔE), bulk density, antioxidant capacity, and powder yield were affected strongly by the indepe...

A new technique for lycopene microencapsulation by spray drying using dehumidified air as the drying medium was developed and the optimum operating conditions for encapsulation efficiency were determined. A pilot-scale spray dryer was employed for the spray-drying process. The modification made to the original design consisted of connecting the dryer inlet air intake to an absorption air dryer. The dextrose equivalent (DE) of maltodextrin, ratio of core to wall material, feed temperature, inlet air temperature, drying air flow rate, and compressed air flow rate were the factors investigated with respect to encapsulation efficiency. The resulting microcapsules were evaluated in terms of moisture content, bulk density, rehydration ability, lycopene isomerization, and storage stability. The optimum operating conditions were found to be as follows: ratio of core to wall material, 1:3.3; feed temperature, 52°C; inlet air temperature, 147°C. Under these conditions, the maximum encapsulation efficiency was about...

The objective of this work was to evaluate the influence of carrier agents, maltodextrin 10 dextrose equivalent (DE) and gum arabic, on the physicochemical properties of mussel meat protein hydrolysate powder produced by spray drying. Hydrolysate was obtained by enzymatic hydrolysis using Protamex (Novozymes, Bagsvaerd, Denmark) and was carried out at 51°C, 4.5 g enzyme/100 g protein, and pH 6.85. The hydrolysate, without and with 15 and 30% of carrier agent, was spray dried at 180°C inlet air temperature and 0.8 L/h feed flow rate. Moisture content, hygroscopicity, particle size, glass transition temperature, morphology, antioxidant capacity, and volatile loss of powders were evaluated. Powder moisture content decreased with the increase in carrier agent concentration. Glass transition temperature increased with carrier agent addition and consequently powder hygroscopicity was reduced, increasing its physical stability. Higher feed solution viscosity was obtained for 30% of maltodextrin and 15 and 30% of...

Thermal and water plasticization and glass transition of amorphous components often result in changes in physico-chemical properties of food solids including stickiness and component crystallization. The glass transition temperatures (Tg) of skim milk–maltodextrin solids systems were measured by differential scanning calorimetry (DSC) and a sticky point test was used to determine the sticky-point temperatures (SPT). The mechanical α-relaxation around glass transition was measured by dynamic-mechanical analysis (DMA). The Guggenheim–Anderson–deBoer (GAB) model was fitted to water sorption data and sorption isotherms were established. The glass transition and water sorption properties were dependent on the dextrose equivalent (DE) of the maltodextrin and the skim milk–maltodextrin solids system composition. Maltodextrins and lactose in skim milk solids were miscible and lactose crystallization was delayed in solids containing maltodextrins. The mechanical α-relaxation behavior was governed by the skim milk–maltodextrin solids system composition and was related to the development of stickiness. The α-relaxation at varying frequencies occurred at higher temperatures in solids with increasing maltodextrin contents and the sticky point was governed by the glass transition of the carbohydrates phase.

Three enantioselective, potentiometric electrodes (EPMEs) based on maltodextrins with different values of dextrose equivalent (DE) (maltodextrin I: DE 4.0–7.0; maltodextrin II: DE 13–17; maltodextrin III DE 16.5–19.5) were proposed for the assay of L-histidine in histidine raw materials and from its pharmaceutical formulation. The slopes of the electrodes were 58.3, 58.9, and 58.5 mV/decade of concentration for maltodextrin I, II, and III-based electrodes, respectively, and the detection limits were 1.97 × 10−12 mol/L, 1.72 × 10−12 mol/L, and 1.4 × 10−11 mol/L, respectively. All the electrodes are enantioselective and selective over polyvinylpyrrolidone, creatine, and creatinine. The L-histidine can be determined in the presence of D-histidine with recovery values higher than 99.10%. The proposed electrodes were successfully used for uniformity content tests of L-histidine in food supplements; the average recovery was higher than 97.30%. The surfaces of the electrodes were stable and easily renewable by s...

Oil-in-water emulsions can be considered as an important delivery system for lipophilic food molecules. In this study, pea protein isolate (PPI) was studied for its emulsifying capacity at various pH values and pH 7 was selected to prepare emulsions for the production of dry microcapsules. Emulsions stabilized by PPI just enough to cover oil droplets were mixed with solutions of starch hydrolysates of various dextrose equivalent (DE) and subsequently spray dried to yield powders with 30 wt% oil. Effects of DE (6, 12, 19, and 28) on feed emulsion properties and on the characteristics of the spray-dried powders were examined. Reconstituted emulsion oil droplet size and stability were affected by DE in all cases. Microencapsulation efficiency of dried emulsions increased significantly with increasing DE. The scanning electron microscope results showed that lower maltodextrins DE microcapsules are shallow and presented rough surfaces or invaginations. However, higher carbohydrates DE microcapsules were circular and uniform showing minimum cracks and dents on the surface confirming these DE to be efficient encapsulating materials. The formation of the drying matrix seems control the destabilization of pea protein-coated oil droplets during spray drying. In systems where the matrix is formed in a uniform manner, the interfacial protein film is less affected by the drying process. Thus the functionalities of pea protein can be protected during drying by using high DE carbohydrates.

Maltoheptaose (G7) and maltooctaose (G8) were examined as potential encapsulating agents for aroma compounds and compared with commercially available maltodextrins with the dextrose equivalent (DE) 10 and 18. Solutions of each encapsulating agent were homogenized with aromas and spray dried. The initial amounts of aroma compounds retained in each encapsulating agent were as follows: G7

S-Adenosyl-L-methionine (SAM) production from Saccharomyces cerevisiae K-9 was comparatively stable under slightly acidic conditions (pH 3.0–5.0) and at low temperature (20–25°C). The kinetics of SAM degradation and 5′-methylthioadenosine (MTA) formation in yeast solution at high temperature (40–60°C) were described by zero-order reactions and the activation energy levels were 104 and 102 kJ/mol, respectively. The optimum retention of SAM after spray drying was obtained at 120°C inlet air temperature. The water content of the powder has a significant effect on the stability of SAM. The SAM yeast powder with trehalose and maltodextrin (dextrose equivalent, DE = 25), used as carrier solids, exhibited higher stability.

Dextrins are widely used for their functional properties and prepared by partial hydrolysis of starch using acid, enzymes, or combinations of both. The physiochemical properties of dextrins are dependent on their molecular distribution and oligosaccharide profiles. In this study, scanning electron microscopy (SEM), X-ray diffractometry (XRD), rapid viscoanalysis (RVA), high-performance Liquid Chromatography (HPLC) and gel permeation chromatography (GPC) were used to characterize dextrins prepared by common neutral and thermostable alpha-amylase hydrolysis. The dextrin granules displayed irregular surfaces and were badly damaged by the enzyme treatment. They displayed A-type X-ray diffraction patterns with a decrease of intensity of the characteristic diffraction peaks. The RVA profiles showed that the viscosity of dextrin decreased with the increase of its Dextrose Equivalent (DE) value. According to HPLC analysis, the molecular weight, degree of polymerization and the composition of oligosaccharides in dextrins were different.