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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]

BACKGROUND: Industrial starch hydrolysis allows the production of syrups with varying functionality depending on their Brix value and dextrose equivalent (DE). As the current methods for evaluating these products are labor‐intensive and time‐consuming, the objective of this study was to investigate the potential of near‐infrared (NIR) spectroscopy for classifying the different tapioca starch hydrolysis products. RESULTS: NIR spectra of samples of seven products (n = 410) were recorded in transflectance mode in the 12 000–4000 cm−1 range. Next, orthogonal partial least squares (OPLS) regression models were built to predict the Brix and DE values of the different samples. To classify the different starch hydrolysis products, support vector machines (SVM) were trained using either the raw spectra or latent variables (LVs) obtained from the OPLS models. The best classification accuracy was obtained by the SVM classifier based on the LVs from the OPLS model for DE prediction, resulting in 95% correct classification over all classes. CONCLUSION: These results show the potential of NIR spectroscopy for classifying tapioca starch hydrolysis products with respect to their functional properties related to the Brix and DE values. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The paper considers the problems of physical modification of starch products and other food ingredients. The main trends and directions of innovative activity characteristic of the ingredient market have been described. As a result of the experiments, a method for modifying starches, starch products and complex food additives has been developed to improve their microbiological, physicochemical and organoleptic characteristics. It has been proven that when exposed to infrared radiation with a wavelength of 7–10 microns on a layer of a product 1 cm thick for 1 minute, the number of mesophilic aerobic and facultative anaerobic microorganisms in such a product is reduced to zero. At the same time, the mass fraction of reducing substances as a result of such treatment more than doubles, which indicates the occurrence of the dextrinization process. It is possible to process both starch products that act as carriers in complex mixtures and ready-made additives after completion of the mixing process. The mass fraction of moisture during infrared processing decreases by less than 1 % for maltodextrins and by less than 2 % for complex food additives, which characterizes the resulting technological losses as acceptable. Changing the granulometric composition of complex additives under the influence of infrared radiation improves the flowability of the product, increases the uniformity of distribution of flavoring substances over the surface of the carrier, which in turn makes it possible to reduce the dosage of complex additives in the manufacture of meat and confectionery products. Based on the results obtained, technological diagrams have been developed and described showing the production process step by step, indicating all significant parameters.

Honey powder is a solution to overcome the weakness of liquid honey. This study aims to determine the characteristics of the addition of maltodextrin and gum arabic as fillers and their ratio to produce the best honey powder characteristics in terms of water content, water activity (aw), hygroscopicity, reducing sugar content, solubility, and dissolving time. This study consisted of 6 treatment levels, namely Maltodextrin 1 (MD1) with a ratio of honey and filler of 2:1 and solid concentration of honey (% d.b) and filler (g) of 40:20, Maltodextrin 2 (MD2) with a ratio of honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) of 40:20. b) and filler (g) 40:40, Maltodextrin 3 (MD3) with a ratio between honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) 40:60, followed by Gum Arabic 1 (GA1), Gum Arabic 2 (GA2), and Gum Arabic 3 (GA3) which have the same ratio and concentration as the treatment using maltodextrin. In addition, commercial honey powder data was also included as a control (CHP). This study showed that the best moisture content was in MD3, with a value of 0.591%. Then, MD1 at 0.301% had the best result in water activity. In addition, the use of gum arabic has better hygroscopicity compared to maltodextrin. Meanwhile, the results showed that gum arabic gave high reducing sugar content in honey powder compared to the addition of maltodextrin; the more the addition of gum arabic, the higher the sugar content. The use of maltodextrin as a filler in honey powder provides better solubility compared to gum arabic. In addition, the reported addition of maltodextrin can reduce the dissolving time of food powders.

The application of Pickering emulsions is a common trend in the food, cosmetic and pharmaceutical industry. Among biopolymers stabilizing Pickering emulsion, rice maltodextrins (RMD) are considered as the most potential material due to their convenience, non-toxicity and the affordable cost. This study, therefore, combined rice maltodextrins producing by the α-amylase (of Aspergillus oryzae) with sodium caseinate to formulate Pickering rice bran oil-in-water (RBO/W) emulsions. The effect of various rice maltodextrins (with dextrose equivalent of 5.4, 7.6, 11.0, 12.8, and 14.5) on the physicochemical properties and the stability of those Pickering emulsions in the storage (at 30 °C and 4 °C) was investigated using various techniques including scanning electron microscopy, polarized light microscopy, dynamic light scattering, rheology and texture analysis. The results showed that emulsions stabilized by RMD with a dextrose equivalent of 12.8 had the highest stability. These colloidal dispersions are the shear thinning fluids and their viscosities strongly depend on RMD concentrations. When lowering the storage temperature from 30 °C to 4 °C, both the gel strength and the consistency of RBO/W emulsions were significantly improved and contributed into limiting the coalescence and the phase separation during storage. [ABSTRACT FROM AUTHOR]

Plant-based beverages have become very popular in recent emerging markets. Brown rice milk offers several important health benefits because of its various nutritional ingredients such as proteins, carbohydrates, gamma- aminobutyric acid (GABA), and essential vitamins and minerals. Brown rice milk is also low in fats and cholesterol and free of lactose. In this study, japonica brown rice J02 from Thanh Hoa Province presented high nutrition with high protein (8.6% dm) and lipid (2.2% dm) contents as calculated from dry matter and GABA contents of 32 mg/100 g, which is suitable for the plant-based milk processing. J02 rice is also capable of hydrolysis to obtain high molecular sugar in the liquor with slow digestion ability (dextrose equivalent - DE

The article is devoted to the discussion of the carbohydrate component of infant formula for feeding healthy and sick children. The role of glycemic and non-glycemic carbohydrates is shown. In addition to lactose, the following glycemic carbohydrates can be used in infant formulas: maltose, sucrose, glucose, glucose syrup, maltodextrins, pretreated starch and gelatinized starch. Resistant oligosaccharides, nonstarch polysaccharides, and resistant modified starches are also used in child nutrition. The composition and amount of lactose, the main carbohydrate of women’s milk, is discussed. The article presents data on the role of galactose, which is conditionally essential for children in the first months of life due to the rapid growth rate of the infant. Information is presented on the lactose breakdown, the importance of enzymes in the digestion and assimilation processes, the prebiotic effects of lactose, and its effect on the absorption of calcium and other minerals. Advantages of lactose include its low glycemic index, as well as its reduced sweetness, which affects the proper development of taste and low risk of dental caries compared to other fermentable sugars. Specific requirements for the carbohydrate composition of low-lactose and lactose-free formulas are discussed because of the often unwarranted increase in the frequency of their use. Evidence is presented using the Cochrane Systematic Review (2018) that reducing or eliminating lactose from infant formulas in infants with infantile colic is not always appropriate. Special low-lactose and lactose-free formulas replace lactose with glucose polymers such as maltodextrin, glucose syrup, and solid glucose syrup, which are produced by hydrolyzing starches (corn, rice, or potato). The article discusses the data on the effect of maltodextrin on the state of the intestinal mucosa, the microbiota of the large intestine and the possible role of this ingredient in the pathogenesis of chronic inflammatory bowel diseases. The results of various studies regarding the effect of maltodextrin on the intestinal microbiota are contradictory. However, special low-lactose or lactose-free products are prescribed in the presence of symptoms of lactase deficiency in an artificially fed baby. It is a major mistake to prescribe lactose-free mixtures on the basis of intact protein or partially hydrolysed ones for secondary lactase deficiency caused by an allergy to cow’s milk proteins. The carbohydrate component of Friso therapeutic hydrolysates contains no maltodextrin, and lactose is partially or completely replaced with glucose syrup.

Tapioca-starch maltodextrin (TM) has recently been developed for various Dextrose Equivalents (DE), which may influence the physicochemical characteristics of a product. This study aimed to develop nutritionally complete oral nutrition supplement (ONS) by using TM DE7 and DE19 as carbohydrate sources. Two polymeric nutritionally complete ONS formulas containing TM, whey protein isolate, rice bran oil, vitamins, and minerals, were developed. Their difference was that one contained TM DE7 and the other DE19. Physical properties and sensory acceptance were evaluated. Both formulas provided similar amounts of energy (255 kcal), 36 g carbohydrate, 10 g protein, and 9 g fat per 250 ml. ONS TM DE7 formula had a significantly (p

Tapioca-starch maltodextrin (TM) has recently been developed for various Dextrose Equivalents (DE), which may influence the physicochemical characteristics of a product. This study aimed to develop nutritionally complete oral nutrition supplement (ONS) by using TM DE7 and DE19 as carbohydrate sources. Two polymeric nutritionally complete ONS formulas containing TM, whey protein isolate, rice bran oil, vitamins, and minerals, were developed. Their difference was that one contained TM DE7 and the other DE19. Physical properties and sensory acceptance were evaluated. Both formulas provided similar amounts of energy (255 kcal), 36 g carbohydrate, 10 g protein, and 9 g fat per 250 ml. ONS TM DE7 formula had a significantly (p<0.05) higher viscosity (34.48±0.85 cP) than DE19 (31.98±1.11 cP). There was no significant difference in pH between the ONS TM DE7 (6.31±0.05) and DE19 (6.29±0.07). In addition, there were no significant differences in palatability between the two formulas. [ABSTRACT FROM AUTHOR]

An ethanol‐assisted aqueous enzymatic extraction was performed for peony seed oil (content of 30%). This method included cooking pretreatment, pectinase hydrolysis, and aqueous ethanol extraction, and the corresponding variables in each step were investigated. The changes in viscosity and dextrose equivalent values of the reaction medium as a function of changing enzymatic hydrolysis time were compared to the oil yield. The microstructures of peony seeds were analyzed using confocal laser scanning microscopy to understand the process of oil release as a result of cooking and grinding. The highest oil yield of 92.06% was obtained when peony seeds were cooked in deionized water with a solid–liquid ratio of 1:5 (w/v) at 110°C for 1 hour, ground to 31.29 μm particle size, treated with 0.15% (w/w) pectinase (temperature 50°C, pH 4.5, time 1 hour), and then extracted with 30% (v/v) aqueous ethanol (temperature 60°C, pH 9.0, time 1 hour). After processing with pectinase followed by ethanol extraction, the residual oil content in water and sediment phase decreased to 5% and 3%, respectively. The quality of the oil obtained by ethanol‐assisted aqueous enzymatic extraction was good, complying with the Chinese standard. [ABSTRACT FROM AUTHOR]

Highlights • Glycogen precipitated β -amylase from peanut was used for native starch hydrolysis. • The process minimizes gelatinization step. • DE value obtained for corn and potato starches were 10% and 40%, respectively. • SEM, FTIR and XRD determined the pattern of hydrolysis. Abstract The present work describes efficient hydrolysis of native starch by a novel β -amylase from peanut (Arachis hypogaea). The Dextrose Equivalent value, which is a measure of starch hydrolysis, for potato and corn starch increased significantly by 40% and 10%, respectively, releasing maltose. Scanning electron microscopy revealed that enzymatic corrosion occurred mainly at the surface of starch granules, leaving broken granules to smaller particles at later stage of digestion. Further, X-ray analysis and Fourier transform infrared spectroscopy displayed the loss of ordered structure in the enzyme degraded starches. These results described the pattern of hydrolysis. Since the action of already known plant β -amylases (sweet potato and soybean) on native starch granule is not very effective and requires gelatinization for maltose production, β -amylase from peanut could be a useful alternative in the present endeavor. It would potentially save time and money arising from gelatinization and lead to improvements in industrial maltose production. [ABSTRACT FROM AUTHOR]

The objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials. The results of the study indicated that the DE degree influences the characteristics of reconstitution, storage, controlled release and degradation characteristics of encapsulated bioactive compounds. The increase in dextrose equivalent improves microparticle solubility, wettability and density, mainly due to the size of the maltodextrin molecules. The adsorption kinetics and sorption isotherm curves confirmed the increase in the hygroscopicity of maltodextrins with higher degrees of polymerization. The size of the maltodextrin chains influenced the release and protection of the encapsulated lime essential oil. Finally, the maltodextrin polymerization degree can be considered a parameter that will influence the physicochemical properties of microencapsulated food. [ABSTRACT FROM AUTHOR]

This study investigated the effect of annealing treatment (at 50°C for 72 h) on hydrolysis of tapioca and sweet potato starches using a raw starch hydrolyzing enzyme namely STARGEN 001 (a blend from fungal α-amylase and glucoamylase) at sub-gelatinization temperature (35°C) for 24 h. The degree of hydrolysis of the starches was evaluated based on the dextrose equivalent (DE) value. The hydrolyzed starches were then characterized in terms of its morphology, swelling power and solubility, gelatinization and pasting properties, amylose content and x-ray diffraction pattern. After 24 h of hydrolysis, annealed starches were hydrolyzed to a greater degree with higher DE value compared to native starches (40% vs 33% for tapioca; and 29% vs 24% for sweet potato starch). Scanning electron microscopy (SEM) micrographs revealed a more porous granules and rougher surface in annealed starches than their native counterparts. The swelling power and solubility of annealed starches decreased significantly. Annealing was found to affect the pasting properties of the starches appreciably and increase the starch gelatinization temperature. The amylose content in hydrolyzed annealed tapioca and sweet potato starches increased while no significant changes observed in the X-ray diffraction of those starches. This study shows that the annealing treatment can be used as a way to increase the degree of hydrolysis of tapioca and sweet potato starches at sub-gelatinization temperature using a raw starch hydrolyzing enzyme. [ABSTRACT FROM AUTHOR]

This study seeks to evaluate the influence of different dextrose equivalent values on the characteristics of emulsions assisted by ultrasound and lime essential oil microparticles. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The physicochemical properties of the emulsions (viscosity and droplet size) and dry powders, by spray drying (moisture content, water activity, particle size, surface oil, encapsulation efficiency, oil and limonene retention, x-ray diffraction, thermal and antioxidant activity analysis), were studied to measure the quality of the encapsulated materials. Maltodextrins with high DE values (10 and 20) had lower viscosities and consequently smaller droplet and particle sizes. The treatments showed significantly different and good retention for the majority compounds of the lime essential oil and maintained high antioxidant activity. Maltodextrin of DE 20 presented better significant oil retention values (77.6%) and encapsulation efficiency (83.3%). In conclusion, the degree of maltodextrin hydrolyzation can interfere with the physicochemical parameters of lime essential oil microparticles, observing the best results at higher DE values. [ABSTRACT FROM AUTHOR]

A top-spray fluidized bed coating method aiming at improving health benefits of white rice using Bauhinia strychnifolia Craib. (BSC) solution, containing bioactive compounds was optimized in this study. The BSC solution was mixed with maltodextrin as a coating solution, and dextrose equivalent (DE) of maltodextrin was varied (DE10 and DE20). Both milled and instant rice were coated by using the top-spray fluidized bed coater with an optimal coating condition. Chlorophyll a and b and total phenolic content (TPC), as well as antioxidant activities (DPPH and FRAP assays) of BSC coated rice samples before and after cooking were analyzed. In addition, textural properties of both BSC coated milled and instant rice were evaluated. Results showed higher chlorophyll a and b as well as total phenolic contents in coated milled rice compared with coated instant rice. However, percent loss of these compounds for instant rice was lower after cooking. DPPH and FRAP values showed improvement of antioxidant activity after cooking for both coated milled and instant rice. Results suggested that factors influencing BSC coating included the coating and sample preparation methods as well as the nature of sample. Moreover, the appropriate coating method was to coat instant rice with DE10 maltodextrin as a carrier in coating material to obtain the minimal loss of bioactive compounds and maximum antioxidant activities, while the coated rice maintained good textural qualities compared with those of the conventionally cooked rice. [ABSTRACT FROM AUTHOR]

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. CLSM images for MDs of three DE and vacuole percentage were shown. PV changes of these powders at 60 °C were affected with these powder vacuole structures. [ABSTRACT FROM PUBLISHER]

In this study, we report the direct precipitation of nano-HA in the present of maltodextrins with the different dextrose equivalent (DE) values in the range of 10-30. Characterization of the obtained samples, using X-ray diffraction and Fourier transform infrared spectrophotometry, indicated that the presence of maltodextrins, with the different DE values, does not affect the phase composition and structure of the obtained composites. Morphology studies of the samples, using field emission scanning electron microscope and transmission electron microscope, revealed that maltodextrin has obvious effect on the size, shape, and morphology of hydroxyapatite nanoparticles. In particular, in studied DE range, maltodextrin DE 28-30 with dominant structure of debranched chain is the most preferable choice to obtain the composite with highly dispersed nanoparticles. In vitro assay on pre-osteoblast MC3T3-E1 cells demonstrated the ability of the composites to stimulate alkaline phosphatase activity and mineralization during differentiation of the cells. [ABSTRACT FROM AUTHOR]

Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this investigation, MD solutions, each containing a different dextrose equivalent (DE) value of 18, 10, and 4, were studied in an ethanol/water solvent system for the manufacture of fibers, and their rheological properties and electrospinnability were evaluated. The viscosity data from the solutions indicated that the entanglement concentration (C e) was higher in the MD solution with the highest DE value, with a value of 40.02% (w/v). As the concentration of MD in the electrospinning solutions increased, the transition of the beads to a beads–fibers mixture and finally to fibers was observed, this behavior being more notable in MD18. To obtain well-formed MD fibers, the optimum concentrations of MD18 and MD10 were found to be 1.30 and 1.22 times the C e , respectively. Smooth, continuous fibers without beads and diameters of 627.52 ± 146.12 nm and 748.20 ± 256.48 nm, respectively, were produced, while in the MD solution with DE 4, a cluster of short fibers with a diameter of 620.23 ± 167.09 nm was observed. The electrical conductivity significantly influenced the diameter of the fibers, and it was apparent that as the concentration of MD increased, the solution's electrical conductivity decreased. Electrospun MD fibers were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry. This study provides a means of producing MD fibers for use in food applications as vehicles for bioactive compounds. [Display omitted] • Electrospun fibers were successfully obtained from maltodextrins (MD) ethanol/water. • Maltodextrin with the highest dextrose equivalent (DE) generated the best fibers. • DE showed influence on electrospun fibers morphology with ethanol/water solvent. • FT-IR spectra show relationship between absorption values and the fiber diameter. • Electrical conductivity was significant correlated with electrospun fiber diameter. [ABSTRACT FROM AUTHOR]

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 α-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.

The aim of this study was to use Alpha-amylase termamyl 2-x for maltodextrin production from corn starch and evaluate its industrial uses. Based on the results obtained in laboratory, this process was accomplished in pilot plant scale. The process included preparation of starch suspension, pH adjustment, addition of enzyme, heating under stirring, continuous control of DE and Brix, enzyme inactivation in adequate DE, separation of soluble sections by centrifuge and finally spray-drying of the maltodextrin liquid. In this investigation, the amount of DE at dry matter was calculated under three enzyme concentrations (0.2, 0.25 and 0.3 ml of Alpha-amylase termamyl 2-x per Kg of starch) and in three different hydrolysis temperatures (60, 65 and 70 ºC) at constant pH (6). A completely randomized design with factorial arrangement and 5 replications was conducted. To study the relationship between DE and different parameters, multiple linear regression was used. Finally, for approximation of DE (based on enzyme concentrations, temperatures and hydrolysis times) a regression model was used. The results from different enzyme dosages at the same temperature and time of hydrolysis differed significantly (p≤ 0.05). Meanwhile, the best enzyme concentration and hydrolysis temperature for maltodextrin (high DE) production after 300 minutes were 0.25 ml of enzyme per kg of starch and 70 ºC, respectively. In these conditions, the least residual starch concentration and residual Alpha-amylase activity were observed.