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Different prebiotics have already been used as wall material for the microencapsulation of probiotics by spray drying. In this study, microparticles were developed by spray drying, using yacon flour, rich in oligosaccharides, combined with conventional materials such as maltodextrin and gelatin to microencapsulate Lacticaseibacillus rhamnosus GG. The microparticles obtained were evaluated for encapsulation efficiency, probiotic resistance to heat, and pH variations. The most resistant microparticle was selected. After selection, the microparticle was characterized and evaluated for the viability of the probiotic during 120 days in different storage conditions (− 18, 8, and 25 °C), survival to gastrointestinal conditions in vitro, and its behavior in pitaya jelly. Among the evaluated treatments, the microparticle containing 11.11% maltodextrin, 2.22% gelatin, and 6.67% yacon potato flour showed encapsulation efficiency of 69.92%, high thermal resistance (> 64%) of the probiotic, and survival of the same in acidic pH (> 76%). During storage for 120 days, the probiotic remained viable in the microparticle with counts > 6 log CFU.g−1 under freezing and resisted in vitro simulated gastrointestinal conditions with approximately 5.64 log CFU.g−1 of viable cells. The microparticle provided high survival (> 70%) of the probiotic after 60 days of storage at 8 °C in pitaya jelly, causing slight variations in the pH and viscosity of the product. Thus, it is believed that the microparticle composed of maltodextrin, yacon potato flour, and gelatin can carry and protect L. rhamnosus GG during jelly processing and storage steps, being a new alternative to be used in spray drying microencapsulation technology and development of potentially symbiotic foods. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the functional properties of linseed oil powders made of three types of wall material (OSA starch + maltodextrin, OSA starch + nutriose, and OSA starch + inulin) and two types of emulsion phases (micro- and nanoemulsion). For these independent variables, the properties of the prepared emulsions (flow curves and viscosity) and the resulting powders (encapsulation efficiency, particle size distribution, water activity, bulk and tapped density, Carr's index, color parameters, and thermal stability) were determined. The results showed that emulsion viscosity and most powder properties were affected by the emulsion type. All emulsions demonstrated Newtonian-like behavior, with viscosity values ranging from 29.07 to 48.26 mPa·s. The addition of nutriose induced the most significant variation in this parameter, with nanoemulsification leading to a 1.6-fold increase in viscosity compared to microemulsification. The application of nanoemulsification to prepare the emulsions prior to spray-drying resulted in powders with lower surface oil content (by 78.8–88.5%), tapped density (by 1.7–14.2%), and Carr's index (by 7.6–14.0%), as well as higher encapsulation efficiency (by 5.9–17.0%). The decreased oxidative stability (by 30.9–51.1%) of powders obtained from nanoemulsified emulsions was related to 4.7–15.9-fold lower surface oil content. Powders produced using inulin as the wall material had the smallest and most uniform particle sizes, showing minimal variation between powders derived from nano- and microemulsified emulsions. [ABSTRACT FROM AUTHOR]

Objectives: Micelles, liposomes, and solid lipid nanoparticles (SLNs) are promising drug delivery vehicles; however, poor aqueous stability requires post-processing drying methods for maintaining long-term stability. The objective of this study was to compare the potential of lipid-based micelles, liposomes, and SLNs for producing stable re-dispersible spray-dried powders with trehalose or a combination of trehalose and L-leucine. This study provides novel insights into the implementation of spray drying as a technique to enhance long-term stability for these lipid-based nanocarriers. Methods: Aqueous dispersions of LDV-targeted micelles, liposomes, and SLNs loaded with paclitaxel (PTX) were converted into re-dispersible powders using spray drying. The physicochemical properties of the nanocarriers were determined via scanning electron microscopy (SEM), Karl Fischer titration, differential scanning calorimetry (DSC), and dynamic light scattering (DLS). Short-term stability of all nanocarrier formulations was compared by measuring particle size, polydispersity index (PDI), and paclitaxel retention over 7 days at room temperature and at 4 °C. Results: Paclitaxel-loaded micelles, liposomes, and SLN formulations were successfully converted into well-dispersed spray-dried powders with acceptable yields (71.5 to 83.5%), low moisture content (<2%), and high transition temperatures (95.1 to 100.8 °C). SEM images revealed differences in morphology, where nanocarriers spray-dried with trehalose or a combination of trehalose and L-leucine produced smooth or corrugated particle surfaces, respectively. Reconstituted spray-dried nanocarriers maintained their nanosize and paclitaxel content over 7 days at 4 °C. Conclusions: The results of this study demonstrate the potential for the development of spray-dried lipid-based nanocarriers for long-term stability. [ABSTRACT FROM AUTHOR]

Short-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this study was to determine the feasibility of low-digestible noodles using SCGA and to evaluate their quality characteristics and in vitro digestibility of starch gel. SCGA-noodles (SN) were prepared by substituting 0, 10, 20, and 25% of wheat flour with SCGA, and non-digestible maltodextrin (NMD) replaced 7% of the flour for comparison. Adding SCGA increased L- and b-values of the dough, resulting in a brighter appearance, while the NMD increased a-values. The substitution with SCGA weakened the gluten network, reducing dough and texture properties. Notably, cooked SN25 broke immediately in the tensile test, indicating substitution up to 20% is feasible in noodles. NMD7 formed sticky dough and showed extensive elongation without breaking. SN20 and SN25 significantly increased RS content and decreased the estimated glycemic index (eGI) compared to the control. However, NMD7 did not significantly reduce in vitro starch digestibility. In conclusion, this research confirmed the potential of SCGA as a low-digestible ingredient for noodles and other food applications. [ABSTRACT FROM AUTHOR]

Dextran is an exopolysaccharide (EPS) with multifunctional applications in the food and pharmaceutical industries, primarily synthesized from Leuconostoc mesenteroides. Dextran can be produced from dextrin through Gluconobacter oxydans fermentation, utilizing its dextran dextrinase activity. This study examined how jar fermentor conditions impact the growth and enzyme activity of G. oxydans, with a focus on the effects of pH on dextran synthesis via bioconversion (without pH control, pH 4.5, and pH 5.0; Jp-UC, Jp-4.5, and Jp-5.0). After 72 h, the cell density (O.D. at 600 nm) was 7.2 for Jp-4.5, 6.5 for Jp-5.0, and 3.7 for Jp-UC. Flow property analysis, indicating dextran production, showed that Jp-4.5 had the highest viscosity (30.99 mPa·s). 1H-NMR analysis confirmed the formation of α-1,6 glycosidic bonds in bioconversion products, with bond ratios ranging from ~1:0.17 to ~1:2.84. The distribution of molecular weights varied from 1.3 × 103 Da to 5.1 × 104 Da depending on pH. The hydrolysis rates to glucose differed with pH, with the slowest rate at pH 4.5 (53.96%). These results suggest that the production of dextran by G. oxydans is significantly influenced by the pH conditions. This dextran could function as a slowly digestible carbohydrate, aiding in postprandial glycemic regulation and mitigating chronic metabolic diseases like diabetes. [ABSTRACT FROM AUTHOR]

Featured Application: Encapsulation may be beneficial for citrus byproducts phenolics, according to low levels of bioactivity because of (i) unfavorable processing and storage conditions in food production and (ii) unfavorable conditions during transit through the gastrointestinal tract. This study evaluated Maltodextrin (MD), Gum Arabic (GA), and Carboxymethylcellulose (CMC) in different ratios as coating materials to encapsulate citrus pomace phenolic compounds. Citrus encapsulates were obtained by ultrasound-assisted extraction followed by the freeze-drying process and were characterized regarding the microencapsulation efficiency, physical, and chemical properties. Carrier material choice reflected a significant effect on encapsulation efficiency, phenolic compounds retention, and reconstitution properties of encapsulated extract. The encapsulation efficiency of prepared encapsulates ranked from 50.909% to 84.000%, and it was strongly dependent upon CMC addition. A wide range of reconstitution parameters (water absorption index-WAI and water solubility index-WSI) suggested possible release mechanism modifications. HPLC analysis revealed the presence of three main phenolic compounds, namely Hesperidin, Naringin, and Rutin. A wall material mixture of MD, GA, and CMC in the same proportions was optimal for freeze-drying. This combination resulted in encapsulates with a low moisture content (1.936 ± 0.012%) and a low water activity (0.110 ± 0.001), indicating prolonged stability. Based on the obtained results, freeze-drying as an encapsulation technique should be considered as a promising solution to recover compounds from industry byproducts and protect them from environmental and gastrointestinal circumstances. [ABSTRACT FROM AUTHOR]

The bitter orange essential oils (BOOs: 10, 20, and 30%) were microencapsulated using maltodextrin (MD: 25, 50, and 75%) and whey protein concentrate (WPC: 10, 20, and 30%) through a spout fluidized bed drying technique. The encapsulation yield (EY), encapsulation efficiency (EE), loading capacity (LC), moisture content (MC), hygroscopicity (HG), bulk density (BD), tapped density (TD), particle density (PD), flowability index (FI) in terms of Carr index and Hausner ratio, porosity (PR), solubility (SO), inhibiting power, and releasing in buffer and saliva conditions were optimized using response surface methodology. The optimum point was 11.98%, 53.34%, and 23.26%, respectively, for BOOs, MD, and WPC. It was observed that a moderate concentration of core and wall materials led to the highest values of EY, EE, LC, BD, TD, PD, FI, SO, and releasing and the lowest values of MC, HG, and PR. [ABSTRACT FROM AUTHOR]

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]

The potential association of milk with childhood obesity has been widely debated and researched. Milk is known to contain many bioactive compounds as well as bovine exosomes rich in micro-RNA (miR) that can have effects on various cells, including stem cells. Among them, adipose stem cells (ASC) are particularly interesting due to their role in adipose tissue growth and, thus, obesity. The objective of this study was to evaluate the effect of milk consumption on miR present in circulating exosomes and the transcriptome of ASC in piglets. Piglets were supplemented for 11 weeks with 750 mL of whole milk (n = 6; M) or an isocaloric maltodextrin solution (n = 6; C). After euthanasia, ASC were isolated, quantified, and characterized. RNA was extracted from passage 1 ASC and sequenced. Exosomes were isolated and quantified from the milk and plasma of the pigs at 6–8 hours after milk consumption, and miRs were isolated from exosomes and sequenced. The transfer of exosomes from milk to porcine plasma was assessed by measuring bovine milk-specific miRs and mRNA in exosomes isolated from the plasma of 3 piglets during the first 6h after milk consumption. We observed a higher proportion of exosomes in the 80 nM diameter, enriched in milk, in M vs. C pigs. Over 500 genes were differentially expressed (DEG) in ASC isolated from M vs. C pigs. Bioinformatic analysis of DEG indicated an inhibition of the immune, neuronal, and endocrine systems and insulin-related pathways in ASC of milk-fed pigs compared with maltodextrin-fed pigs. Of the 900 identified miRs in porcine plasma exosomes, only 3 miRs were differentially abundant between the two groups and could target genes associated with neuronal functions. We could not detect exosomal miRs or mRNA transfer from milk to porcine-circulating plasma exosomes. Our data highlights the significant nutrigenomic role of milk consumption on ASC, a finding that does not appear to be attributed to miRs in bovine milk exosomes. The downregulation of insulin resistance and inflammatory-related pathways in the ASC of milk-fed pigs should be further explored in relation to milk and human health. In conclusion, the bioinformatic analyses and the absence of bovine exosomal miRs in porcine plasma suggest that miRs are not vertically transferred from milk exosomes. [ABSTRACT FROM AUTHOR]

AbstractMicroencapsulation by spray drying is widely utilized for preserving and stabilizing essential fatty acids and functional oils. Recent studies have demonstrated that both flow rate and thermodynamic properties of drying air, along with the flow rate and composition of the emulsion, directly impact the quality of microparticles. In this work, a single droplet drying device was used to quantitatively establish the drying behavior of emulsions containing functional oil and typical encapsulating agents—gum arabic, modified starch, and maltodextrin. The drying kinetics of single emulsion droplets were measured at drying temperatures from 80 to 120ºC, and evaluated using the characteristic drying curves (CDC) approach. To investigate particle morphology and assess the size distribution of oil droplets on their surfaces, as well as the surface area fraction covered by oil, confocal laser scanning microscopy was utilized. The physicochemical properties of encapsulants and the transport phenomena underlying the drying kinetics data were thoroughly discussed, highlighting their implications for encapsulation efficiency and microparticle quality. Additionally, the CDCs were modeled with temperature-dependent functions, which can be further implemented in computational simulations. Overall, this research provides valuable insights for the design and optimization of spray drying microencapsulation processes for lipids. [ABSTRACT FROM AUTHOR]

Inefficient conversion of small molecule maltooligosaccharides into trehalose greatly affects the cost of the production of trehalose by double enzyme method [maltooligosyl trehalose synthase (MTSase) and maltooligosyl trehalose trehalohyrolase (MTHase)]. This study used directed evolution to increase oligosaccharide utilization by the cyclomaltodextrin glucanotransferase (CGTase) from Bacillus species G1. This enzyme was chosen for its adaptability and stability in trehalose production. Model analysis revealed that the hydrogen bond distance between the N33K mutant and maltose reduced from 2.6 Å to 2.3 Å, increasing maltose affinity and boosting transglycosylation activity by 2.1-fold compared to the wild type. Further mutations improved thermal stability and optimum temperature, resulting in the N33K/S211G mutant. Consistent results from repeated experiments showed that the N33K/S211G mutant increased trehalose yield by 32.6% using maltodextrin. The results enhanced the double-enzyme method formed by MTSase and MTHase for trehalose production. Overall, we have identified optimal catalytic conditions, demonstrating significant potential for industrial-scale trehalose production with enhanced efficiency and cost-effectiveness. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the chemical composition of cinnamon essential oil (EO) and the toxicity of both the EO and its most abundant component. Additionally, the research aimed to investigate the microencapsulation of EO and evaluate its impact on release profiles and sensory properties, such as aroma persistence and color, in corn flour treated with free and microencapsulated EO before and after thermal treatment. Trans-cinnamaldehyde constituted the primary compound (~86%). Both the EO and trans-cinnamaldehyde exhibited high toxicity against Artemia salina, with lethal doses of 11.05 and 7.21 μg/mL, respectively. The highest microencapsulation efficiency was observed for a solution containing 10% gum arabic, 10% maltodextrin, and 10% EO. Microencapsulation yielded stable particles for future applications. Aroma persistence analysis of free and microencapsulated EO in corn flour revealed a reduction in aroma detection after thermal treatment. Regarding the flour color, the effect of thermal treatment was less pronounced on microencapsulated EO compared to free EO. [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]

Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, which explores the impact of different maltodextrin concentrations on the physical and chemical properties of encapsulated Jack Bean protein concentrate, has the potential to advance food technology and nutrition significantly. The methodology involved descriptive analysis and the addition of maltodextrin at three distinct concentrations: 10%, 20%, and 30% (w/w), relative to the weight of the ingredients. Meanwhile, the parameters investigated included protein content, yield, total solids, water and oil absorption, encapsulation effectiveness, and microstructure, which were studied using Scanning Electron Microscopy (SEM). The results revealed that the concentration of maltodextrin significantly influenced the encapsulation process. The protein content, water absorption, oil absorption, porosity, and encapsulation efficiency reached their peak at a maltodextrin concentration of 10%, with values of 27.26 ± 0.18%, 2.20 ± 0.05 g/g, 2.15 ± 0.02 ml/g, 0.52 ± 0.5%, and 73.19 ± 0.3%, respectively. Conversely, a 30% concentration of maltodextrin led to an increase in the yield to 61.33 ± 0.35% and the total solids to 92.52 ± 0.13%. The freeze-drying process resulted in non-uniform shapes in the microstructure in all treatments. [ABSTRACT FROM AUTHOR]

Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore, this study aimed to determine the optimal properties of Jack Bean tempeh hydrolyzate using maltodextrin and Gum Arabic coating materials at a specific spray drying temperature. The experimental method consisted of 80% (w/w) maltodextrin, 20% (w/w) Gum Arabic, and a combination of both, with variations in inlet temperature at 140°C, 150°C, and 160°C. The results showed that 20% Gum Arabic treatment at a spray drying temperature of 150°C produced the best hydrolyzate characteristics of Jack Bean tempeh. Based on the SEM analysis, the morphology of the hydrolyzate particle had a spherical and wrinkled shape. Additionally, FTIR results showed no significant structural difference between the sample treatment and the uncoated control. [ABSTRACT FROM AUTHOR]

Tocopherol (Toc) and tocotrienol (T3) are two types of tocochromanol. T3 is attracting more attention to health research and is considered more beneficial than Toc. In this study, rice bran oil deodorizer distillate (RBODD) was utilized as a source of vitamin E extraction due to its high concentration of T3. Since vitamin E is water-insoluble and susceptible to oxidation, encapsulation was conducted in this investigation. The purpose of the research was to examine the effect of various dextrose equivalents (DE) of maltodextrin and ultrasonic emulsification time (UT) on tocochromanol contents and profiles in encapsulated powder. The study used tapioca starch and maltodextrin (DE-7, DE-10, and DE-16) as wall materials. Different durations of UT at 0, 30, and 60 min were investigated. The results showed that DE-10 and 0 min of UT were suitable conditions for producing the encapsulated vitamin E. The yield of encapsulation was over 90%. Moreover, encapsulation efficiency and entrapment efficiency were 89% and 44%, respectively. The obtained encapsulated vitamin E contained high tocochromanol (284 mg/g) and T3 (238 mg/g) with low moisture content (2 g/100 g) and surface oil (27 g/100 g). The encapsulated vitamin E which was extracted from RBODD exhibits bioavailability and nutritional potentials beneficial for various industries including food and pharmacy. [ABSTRACT FROM AUTHOR]

Roselle flower is an edible flower with health-beneficial bioactive compounds. In this study, red and purple roselle calyces were dried by foam-mat drying with different hydrophilic-lipophilic balance (HLB) of commercial emulsifiers as the foaming agents, including TBM, SP, and SSL. For a comparison is the roselle calyces powder from conventional drying. The mixture of emulsifiers of TBM and SP produces better foam and powder characteristics than a single emulsifier of SSL. HLB value and emulsifier mixture composition affect the foaming properties that influence the powder characteristics. The roselle variety also affected the foaming properties in which purple roselle calyces are better. The antioxidant activity seems to be affected by the foaming stability. The lack of conventional dried roselle calyces powder is the very low solubility indicated by undefined dissolution time. The formation of foam and the use of maltodextrin as a filler contribute to the foam mat-dried powder color. [ABSTRACT FROM AUTHOR]

This research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the optimum conditions for preparing microcapsules were as follows: maltodextrin as the wall material, the ratio of mackerel protein hydrolysates to microporous starch was 2.2:1, and solid concentration was 12% at a temperature of 200°C. The prepared microcapsules had lower water content, better fluidity and persistency. In addition, the microcapsules had less foul odor, higher acceptance, better shape, and more stability. [ABSTRACT FROM AUTHOR]

Seed film-coatings used for seed treatment often contain microplastics which must be replaced. The objective of this study is to analyze the influence of substitutes (maltodextrin, waxy maize glucose syrup (WMGS), methylcellulose, tragacanth gum (TG), arabic gum (AG), polyvinyl alcohol (PVA), ethoxylated rapeseed oil (ERO)), and xanthan gum as a thickener on the stability of a seed film-coating via Static Multiple Light Scattering (SMLS) technology. The results demonstrate that the incorporation of each polymer results in an increase in the quantity of particles migrating from the supernatant phase, but a concomitant decrease in their sedimentation rate and in the thickness of the supernatant phase (ec). Furthermore, the redispersion capacity (Cd) of the particles in the seed film-coating is also decreased after the introduction of each polymer, potentially due to their adsorption to the particles. The impact of the thickener is contingent upon the specific polymer employed. Its incorporation reduces the number of particles migrating from the supernatant phase and their sedimentation rate for all of the polymers studied except AG and ERO. However, it reduces ec for all seed film-coatings. Depending on the substitutes, thickener incorporation either improves (WMGS, maltodextrin, AG) or deteriorates (TG, PVA, ERO) Cd. The formulation containing tragacanth gum shows a redispersing capacity with Cd ≤ 1. This study introduces a novel analytical criterion, the redispersion capacity Cd, which can be employed to characterize dispersed systems. [ABSTRACT FROM AUTHOR]

Anthocyanins, widely recognized for their antioxidant properties and potential health benefits, are highly susceptible to degradation due to environmental factors such as light, temperature, and pH leading to reduced bioavailability and efficacy. Microencapsulation, which involves entrapment in a matrix to enhance stability and bioavailability. This study aims to investigate the bioactive properties of microencapsulated anthocyanins derived from Vaccinium floribundum (Andean blueberry) and Rubus glaucus (Andean blackberry). The extracts from V. floribundum and R. glaucus were microencapsulated using maltodextrin as the carrier agent due to its film-forming properties and effectiveness in stabilizing sensitive compounds through a spray-drying process. The microcapsules were characterized using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM) to assess their chemical and morphological properties. The biological activities of these microencapsulated anthocyanins were evaluated using in vitro assays for their antibacterial, antioxidant, and anti-inflammatory effects. The results indicated enhanced bioactivity of the microencapsulated anthocyanins, suggesting their potential use in developing functional foods and pharmaceuticals. This study provides valuable insights into the effectiveness of microencapsulation in preserving anthocyanins' functional properties and enhancing their health-promoting effects, highlighting the potential for application in the food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Bioactive peptides (BPs) derived from agri-food side-streams display great potential as functional ingredients and nutraceuticals. However, BPs can be susceptible to environmental stressors and food processing conditions and typically exist as an aqueous mixture of various peptides, making their storage and use in foods very challenging. Microencapsulation offers a solution, utilizing suitable wall materials to create a protective matrix and transform them into powders for improved stability and application versatility. Here, we investigated the possibility of creating freeze-dried microencapsulated BP powders from bread waste using maltodextrin as the wall material to maintain their antifungal properties against Penicillum albocoremium, Eurotium herbariorum and Penicillium roqueforti fungi. The results were compared to those obtained from galactoglucomannans (GGM) and glucuronoxylans (GX) sourced from forest industry side-streams, aiming to explore their potential suitability as innovative materials for microencapsulating BPs. Maltodextrin microcapsules exhibited the highest inhibition rate on the tested fungi (10 − 44%), followed by GX (26 − 39%) and then GGM (9 − 14%) counterparts. Interactions between wall materials and BPs, as illustrated by FTIR analyses, were found to be the cause of variations in antifungal activities among BP microcapsules. The use of wall materials, especially wood hemicelluloses, facilitated freeze drying of BPs. However, their application in food products is restricted by the decline in the BP bioactivity resulting from the freeze drying process. For this reason, additional research on alternative drying methods is needed. The results of this study are expected to open new ways of production of stable functional ingredients from side-streams of the forest and food industries. [ABSTRACT FROM AUTHOR]

Introduction: The contribution of gut microbiota to health and disease is now well accepted and under continuous investigation. It is the most representative in the body (about 70% of the total) with over 400 different species of microorganisms living there. It is exclusive to each individual and therefore represents a real biological imprint, capable of distinguishing humans from one another. Gut microbiota works synergically with the host, promoting health by performing protective, metabolic and structural functions. Thus, when a modification of the personal normal gut microbiota composition occurs, a predisposition to develop different diseases may increase. Probiotics are functional food that may modulate gut microbiota stimulating protective bacterial properties and inhibiting detrimental activity. We have previously reported a beneficial effect from the administration of an enriched nutraceutical composition containing probiotics in reducing irritable bowel syndrome-related symptoms and improving metabolic profile by lowering triglycerides. However, if these effects are attributed to gut microbiota remain unknown. Objective: This analysis aims at evaluating microbiota modulation in subjects before and after Triobiotix® administration using a metagenomic approach Methods: Triobiotix® is an enriched nutraceutical composition containing maltodextrin, hyaluroic acid and mineralized seaweed extract Lithothamnion Calcareum plus a mix of five different lactic bacterial species. A total of 46 subjects with availability of sample test before and after treatment were included in the present analysis selected from 265 subjects. A fecal sample was collected before and up to 90 days after the administration of Triobiotix®. Feces were analyzed by Wellmicro® gut test that uses the next-generation sequencing of the 16S rRNA gene on Illumina MiSeq. Additionally, for 171 subjects a 90-day clinical evaluation was available. Results: Treatment with this enriched nutraceutical for up to 3 months resulted in a positive modulation of the main indices of improved gut microbiota, such as biodiversity and dysbiosis. Improvement on metabolic functions, such as glycemic and lipid metabolisms, as well as on immunological and anti-inflammatory activities have been described, thus indicating that the observed clinical benefits associated with the administration of this nutraceutical formulation might be also attributed to a gut microbiota modulation. Improvement in main IBS-related symptoms and bloating was maintained up to 90 days as well as microbiota diversity. Conclusions: Our analysis suggests that the gut microbiota of subjects taking Triobiotix® rapidly returns to a high diversity with reduced dysbiosis after treatment with associated improvement of main physiological functions linked to brain, heart and liver. [ABSTRACT FROM AUTHOR]

Habanero pepper (Capsicum chinense) is known for its heat and culinary uses, especially in Mexico's Yucatán Peninsula. Its leaves, rich in bioactive compounds like polyphenols with antioxidants and anti-inflammatory properties, have been traditionally used in medicinal practices and are gaining interest for health benefits. Efficient green extraction methods, such as natural deep eutectic solvents (NADES), combined with microencapsulation, can improve the stability and application of these compounds in functional foods and nutraceuticals. This study aimed to determine the optimal microencapsulation parameters using response surface methodology, implementing a 22 central composite design with 4 central points of habanero leaf extracts obtained by sonic probe with NADES. The factors evaluated were the percentage of guar gum (5%, 7.5%, and 10%) and the drying temperature (80 °C, 90 °C, and 100 °C). The extracts were spray-dried with maltodextrin (DE17-20), guar gum, and modified starch as encapsulating agents. The total polyphenol content (TPC), polyphenol profile, and antioxidant capacity methods like 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) or ABTS were analyzed. The best results for TPC and ABTS antioxidant capacity were achieved using 7.5% guar gum (GG) at 90 °C. At 104 °C, with the same GG concentration, the microcapsules maintained a high antioxidant capacity. Optimal conditions for TPC, DPPH, and neohesperidin were identified as 7.8% GG/89.4 °C, 8.06% GG/104.1 °C, and 4% GG/75.85 °C, respectively. The resulting powder exhibited high polyphenol content and antioxidant capacity, highlighting successful microencapsulation. [ABSTRACT FROM AUTHOR]

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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]

This study aimed to evaluate the influence of combination treatment with a natural colorant (Gardenia red) and additives (sodium caseinate and maltodextrin) on the physicochemical properties of emulsified pork sausages at 0 and 4 weeks. The experimental design included a control (sodium nitrite 0.01%) and 5 treatments: T1 (Gardenia red 0.04%); T2 (Gardenia red 0.04% + sodium caseinate 0.2%); T3 (Gardenia red 0.04% + maltodextrin 0.03%); T4 (Gardenia red 0.04% + sodium caseinate 0.2% + maltodextrin 0.06%), and T5 (Gardenia red 0.04% + sodium caseinate 0.4% + maltodextrin 0.03%). The T1–T5 emulsion treatments exhibited increased redness; in addition, the redness further increased in emulsified pork sausages during storage (p < 0.05). Among the emulsion treatments, T4 displayed the highest water and fat loss (%). Sodium caseinate and maltodextrin decreased the hardness of emulsified pork sausages. However, the additives had no apparent effects on texture properties. Therefore, Gardenia red may replace as a natural colorant and play a role in developing the meat industry. The findings suggest that maltodextrin and sodium caseinate should be considered adequate reformulation with the appropriate additives to improve the texture properties of emulsified pork sausages. [ABSTRACT FROM AUTHOR]

The oil palm tree (Elaeis guineensis) is potentially being exploited in the pharmaceutical and nutraceutical industries due to the significant bioactive potential of its leaf bioflavonoids. However, these phytocompounds are prone to degradation when exposed to excessive heat, light, and oxygen, making it essential to implement a protective mechanism for their stabilization. This research aimed to optimize the conditions for microencapsulation of oil palm leaf extract (OPLE) using spray drying technology. A single-factor experimental design was used to examine important parameters such as extract-to-wall material ratio, pH value, inlet air temperature and feed flow rate. Natural polymers such as gum Arabic (GA), maltodextrin (MD), modified starch (MS), β-cyclodextrin (BCD), and their combinations were used as encapsulating agents. The novelty of the study lies in the successful optimization of spray drying conditions that yielded high retention of bioactive compounds. Specifically, OPLE microcapsules prepared with maltodextrin at a feed flow rate of 30%, an inlet air temperature of 180 °C, an extract-to-wall material ratio of 30:70, and a pH of 7 retained 77.18% of total flavonoid content, 81.52% of total phenolic content, and demonstrated 82.22% DPPH radical inhibition. These optimized microcapsules exhibited desirable properties, including satisfactory bulk density, low moisture content, high solubility, and low hygroscopicity. Furthermore, the microcapsules demonstrated no cytotoxicity on Hs27 human skin fibroblast cell lines at a concentration of 10 mg/mL and revealed promising anti-inflammatory activity, surpassing the efficacy of a commercially available drug. These findings provide a novel foundation for the development of high-value active ingredients for nutraceuticals, with significant potential for industrial applications. Highlights: Spray drying microencapsulation preserves bioflavonoids from oil palm leaves. Optimized OPLE microcapsules used maltodextrin at 180 °C, 30% flow, 30:70 ratio, pH 7. OPLE microcapsules retained 81.52% phenolics, 77.18% flavonoids, and 82.22% DPPH inhibition. [ABSTRACT FROM AUTHOR]

This study utilized passive acoustic emissions from a fluidized bed containing spherical inert ABS particles, captured by an external piezoelectric microphone, to monitor fluidization agitation intensity. Acoustic signals were recorded during fluidization profiles achieved under air velocities ranging from 0.5 to 3.0 m/s and during the drying of water or maltodextrin aqueous solution (1:5 w/w) introduced as droplets. Analyzing audio features like waveforms, the Discrete Fourier Transform (DFT), and Mel Frequency Cepstral Coefficients (MFCCs) revealed changes corresponding to the agitation intensity of the particles. The MFCC coefficients were input into a three-layer artificial neural network (ANN) to predict fluidization dynamics based on air velocity, liquid flow rate, and drying time. The ANN efficiently learned from the data, achieving high predictive accuracy (R2 > 0.8) after 15 epochs of training, showcasing the robustness of MFCC coefficients for modeling. This approach highlights that the application of passive acoustic signals and neural networks allows for real-time monitoring of fluidization behavior during drying processes. [ABSTRACT FROM AUTHOR]

Food powders were produced from olive pomace (Coratina, COP, and Arbequina, AOP) using freeze-drying with maltodextrin (MD) and native corn starch (NS) as wall materials in varying proportions. Optical microscopy revealed that OP was partially recovered by MD and NS. COP presented a total polyphenol content (TPC) of 53.8 g GAE/kg; meanwhile, AOP was 31.9 g GAE/kg. Accordingly, powders obtained from COP presented higher TPC than those from AOP. NS allowed obtaining powders with higher TPC and antioxidant activity. The greatest encapsulation efficiency was achieved by using 15% MD, achieving values of 94.9% for COP and 89.4% for AOP. Hydroxytyrosol was identified as the predominant polyphenol in the powders. It was demonstrated that powders could be added to food formulations and withstand cooking temperatures up to 220 °C without suffering a significant thermal degradation. Chemometric analysis of MIR and NIR spectra evidenced that they are analytical techniques capable of differentiating OP varieties and wall material types, besides variations in OP concentration. Results derived from this study demonstrated that it is feasible to give added value to olive pomace, obtaining powders rich in antioxidants to be used as ingredients of functional foods. [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]

Boldo (Peumus boldus M.), an plant endemic to central and southern Chile, has been recognized as a medicinal herb, especially its leaves that are rich in bioactive compounds with beneficial properties, such as antioxidant, anti-inflammatory, sedative, and antimicrobial properties, among others. This research aimed to evaluate solid-liquid extraction using a response surface methodology to obtain phenolic-rich extracts from boldo leaves and to encapsulate them through spray-drying. A Box-Behnken design was applied to optimize extraction process variables (temperature, time, and solid-liquid ratio). Extracts were characterized in terms of their total phenolic content, with the maximum value obtained being 37.78 mg GAE/g using extraction conditions of a temperature of 100 °C, a time of 60 min, and a solid-liquid ratio of 1:100. The developed microcapsules containing the optimal boldo extracts were characterized (moisture, water activity, scanning electron microscopy, zeta potential, FTIR, total phenolic compounds, antioxidant capacity, and phenolic profile by HPLC-DAD), highlighting their high phenolic content (5.38–5.49 mg GAE/g) and antioxidant capacity, as well as their bioactive content in terms of catechin (445 ± 37 mg/100 g), pyrogallol (304 ± 24 mg/100 g), and epigallocatechin (156 ± 12 mg/100 g). Overall, this study revealed an efficient technique by which to isolate and stabilize bioactive compounds from boldo leaves, with the microcapsules being promising candidates as high added-value ingredients. [ABSTRACT FROM AUTHOR]

Foods and beverages with health benefits have become increasingly popular with consumers, and fruits and legumes are considered good sources of nutrients. In this study, sea buckthorn and fava bean were used as the main raw materials to prepare sea buckthorn–fava bean composite instant powder (S-FCP). Different drying methods (spray-drying (SD) and freeze-drying (FD)) combined with carriers (maltodextrin (MD) and inulin (INU)) were involved to investigate their effects on physicochemical properties, functional properties, and sensory attributes of instant powder. The results showed that FD better protected the color of the S-FCP and produced particles possessing more porous structures compared to SD; FD-INU (freeze-dried-inulin) had the shortest dissolution time and the largest solubility. In addition, FD-INU had the highest total phenolic and total flavonoid contents and the strongest antioxidant capacity, and FD-INU had better overall organoleptic properties and hypoglycemic potential. Therefore, FD and the use of INU as a carrier are more suitable for the production of the S-FCP. This work provides a promising approach for developing a high-valued instant powder beverage composed of sea-buckthorn/broad bean, which also contributes to the development of the functional food industry. [ABSTRACT FROM AUTHOR]

The present work reports on the microencapsulation of Lacticaseibacillus rhamnosus GG (LGG) by the spray-drying process using a solution of starch, whey protein concentrate (WPC), soy lecithin and ascorbic acid as a carrier, with addition of different types of butters. The aim of this study was to examine the protective mechanism of six different butter samples on the viability rate of LGG bacteria directly after the spray-drying process and during storage for 4 weeks at 4 °C and 20 °C (±1 °C) based on hypothetical factors—the fatty acid's chemical character and content, and its melting enthalpy. The viability of bacteria, moisture content, water activity, color properties, morphology, particle size of powder, melting enthalpy of butters and their fatty acids composition were evaluated. It is assumed that the highest viability may be indirectly influenced by the relationship between the highest content of proteins and sugars and the lowest content of fats and fatty acids, which is characteristic for butter with a reduced fat content. This butter contained also the least monounsaturated and polyunsaturated fatty acids. The highest number of viable LGG (for systems with reduced-fat butter, as well as salted and lactose-free butter) may be caused by (among other factors) by the lower content of palmitic acid (C16: 0). For these butters, it was also observed that cell viability increased with the increase in melting enthalpy. The results confirmed the protective role of selected butters, which indicates the possibility of using them in industrial processes to increase the durability of additives and products using probiotic powders obtained by spray-drying. [ABSTRACT FROM AUTHOR]

Garlic is a plant with numerous benefits, including its use as a culinary ingredient and for medicinal purposes. However, the rising demand does not align with the availability of garlic in Indonesia, resulting in high garlic prices. Excessively high prices may potentially lead to garlic powder adulteration. The objective of this study is to determine whether there are garlic powder products adulterated with maltodextrin in the Marketplace. A total of 10 garlic powder samples were purchased on Marketplace. The study utilized a combination of FTIR spectroscopy with chemometrics. The chemometrics employed in this study were OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis) for sample grouping, as well as PLS (Partial Least Squares) for multivariate calibration. The findings revealed that OPLS-DA could effectively group the samples. Additionally, the best multivariate calibration model (PLS) was obtained at the wavenumber range of 679-440 cm-1 with a calibration R2 value of 0.9981, RMSEC value of 1.11, validation R2 value of 0.9926, and RMSEP value of 2.12. Based on the research results, it was found that three products were not pure garlic powder, with details indicating two products containing maltodextrin as an adulterant and one product containing a non-maltodextrin adulterant.