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The pulp of Pouteria Ramiflora (Mart.) Radlk presents potential for developing a soluble tea due to its functional and organoleptic properties. This paper had the objective developed a soluble tea from the pulp of P. ramiflora fruit, as well as to optimize the process of obtaining tea using spray dryer through factorial planning. Besides, the chromatographic profile and antioxidant potential of the infusion from pulp were investigated. The chromatographic profile (HPLC/DAD) revealed gallic acid as the main component of the pulp. The aqueous extract of pulp had good antioxidant activity response by the phosphomolybdenum complex reduction method (116.3 μg of ascorbic acid equivalent per mL of sample). The influence of the independent variables air inlet temperature and maltodextrin concentration on the variable response yield (%), through a 22 full factorial design, was determined. The optimization of the process generated a mathematical equation that provided an approximation to the true system, with a strong correlation. The analysis of response surface indicated optimal conditions for the drying process. The results highlight the potential future of the soluble tea of P. ramiflora pulp with good acceptability and functional appeal.

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L* and b* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

Volatile substances are in high demand, especially in cosmetic and pharmaceutical applications. To prolong their shelf-life and prevent their degradation if exposed to air, these volatile substances are often encapsulated. Most frequently, matrix materials are composed of high-molecular-weight polymers because some of them can efficiently retain volatiles and meet the safety requirements these applications impose. However, these substances must be processed at high concentrations, resulting in viscous solutions that are difficult to spray or emulsify. To address this shortcoming, we employed a low-molecular-weight substance, succinic acid, as a matrix material to encapsulate a model volatile, vanillin. To facilitate the encapsulation of low-molecular-weight substances, such as volatiles, we produce these particles through surface acoustic wave (SAW)-based microfluidic spray-drying. This technique forms drops with diameters as small as 1-10 mu m that dry within a few hundred ms. Thereby, we can kinetically arrest or even suppress phase separations. We demonstrate that vanillin is most efficiently encapsulated and retained over a prolonged time if succinic acid is formulated from solutions initially containing succinic acid concentrations exceeding 10% of its saturation concentration. If appropriately formulated, these succinic acid based particles retain volatiles longer than the much more commonly employed high-molecular-weight dextrin. These results open up a new avenue to encapsulate volatiles in low-molecular-weight compounds that pack more densely than high-molecular-weight counterparts and therefore can retain volatiles for a prolonged time.

Background During the manufacturing and storage, nutrients in infant formulae are sensitive to oxidative degradation and are prone to form unpleasant smells followed by a reduction in bioaccessibility. Therefore, it is possible to prepare microcapsules by embedding functional ingredients in a homogeneous or heterogeneous matrix. Currently, microcapsules used as carriers in dairy are a relatively promising technology. Scope and approach The differences of nutrients in infant formulae and breast milk, and challenges in the fortification of functional ingredients in infant formulae are reviewed. Then we summarize delivery systems that have been used or could potentially be applied to encapsulate the functional ingredients for infant formulae, such as casein, ethyl cellulose, maltodextrin, whey protein, and Maillard reaction products. Besides, the application of liposomes in the food field and the feasibility of liposomes to deliver nutrients in infant formulae are discussed. Key findings and conclusions Nowadays, microcapsules have shown broad application prospects in food science and nutrition. In particular, liposomes, as biocompatible and biodegradable delivery systems, encapsulate essential nutrients for infants, such as lactoferrin, vitamins, and functional lipids. Despite the relative improvements toward the extension of liposome application, additional efforts for its application in infant formulae must be attempted. For the practical application of liposomes in infant formulae, higher quality wall materials with reasonable price should be developed, and their biological assessment including safety and bioaccessibility, should be performed in the future.

Maltodextrin glucosidase (MalZ) is a key enzyme in the maltose utilization pathway in Escherichia coli that liberates glucose from the reducing end of the short malto-oligosaccharides. Unlike other enzymes in the GH13_21 subfamily, the hydrolytic activity of MalZ is limited to maltodextrin rather than long starch substrates, forming various transglycosylation products in α-1,3, α-1,4 or α-1,6 linkages. The mechanism for the substrate binding and hydrolysis of this enzyme is not well understood yet. Here, we present the dimeric crystal structure of MalZ, with the N-domain generating a unique substrate binding groove. The N-domain bears CBM34 architecture and forms a part of the active site in the catalytic domain of the adjacent molecule. The groove found between the N-domain and catalytic domain from the adjacent molecule, shapes active sites suitable for short malto-oligosaccharides, but hinders long stretches of oligosaccharides. The conserved residue of E44 protrudes at subsite +2, elucidating the hydrolysis pattern of the substrate by the glucose unit from the reducing end. The structural analysis provides a molecular basis for the substrate specificity and the enzymatic property, and has potential industrial application for protein engineering.

Tempoyak powder is a fermented product of durian meat which is traditionally mixed with salt which is further processed through a fermentation process during storage. Maltodextrin is one of food additive, mainly used as a filler and emulsifier used in the manufacture of food powders because it has many functions in accelerating the drying process, helping in dispersing and trapping flavor of food products. This study aims to determine the best maltodextrin concentration against the physicochemical and organoleptic properties of tempoyak powder. This research was carried used a completely randomized design (CRD) with 6 treatment levels of maltodextrin concentrations which are 0, 5, 10, 15, 20 and 25% respectively, each treatment was repeated 3 times. Tempoyak powder was taken image using a scanning electron microscope (SEM) with JEOL JSM 6510 LA model. The results showed that the concentration of maltodextrin had a significant effect on yield, moisture content, color, total dissolved solids, pH, color organoleptic test, aroma and overall acceptance. The best maltodesktrin concentration in tempoyak powder is a concentration of 20% with a score of 4.16 (yellow) color, aroma 4.28 (typical tempoyak), taste 4.08 (sour) and an overall rating of 3.52 (somewhat like) which results in yield value 38.24%, moisture content 12.5781%, L value 43.61, oHue value 72.96 with a description of the color yellow red, total dissolved solids 67.67oBrix and pH 5.28.

Glatiramer acetate (GA), FDA-approved therapeutic for multiple sclerosis (MS), is a random-sized synthetic polypeptide composed of four amino acids: tyrosine, glutamic acid, alanine, and lysine. This work aims to design an efficient protocol for the separation of GA from its broth. For this purpose, the feasibility of a carbohydrate-based aqueous two-phase system (ATPS) for separation of GA from the amino acids was investigated. Initially, the binodal curve and tie-lines for the ATPS composed of maltodextrin and acetonitrile were determined. Next, preliminary screening experiments for determining optimum conditions were conducted by introducing GA and amino acids into the ATPS individually and the effect of pH and carbohydrate concentration on partition coefficient were investigated. Results revealed that glutamic acid and alanine were migrated toward the acetonitrile rich phase while GA, tyrosine, and lysin showed the opposite trend. Besides, the partitioning of amino acids was correlated with their physicochemical and structural properties. The preliminary results suggested that the system composed of maltodextrin 15 wt%, acetonitrile 35 wt%, at pH = 6 can be considered as the optimum feed. In the next step, the partitioning of GA and amino acids broth was investigated in the optimum feed. Under these conditions, the partition coefficient and selectivity of GA were obtained to be 1.17 and 62%, respectively. Additionally, circular dichroism spectroscopy results proved that the structure of GA remains unchanged during the separation steps. Finally, a recovery method was proposed where the acetonitrile was evaporated and maltodextrin was precipitated by the addition of methanol.

The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design (CRD) with one factor, i.e., maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume 85.80% and water content of 15.30%. Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value 2.00 N/mm².

Science & Technology Asia, 28, 1, 240-250

This study aims to determine the effect of variations in drying temperature and concentration of green spinach juice (Amaranthus hybridus l) on spinach milk powder using a rotary vacuum machine. This study uses the research design method used is a factorial randomized block design with 2 repetitions. The treatment design carried out in this study consisted of two factors, namely the drying temperature (T) consisting of 3 levels. The rotary vacuum drying method produces the best characteristics with a moisture content of 2.21%, chlorophyll content of 7.65 mg/l, antioxidant activity of 2024.22 ppm. The results of the best physical analysis were 31.50 seconds of dissolution time, 14.95% yield, 80.18% solubility, 11.35% hygroscopicity, 18.11 Cp viscosity, color intensity L* 63.21, color -a* 7, 00, color b* 26.68.

The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).

In this study, the ability of a whey protein hydrolysate to exhibit the antimicrobial, antioxidant, and antihypertensive behavior after combining with a reducing carbohydrate was studied. Whey protein hydrolysates with varying degrees of hydrolysis (WPH10, WPH15, and WPH20) were determined for their antimicrobial, antioxidant, and antihypertensive activities. Of these, hydrolysate (WPH10) exhibited the highest antimicrobial activity (with 10-11.2 mm zone of inhibition) against tested microorganisms: Listeria innocua, Staphylococcus aureus, and Bacillus coagulans. Also, the WPH10 exhibited the highest antioxidant (866.56 TEAC µmol/L) and antihypertensive (67.52%) attributes. Hence, based on the highest bioactivity, hydrolysate WPH10 was selected for conjugation with maltodextrin, and the effect of conjugation on the bioactivities was evaluated. The conjugated WPH10 solution demonstrated higher antimicrobial (17.16 mm) and antioxidant activity (1044.37 TEAC µmol/L), whereas a slight decrease in the antihypertensive activity (65.4%) was observed, as compared to WPH10 alone. The conjugated solution was further spray dried and alternatively, freeze-dried. The dried WPH10 conjugate exhibited even higher antimicrobial (18.5 mm) and antioxidant activity (1268.89 TEAC µmol/L) while retaining the antihypertensive activity (65.6%). Overall, the results indicate the ability of the WPH10-maltodextrin to retain the bioactive behavior after combining with a reduced carbohydrate. PRACTICAL APPLICATION: Whey protein hydrolysates upon conjugation with carbohydrates retain the bioactive properties of whey protein, which provides opportunities for application as an ingredient to develop novel health formulations.

Spray-drying technique is widely used in the production of powder from fruit juices. Carrier type and inlet temperature are two major factors that influence drying efficacy and powder quality. In this study, barberry juice (Berberis vulgaris L.) was powdered using 12% (w/v) maltodextrin with 4–7 and 16.5–19.5 dextrose equivalents (DEs) at two different inlet temperatures at 130 and 150 °C. Moisture content, bulk density, hygroscopicity, color, total anthocyanin content (TAC), microstructure, glass transition temperature and the X-ray diffraction of the prepared powders were investigated. The inlet temperatures and the utilization of maltodextrin with different DEs as the carrier agent, had different effects on the physicochemical properties of the prepared powders. By increasing the inlet temperature, the moisture content decreased while hygroscopicity increased. At inlet temperature of 130 °C, powders prepared with lower maltodextrin DEs had higher moisture content and bulk density, but lower hygroscopicity (p

Vitamin E is a fat-soluble vitamin that, due to its exceptional therapeutic properties, has been the focus of several research fields. However, when exposed to adverse environmental conditions, this compound degrades, which makes its direct consumption or application into functional products impossible. In this context, techniques like microencapsulation emerged, being spray-drying one of the most widely used encapsulation techniques, due to its economical, flexible and continuous operation process and to the well stablished and readily available equipment. During the current work, vitamin E was encapsulated by spray-drying, using different biopolymers as wall materials, in order to evaluate which formulation would lead to the most suitable results. Particles with sizes between 4.3 and 25.1 μm and surface structures with more or less pronounced wrinkles were obtained, depending on the encapsulating agent used. These vitamin E particles were produced with a product yield between 15 and 55%, and with an efficiency of encapsulation that ranged between 70.1 and 99.4%. The release results revealed that, if the final application of the particles requires a fast release, formulations of vitamin E with sodium alginate, inulin and maltodextrin should be applied. On the other hand, the use of wall materials like Arabic gum, modified chitosan, starch and modified starch, will lead to long vitamin E release times, which is the most suitable option when slow and continuous releases are desired. All the results obtained proved that vitamin E could be efficiently protected through the encapsulation by spray-drying, with microparticles with different morphologies, sizes and release behaviours according to the encapsulating agent used in the initial formulations.

The mechanism that leads to fine particle production during pulse combustion drying is still unclear. Although droplet breakup could happen, it cannot result in particles below micron-size. Here production of fine particles during pulse combustion drying is investigated experimentally and numerically. Experiments with three different materials, namely SiO2, TiO2, and maltodextrin, have been conducted to see how the material types and process conditions influence the physical properties of the products. The results show that fine particles can be obtained with and without pulsation, and no significant differences are observed with the variation of pulsation frequency. The volume fraction of the fine particles is, however, very low. Based on these results, a model of particle production through repetitive crust breakage and drying cycles is proposed. The obtained results are in agreement with the experimental data, and the proposed mechanism could explain the production of fine particles with and without gas pulsation.

Different types of zinc compounds were successfully encapsulated using the technique of spray drying. Maltodextrin, pea proteins, and titanium dioxide were the materials used as bulk materials. We investigated the effect of the total solids weight percentage and the ratios between different components (zinc to maltodextrin, zinc to protein, zinc to titanium dioxide, and protein to maltodextrin) on zinc bioavailability, assessed at various times points in an in vitro digestion. The following formulation characteristics were found to produce encapsulated zinc microcapsules with highest bioavailability (up to 85%): a zinc oxide to maltodextrin ratio of 0.3, a weight percentage of 9, and a maltodextrin to pea protein ratio of 3. Other types of zinc compounds, citrate, gluconate, sulfate, carbonate, and chloride produce an average bioavailability of 45%. A small addition of the ratio zinc and titanium dioxide of 2.2 causes a decrease in zinc bioavailability of about 25%. These spray-dried microparticles containing encapsulated iron can be used for food fortification with the purpose of treating iron deficiency.

The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0–3% v/w) and incubation time (0.5–24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder’s cohesiveness and flowability.

Nowadays the functional ice cream production keeps developing. Due to that the traditional composition of the ice cream is amended. In case of substitution of the low molecular weight nutrients (sucrose, lactose and mineral salts of dry skimmed milk residue) with technologically functional nutrients, it changes the cryoscopic temperature, which influences the parameters of production process, in particular the temperature of the ice cream getting from the freezer. In this regard, the problem of calculating the cryoscopic temperature of ice cream mixtures has become acute, since it is not possible to find this parameter experimentally at all food enterprises. While calculating the cryoscopic temperatures on the basis of existing reference data, in some cases the authors encountered a significant (more than 0.5 °C) deviation of the calculation results from the experimental data. In order to establish the cause of these deviations, the authors analyzed aqueous solutions of sucrose, fructose, trehalose, erythritol, maltodextrin, polydextrose, sorbitol, glucose-fructose syrup, dry glucose syrup, inulin in concentrations that provide for the cryoscopic temperatures of solutions within the range from 0 °C to minus 6 °C. The cryoscopic temperature of the solutions was measured by an osmometer-cryoscope, and the conventional molecular weight of the substances was calculated on the basis of Raoult ratio, taking into account the high molecular weight substances and admixed impurities. It was shown that the values of the conventional molecular weight for trehalose and sorbitol solutions differ by more than 15% from the values of chemically pure substances due to presence of low molecular weight monomers in their composition. The presented experimental data on the conventional molecular weight values can be used for calculation of cryoscopic temperature of various types of mixtures used for ice cream production. As an example of application of obtained clarified values of conventional molecular weights, this article provides a method for calculation of cryoscopic temperature of low sucrose and sucrose-free ice cream mixtures, as well as a comparison of the calculation results with experimentally obtained data.

Gut microbial fermentation of soluble dietary fibers promotes general and substrate-specific health benefits. In this study, the fermentation characteristics of two soluble branched-dietary fibers, namely, agavin (a type of agave fructans) and digestion-resistant maltodextrin (RD) were investigated against cellulose, using a simulated colonic fermenter apparatus employing a mixed culture of swine fecal bacteria. After 48 h of complete fermentation period, the microbial composition was different among all groups, where Bifidobacterium spp. and Lactobacillus spp. dominated the agavin treatment, while the members of the families Lachnospiraceae and Prevotellaceae dominated the RD treatment. Agavin treatment exhibited a clearly segregated two-phased prolonged fermentation trend compared to RD treatment as manifested by the fermentation rates. Further, the highest short-chain fatty acids production even at the end of the fermentation cycle, acidic pH, and the negligible concentration of ammonia accumulation demonstrated favorable fermentation attributes of agavin compared to RD. Therefore, agavin might be an effective and desirable substrate for the colonic microbiota than RD with reference to the expressed microbial taxa and fermentation attributes. This study revealed a notable significance of the structural differences of fermentable fibers on the subsequent fermentation characteristics.

This article describes and discusses the determination of the pore network structure from X-ray microcomputed tomography images of freeze-dried maltodextrin based on image processing. Maltodextrin ...

The present research addressed spray-drying and air-drying techniques applied to Metarhizium robertsii blastospores to develop wettable powder (WP) formulations. We investigated the effect of co-formulants on blastospore viability during drying and assessed the wettability and stability of formulations in water. The effect of oxygen-moisture absorbers was studied on the shelf life of these formulations stored at 26 °C and 4 °C for up to 90 days. Additionally, we determined the virulence of the best spray-dried and air-dried formulations against the corn leafhopper Dalbulus maidis. While sucrose and skim milk played an essential role as osmoprotectants in preserving air-dried blastospores, maltodextrin, skim milk, and bentonite were crucial to attain high cell survival during spray drying. The lowest wettability time was achieved with spray-dried formulations containing less Ca-lignin, while charcoal powder amount was positively associated with formulation stability. The addition of oxygen-moisture absorbers inside sealed packages increased from threefold to fourfold the half-life times of air-dried and spray-dried formulations at both storage temperatures. However, the half-life times of all blastospore-based formulations were shorter than 3 months regardless of temperature and packaging system. Spray-dried and air-dried WP formulations were as virulent as fresh blastopores against D. maydis adults sprayed with 5 × 107 blastospores mL−1 that induced 87.8% and 70.6% mortality, respectively. These findings bring innovative advancement for M. robertsii blastospore formulation through spray-drying and underpin the importance of adding protective matrices coupled to oxygen-moisture absorbers to extend cell viability during either cold or non-refrigerated storage. • Cost-effective wettable powder formulations of M. robertsii blastospores were developed. • Bioefficacy of formulations against the corn leafhopper was comparable to fresh blastospores. • Cold storage and dual oxygen-moisture absorber are critical for extended shelf life.

In previous in vitro studies, an inorganic additive (MCM3) showed a thermo-protective effect on the cell viability of Lacticaseibacillus rhamnosus CRL1505 (Lr-CRL1505). In this work, cultures of this probiotic strain were spray dried at lab scale using two carriers: maltodextrin (powder MA) and maltodextrin plus MCM3 (powder MA/MCM3). The cell survival was higher in powder MA/MCM3 (72.8%) than in powder MA (42.8%). Different rehydration media, including the additive MCM3, and two temperatures (37 °C and 45 °C) were evaluated. The best results were obtained in cells rehydrated at 37 °C in MCM3. During the storage of the powders, the highest cell counts were observed in the MA/MCM3 powder. Our results demonstrated that the presence of MCM3 in the carrier and in reconstitution media benefits the spray drying process and the recovery of dehydrated cells. Thus, the use of this additive of inorganic nature and low cost represents a promising technological alternative.

The present study investigated the potential of free radical grafting conjugation of whey protein isolate (WPI) and (-)-epigallocatechin-3-gallate (EGCG), followed by freeze-drying, for the safe delivery of probiotic Lactobacillus acidophilus (LA) upon digestion and in food systems. WPI-EGCG-LA microspheres presented higher encapsulation efficiency (97%) than native WPI-LA (70%) and maltodextrin (MD-LA 75%). The physicochemical characteristics of all microspheres, including moisture content, water activity, and hygroscopicity, were within the acceptable range for the stability of industrial powders. Scanning electron microscopy of WPI-EGCG-LA revealed a glass-like structure, with a smoother and less porous surface area than WPI-LA and MD-LA, as a result of the strong binding affinity between WPIs and EGCG. Particle sizes ranged from 438.4 to 453.3 μm. The structural stability of WPI-EGCG-LA was further confirmed by Fourier transform infrared spectra, which revealed some changes in the protein secondary structure. Thermogravimetric and differential scanning calorimetry analysis showed that WPI-EGCG conjugates had higher thermal stability than native WPIs and MD. Additionally, cells encapsulated in WPI-EGCG conjugates demonstrated higher in vitro survivability and surface hydrophobicity compared to free or WPI- and MD-encapsulated cells. Furthermore, WPI-EGCG-LA microspheres exerted enhanced in vitro antioxidant (78%) and antidiabetic (52%) activities. Finally, the WPI-EGCG conjugates remarkably improved probiotic viability (8.55 ± 0.1 log cfu/g) during 30 days of storage in an apple juice drink of pH (3.2 ± 0.01). Hence, the WPI-EGCG conjugate represents a propitious carrier to enhance probiotic functional properties upon digestion and during storage in low-pH food products.

Probiotic strains isolated from Gundruk- a traditional Indian fermented food-and fermented carrot juice, were evaluated for their probiotic properties and analyzed probiotic properties such as lactic acid production, NaCl tolerance, and acid tolerance for all the isolated strains. Most isolated strains were susceptible to antibiotics, and cell-free extracts showed potential antioxidant activity and observed antagonistic properties against foodborne pathogens such as Salmonella typhi ATCC 6539, Escherichia coli ATCC 25922, Shigella ATCC 12022, and Staphylococcus ATCC 29213. The isolate Enterococcus faecalis(K13), was incorporated in carrot juice and microencapsulated by freeze-drying and spray drying. Gum Arabic and maltodextrin were used as coating materials. The physicochemical properties, such as bulk density, moisture content, water activity and color of the powders, and the survivability of probiotic bacteria, were studied on storage. The freeze-dried probiotic formulation is suggested over spray-dried formulation for further use, since it had good storage stability up to one month (6–7 Log CFU/g).

Indian Jujube (Ziziphus mauritiana) is rich in minerals, vitamin C and amino acids. Jujube juice was converted into a powder by foam mat drying (FMD) using a minimum amount of maltodextrin. For FMD, drying temperature (Td; 45 °C, 55 °C, 65 °C), egg albumin (EA; 5, 10, and 15%) and maltodextrin (7%) were used as process parameters and optimized by RSM coupled with FFD. Solubility (84–79.7%) and L* (82.3–75.4) value of product decreased on increasing process parameters. Flowability decreased on increasing the EA concentration and drying temperature (≤ 55 °C) and thereafter increased. Total phenolic content (TPC) decreased with Td and increased with EA (≤ 11%) and thereafter decreased. Solubility, flowability, TPC, colour, aroma and taste showed a quadratic model. Models were validated by re-experimenting at optimum conditions which were found to 54.91 °C (Td), 11.563% (EA) with solubility (86.66%), flowability (1.109), TPC (20.769 mgGAE)/100 g), colour (ΔE; 11.7), aroma (6.565) and taste (6.717) having 81.3% desirability.

The aim of the current work was to produce sodium alginate (SA) maltodextrins (MD) based functional films incorporated with phenolic extract of Azolla pinnata leaves fern (AF) by solution molding technique. AF with different concentrations (0.8, 1.2 and 1.6% w/w) were integrated inside SA.MD films. The resulted films were characterized to investigate the surface structure by scanning electron microscope (SEM), thermal disposal by (DSC), crystallization by X-ray diffraction (XRD), potential interaction by (FT-IR) and some mechanical properties. The SEM micrographs indicated that the higher concentration (1.6%) of AF extract caused development of wrinkles on the surface of films. And as a result, there were a significant decrease of elongation at break (EB) and tensile strength properties of films to 55.01 and 58.42%, respectively. By continues addition of AF extract to SA.MD films, the film thickness increased from 0.124 to 0.181 mm, the scavenging and antimicrobial properties were enhanced by the attendance of ferulic acid, rutin, thiamine, tamarixetin, astragalin, quercetin, chlorogenic acid and epicatechin inside extracts. Furthermore, the films solubility, swelling degree and water vapor permeability were decreased to 13.08%, 26.41% and 1.662 × 10− 10 g H2O/m s p.a. The resulted films could be utilized as composite packaging material for different food applications.

Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min−1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g−1) were reduced by about 50% (0.42 g 100 g−1), while in the enriched chocolate (1.17 g 100 g−1) by only 22% (0.97 g 100 g−1). The proposed process significantly enriched the chocolate bars with phenolic antioxidants recovered from cocoa waste without increasing the sensations of bitterness and astringency.

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.

Vacuum foam-mat drying is a technique that involves whipping a liquid concentration with an appropriate foaming agent into a stable foam that is then dehydrated into a thin mat of foam at a low temperature. The effect of variables on responses was determined using response surface methodology (RSM). The moisture content of raw papaya pulp was 856.023 % (db.). The total soluble solid (TSS) was tested by hand refractrometer i.e. 12.8 o Brix. Parameters such as whipping time (10 minute) , papaya pulp thickness (4 mm) and vacuum oven pressure (25 inch Hg), pH value 5.56 and TSS(10 o Brix) remain constant throughout the work. The drying time, drying rate and moisture ratio varies from 60 minutes to 840 minutes, 0.001-1.279 and 0.01-4.402 respectively. The drying duration, drying rate, and moisture ratio range from 60 to 840 minutes, respectively, 0.001-1.279 and 0.01-4.402. In experiment number 2, the ingredients, temperature (70 oC), maltodextrin 0.30 (w/w), glycerol monostearate 2.0 percent, and tricalcium phosphate 2.0 percent of dried papaya powder were combined to achieve a minimum drying time of 660 minutes. Experiments also revealed that increasing the amount of tricalcium phosphate (2%) and glycerol monostearate 2.0 percent in the materials reduced drying time, which helped to lower the moisture content of the papaya powder. As the drying time increases, the moisture ratio for all samples decreases in a nonlinear manner. The moisture ratio of each sample declined rapidly while the drying period was very short, but the rate of decrement of moisture ratio became quite slow as the drying time increased. The solubility of papaya powder is found to be as low as 69.08 percent in experiment number 24 and as high as 96.45 percent in experiment number 20. Ascorbic acid is found in the range of 88.43 to 115.75 (mg/100g) in experiment numbers 28 and 1, while beta carotene is found in the range of 10-51 (g/100g) experiment numbers 24 and 12. L* (Lightness) is varied from 53.1 to 82.79 experiment numbers 14 and 10, chromatic component a* (from green to red) is varied from 27.25 to 105.92 experiment numbers 3 and 17, and chromatic component b* (from blue to yellow) is varied from -15.92 experiment number 3 to 73.67 experiment number 10 during colour value estimation. It is reported that solubility increases with increase in maltodextrin at 5% level of significance. The interaction between maltodextrin and glycerol monostearate are significant at P

In the present study, maltotetraose was prepared by enzymatic hydrolysis of maltodextrin. The hydrolysates were further separated and purified using a simulated moving bed after essential pretreatments. For the first time, this method offers a continuous preparation process to produce high-purity maltotetraose. In addition, the purity and stability of the prepared maltotetraose product were analysed. The maltotetraose product showed a purity of 81.32 %, which is the highest reported purity derived from the continuous process. Moreover, the maltotetraose product was extremely stable during storage and thermal processing and exhibited unique and excellent antibacterial activity against Erwinia sp., which cause soft rot in fruits and plants. The results indicate that the maltotetraose product shows great potential to serve as a functional sugar source with high safety and no pollution.

Non-nutritive sweeteners have potential effects on brain function. We investigated neural correlates of responses to beverages differing in sweetness and calories. Healthy participants completed 4 randomised sessions: water vs. water with stevia, glucose, or maltodextrin. Blood-oxygenation level-dependent (BOLD) contrast was monitored for 30 min post-ingestion by functional Magnetic Resonance Imaging. A food visual probe task at baseline was repeated at 30 min. A significant interaction of taste-by-calories-by-time was demonstrated mainly in motor, frontal, and insula cortices. Consumption of the stevia-sweetened beverage resulted in greater BOLD decrease, especially in the 20–30 min period, compared to other beverages. There was a significant interaction of taste-by-time in BOLD response in gustatory and reward areas; sweet beverages induced greater reduction in BOLD compared to non-sweet. The interaction calories-by-time showed significantly greater incremental area under the curve in thalamic, visual, frontal, and parietal areas for glucose and maltodextrin 10–20 min post-consumption only, compared to water. In the visual cue task, the water demonstrated an increased response in the visual cortex to food images post-consumption; however, no difference was observed for the three sweet/caloric beverages. In conclusion, both sweet taste and calories exert modulatory effects, but stevia showed a more robust and prolonged effect.

Freeze-drying is a gentle drying technique to dry high value products, such as pharmaceuticals, without impacting the quality of the product. However, this method is very time and cost intensive. It is known that larger pores reduce the duration of primary drying due to facilitated mass transport. However, next to the pore size, other structural parameters exist whose influence on drying kinetics is still unknown. Therefore, the aim of this article is to investigate the influence of the microstructure (pore size, shape and orientation) on local primary drying kinetics. In the study, freeze-drying experiments on maltodextrin and sucrose solutions (c1 = 0.05 and c2 = 0.15 w/w) were carried out in a lyomicroscope. Two-dimensional images were recorded during the whole drying process and in the dry state and analyzed on the movement of the sublimation front, pore size, orientation and shape. Different microstructures were created by using different freezing parameters, namely two different cooling rates and solid concentrations. It could be shown that for pores with a high aspect ratio, the pore orientation was more important for the drying kinetics than the pore size, while for pores with a lower aspect ratio the pore size was the decisive parameter.

Objective: The focus of this research has been to improve efficacy, decrease tolerance and increase the irinotecan pharmacokinetic profile. Methods: Proniosomesformulated with various surfactants, cholesterol and dicetyl phosphate using the slurry method. A slurry process was used to prepare proniosomes with maltodextrin as the carrier by using surfactants span 20, span 60, tween 20 and tween 80. Results: The preparations were characterized in terms of shape and specific surface area, entrapment efficacy, in vitro release studies, in vivo tissue diffusion and stability testing. The proniosome surface was found to be smoother in nature showing thin and compact layer with skim milk powder. For formulation 2 (73.94±2.8%), the maximum entrapment efficacy was found. Conclusion: The formulation 3 obtained the desired maximum release profile within 24 hours (98.06%). The in vivo tissue distribution studies for the proniosomes reveal that the drug was preferentially targeted to liver followed by the alveolus and lymphatic system.Stability studies have indicated that the most acceptable condition for storage of the formulation 2 was 4o C. Proniosomes provide an acceptable method to the carrier for targeted therapy. These can be held at specific sites and can release the drug for a prolonged period of time.

In the present study, to advance the skin tissue regeneration process, aspirin (AS)-loaded polycaprolactone (PCL) and maltodextrin (MD) composite nanofiber was prepared via electrospinning techniqu...

Chinese laurel fruit (Antidesma bunius (L) Spreng) can be used as a natural dye due to anthocyanin content which produces red colour at a low pH (1-3). This study aimed to determine changes in the quality of the natural dyes powder from chinese laurel fruit (Antidesma bunius (L) Spreng) during storage time by using accelerated method. Production of chinese laurel fruit extracts was done with distilled water + 3% citric acid with a ratio of 1:3 and the addition of maltodextrin as much as 15%. Natural dyes powder from chinese laurel fruit packaged with PP plastic and stored at temperatures 28°C, 35°C and 55°C to observe the changes of total anthocyanin and its colour during storage. Changes in the quality of the natural dyes powder laurel fruit during storage were due to the presence of pigments from anthocyanins which are degraded by heat. So that the total anthocyanin and the color of te natural coloring powder of laurel fruit decreased. Characteristics of analysis of natural dyes powder at the beginning of storage time (H0) showed moisture content of 2.53%, total anthocyanin of 56.24 mg anthocyanin/100 g dye powder, vitamin of C 12.54 mg anthocyanin/ 100 g dye powder, water solubility of 73.90%, total titrated acid of 8.04%, and red colour. Dye powder stored in 28°C showed less quality decreasing and longer shelf life compared to that stored in temperature 35°C and 55°C . The shelf life of natural dyes product from chinese laurel fruit that stored in 28°C, 35°C, and 55°C were 241 days, 101 days, and 14 days, respectively. Keywords: antidesma bunius (L) Spreng, anthocyanin, chinese laurel fruit, natural dye powder, accelerated method

Allicin, an organic compound produced via the transformation of biologically inactive alliin by alliinase, an enzyme found in garlic, combines a strong antibacterial effect with suppressed development of bacterial resistance. However, because of the high reactivity and volatility, controlled in-situ production of allicin that mimics the natural synthesis is essential to achieve desired therapeutic effects. In this work, the spray-drying technique was employed for encapsulation of alliinase into polymer micro-carriers with an emphasis on the effect of process parameters, i.e., drying temperature, nozzle type, choice of the carrier materials, on the activity of encapsulated alliinase in soluble maltodextrin and swellable chitosan microparticles. The results show that maltodextrin is a suitable carrier for the effective protection of alliinase against thermal stress. On the other hand, we can control allicin production and release from chitosan carriers with immobilized alliinase by variation of the cross-linker amount. Antibacterial activity of in-situ formed allicin vapors was confirmed against Escherichia coli bacterial strain using customized sample holders preventing physical contact of powder sample with the inoculated agar plate.

Optimization of spray drying conditions namely inlet air temperature (IAT) and maltodextrin (MD) concentration was utilized by response surface methodology for Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder (JAJP) manufacture. Drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, total phenol content (TPC), total flavonoid content (TFC), vitamin C content, and DPPH radical-scavenging activity of juice powder were measured. Moisture content, vitamin C content, color, DPPH radical-scavenging activity, pH, and bulk density were greatly influenced by IAT, but drying yield, WSI, TPC, and TFC were only significantly affected by MD concentration. The spray drying condition was optimum at 10% MD concentration and 165.8 °C IAT. The properties of juice powder were 37.50% drying yield, 4.81% moisture content, 134.25 mg/g vitamin C content, 27.52% DPPH radical-scavenging activity, 2.78 pH, 89.15% WSI, 232.856 μg GAE/100 g TPC, 404.66 μg CE/100 g TFC, and 0.49 bulk density. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00950-8.

The present work is aiming to propose a new formulation of Bacillus spp. strains in combination with natural phosphate by spray drying. Bacillus sp. strain (SS0306) has proven its plant growth prom...

Purpose Previous studies have reported that dietary fibers such as polydextrose and maltodextrin can reduce food intake; however, the studies on the differences of this effect are insufficient. The purpose of this paper is to compare the effects of dietary fibers maltodextrin and polydextrose on alterations of short-term satiety, energy intake and postprandial blood glucose in healthy females. Design/methodology/approach This study was designed as a randomized, crossover and double blind research. For this purpose, 21 healthy females consumed a milkshake containing 0 g (control), 15 g polydextrose (PDX) and 15 g maltodextrin (MDX), and an ad libitum lunch meal was served 150 min later. Subjective appetite scores (hunger, satiety, prospective food consumption and desire to eat) were measured using a visual analog scale. Appetite scores and blood glucose were measured before preload and once per 15 min after milkshake consumption. Findings Visual analog scale scores showed that PDX had an improved effect on satiety and hunger feelings. Compared to the control, dietary fiber increased the Area Under Curve (AUC) scores of satiety (p < 0.001) and decreased the AUC scores of hunger (p < 0.001), prospective food consumption (p < 0.001) and desire to eat (p < 0.001). Energy intake during ad libitum meal was significantly lower in PDX (Control: 862 (54.3) Kcal versus PDX: 679 (35.4) Kcal and MDX: 780 (49.3) Kcal. Moreover, the blood glucose levels were significantly lower in MDX. Originality/value This study conducted with healthy females demonstrated that PDX was more effective in inducing satiety during subsequent food intake, and that postprandial blood glucose were within more healthy levels in MDX.

Gamma oryzanol (γ-oryzanol), a bioactive ingredient in rice bran oil, has potential as a nutraceutical, pharmaceutical, and cosmeceutical. γ-Oryzanol is normally degraded through oxidation by oxygen and sunlight. Microencapsulation is a good alternative to preserve the organoleptic properties, antioxidants and bioactive compounds, and oxidative degradation of γ-oryzanol in rice bran oil. Thus, this study aimed to study and optimize the microencapsulation of rice bran oil by spray drying. The effects of carrier composition (mixtures of maltodextrin (MD) with whey protein concentrate (WPC), from 1 to 4 of MD, or sodium caseinate (NaCas), from 6 to 10 of MD), homogenization pressure (150-300 bar), and carrier to oil ration (1-4) on microencapsulation efficiency and yield, bulk density and moisture content of microcapsules were investigated. To optimize the rice bran oil microencapsulation, a carrier composed of MD and NaCas (8:1), moderate pressures (200–250 bar), and carrier to oil ratios of 3:1 were required. The significant influences of these factors on microencapsulation efficiency and yield were found. Meanwhile, the bulk density and moisture of microcapsules were only affected by carrier mixtures. The results of microencapsulation efficiency and yield of γ-oryzanol that obtained in optimal conditions were 85.23% and 72.12%, respectively. Microencapsulation was a potential method for protection of γ-oryzanol in rice bran oil.

Propolis extract (PE) is a praiseworthy bioactive composition/mixture with potent pharmacological efficacy, nevertheless, its application is confined due to its high perishability, low dissolution rate and bioavailability, high sensitivity as well as bitter taste. Encapsulation represents an interesting method to improve its handling properties. In this study, propolis was extracted and entrapped in sodium caseinate–maltodextrin nanocomplex. The characterization of the resulting nanocomplexes was carried out by monitoring the average size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), color properties and morphology. The results showed that smaller nanocomplexes with less PDI and core/encapsulant ratio had better EE. FT-IR and XRD analysis indicated that PE had been successfully incorporated within nanocomplexes. Chromatics analysis showed that an increase in content of protein and PE, decreased lightness index (L*) and a* index thus indicating b index increased. Finally, the photographs of the nanocomplexes containing PE exhibited regular shapes and spherical particles with smooth surfaces. The results of this research can be useful to formulate nanocomplexes suitable for PE applications into foods and pharmaceutical products.

BACKGROUND 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product. METHODS The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder. RESULTS Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697. CONCLUSIONS The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water.

Pomegranate juice powder could be applied as a valuable ingredient in other food and pharmaceutical products and be accessible throughout the year. In this research, pomegranate juice was spray dri...

This study aimed to microencapsulate Lactobacillus rhamnosus ( L. rhamnosus) ATCC 7469 with whey protein concentrate (WPC), maltodextrin and trehalose by spray drying and to assess the impact of microencapsulation on cell viability and the properties of the dried powders. Spray-drying conditions, including inlet air temperature, air flow rate and feed pump, were fixed as independent variables, while probiotic survival, moisture content, water activity and effective yield were established as dependent variables. The survival of encapsulated L. rhamnosus by spray drying was optimized with response surface methodology, and the stability of the powder was assessed. The optimum spray-drying conditions were an inlet air temperature, air flow rate and feed pump rate of 169 °C, 33 m3/h and 16 mL/h, respectively, survival of 70%, air aspiration of 84% and outlet air temperature of 52 °C, achieving an overall desirability of 0.96. The physicochemical and structural characteristics of the produced powder were acceptable for application with regard to residual water content, hygroscopicity, water activity, and particle size. The results indicated that a protein-trehalose-maltodextrin mixture is a good wall material to encapsulate L. rhamnosus, showing important thermal protection during the drying process and increasing survival. However, a decrease in this capacity is observed at an air outlet temperature of approximately 101 °C. The possible effects of the wall materials and the drying conditions on survival are also discussed.

Herein we report the microencapsulation of curcumin-rich oily turmeric extract using various combinations of whey protein isolates (WPI), gum Arabic (GA) and maltodextrin (MD) wall materials via spray drying technique. Prepared microcapsules were qualitatively analyzed by varying core- to wall material ratio (1:5 and 1:10, weight/weight), inlet air temperature of spray drying (180 and 190 degrees C) and coating material ratio (1:1, 1:2 and 1:3, w/w). The physicochemical properties and stability of the microcapsules were investigated under both light and dark at different temperatures (4, 25 and 50 degrees C) and pH (3.5, 4.6 and 7.0). Microcapsules produced with 1:5 core- to wall material ratio, 1:1 MD:WPI at 190 degrees C spray drying inlet temperature showed the least moisture content (1.79%), water activity (0.21 aw) and wettability time (57.48 s) and the highest solubility (96.40%), color intensity (292.62 h degrees) and microencapsulation efficiency (90.72%) . The sample that gives the best result showed higher stability (21 days) at 4 degrees C and pH 7.0 under dark conditions.

Fruit leather is a dehydrated confectionery product, prepared from fruit pulp into thin layer sheet of 2–3 mm thickness. The present study is focused on optimization of Syzygium cumini L. fruit leather using D-optimal mixture design with three independent variables: Syzygium cumini L. pulp, maltodextrin and sugar. Response taken are sensory attributes (color, texture, chewiness, stickiness, flavor, overall acceptability) and the physico-chemical nutritional properties of optimized leather was determined. The optimized formulation of the leather contained 85% pulp, 5.70% maltodextrin, and 9.30% sugar with a thickness of 2.5 mm. Sugar and maltodextrin had significant effects on the desirability of sensory attributes. In addition to this, with the increase in maltodextrin and sugar; the thickness and drying time of the leather increased. Optimized leather contained a high amount of monomeric anthocyanin (140.33 ± 7.47 mg cyanidin-3-glucoside E/g of sample dry sample) and ascorbic acid (15.59 ± 1.62 LAAE/100 g of dry sample) with the total phenolic content of 213.08 ± 18.45 mg GAE/g sample of the dry sample. It also had high antioxidant activity 384.22 ± 12.39 mg GAE/g sample by DPPH assay and 301.78 ± 2.96 mg GAE/g sample analyzed by ABTS assay. The Syzygium cumini L. leather contained 2.75 ± 0.12% protein, 0.53 ± 0.07% fat and 85.94 ± 1.73% carbohydrate with a moisture content of around 10–11%. Thus, leather from Syzygium cumini L. fruit could be a substitution to candies made from sugar syrup, artificial colorant, and flavor.

The objective of this work was to produce thermoplastic starch (TPS) and poly (butylene co-terephthalate adipate) (PBAT) incorporated with free and microencapsulated oregano essential oil (OEO) by blown extrusion and compare their properties. The OEO was microencapsulated by spray drying using arabic gum and maltodextrin as wall materials. The films were characterized in terms of physical, optical, morphological, thermal and antioxidant properties, and the OEO diffusion coefficient was determined in different food simulants. Regarding water vapor permeability (2.04–2.05 × 10−7 g m−1 Pa−1 h−1) and water solubility (6.25–9.65%), no significant difference (p > 0.05) was observed. Morphological images revealed that films with OEO microparticles (FM) showed greater roughness that caused a reduction in tensile strength, Young's modulus and elongation. FM film showed better thermal stability, significant concentration of phenolic compounds (3.6 mg EGA gfilm−1) and antioxidant capacity, and higher diffusion coefficient in ethanol 10% (aqueous food simulant, 1.3109 × 10–11 cm2 s−1) and 95% (non-aqueous food simulant, 39.8623 × 10–11 cm2 s−1). The results demonstrate the use potential of microencapsulated OEO in the development of biodegradable antioxidant films for food applications.

In this paper, we developed an environmentally friendly microcapsules with natural materials to replace plastic microbeads used in personal care products and studied its functionality. The microcapsules with sustained release properties of orchid black currant fragrance were prepared by microemulsion method and using maltodextrin and resistant starch as wall materials. Fourier transform infrared spectroscopy (FTIR) spectra and thermogravimetric analysis (TG) indicated the fragrance was encapsulated into microcapsules successfully, and the encapsulation ratio of microcapsule particles was 38%. Scanning electron microscopy (SEM) and dynamic light scattering laser particle size analyzer (DLS) results showed the microcapsule particles were spherical, and the particle size ranged from 1.2 to 2.2 μm with the average particle size of 1.7 μm, which can stably attach to the hair and have good slow-release properties. Adding the microcapsules to the hair conditioner and treating the real hair bundle through electrostatic adsorption, the application efficacy, sustained-release and irritating effects of the microcapsules have been evaluated. The aroma retention rate of microencapsulated fragrance treated hair is much higher at 5, 7 and 21 days than that of unencapsulated fragrance treated one, and the sensory evaluation of the aroma intensity of the hair bundles treated with encapsulated fragrances vs. fragrances showed similar results to those obtained by electronic nose test. Meanwhile, the microcapsules’ irritation on corneal have been assessed by the hen's egg chorioallantoic membrane (HET-CAM) test. The test results indicated that the prepared fragrance microcapsules have no irritating effect to human cornea, and the microcapsules are safe, green and of environmental friendliness.