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Background: Due to their environmentally friendly character, entomopathogenic fungi (EPF) are becoming increasingly used as microbial agents in biological pest control over chemical pesticides. However, EPF are sensitive to the influence of abiotic factors, such as temperature, radiation, and humidity. To improve their efficiency as bioinsecticides, in this work, the development of a new microparticles-based formulation loading EPF conidia (B. bassiana aerial conidia) into sodium alginate/maltodextrin microparticles obtained by spray-drying was proposed. Different concentrations of both polysaccharides were tested to reach the optimal ratio and ensure a high viability of encapsulated conidia. Results: All the produced formulations showed a moisture content < 10% and water activity (aw) < 0.4. Microparticles obtained with 2% sodium alginate and 8% maltodextrin were able to retain 89.5% of the viability of encapsulated conidia, thus being selected for further characterization. Scanning electron microscopy showed microparticles with a smooth surface, varied sizes, and irregular morphology. Microparticles retained 5.44 × 108 conidia/g, presented high hygroscopicity and high suspensibility rate, yet low wettability and water activity (aw) of 0.33. The pH value ranged from 6.46 to 6.62. Microparticles were able to complete release the loaded conidia after 30 min, under constant stirring. When exposed to thermal stress (45 °C), microparticles promoted thermal protection to conidia. Enhanced pathogenicity of B. bassiana conidia against P. xylostella was also confirmed achieving 83.1 ± 5.5%, whereas non-encapsulated conidia reached only 64.8 ± 9.9%. Conclusions: This study confirms that the encapsulation of B. bassiana fungus conidia in sodium alginate/maltodextrin microparticles by spray-drying is a promising technological approach for the biological control of agricultural pests. [ABSTRACT FROM AUTHOR]

Ginsenosides are the primary active substance in ginseng plants and have a variety of benefits. However, its light and heat stability are weak and easy to decompose. This study used gum arabic (GA) and maltodextrin (MD) as wall materials, and 1% Tween 80 was used as emulsifier. Response surface methodology was used to optimize the preparation process of total saponins in the stems–leaves of Panax notoginseng (SLPNs) (SSLP) microcapsules by spray drying and freeze drying techniques. Under optimal process conditions, the two microcapsules have better solubility and lower moisture content (MC). The color of spray‐dried SSLP microcapsules was greener and bluer, and the color was brighter. In morphology, the spray‐dried SSLP microcapsules were spherical with a slightly shrunk surface, whereas the freeze‐dried ones were lamellar and porous. The two microcapsules have strong stability under different storage conditions and in vitro gastrointestinal digestion simulation. In addition, both microcapsules and free SSLP contained multiple ginsenosides. At the same time, both microcapsules had good free radical scavenging ability. These results indicate that the microencapsulation technology could improve the stability and bioavailability of SSLP, which is expected to provide a reference for the intensive processing of the SLPN. Practical Application: After microencapsulation, the stem and leaf extract of Panax notoginseng improved its stability and taste, which laid a foundation for making more nutritious and better tasting food of the stem and leaf of P. notoginseng. [ABSTRACT FROM AUTHOR]

The optimal conditions (maltodextrin concentration and inlet air temperature) for spray drying Inca peanut meal protein hydrolysate (IMPH) were determined. The maltodextrin concentration was varied at 5, 10 and 15% by weight, and inlet air temperature was varied at 150, 160 and 170 °C. The IMPH was subjected to spray drying, where the feed solution was atomized into fine droplets and exposed to a hot air stream, leading to rapid drying and the formation of powder. The moisture, protein, yield, water activity and water solubility index (WSI) of IMPH powder were analyzed. The optimal condition for spray drying IMPH powder utilized 10% maltodextrin and an inlet air temperature of 160 °C. Under these conditions, the moisture, protein, yield and WSI of IMPH powder were 2.93, 36.93, 38.95 and 99.59%, respectively, while water activity was 0.41. IMPH powder particles were spherical and non-agglomerate. Inca peanut meal protein powder drink mix (IMPD) with cocoa flavor was the most acceptable. The IMPD with cocoa flavor could be promoted as a high protein and high dietary fiber product. It could be kept at 35 ± 2 °C for 12 weeks, whilst retaining good microbiological properties. [ABSTRACT FROM AUTHOR]

Gamma-aminobutyric acid (GABA) from plants has several bioactivities, such as neurotransmission, anti-cancer cell proliferation, and blood pressure control. Its bioactivities vary when exposed to pH, heat, and ultraviolet. This study analyzed the protective effect of the GABA encapsulation technique using gum arabic (GA) and maltodextrin (MD) and the freeze-drying method. The impact of different ratios of the wall material GA and MD on morphology, GABA content, antioxidant activity, encapsulation efficiency, process yield, and physical properties were analyzed. Results showed that the structure of encapsulated GABA powder was similar to broken glass pieces of various sizes and irregular shapes. The highest GABA content and encapsulation efficiency were, respectively, 90.77 mg/g and 84.36% when using the wall material GA:MD ratio of 2:2. The encapsulated powder's antioxidant activity was 1.09–1.80 g of encapsulation powder for each formula, which showed no significant difference. GA and MD as the wall material in a 2:2 (w/w) ratio showed the lowest bulk density. The high amount of MD showed the highest Hausner ratio (HR), and Carr's index (CI) showed high encapsulation efficiency and process yield. The stability of encapsulated GABA powder can be kept in clear glass with a screw cap at 35 °C for 42 days compared to the non-encapsulated one, which can be preserved for only 18 days under the same condition. In conclusion, this study demonstrated that the freeze-drying process for GABA encapsulation preserved GABA component extracts from brown rice while increasing its potential beneficial properties. Using a wall material GA:MD ratio of 2:2 resulted in the maximum GABA content, solubility, and encapsulation efficiency while having the lowest bulk density. [ABSTRACT FROM AUTHOR]

In this study, anthocyanin and phenolic compounds were extracted from pomegranate peel powder with supercritical CO2 and Lepidium perfoliatum seed gum and maltodextrin were used as the nanoencapsulation wall. The nanoencapsulation extract was dried with a freeze dryer. Color stability and antioxidant activity of nanoencapsulation extract were evaluated. The levels of anthocyanin and phenolic compounds were evaluated by differential pH and FolinCiocalteu method, respectively. Particle size, nanoencapsulation efficiency of anthocyanin, nanoencapsulation phenol, color stability at different temperatures and pH as well as antioxidant activity were evaluated by DPPH. The amount of anthocyanin and phenol extracted in this method was 3.943±0.133 mg/g of pomegranate peel powder and 504.521±2.537 mg/g of gallic acid per 100 g, respectively. Nanoencapsulation efficiency was higher for anthocyanin than phenols. The release of anthocyanin at different pHs was different, so that anthocyanin behaved differently at different pHs. Polymerization and color increased with increasing temperature. The antioxidant activity of the fine-grained extract by DPPH method increased with increasing concentration and its IC50 was equivalent to 1.092± 0.024 m /ml. [ABSTRACT FROM AUTHOR]

A delivery system was developed according to maillard reaction using mung bean protein and maltodextrin for encapsulation and sustain release of curcumin. The ultrasound assisted (150 W, 80 °C, 10 min) and classic wet heating (80 °C, 60 min), were used to prepare conjugates at three different ratios of Mung bean protein isolate to maltodextrin. Degree of conjugation was measured using OPA method Uv-visible spectroscopy was used to estimate the final products of maillard reaction. Different amounts of curcumin (0, 0.2, 0.4 and 0.6 mg. mL-1 was loaded using ethanol and change in pH. Primary analysis showed that the optimized samples were obtained when 0. 4 mg. mL-1 of curcumin was encapsulated using pH change method. FTIR spectra confirmed the conjugation of the MPI and MD and showed the electrostatic and hydrophobic interactions as well as hydrogen bonding are the main reasons of conjugates stability and curcumin encapsulation. The prepared curcumin containing conjugates under optimized method showed the higher DPPH radical scavenging activity. Our results showed that the release rate of encapsulated curcumin under simulated condition of gastrointestinal tract (GIT) was controlled and lower than that which encapsulated in mung bean protein. [ABSTRACT FROM AUTHOR]

The class Limnochordia harbors a single cultivated member, the mesophilic Limnochorda pilosa, which was isolated from a meromictic lake. Despite numerous molecular signatures reported in various ecosystems, the ecophysiological versatility of this deeply branched lineage of Firmicutes (Bacillota) remains poorly understood. The objective of this study was to use targeted cultivation, based on metagenome-assembled genomes from a deep terrestrial aquifer in Western Siberia, to isolate two new thermophilic members of the class. These isolates, described as Geochorda subterranea gen. nov. sp. nov. and Carboxydochorda subterranea gen. nov. sp. nov. within the Geochordaceae fam. nov., were capable of both anaerobic and aerobic respiration using fumarate and O2, respectively, with simple sugars as electron donors. The cultivated Geochordaceae have demonstrated fermentative growth and degradation of various polymers, including starch, maltose, maltodextrin, xylan, and chitin. The carboxydotrophic C. subterranea sp. nov. exhibited autotrophic growth via the Calvin–Benson–Bassham cycle, using CO, H2, and formate as electron donors and O2 as an electron acceptor, adding metabolic flexibility to the bacterium in the nutrient-depleted “deep biosphere” and supporting the possibility of aerobic metabolism in the deep subsurface. The broad physiological potential deciphered from physiological experiments and comparative genomic data explains the widespread distribution of uncultivated members of the class Limnochordia in various ecosystems, where they can oxidize complex organic substrates through both aerobic and anaerobic respiration, as well as pursue a chemolithotrophic lifestyle through the oxidation of H2 or CO. [ABSTRACT FROM AUTHOR]

AbstractThis study investigates the drying kinetics of maltodextrin droplets using experimental and numerical methods. Single droplet drying experiments, conducted under controlled conditions (air velocity 5 cm/s, air humidity 5 g/kg) using the filament method, aim to determine the critical moisture content for surface locking of droplets (initial diameter 1200 − 1600 µm). The experiments examine how this critical moisture content varies with initial solids content of the droplets (20–40% w/w) and air temperature (80–120 °C). A spatially resolved single droplet drying model (complex model) is adapted and validated, showing excellent agreement with experimental drying curves. This model is then employed to simulate conditions more representative of spray drying. A parametric study assesses the influence of air temperature (60–240 °C), initial droplet diameter (30 − 500 µm), and air velocity (0.01–5 m/s) on drying rates, highlighting the interplay among these variables. For these conditions, the complex model is finally reduced to a characteristic drying curve model whose computational simplicity makes it suitable for implementation in computational fluid dynamics simulations of spray drying. To further improve the model predictions and account for the influence of process conditions, an extension modulating the model parameter n (ranging from 0.88 to 1.62, with a median of 1.07) is proposed. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Several studies have demonstrated potential of cellulose nanofibers (CNF) in various applications. However, no protocols are available for the production of spray-dried CNF with high water redispersibility; interfibrillar hydrogen bonding that occurs during spray drying is believed to be responsible for such lack of redispersibility. The present study therefore aimed to develop a protocol that can be used to prepare CNF powders from Centella asiatica via spray drying, with maltodextrin (MD) at CNF-to-MD ratios of 1:0, 1:1, 1:1.5, 1:2 and 1:2.5 as the drying aid. Chlorophylls within such plant were also complexed with zinc in order to allow the resulting redispersed CNF to exhibit thermally stable green color. The resulting powders were analyzed for their morphology, XRD pattern and FTIR spectra to confirm the interaction between CNF and MD. Appropriate CNF-to-MD ratios were determined based on the sedimentation behavior, morphology, fiber sizes and viscoelasticity of the redispersed suspensions. Only spray-dried powders with CNF-to-MD ratios of 1:2 and 1:2.5 showed no sedimentation during the entire storage period. Suspensions prepared from the powders produced at these ratios were also capable of regaining morphology and nanofibrous widths (19–20 nm) comparable to those of freshly prepared CNF suspension, with gel-like behavior and viscoelasticity remained unchanged. Zinc-chlorophylls complex possessed thermal stability under the employed spray drying condition, as confirmed by the retention of chlorophylls in the powders. Green color of redispersed CNF suspensions was similar to that of freshly prepared CNF suspension. [ABSTRACT FROM AUTHOR]

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

Background: Eugenol is a colourless or yellowish compound whose presence in clove essential oil surpasses the 75% of its composition. This phenylpropanoid, widely used as an antiseptic, anaesthetic and antioxidant, can be extracted by steam distillation from the dried flower buds of Syzygium aromaticum (L.). Due to its chemical instability in presence of light and air, it should be protected when developing a formulation to avoid or minimise its degradation. Methods: A promising approach would be encapsulation by spray drying, using natural coating products such as maltodextrin, gum arabic, and soy lecithin. To do so, a factorial design was carried out to evaluate the effect of five variables at two levels (inlet temperature, aspirator and flow rate, method of homogenisation of the emulsion and its eugenol:polymers ratio). Studied outcomes were yield and outlet temperature of the spray drying process, eugenol encapsulation efficiency, and particle size expressed as d(0.9). Results: The best three formulations were prepared by using a lower amount of eugenol than polymers (1:2 ratio), homogenised by Ultra-Turrax®, and pumped to the spray dryer at 35 m3/h. Inlet temperature and flow rate varied in the top three formulations, but their values in the best formulation (DF22) were 130 °C and 4.5 mL/min. These microcapsules encapsulated between 47.37% and 65.69% of eugenol and were spray-dried achieving more than a 57.20% of product recovery. Their size, ranged from 22.40 μm to 55.60 μm. Conclusions: Overall, the whole spray drying process was optimised, and biodegradable stable polymeric microcapsules containing eugenol were successfully prepared. [ABSTRACT FROM AUTHOR]

In this study, the effect of maltodextrin, powdered sugar, and corn starch carrier agents used at different ratios (5% and 10%) in the convective dryer at 65 ºC and hybrid dryer (microwave + convective) at 350 W + 65 ºC to produce blackberry powder was investigated. Drying kinetics, energy analyses, physical, flow properties, and biochemical analyses of blackberry powder production processes were investigated. Drying rates in drying processes varied between 0.0052–0.0477 g moisture/g dry matter minute. Effective moisture diffusion values were determined between 3.36 × 10–8-2.57 × 10–7 m2/s. Specific moisture absorption rate and specific energy consumption values were found to vary between 0.0019–0.0034 kg/kWh and 237.15–530.00 kWh/kg, respectively. Tapped density was determined in the range of 1.666–2.765 g/ml, while bulk density was determined in the range of 1.319–1.937 g/ml. The wettability values of blackberry powders were found to vary between 2.00–27.67 s. Drying processes did not preserve the color values of fresh blackberry puree (p < 0.05). In bioactive findings, total phenol content values were 16.756–25.876 µg GAE/g−1 dw, total monomeric anthocyanin values were 229–1.469 µg cy−3-glu/g−1 dw, total flavonoid values 3.958–5.080 mg KE/kg dw and total antioxidant activity values 406–500 µmol TE/g−1 dw. [ABSTRACT FROM AUTHOR]

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

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

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

1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets. 2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed. 3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage. 4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05). 5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05). 6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life. [ABSTRACT FROM AUTHOR]

Starch-based coating systems find application in different industrial sectors as eco-friendly carriers of bioactive compounds such as in fertilizers and seeds. However, starch cannot be used as the only matrix component because of its high hygroscopicity and poor mechanical qualities. Here, we investigated the effects of the sequential addition of maltodextrin, cellulose, glycerol, and bentonite on the physicochemical characteristics of starch-based films potentially applied in coating systems. It observed that the addition of bentonite tends to increase hydrophobicity, but association with glycerol contributed to its reduction. The sequential reduction in water vapor permeability was observed, achieving lower values with the addition of bentonite. Viscosity variation was also verified, still in gel form. The matrices with or without glycerol showed a significant increase in viscosity with the addition of bentonite. The adjustment of this parameter is essential in the coating system. This trend is also observed for mechanical properties. In this case, cellulose addition provided a remarkable variation. Additionally, the water content between the starch chains is considerably reduced, as well as the brittleness and uniformity are improved with the simultaneous addition of fillers and glycerol-containing matrices. [ABSTRACT FROM AUTHOR]

The Mediterranean evergreen carob tree (Ceratonia siliqua L.) produces pods, that may be edible and even therapeutic. The purpose of this study was to determine how ethanolic extracts of carob pods from Morocco, prepared with ultrasonic assistance were affected by microwave (525 °C for 2.5 min), hot air (65 °C for 16 h), and spray drying (input and output air temperatures 180 and 90 °C, respectively, feed flow rate 2.5 mL/min and 5 bars, respectively), in terms of their physicochemical composition and biological activity. Colorimetric techniques were utilized to ascertain the phytochemical contents of pod extracts, whereas standardized in vitro methodologies were employed to quantify the antioxidant and antimicrobial activities. Physicochemical analysis showed that microwaved powders of carob pods presented significantly high (p < 0.05) values of L* (62.15±0.06) and b* (21.32±0.06), and lower values of a* (4.16±0.03), as compared to spray dried and hot air-dried powders. Significantly high (p < 0.05) amounts of ash (3.92±0.05 %), fat (1.48±0.02 %), fiber (7.45±0.12 %) and protein (2.65±0.06 %) were found in microwave dried powders, followed by spray dried and hot air dried. Significant difference in macro and micro minerals among three powders was also observed, as microwave dried powders were found to be significantly high (p < 0.05) in Mg, K, Ca, Fe, Zn and Mn, followed by spray dried powders, whereas hot air-dried powders presented lowest values. Similarly, spectrophotometric analysis of phytochemicals revealed that ultrasonic assisted ethanolic extracts of microwave dried powders were found to be highest in total phenolics, flavonoids and carotenoids, with values 69.18±0.15 mg GAE/g, 34.88±0.08 mg QE/g and 24.05±0.15 mg g-1, respectively. In vitro antioxidant and antimicrobial analysis also showed a similar trend as, extracts of microwave dried powders exhibited significantly high (p < 0.05) antioxidant and antimicrobial activities, followed by spray dried and hot air-dried. As compared to hot air and spray drying, the microwave drying and ultrasonic assisted extraction using 70 % ethanol as solvent could be employed on carob pods, to obtain powders and extracts, respectively, with minimum degradation of physicochemical characteristics, and maximum retention of nutritional, bioactive and antioxidant contents. In recent years, Morocco has become more and more dependent on the use of carob fruit and its powders. Nonetheless, very rare is known about the composition and carob pod quality of those grown in Mediterranean nations. The current study presents a comparison of the effects of three distinct commercial drying methods on the composition and physical characteristics of flour made from carob pods. The study's findings can also be used to evaluate how well information is composed, processed, and preserved for use in future research and commercial applications. [Display omitted] • Comparative analysis of hot air, spray, and microwave drying of carob pods powder. • Microwave drying, provides optimum physicochemical retention of carob powder. • Phytochemical of carob powder are highly affected under different drying conditions. • Sonicated extract of microwave dried powder provided highest amount of bioactives. • These showed significantly high in vitro antioxidant and antimicrobial activities. [ABSTRACT FROM AUTHOR]

Artificial neural networks (ANN) are a nondestructive method for estimating fruit and vegetable shelf life and quality attributes. This research used artificial neural networks to model a storage process for fruit grapes (Vitis vinifera cv. Rishbaba) coated with maltodextrin, including different levels of potassium nanocarbonate (0-2%) and pyracantha extract (0-1.5%). After applying these coatings, the fruits were stored for 60 days in cold storage (-1 °C), with a relative humidity of 90%. Measurements considered weight loss percentage, titrable acidity (TA), pH, texture firmness, color index (a*), and general fruit acceptance. Artificial neural networks predicted changes in fruits during the storage process. By examining different networks, the feedforward backpropagation network had 3-10-6 topologies with a coefficient of determination (R2) greater than 0.988 and a mean square error (MSE) less than 0.005. With a hyperbolic sigmoid tangent activation function, a resilient learning pattern and 1000 learning process were determined as the best neural method. On the other hand, the results of the optimized models showed that this model had the highest and lowest accuracy for predicting the weight loss percentage (R2 = 0.9975) and a* (R2 = 0.5671) of the samples, respectively. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Throughout the world, chili and chili powders are spices of considerable economic importance. Rocoto (Capsicum pubescens R. & P.) is a chili pepper used in Andean cuisine. Fresh chili is perishable and therefore it is convenient to protect the capsaicin, color and other bioactive compounds through preservation methods such as encapsulation. The present study systematically evaluates the technical and environmental aspects of producing encapsulated Rocoto red chili powder using three different wall materials—maltodextrin, rice protein and rice flour—in conjunction with two drying methods, namely convection drying and vacuum drying. Our technical objectives focused on developing an encapsulated product with high heat and vibrant red color, key attributes that significantly influence consumer purchasing behavior. In addition, the study aimed to mitigate the loss of polyphenols, flavonoids and antioxidant activity. After identifying the optimal conditions for each wall material and drying process, a comprehensive environmental assessment was conducted to identify the most efficient and sustainable production methods. The results demonstrate that rice flour encapsulation (20%) in conjunction with hot air drying (40 °C) represents the most efficacious method for the preservation of chili powder's pungency. This approach resulted in a mere 24% reduction in Scoville units while maintaining the powder's vibrant red coloration. This method not only preserved key bioactive compounds, including capsaicin, polyphenols and flavonoids, but also significantly enhanced the antioxidant capacity of the product. From an environmental perspective, this approach offers significant sustainability benefits, reducing the overall environmental impact by approximately 72% compared to vacuum drying of unencapsulated chili. The use of rice flour as an encapsulant aligns with sustainability goals, making it the most efficient option for balancing product quality and environmental performance. [ABSTRACT FROM AUTHOR]

Ocimum gratissimum (OG) is a species rich in essential oils (EO), which is known for its antimicrobial and antioxidant properties. This study aimed to encapsulate the essential oil of Ocimum gratissimum (OGE), determine its chemical composition, and evaluate its antioxidant and antimicrobial activities against six pathogenic bacteria, comparing it with the free essential oil (OGF). The EO was extracted by hydrodistillation using a Clevenger-type apparatus, and an oil-in-water emulsion was prepared using a combination of biopolymers: maltodextrin (MA), cashew gum (CG), and inulin (IN). The chemical profile was identified using gas chromatography–mass spectrometry (GC–MS). Antioxidant activity was assessed using the Oxygen Radical Absorbance Capacity with fluorescein (ORAC-FL) method, while the Minimum Inhibitory Concentrations (MIC) and Minimum Bactericidal Concentrations (MBC) were determined by the microdilution method. Microparticles were formed using the spray-drying method, achieving an encapsulation efficiency of 45.2%. The analysis identified eugenol as the main compound both before and after microencapsulation. The OGE microparticles demonstrated high inhibitory and bactericidal effects against S. aureus, S. choleraesuis, and E. coli, with MIC values of 500 µg·mL−1 and MBC values of 1000 µg·mL−1, as well as antioxidant activity of 1914.0 µmol-TE·g−1. Therefore, it can be inferred that the EO of OG maintained its antimicrobial and antioxidant effects even after microencapsulation by spray-drying, making it a promising natural ingredient. [ABSTRACT FROM AUTHOR]

Citrus reticulata 'Chachiensis' is a citrus cultivar in the Rutaceae family, and its peel is commonly utilized as a raw material for Guangchenpi. This study used flavonoid extract from the peel of immature Citrus reticulata 'Chachiensis' (CCE) as the raw material to investigate the encapsulation ability of different wall materials (plant-based proteins, including soybean protein isolation (SPI), pea protein (PP), and zein; carbohydrates, including maltodextrin (MD), Momordica charantia polysaccharide (MCP), and gum acacia (GA); and composite wall materials of both types) on CCE. The wall material with the highest encapsulation rate was selected for the preparation of CCE microcapsules. Furthermore, the physicochemical characteristics, antioxidant capacity, bioavailability, and storage stability of the CCE microcapsules were explored. The results indicated that among all wall materials, the composite wall material PPMD had the highest encapsulation rate, which was 84.44 ± 0.34%. After encapsulation, the microcapsules tended to have a yellow color and exhibited characteristics such as system stability, low moisture content, and low hygroscopicity. In vitro antioxidant assays revealed that the encapsulation of CCE significantly increased the scavenging rates of DPPH and ABTS free radicals. In vitro gastrointestinal digestion experiments indicated that the release rate of PPMD-CCE in intestinal fluid was significantly greater than that of free CCE, ultimately reaching 85.89 ± 1.53%. Storage experiments demonstrated that after 45 days under various temperature and light conditions, the retention rate of CCE in the microcapsules was significantly greater than that of free CCE. The above findings provide new possibilities for the application of PP and plant proteins and lay a foundation for the future industrial application of CCE. [ABSTRACT FROM AUTHOR]

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

AbstractThis study presents a pore network (PN) model with transient heat transfer and quasi-steady transitional vapor transport that is for the first time applied to irregular porous structures that are obtained by reconstruction of X-ray tomography image data. In contrast to previous studies, the irregular pores are not approximated by spheres but implemented in their original shape. Secondly, instead of assuming cylindrical throats as pore connections, the actual distance between pore centers as well as the pore cross sections are used for the computation of the vapor transport coefficient. The control volume elements of the computational model are matched with the cells obtained by Voronoi tessellation. The improvements have clear advantages over former approaches where the reconstructed void space is usually strongly simplified by balls and sticks confined in a regular lattice structure. A freeze-dried sample of maltodextrin DE12 with 20% (w/w) solid content is used for benchmarking the new methodology. Its morphological and thermal properties are determined by the novel PN model. The simulation results of primary freeze-drying (FD) are compared to reference cases in two ways. First, the differences in heat and mass transfer kinetics as compared to regular PNs are emphasized. Secondly, the PN simulation results are confronted with a simple literature model that neglects pore size distribution (PSD) and transient heat transfer. It is shown that already in small domains with relatively narrow PSD, the variation of the mass transfer coefficient affects the computed sublimation fluxes and yields a significant deviation from the simpler literature model. Moreover, it is revealed in this study that the structure has a significant impact on the sublimation front temperature. This is demonstrated by the comparison of FD in the irregular PN to a regular PN with almost identical PSD but different porosity. The development, verification, and benchmarking of the new PN model can be seen as an important step for studies of the structure dependence of FD. [ABSTRACT FROM AUTHOR]

Background: This study aimed to evaluate the efficacy and safety of oral hydrolyzed collagen peptide (HCP) in healthy females by assessing the skin parameters via biophysical and skin imaging techniques. Methods: 112 females were randomly assigned to receive either HCP (n = 57; 10 g CollaSel Pro®) or placebo (n = 55; 10 g maltodextrin) daily for eight weeks. The contribution of HCP to skin elasticity, hydration, and roughness was investigated against a placebo, while the facial soft tissue sagging (RMS) and safety data were also recorded. Results: HCP was associated with significant improvements in skin elasticity (p = 0.009), skin hydration (p ranged from 0.003 to <0.001), and skin roughness (p ranged from 0.002 to <0.001). In the HCP vs. the placebo group, week eight values for skin elasticity (43.0 (7.4) vs. 40.3 (3.3) mPa, p = 0.017), skin hydration (65.8 (18.9) vs. 53.1 (14.9) g/m3, p < 0.001) and skin roughness (40.2 (20.4) vs. 24.9 (20.9) g/m3, p < 0.001) were significantly higher. In the HCP group, week 8 RMS values were significantly lower than baseline values (1.02 (0.21) vs. 1.10 (0.21) mm, p = 0.012). Conclusions: CollaSel Pro® HCP can be considered a well-tolerated, safe product that effectively improves dermal health and the appearance of sagging and ameliorates the signs of the aging process. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigates the impact of substituting lactose with maltodextrin in milk–tea formulations to enhance their physicochemical and structural properties. Various lactose-to-maltodextrin ratios (100:0, 90:10, 85:15, 80:20, 75:25) were evaluated in both post-pasteurized and concentrated skim milk–tea (SM-T) and whole milk–tea (WM-T) formulations. Concentration significantly improved the zeta potential, pH, and browning index in both SM-T and WM-T compared to pasteurization. L:M ratios of 90:10 and 75:25 in WM-T and 90:10 and 80:20 in SM-T showed higher phenolic preservation after concentration due to structural changes resulting from the addition of maltodextrin and water removal during prolonged heating. The preservation effect of phenolic components in both WM-T and SM-T is governed by many mechanisms including pH stabilization, zeta potential modulation, protein interactions, complex formation, and encapsulation effects. Therefore, optimizing milk–tea stability and phenolic preservation through L:M ratio adjustments provides a promising approach for enhancing milk–tea properties. [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]

This study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica) (CA) as a functional ingredient to formulate a novel chocolate oat milk beverage. The main objectives of the study were to characterize and encapsulate bioactive components from CA and to determine the polyphenol content and sensory properties of the beverage. CA extract was microencapsulated using maltodextrin and gum Arabic as carriers and subsequently freeze‐dried to produce microcapsules. Microencapsulated CA was incorporated into chocolate oat milk at varying concentrations. Polyphenol content of the beverages was quantified using liquid chromatography–mass spectrometry. Consumer acceptability and sensory perception of the beverages were evaluated through an acceptance test and a check‐all‐that‐apply test, respectively, to assess the sensory characteristics of the chocolate oat milk beverage. CA fortified chocolate oat milk contained fourteen polyphenols. Increasing the concentration of microencapsulated CA led to an increase in the polyphenol content of the beverage. Among the identified polyphenols, asiatic acid and asiaticoside stood out as the unique and most abundant compounds in CA (p < 0.05). Additionally, the incorporation of cocoa powder into the beverage further contributed to the polyphenol content, introducing bioactive compounds such as benzoic acid, caffeic acid, catechin, chlorogenic acid, kaempferol, luteolin, madecassic acid, p‐coumaric acid, and quercetin. Evaluation of consumer acceptability revealed that chocolate oat milk beverages containing 2% and 4% microencapsulated CA were liked by consumers. However, beverages with higher concentrations of CA were perceived as less acceptable, characterized by grassy, bitter, and earthy attributes. In conclusion, this study demonstrates the potential of microencapsulated CA as a functional ingredient in chocolate oat milk beverages. Practical Application: This study reveals new insights on the microencapsulation of bioactive compounds in CA, proposing its potential as a novel functional ingredient in food and beverage applications in Western markets. The study revealed microencapsulated CA retained polyphenols in CA including asiatic acid and asiaticoside responsible for its bioactive properties. Consumer perception of CA added to oat milk revealed that it can be added at an acceptable level of 4%; however, higher amounts can decrease consumer acceptability. As practitioners explore the incorporation of CA as a functional component in food products, it is crucial to explore preservation techniques for the sensitive bioactive components while balancing the optimal amount of CA to enhance overall consumer liking. [ABSTRACT FROM AUTHOR]

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

The thermal decomposition and sintering kinetics of microfine magnesite were investigated to inaugurate a new One-step process for preparing high-density sintered magnesia. The optimal parameters for the discharging particle size of magnesite through ball milling were determined using an orthogonal experiment and Three-Way Measures ANOVA. The model for the thermal decomposition process of microfine magnesite was established through TGA-DSC and nonlinear regression analysis. Meanwhile, by describing the sintering process of microfine magnesite in detail through microstructure and CTE, the kinetic mechanisms of grain growth at different sintering stages were obtained. The results revealed that increasing the ratio of ball to powder can quickly obtain microfine magnesite which the bulk density reaches 3.45 g·cm−3 after One-step sintering. The thermal decomposition process required an activation energy of only 124.98 kJ·mol−1, which is much lower than existing technology and followed the Two-dimensional phase boundary reaction mechanism R 2. Additionally, the densification process was dominated alternatively by grain boundary diffusion and volume diffusion. This paper provided a detailed theoretical basis and leads a new direction in the One-step preparation of high-density sintered magnesia. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to investigate the effect of different coating materials on the microencapsulation of hempseed oil by spray drying. For this purpose, hempseed oil emulsions were prepared with skimmed milk powder (SMP), maltodextrin (MD), and whey protein concentrate (WPC). The properties of these emulsions including rheological, zeta potential, and physicochemical properties were analyzed. Then, hempseed oil microcapsules were produced using spray drying. The effect of the different coating materials on spray-dried hempseed oil capsules was evaluated in terms of microencapsulation yield, surface oil, microencapsulation efficiency, oxidation stability, and physicochemical properties. The combinations of SMP (50.58%) or WPC (56.21%) with MD significantly enhanced the microencapsulation yield. The highest microencapsulation efficiency (92.16%) was obtained in the microcapsule with SMP: MD. This microcapsule with SMP: MD also showed higher oxidative stability compared to other microcapsules. Besides, this combination (SMP: MD) effectively protected the hempseed oil against oxidation during the Schaal oven test. Additionally, spray-dried hempseed oil microcapsules were characterized using FT-IR, TGA, and SEM. It was determined that using MD as a coating material improved the thermal stability of the microcapsules. As a result, it was concluded that the SMP: MD as a coating material was suitable for the microencapsulation of hempseed oil. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the impact of drying parameters on the quality of fingerroot (Boesenbergia rotunda) extract, focusing on phenolic compounds, flavonoids, and antioxidant activity. A Box–Behngen design was employed to evaluate the effects of maltodextrin concentration, inlet temperature, and outlet temperature on the extract's properties. The highest total phenolic content (18.96 µg of GAE/mg extract) and total flavonoid content (33.52 µg of GE/mg extract) were achieved using 20% maltodextrin, a 160 °C inlet temperature, and an 80 °C outlet temperature. Antioxidant activity, measured by DPPH and FRAP assays, was also influenced by drying parameters. Stepwise regression analysis revealed that maltodextrin concentration significantly affected all responses, while the inlet temperature had no significant effect. The outlet temperature significantly influenced FRAP activity. The developed mathematical models accurately predicted experimental values, validating the effectiveness of the RSM and Deep-Learning Machine. Optimal drying conditions for maximizing phenolic compounds were determined to be 20% maltodextrin, a 150 °C inlet temperature, and a 70 °C outlet temperature, resulting in TPC 15.33 µg of GAE/mg extract, TF 28.75 µg of GE/mg extract, IC50 value of 3.99 µg/mL, FRAP value at 4.44 µmoL Fe2+/mg extract of phenolic content, and 18.96 µg of the GAE/mg extract. Similar conditions were found to be optimal for maximizing flavonoid content. These findings provide valuable insights for optimizing the drying process of fingerroot extract to preserve its bioactive compounds and enhance its potential applications. [ABSTRACT FROM AUTHOR]

Modernization has led to a large convenience food market, and the demand for freeze-dried (FD) soup products is increasing in the Republic of Korea. FD soup products are easy to eat without cooking and can be stored for long periods. However, it is often difficult to ensure sensory satisfaction after rehydration of FD soup products; in particular, the ingredients are not evenly dispersed. Therefore, a stable dispersion or reconstitution of the FD soup products is required after rehydration. Here, the effects of high-speed shearing homogenization on the physical properties of a carbohydrate-binder mixture comprising maltodextrin, potato starch, and rice flour were investigated during hydrothermal gelatinization. To find a suitable treatment condition, different homogenization eras, speeds, and concentrations of the binder mixture were considered; in particular, the homogenization eras were set by considering the hydrothermal property of the binder mixture profiled using differential scanning calorimetry. The viscosity of the binder mixture and the compression strength and microstructure of the FD binder block, including the dispersion stability after rehydration, were evaluated. The quality of the FD binder block was improved by homogenization above 5000 rpm when the core temperature of the binder mixture reached approximately To at 14.5–21.8% concentrations. The improved FD binder block exhibited a fine surface and tiny porous microstructure compared with the control (with continuous agitation at 250 rpm). The control block was divided into two phases, whereas the improved block maintained the initial dispersion stability at 50 °C for 1 h. These results are expected to be referenced for the purpose of improving the quality of the FD soup products. [ABSTRACT FROM AUTHOR]

In the present study, the olive mill wastewater (OMW) phenolics were extracted with soy lecithin using the cloud point extraction method, and this enriched lecithin (OMW-L) was converted into spray-dried powders using maltodextrin (MD) and whey protein concentrate to be utilized as a dry food ingredient in a cake premix. The inlet temperature of 170 °C and a 3 mL/min feed flow rate yielded the highest powder yield (70.88 ± 2.12%) with a moisture content of 3.78 ± 0.03% when the mass ratio of lecithin to MD was 1:3 (w:w). The hydroxytyrosol and tyrosol contents of the powder were 42.60 ± 4.51 mg/100 g and 15.48 ± 2.50 mg/100 g, respectively. Vanillic acid, caffeic acid, 3-hydroxybenzoic acid, catechin, and rutin were also identified in the powders. The spray-dried OMW-L powder with a higher loading of polyphenols was then used in a cake premix, replacing 1% and 3% of wheat flour. This substitution significantly reduced the K value of the cake batter, as determined by rheological analyses. The addition of spray-dried OMW-L powder to the cake samples, particularly at higher concentrations (3%), influenced both crust and crumb color, causing changes in L*, a*, and b* values. The hardness values of the cake samples did not alter when blank or OMW-enriched lecithin powders were added; rather, the hardness value was influenced by the powder content. Overall, this research offers a different perspective on the use of OMW phenolics in food applications, especially in ready-to-use blends, and demonstrates the effects of the obtained spray-dried lecithin powders on batter rheology and cake characteristics. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of maltodextrin and inulin as a wall material in five different ratios (MD/IN: 1:0, 0.75:0.25, 0.5:0.5, 0.25:0.75, 0:1, %w/w) on the stability of encapsulated Malva's anthocyanins. The encapsulation efficiency for the prepared microcapsules was between 84.32% and 98.53%. Analyses of microcapsule properties including moisture content, hygroscopicity, ANCs content (measured by UV and HPLC techniques), antioxidant activity, stability during storage, morphology, and the anthocyanin release in simulated gastrointestinal conditions were considered. Among the five treatments, the F4 (MD/IN: 0.25:0.75) had optimal conditions with the highest ANCs content (1.94 mg g− 1), and encapsulation efficiency (98.53%). An accelerated stability test was performed at 5 °C and 40 °C on formulated microparticles for four weeks. F4 indicated superior stability in comparison to other formulations, which retained 95.3% of their load at 40 °C after four weeks. The obtained results of Fourier transform infrared spectroscopy (FT-IR) and DSC analysis proved that the encapsulation was carried out successfully. In addition, antioxidant activity results revealed that the mentioned ratio retained 64.6% of its antioxidant capacity. Scanning electron microscopy (SEM) analysis identified that the size of the microcapsules ranged from 5 to 200 micrometers. Eventually, the in vitro encapsulated ANCs release profile was observed in response to gastric environment with satisfactory controlled release. As a result, MD and IN combinations (ratio 0.25:0.75) microencapsulation can be a suitable method for stabilizing Malva's anthocyanins. It can also have significant potential as a natural food coloring agent and herbal medicine. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Faculty of Pharmacy of Ankara University / Ankara Üniversitesi Eczacilik Fakültesi Dergisi is the property of Ankara University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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

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.

The study focuses on the physico-chemical characteristics of the wild fruit Meyna laxiflora Robyns (Alu) and fruit powder, which was gathered from the Konkan region of Maharashtra. Alu fruit powder is made by using a drying aid called maltodextrin (MD). Powder samples (MP1, MP2, MP3, MP4 and MP5) were made using different amounts of MD (0.5, 1.0, 1.5, 2.0 and 2.5 g). Preliminary phytochemical screening of fruit pulp and powder showed the presence of some phytoconstituents such as reducing sugar, saponin, flavonoids, and terpenoids, whereas alkaloids, tannins, steroids and protein were absent in both. The parameters of the powder are directly influenced by the amount of MD, as evidenced by the variations in bulk density, total soluble solids, pH, specific gravity and the proximate among the powder samples. High solubility was found in the sample with a medium of MD. The highest of particle distribution was found in MD-added samples (MP2 (1 g), MP3 (1.5 g), MP4 (2 g)) whereas the raw (MP0) showed the least. Sensory analysis was done using 9-point hedonic scale, which revealed that MP2, MP3, and MP4 were highly acceptable. This study assumed that fresh Alu fruit, pulp and in the form of powder can be useful for the development of new products.

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]

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]

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 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]

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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)