Search results for "Maltodextrin"
showing 10 items of 22 documents
Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state a review
1998
Many aroma compounds, used to flavor food products, are used in a solid state, after encapsulation. Carbohydrates are the most common matrices used to entrap these volatiles. It has been observed that depending on the aroma compound and the carrier, efficiency can vary. This article reviews the influence of physicochemical properties of both the volatiles and the carriers on retention. The latter depends on the functional groups of the aroma compound. Moreover, it increases with molecular weight and decreases with the polarity and relative volatility of the aroma compound. This behavior can be explained by the effect of these properties on the diffusion of the aroma compound through the mat…
From waste to health: sustainable exploitation of grape pomace seed extract to manufacture antioxidant, regenerative and prebiotic nanovesicles withi…
2020
AbstractPomace seed extract loaded vesicles were prepared as promising technological and green solution to exploit agri-food wastes and by-products, and develop high value-added products for human health. An antioxidant extract rich in bioactive compounds (epicatechins, catechin, gallic acid, quercetin and procynidins) was obtained from the seeds isolated from the pomace of Cannonau red grape cultivar. The extract was incorporated into phospholipid vesicles ad hoc formulated for intestinal delivery, by combining them, for the first time, whit a maltodextrin (Glucidex). Glucidex-transfersomes, glucidex-hyalurosomes and glucidex-hyalutransferomes were prepared, characterized and tested. Gluci…
Glucose polymer syrup attenuates prolonged endurance exercise-induced vasopressin release
1989
We investigated the effect of glucose and glucose polymer ingestion on plasma arginine vasopressin (pAVP) levels, on plasma osmolality (p-osm), and on performance during two prolonged endurance events. The study subjects were 37 Finnish elite endurance athletes, of whom 18 were orienteers and 19 cross-country skiers. Plasma AVP increased in both combined glucose and glucose polymer groups, but the increase in the glucose polymer group was significantly smaller (P less than 0.001) than that in the glucose group. A significant change in p-osm caused a significant change in pAVP and vice versa. Both the orienteers and the skiers on glucose polymer tended to have more success in the competition…
Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein …
2012
Abstract This work aimed to study the effect of starch (acetylated di-starch phosphate and starch acetate) and maltodextrin (DE 10.2 and DE 15.6) on the properties of soy protein isolate (SPI) films. Films were cast from heated (70 °C for 20 min) alkaline (pH 10) aqueous solutions of soy protein isolate (8%) containing glycerol (50% of SPI) as a plasticizer and starch or maltodextrin (20% of SPI). For all types of films, water vapor sorption kinetics during 24 h at 25 °C and 75% relative humidity (RH), diffusion coefficient of water vapor, water vapor permeability at 25 °C for two relative humidity differentials (40–75 and 40–100%), tensile strength and elongation at break, color and micros…
Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying
2005
Abstract The microencapsulation of d -limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effects of various kinds of matrices (gum arabic, maltodextrin, and modified starch) on its stability. It was realized by studying release characteristics and oxidative stability during storage. The release and the oxidation decreased deeply with an increase in powder and emulsion particle size for gum arabic and maltodextrin materials. Further, the distributions of emulsion size in the powder showed an increase in the fraction of large emulsion droplets and changed to a bimodal distribution. However, the modified starc…
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stabili…
2018
International audience; Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying technology may be used to produce a concentrated extract with improved stability and reduced astringency. Thus, this work aimed to prepare spray-dried microparticles loaded with a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract (PRCE), immobilized in a maltodextrin matrix. Freeze-dried samples of the extract (without the carrier) were also prepared for comparison. The particles were characterized for moisture content, water activit…
Encapsulation of Alcohol Dehydrogenase in Mannitol by Spray Drying
2014
The retention of the enzyme activity of alcohol dehydrogenase (ADH) has been studied in various drying processes such as spray drying. The aim of this study is to encapsulate ADH in mannitol, either with or without additive in order to limit the thermal denaturation of the enzyme during the drying process. The retention of ADH activity was investigated at different drying temperatures. When mannitol was used, the encapsulated ADH was found inactive in all the dried powders. This is presumably due to the quick crystallization of mannitol during spray drying that resulted in the impairment of enzyme protection ability in comparison to its amorphous form. Maltodextin (dextrose equivalent = 11)…
Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface
2010
International audience; The effect of the addition of high methoxyl pectin on the stability of pea protein isolate emulsions was investigated. Except for low pectin concentrations at acidic pHs where bridging flocculation occurred the addition of pectin improved emulsion stability to pH changes and depletion flocculation induced by maltodextrin addition. The mechanism of pectin induced stability was probed by measuring protein-pectin complex formation in solution, zeta potential of the emulsions droplets and the change in surface viscoelasticity on pectin addition. The phase diagrams of pectin-pea protein isolate in solution and pectin-pea protein-stabilized emulsions were established based…
Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility
2021
Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC…
Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice
2020
Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °