Maltodextrin as wall material for microcapsules: A review

Xiao, Zuobing; Xia, Jiayi; Zhao, Qixuan; Niu, Yunwei; Zhao, Di

doi:10.1016/j.carbpol.2022.120113

Cited by 62 publications

(35 citation statements)

References 191 publications

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“…13 The powder had a milky light brown colour due to the white or almost white colour of the encapsulation agents. 37 The L * colour parameter shows values in the light zone of the colour space. Both the a * and b * colour parameters values were located in the first and second quadrants of the colour space; however, the values were close to 90°, which indicates yellow hue.…”

Section: Resultsmentioning

confidence: 99%

Caramel colour pigments from black sapote (Diospyros digyna): obtention and food application

Jiménez-González

González-Pérez

Mejía-Garibay

et al. 2023

Sustainable Food Technol.

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Section: Resultsmentioning

confidence: 99%

Caramel colour pigments from black sapote (Diospyros digyna): obtention and food application

Jiménez-González

González-Pérez

Mejía-Garibay

et al. 2023

Sustainable Food Technol.

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“…Moreover, a certain thermal effect will be generated during the ultrasonic process, which promotes the glycosylation reaction of MD on the protein surface to a certain extent. The protein molecule’s covalent interaction between ε-amino (lysine) and the reducing carbonyl group at the end of the sugar molecule by Maillard reaction, might be a reason why the ultrasonication treatment improved the efficiency of MD encapsulation of OBs ( 37 ).…”

Section: Results and Analysismentioning

confidence: 99%

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules

Sun

Zhu

et al. 2022

Front. Nutr.

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IntroductionEncapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs.MethodsIn this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:1.5, and 1:2 (v/v)] on the physicochemical properties and oxidative stability of freeze-dried soybean OBs microcapsules were investigated. The effect of ultrasonic power (150–250 W) on the encapsulation effect and structural properties of oil body-maltodextrin (OB-MD) microcapsules were studied.ResultsThe addition of MD to OBs decreased the surface oil content and improved the encapsulation efficiency and oxidative stability of OBs. Scanning electron microscopy images revealed that the sonication promoted the adsorption of MD on the surface of OBs, forming a rugged spherical structure. The oil-body-maltodextrin (OB-MD) microcapsules showed a narrower particle size distribution and a lower-potential absolute value at an MD addition ratio of 1:1.5 and ultrasonic power of 250 W (32.1 mV). At this time, MD-encapsulated OBs particles had the highest encapsulation efficiency of 85.3%. Ultrasonic treatment improved encapsulation efficiency of OBs and increased wettability and emulsifying properties of MD. The encapsulation of OBs by MD was improved, and its oxidative stability was enhanced by ultrasound treatment, showing a lower hydrogen peroxide value (3.35 meq peroxide/kg) and thiobarbituric acid value (1.65 μmol/kg).DiscussionThis study showed that the encapsulation of soybean OBs by MD improved the stability of OBs microcapsules and decreased the degree of lipid oxidation during storage. Ultrasonic pretreatment further improved the encapsulation efficiency of MD on soybean OBs, and significantly enhanced its physicochemical properties and oxidative stability.

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“…23 Maltodextrin as an additive to the sugar wall material is used to control the glass transition temperature. Xiao et al (2022) 24 reviewed maltodextrin as a wall material for microcapsules. The dextrose equivalent (DE) of MD affected the morphology of spray-dried powder.…”

Section: Spray Drying As a Methods To Encapsulate Fish Oil And Essent...mentioning

confidence: 99%

Encapsulation of fish oil and essential fatty acids by spray drying

Sultana,

Adachi,

Yoshii

2023

Sustainable Food Technol.

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Maltodextrin as wall material for microcapsules: A review

Cited by 62 publications

References 191 publications

Caramel colour pigments from black sapote (Diospyros digyna): obtention and food application

Caramel colour pigments from black sapote (Diospyros digyna): obtention and food application

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules

Encapsulation of fish oil and essential fatty acids by spray drying

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