Moisture Stability of Maltodextrin-Based Delivery Systems

Abstract

The water sorption isotherms are exploited here for maltodextrin-based perfume-delivery systems with the aim of predicting water vapor stability of the samples at a given temperature. A combination of Couchman (glass-transition temperature) and Guggenheim-Anderson-deBoer (GAB) (fraction of water condensed) models is shown demonstrating important information hidden in a simple sorption experiment (rate of loss of perfume by diffusion and capacity to retain volatiles under humid air conditions). Pure maltodextrin and maltodextrin loaded with apolar and polar perfume components are treated using the same developed methodology. It is shown that apolar molecule release from classical carbohydrate spray dry particles follows a zero-order kinetic.

Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes

“…Mn corresponds to the number average molecular weight and Mw corresponds to the weight average molecular weight; boths were experimentally measured by SEC (n = 3). The molecular weight distributions of maltodextrins DE-6, 12 and 19 are in agreement with the values found in the literature (Avaltroni et al, 2004;Bouquerand et al, 2008;Chronakis, 1998;Descamps, Palzer, Roos, & Fitzpatrick, 2013;Dokic et al, 1998;Normand, Alvatroni, & Bouquerand, 2006;Roos and Karel, 1991;van Sleeuwen, Zhang, Normand, & Rutger, 2012;Wang & Wang, 2000).…”

“…Not to mention that maltodextrins are odor-, color-and tasteless so they appear as the best option to be employed as encapsulating agents either by spray-drying or twin-screw extrusion. Nowadays, maltodextrins are used as the main ingredient rather than additive for the elaboration of bio-based materials by melt extrusion (Bouquerand, Maio, Meyer, & Normand, 2008;Castro et al, 2016;Tackenberg, Marmann, Thommes, Schuchmann, & Kleinebudde, 2014).…”

Spatial Glass Transition Temperature Variations in Polymer Glass: Application to a Maltodextrin–Water System

“…This can be accomplished by measuring the moisture sorption isotherm as well as the T g of the product as a function of equilibrium moisture content or water activity (A w ). 11,12 Second, during processing (e.g., drying, storage or application), a microcapsule may undergo transient changes in moisture content, governed by several factors, including internal diffusion. Diffusion in glassy polymers is typically slow, although there is still significant and measurable mobility at temperatures well below T g .…”

Encapsulation of orange terpenes investigating a plasticisation extrusion process

“…In literature, flavour encapsulation within amorphous matrices is suitable and meaningful (Kilburn et al, 2005;Bouquerand et al, 2008;Harrington and Schaefer, 2014). Increasing the crystalline fraction within the extrudates up to 51% led to matrices with inhomogeneous solid states and rugged shaped particle surfaces (Figure 8).…”

“…But it should be noted, that in literature the solid state properties, such as glass transition temperature and crystallisation, and their influence on flavour load and storage stability were widely and controversial discussed (Blake and Attwool, 1996;Gunning et al, 1999;Carolina et al, 2007;Bouquerand et al, 2008;Tackenberg et al, 2015) Thus, some more detailed studies should be performed, which also should contain investigations regarding the influence of the downstream granulation methods on the encapsulated flavour content (see ''Encapsulated flavour'' section).…”