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Soraia Vilela Borges - One of the best experts on this subject based on the ideXlab platform.
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Stability of lime essential oil microparticles produced with protein-carbohydrate blends.
Food Research International, 2017Co-Authors: Pedro Henrique Campelo, Regiane Victoria De Barros Fernandes, Edgar A. Sanches, Diego Alvarenga Botrel, Soraia Vilela BorgesAbstract:Abstract The objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials. The results of the study indicated that the DE degree influences the characteristics of reconstitution, storage, controlled release and degradation characteristics of encapsulated bioactive compounds. The increase in dextrose equivalent improves microparticle solubility, wettability and density, mainly due to the size of the maltodextrin molecules. The adsorption kinetics and sorption isotherm curves confirmed the increase in the hygroscopicity of Maltodextrins with higher degrees of polymerization. The size of the maltodextrin chains influenced the release and protection of the encapsulated lime essential oil. Finally, the maltodextrin polymerization degree can be considered a parameter that will influence the physicochemical properties of microencapsulated food.
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effect of dextrose equivalent on physical and chemical properties of lime essential oil microparticles
Industrial Crops and Products, 2017Co-Authors: Pedro Henrique Campelo, Eloa Lourenco Do Carmo, Rosana Domingues Zacarias, Vany Perpetua Ferraz, Regiane Victoria De Barros Fernandes, Maria Irene Yoshida, Diego Alvarenga Botrel, Soraia Vilela BorgesAbstract:Abstract This study seeks to evaluate the influence of different dextrose equivalent values on the characteristics of emulsions assisted by ultrasound and lime essential oil microparticles. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The physicochemical properties of the emulsions (viscosity and droplet size) and dry powders, by spray drying (moisture content, water activity, particle size, surface oil, encapsulation efficiency, oil and limonene retention, x-ray diffraction, thermal and antioxidant activity analysis), were studied to measure the quality of the encapsulated materials. Maltodextrins with high DE values (10 and 20) had lower viscosities and consequently smaller droplet and particle sizes. The treatments showed significantly different and good retention for the majority compounds of the lime essential oil and maintained high antioxidant activity. Maltodextrin of DE 20 presented better significant oil retention values (77.6%) and encapsulation efficiency (83.3%). In conclusion, the degree of maltodextrin hydrolyzation can interfere with the physicochemical parameters of lime essential oil microparticles, observing the best results at higher DE values.
Tumelo R Mashile - One of the best experts on this subject based on the ideXlab platform.
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enantioselective assay of s ibuprofen using enantioselective potentiometric membrane electrodes based on Maltodextrins
Sensors and Actuators B-chemical, 2006Co-Authors: Raluca-ioana Stefan-van Staden, Tumelo R MashileAbstract:Abstract Three enantioselective, potentiometric membrane electrodes (EPMEs) based on Maltodextrins with different values of dextrose equivalence(DE) (maltodextrin I: DE 4.0–7.0; maltodextrin II: DE 13.0–17.0; maltodextrin III: DE 16.5–19.5) were proposed for the assay of S-ibuprofen. The linear concentration ranges for the proposed EPMEs were 10−10 to 10−3, 10−8 to 10−3 and 10−10 to 10−3 mol l−1 for electrodes based on maltodextrin I, II and III, respectively. The slopes of the electrodes were 59.0, 58.4 and 55.6 mV/decade of concentration for maltodextrin I, II and III based EPMEs, respectively, with detection limits of 5.5 × 10−11, 8.0 × 10−9 and 4.1 × 10−12 mol l−1 for the electrodes based on maltodextrin I, II and III, respectively. A high reliability was obtained when the electrodes were used for the assay of S-ibuprofen raw material and its pharmaceutical formulations Myprodol capsules and Nurofen tablets. The surfaces of the electrodes are stable and easily renewable by polishing on alumina paper.
Raluca-ioana Stefan-van Staden - One of the best experts on this subject based on the ideXlab platform.
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enantioselective assay of s ibuprofen using enantioselective potentiometric membrane electrodes based on Maltodextrins
Sensors and Actuators B-chemical, 2006Co-Authors: Raluca-ioana Stefan-van Staden, Tumelo R MashileAbstract:Abstract Three enantioselective, potentiometric membrane electrodes (EPMEs) based on Maltodextrins with different values of dextrose equivalence(DE) (maltodextrin I: DE 4.0–7.0; maltodextrin II: DE 13.0–17.0; maltodextrin III: DE 16.5–19.5) were proposed for the assay of S-ibuprofen. The linear concentration ranges for the proposed EPMEs were 10−10 to 10−3, 10−8 to 10−3 and 10−10 to 10−3 mol l−1 for electrodes based on maltodextrin I, II and III, respectively. The slopes of the electrodes were 59.0, 58.4 and 55.6 mV/decade of concentration for maltodextrin I, II and III based EPMEs, respectively, with detection limits of 5.5 × 10−11, 8.0 × 10−9 and 4.1 × 10−12 mol l−1 for the electrodes based on maltodextrin I, II and III, respectively. A high reliability was obtained when the electrodes were used for the assay of S-ibuprofen raw material and its pharmaceutical formulations Myprodol capsules and Nurofen tablets. The surfaces of the electrodes are stable and easily renewable by polishing on alumina paper.
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Utilization of Maltodextrin‐Based Enantioselective, Potentiometric Membrane Electrodes for the Enantioselective Assay of S‐Flurbiprofen
Analytical Letters, 2006Co-Authors: Raluca-ioana Stefan-van Staden, Rahel Girmai Bokretsion, Kenneth I. OzoemenaAbstract:Abstract Three enantioselective, potentiometric membrane electrodes (EPMEs) based on carbon paste impregnated with different Maltodextrins [dextrose equivalent (DE) (DE 4.0–7.0 (I), 13–17 (II), 16.5–19.5 (III)], were proposed as chiral selectors for the assay of S‐flurbiprofen raw materials and from its pharmaceutical formulation, Froben 100® tablets. The best response and enantioselectivity were obtained when maltodextrin with lower DE was used for the electrode design. The three EPMEs showed very low detection limits. The surfaces of the electrodes are easily renewable by simply polishing on an alumina paper.
Lesław Juszczak - One of the best experts on this subject based on the ideXlab platform.
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the influence of chemically modified potato Maltodextrins on stability and rheological properties of model oil in water emulsions
Polymers, 2018Co-Authors: Karolina Pycia, Artur Gryszkin, Wiktor Berski, Lesław JuszczakAbstract:The aim of this study was to determine the effect of the Maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions. Based on the obtained results, it was concluded that emulsion stability depended on hydrolysates dextrose equivalent (DE) value. Maltodextrin with the lowest degree of depolymerization effectively stabilized the dispersed system, and the effectiveness of this action depended on the maltodextrin type and concentration. Addition of distarch phosphate-based maltodextrin stabilized emulsion at the lowest applied concentration, and the least effective was maltodextrin prepared from acetylated starch. Emulsions stabilized by Maltodextrins (DE 6) prepared from distarch phosphate and acetylated distarch adipate showed the predominance of the elastic properties over the viscous ones. Only emulsion stabilized by maltodextrin prepared from distarch phosphate (E1412) revealed the properties of strong gel. Additionally, the decrease in emulsions G' and G″ moduli values, combined with an increase in the value of DE Maltodextrins, was observed.
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Maltodextrins from chemically modified starches. Selected physicochemical properties.
Carbohydrate Polymers, 2016Co-Authors: Karolina Pycia, Lesław Juszczak, Dorota Gałkowska, Mariusz Witczak, Grazyna JaworskaAbstract:Abstract The aim of this work was to evaluate the effect of chemical modification of starch (cross-linking and/or stabilisation) on selected rheological and functional properties of Maltodextrins of dextrose equivalent of 6, 11 and 16. It was found that values of glass transition temperatures were decreasing with dextrose equivalent of maltodextrin. The highest values of glass transition temperature (T G ) were determined for maltodextrin of DE 6-obtained from distarch phosphate and acetylated distarch phosphate. Increase in DE value of maltodextrin was also accompanied by decrease and increase in values of intrinsic viscosity and the critical concentration, respectively; however, there was no significant effect of kind of chemical modification of starch on the values of these parameters. Maltodextrin solutions at concentrations of from 10 to 70 % exhibited Newtonian flow behaviour. In the case of 50% solutions of Maltodextrins of DE 6 the highest viscosity was produced by maltodextrin from native potato starch, while the lowest one by maltodextrin from acetylated starch. On the other hand, among the maltodextrin of DE 11 this one produced from acetylated starch showed the highest viscosity. All the Maltodextrins exhibited surfactant properties in a water-air system, with the strongest effect observed for Maltodextrins produced from double chemically modified starches and from acetylated starch. The surface activity was increasing with increasing of the DE value of maltodextrin. Moreover, values of surface tension were decreasing with increasing in maltodextrin concentration in the system.
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Effect of native potato starch Maltodextrins on stability and rheological properties of albumin foams
Starch-starke, 2015Co-Authors: Karolina Pycia, Lesław Juszczak, Dorota GałkowskaAbstract:The aim of this work was to evaluate the effect of dextrose equivalent and concentration of potato Maltodextrins on stability and rheological properties of egg albumin foams. It was found that Maltodextrins can act as stabilising agents for aerated food systems. This characteristic of maltodextrin depends on its DE value and concentration. The foams containing 20 and 30 wt% of maltodextrin of DE 6 did not undergo destabilisation in time, contrary to the foams with Maltodextrins of DE 11 and DE 16. All the foams showed viscoelastic properties with a domination of the elastic ones and they exhibited characteristics typical of a weak gel. The foams with Maltodextrins were less susceptible to deformation as compared to the foam without maltodextrin. The susceptibility to deformation of the foams decreased with a decrease in the maltodextrin DE value and with an increase in the maltodextrin concentration.
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Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels.
International journal of food science, 2013Co-Authors: Lesław Juszczak, Dorota Gałkowska, Teresa Witczak, Teresa FortunaAbstract:The study examines the effects of Maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato Maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified Maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the Maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.
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The effects of Maltodextrins on gluten-free dough and quality of bread
Journal of Food Engineering, 2009Co-Authors: Mariusz Witczak, Jarosław Korus, Rafał Ziobro, Lesław JuszczakAbstract:The aim of the study was to check if Maltodextrins of various dextrose equivalents (DE) could be used to improve stability and quality of gluten-free bakery products, and effectively reduce starch retrogradation. The Maltodextrins, which were used for partial replacement of starch in the recipe for gluten-free dough, were characterised by DE 3.6, 15.3, 18.0 and 21.8. Basing on the obtained results it was concluded, that the addition of applied Maltodextrins significantly influences starch gelatinisation, by increasing pasting temperature and reducing viscosity of the obtained pastes. Rheological properties of the obtained dough are also modified by Maltodextrins, which weaken its structure and increase deformation sensitivity. The addition of Maltodextrins with low DE (3.6) diminishes loaf volume and causes deterioration of bread quality. Maltodextrins with higher DE, especially 18.0 and 21.8, positively influence bread volume and have a beneficial influence on crumb hardening during storage. Maltodextrin with the highest DE is also an effective factor reducing recrystallisation enthalpy of amylopectin.
Karolina Pycia - One of the best experts on this subject based on the ideXlab platform.
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effect of adding potato Maltodextrins on baking properties of triticale flour and quality of bread
Lwt - Food Science and Technology, 2018Co-Authors: Karolina Pycia, Grazyna Jaworska, Joanna Telega, Iwona Sudol, Piotr KuźniarAbstract:Abstract This work investigates the effect of the addition of potato Maltodextrins saccharified to various degrees on the baking properties of triticale flour and the quality of the obtained bread. The experimental material was triticale flour and commercial potato maltodextrin preparations with a low and average degree of saccharification. The proportions of Maltodextrins in the studied systems were 2, 4, 6 and 8% with regard to the flour content. The results showed that the falling number and water absorption of triticale flour was decreasing with the increasing proportion of potato Maltodextrins. The dough was more stable along with an increase in maltodextrin content in the investigated systems and a rise in DE values, while a fall was observed in its resistance to mixing. Loaf volume and crumb colour depended on the proportion and type of added Maltodextrins. Bread containing 8% of medium-saccharified Maltodextrins had the largest volume. In turn, crumb brightness was decreasing as the DE value of hydrolysates was increasing. The addition of Maltodextrins to triticale flour also significantly determined the texture parameters of bread. The crumb hardness and chewiness were decreasing with increasing content of the DE of hydrolysates and their proportion in the flour blends.
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the influence of chemically modified potato Maltodextrins on stability and rheological properties of model oil in water emulsions
Polymers, 2018Co-Authors: Karolina Pycia, Artur Gryszkin, Wiktor Berski, Lesław JuszczakAbstract:The aim of this study was to determine the effect of the Maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions. Based on the obtained results, it was concluded that emulsion stability depended on hydrolysates dextrose equivalent (DE) value. Maltodextrin with the lowest degree of depolymerization effectively stabilized the dispersed system, and the effectiveness of this action depended on the maltodextrin type and concentration. Addition of distarch phosphate-based maltodextrin stabilized emulsion at the lowest applied concentration, and the least effective was maltodextrin prepared from acetylated starch. Emulsions stabilized by Maltodextrins (DE 6) prepared from distarch phosphate and acetylated distarch adipate showed the predominance of the elastic properties over the viscous ones. Only emulsion stabilized by maltodextrin prepared from distarch phosphate (E1412) revealed the properties of strong gel. Additionally, the decrease in emulsions G' and G″ moduli values, combined with an increase in the value of DE Maltodextrins, was observed.
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Maltodextrins from chemically modified starches. Selected physicochemical properties.
Carbohydrate Polymers, 2016Co-Authors: Karolina Pycia, Lesław Juszczak, Dorota Gałkowska, Mariusz Witczak, Grazyna JaworskaAbstract:Abstract The aim of this work was to evaluate the effect of chemical modification of starch (cross-linking and/or stabilisation) on selected rheological and functional properties of Maltodextrins of dextrose equivalent of 6, 11 and 16. It was found that values of glass transition temperatures were decreasing with dextrose equivalent of maltodextrin. The highest values of glass transition temperature (T G ) were determined for maltodextrin of DE 6-obtained from distarch phosphate and acetylated distarch phosphate. Increase in DE value of maltodextrin was also accompanied by decrease and increase in values of intrinsic viscosity and the critical concentration, respectively; however, there was no significant effect of kind of chemical modification of starch on the values of these parameters. Maltodextrin solutions at concentrations of from 10 to 70 % exhibited Newtonian flow behaviour. In the case of 50% solutions of Maltodextrins of DE 6 the highest viscosity was produced by maltodextrin from native potato starch, while the lowest one by maltodextrin from acetylated starch. On the other hand, among the maltodextrin of DE 11 this one produced from acetylated starch showed the highest viscosity. All the Maltodextrins exhibited surfactant properties in a water-air system, with the strongest effect observed for Maltodextrins produced from double chemically modified starches and from acetylated starch. The surface activity was increasing with increasing of the DE value of maltodextrin. Moreover, values of surface tension were decreasing with increasing in maltodextrin concentration in the system.
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Effect of native potato starch Maltodextrins on stability and rheological properties of albumin foams
Starch-starke, 2015Co-Authors: Karolina Pycia, Lesław Juszczak, Dorota GałkowskaAbstract:The aim of this work was to evaluate the effect of dextrose equivalent and concentration of potato Maltodextrins on stability and rheological properties of egg albumin foams. It was found that Maltodextrins can act as stabilising agents for aerated food systems. This characteristic of maltodextrin depends on its DE value and concentration. The foams containing 20 and 30 wt% of maltodextrin of DE 6 did not undergo destabilisation in time, contrary to the foams with Maltodextrins of DE 11 and DE 16. All the foams showed viscoelastic properties with a domination of the elastic ones and they exhibited characteristics typical of a weak gel. The foams with Maltodextrins were less susceptible to deformation as compared to the foam without maltodextrin. The susceptibility to deformation of the foams decreased with a decrease in the maltodextrin DE value and with an increase in the maltodextrin concentration.