Effect of Maltodextrin Replacement by Selected Native Starches and Disaccharides on Physicochemical Properties of Pumpkin Oil Capsules Prepared by Spray-Drying
Source abstract
Abstract
The aim of the study is to compare selected carbohydrates that differed in the glycaemic index: maltodextrin, three native starches (wheat, rice, maize), and two disaccharides (trehalose and lactose) used to encapsulation of model oil (in this case cold-pressed pumpkin oil). Encapsulation efficiency of pumpkin oil by spray drying, size of obtained capsules, oxidative stability of encapsulated oil, and retention of tocopherols, squalene, and sterols in surface and core material of capsules were determined. It was found that encapsulation efficiency varied from 35% for rice starch to 68–71% for wheat starch, maltodextrin, and lactose. The bulk density of capsules was independent of the used carbohydrate type (189–198 kg/m3), while their size was significantly lower for samples of pumpkin oil encapsulated in native starches (over 2 times compared to capsules with trehalose). Of the best lipid capturing agents (native wheat starch, maltodextrin, and lactose), wheat starch mainly bound tocopherols, squalene, and sterols to the capsule surface, while lactose to the core material of the capsules (35.5–81.2%). Among tested carbohydrates, native wheat starch acted as the best antioxidant agent (oxidative stability was 15.1 h vs. 9.4 h for pure pumpkin oil).
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Microencapsulation and Drying Processes · Proteins in Food Systems · Botanical Research and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-718 Olsztyn, Poland
Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, ul. Oczapowskiego 7, 10-719 Olsztyn, Poland
References (60)
Show source-provided references
1. The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models10.1016/j.foodres.2019.02.024 ↗
2. An overview of encapsulation of active compounds used in food products by drying technology10.1016/j.fbio.2015.12.009 ↗
3. The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic rice10.1046/j.1365-2621.2003.00649.x ↗
4. Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder10.1016/j.jff.2015.06.001 ↗
5. Maltodextrin: A consummate carrier for spray-drying of xylooligosaccharides10.1016/j.foodres.2018.01.004 ↗
6. Recent developments in microencapsulation of food ingredients10.1081/DRT-200063478 ↗
7. Production and characterization of infant milk formula powders: A review10.1080/07373937.2020.1767645 ↗
8. Effects of maltodextrin on hygroscopicity and crispness of apple leathers10.1016/j.jfoodeng.2014.07.010 ↗
9. Nutrition, health, and regulatory aspects of digestible maltodextrins10.1080/10408398.2014.940415 ↗
10. Marcus, J.B. (2019). Flavor Enhancement Ingredients. Aging, Nutrition and Taste, Academic Press.10.1016/B978-0-12-813527-3.00006-5 ↗
11. Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying10.1016/j.foodres.2020.108988 ↗
12. Soft drinks and dental health: A review of the current literature10.1016/j.jdent.2004.11.006 ↗
13. An evaluation of the acidogenic potential of maltodextrins in vivo10.1016/S0300-5712(01)00034-3 ↗
14. Maltodextrin and dental caries: A literature review10.1590/1981-8637201800030000103288 ↗
15. Rytz, A., Adeline, D., Lê, K.A., Tan, D., Lamothe, L., Roger, O., and Macé, K. (2019). Predicting glycemic index and glycemic load from macronutrients to accelerate development of foods and beverages with lower glucose responses. Nutrients, 11.10.3390/nu11051172 ↗
16. Glycemic index: Overview of implications in health and disease10.1093/ajcn/76/1.266S ↗
17. Glycemic, insulinemic and incretin responses after oral trehalose ingestion in healthy subjects10.1186/s12937-017-0233-x ↗
18. Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material10.1016/j.jfoodeng.2021.110769 ↗
19. Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties10.1016/j.carbpol.2018.05.009 ↗
20. The influence of drying process conditions on the physical properties, bioactive compounds and stability of encapsulated pumpkin seed oil10.1007/s11947-017-1898-z ↗
21. Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro-encapsulated shrimp oil10.1002/ejlt.201400235 ↗
22. AOAC (1995). Association of Official Analytical Chemists, Official Methods of Analysis. [16th ed.].
23. Measurement of the geometrical features and surface color of rapeseeds using digital image analysis10.1016/j.foodres.2005.01.008 ↗
24. Smarzyński, K., Sarbak, P., Kowalczewski, P.Ł., Różańska, M.B., Rybicka, I., Polanowska, K., Fedko, M., Kmiecik, D., Masewicz, Ł., and Nowicki, M. (2021). Low-field NMR study of shortcake biscuits with cricket powder, and their nutritional and physical characteristics. Molecules, 26.10.3390/molecules26175417 ↗
25. Bioactive compounds in unsaponifiable fraction of oils from unconventional sources10.1002/ejlt.201000410 ↗
26. Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf life10.1002/ejlt.201400271 ↗
27. Pickering emulsions stabilized by native starch granules10.1016/j.colsurfa.2013.04.025 ↗
28. Encapsulation of Lactobacillus plantarum in porous maize starch10.1016/j.lwt.2016.08.019 ↗
29. Bertoft, E. (2017). Understanding starch structure: Recent progress. Agronomy, 7.10.3390/agronomy7030056 ↗
30. Chemistry, structure, functionality and applications of rice starch10.1016/j.jcs.2016.06.014 ↗
31. Phenomenological study of the synthesis of pure anhydrous β-lactose in alcoholic solution10.1016/j.foodchem.2020.128054 ↗
32. Spray drying of whey protein stabilized nanoemulsions containing different wall materials–maltodextrin or trehalose10.1016/j.lwt.2020.110344 ↗
33. Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method10.1007/s00217-013-1991-0 ↗
34. Miłek, J. (2021). Determination of activation energies and the optimum temperatures of hydrolysis of starch by α-amylase from porcine pancreas. Molecules, 26.10.3390/molecules26144117 ↗
35. Physicochemical properties, modifications and applications of starches from different botanical sources10.1590/1678-457X.6749 ↗
36. Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures10.1016/j.foodhyd.2011.07.003 ↗
37. Insights of the ability of gelatinized fractions from non-chemical modified corn, rice, wheat, and waxy corn starches to stabilize O/W emulsions10.1016/j.foodhyd.2018.11.045 ↗
38. Błaszczak, W., and Lewandowicz, G. (2020). Light microscopy as a tool to evaluate the functionality of starch in food. Foods, 9.10.3390/foods9050670 ↗
39. Effect of heat treatment on the physico-chemical properties of starch from different botanical sources
40. Microencapsulation of extra virgin olive oil by spray drying: Effect of wall materials composition, process conditions, and emulsification method10.1007/s11947-014-1404-9 ↗
41. The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion10.1016/j.foodres.2012.07.031 ↗
42. Effect of different combinations of emulsifier and wall materials on physical properties of spray-dried microencapsulated swida wilsoniana oil10.1016/j.jobab.2020.03.005 ↗
43. Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification10.1016/j.powtec.2015.08.050 ↗
44. Esposito, T., Mencherini, T., Del Gaudio, P., Auriemma, G., Franceschelli, S., Picerno, P., Aquino, R., and Sansone, F. (2020). Design and development of spray-dried microsystems to improve technological and functional properties of bioactive compounds from hazelnut shells. Molecules, 25.10.3390/molecules25061273 ↗
45. Influence of different wall materials on the microencapsulation of virgin coconut oil by spray drying10.1515/ijfe-2014-0215 ↗
46. Effects of different wall materials on the physicochemical properties and oxidative stability of spray-dried microencapsulated red-fleshed pitaya (Hylocereus polyrhizus) seed oil10.1007/s11947-011-0555-1 ↗
47. Influence of different combinations of wall materials and homogenisation pressure on the microencapsulation of green coffee oil by spray drying10.1016/j.foodres.2014.01.052 ↗
48. Stability of pumpkin seed oil10.1002/1438-9312(200010)102:10<607::AID-EJLT607>3.0.CO;2-E ↗
49. Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil10.1016/j.lwt.2020.109142 ↗
50. Optimization of pumpkin oil recovery by using aqueous enzymatic extraction and comparison of the quality of the obtained oil with the quality of cold-pressed oil10.17113/ftb.54.04.16.4623 ↗
51. Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose10.1016/j.foodres.2006.03.003 ↗
52. Properties of spray dried lactose powders influenced by presence of lactic acid and calcium10.1016/j.jfoodeng.2016.11.017 ↗
53. Phytosterols in pumpkin seed oil extracted by organic solvents and supercritical CO210.1002/ejlt.201200009 ↗
54. Montesano, D., Blasi, F., Simonetti, M.S., Santini, A., and Cossignani, L. (2018). Chemical and nutritional characterization of seed oil from Cucurbita maxima L. (var. Berrettina) pumpkin. Foods, 7.10.3390/foods7030030 ↗
55. Detection of adulteration of pumpkin seed oil by analysis of content and composition of specific Δ7-phytosterols10.1007/s002170050516 ↗
56. Tańska, M., Ogrodowska, D., Bartoszewski, G., Korzeniewska, A., and Konopka, I. (2020). Seed lipid composition of new hybrids of Styrian oil pumpkin grown in Poland. Agronomy, 10.10.3390/agronomy10081104 ↗
57. Temperature influences on network formation of low DE maltodextrin gels10.1016/j.carbpol.2019.04.039 ↗
58. Maltodextrin—anionic surfactant interactions: Isothermal titration calorimetry and surface tension study10.1021/jf0103471 ↗
59. Disaccharides impact the lateral organization of lipid membranes10.1021/ja505476c ↗
60. Enhancing the stability of protein-polysaccharides emulsions via Maillard reaction for better oil encapsulation in spray-dried powders by pH adjustment10.1016/j.foodhyd.2017.01.031 ↗