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Abstract  

Microencapsulation of Lippia sidoides essential oil was carried out by spray drying. Blends of maltodextrin and gum arabic were used as carrier. Spray dried microparticles were characterized using conventional (thermogravimetry, evolved gas analysis) and combined (thermogravimetry-mass spectrometry analysis) thermal analysis techniques in order to evaluate the abilities of carriers with different compositions in retaining and in releasing the core vs. dynamic heating. Thermal analysis was useful to evaluate the physico-chemical interactions between the core and carriers and to determine the protective effect of the carriers on the evaporation of essential oil.

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(O/CM) ratio of emulsions with different coating material compositions (SMP – skim milk powder; MD – maltodextrin

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, easy to use, and economical method (it costs 30–50 times less than freeze drying) to convert solutions into high quality powders. Maltodextrin as a carbohydrate is a proper wall material, which can protect oils from oxidisation, but its emulsifying

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Acta Alimentaria
Authors: A. Dobrinčić, L. Tuđen, M. Repajić, I. Elez Garofulić, Z. Zorić, V. Dragović-Uzelac, and B. Levaj

compounds. Generally, maltodextrin and gum arabic are frequently used carriers in plant extracts’ and fruit juices’ spray drying due to their properties that enable them to obtain good quality powders ( Tupuna et al., 2018 ). Oligosaccharide inulin as

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The objectives of this study were to produce microencapsulated liquorice root extract (LRE) and determine storage stability of the product obtained. Maltodextrin (MD) and gum arabic (GA) as wall material were used to produce microencapsulated LRE by spray drying technology. Ratio of MD to GA was determined by response surface methodology. Three parameters: microencapsulation yield (MY), microencapsulation efficiency (ME), and Carr index as response were evaluated for optimization. MD emulsion was best for microencapsulation of LRE. Control emulsion was prepared without using any wall material. MD and control emulsions were stored for 6 months. Both preserved their bioactive and physical properties during storage. Total phenolic content (TPC) and antioxidant activity (AA) of MD and control emulsions ranged from 8.09–9.09 and 34.59–39.02 mg GAE/g (TPC); 44.78–51.27 and 136.13–171.08 mg TEAC/g (AA), respectively, during storage. Furthermore, moisture content, water activity, solubility, wettability, Carr index, and Hausner ratio of samples were found to vary between 1.54–3.12%, 0.16–0.32, 93.54–99.22%, 180–240 sec, 22.5–35.63, and 1.29–1.56, respectively, during storage. This study provides direct comparative data on properties of LRE powders produced without using wall material and microencapsulated using wall material by spray drying.

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. Jaya , S. & Das , H. ( 2004 ): Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties . J. Food Eng. , 63 , 125 – 134

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Acta Alimentaria
Authors: L. Cuevas-Glory, M. Bringas-Lantigua, E. Sauri-Duch, O. Sosa-Moguel, J.A. Pino, and H. Loría-Sunsa

In this study, production of sour orange juice powder utilizing a spray dryer was investigated. To prevent stickiness, maltodextrin DE 12 was used as a drying agent. While feed flow rate, feed temperature, and air flow rate were kept constant, inlet air temperature (120–160 °C) and maltodextrin content (maltodextrin dry solids/100 g feed mixture dry solids; 10–20%, w/w) were selected as the independent variables. Product properties investigated included ascorbic acid, volatile compounds, and moisture content. Ascorbic acid retention, volatiles retention, and moisture content were used in optimization of the process by response surface methodology. The optimum inlet air temperature and maltodextrin content were 156 °C and 20% w/w maltodextrin, respectively. This study revealed that by applying these optimal conditions, sour orange juice powder with 81.5% ascorbic acid retention, 5.5%, w/w moisture content, and 78% volatiles retention was produced.

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Acta Alimentaria
Authors: J.A. Pino, E. Sauri-Duch, O. Sosa-Moguel, C.A. Can-Cauich, V.M. Moo-Huchin, and L. Cuevas-Glory

whole fruit colour turned from green to orange. Carriers used for microencapsulation were maltodextrin (MD) 10 DE (Industrializadora de Maíz S.A. de C.V., Guadalajara, Mexico) and gum arabic (GA) from Acacia senegal (Industria Ragar, S.A. de C

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Thin layer chromatography with flame-ionization detection has been used for analysis of oligosaccharides. We report preliminary TLC-FID analysis of fructooligosaccharides in samples from monogastric animals fed either on Raftifeed (Orafti, Tienen, Belgium), a commercial dietetic product containing fructooligosaccharides, or on maltodextrin. Chromatography was performed on Chromarods S III with two different mobile phases, ethyl acetate-formic acid-water and butanol-ethanol-water. Pretreatment of the biological samples was minimal.

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JPC - Journal of Planar Chromatography - Modern TLC
Authors: Katarína Reiffová, Jana Podolonovičová, Andrej Oriňák, Karol Flórián, and Tat’ána Gondová

A rapid, simple qualitative thin-layer chromatographic method has been developed for separation of mono- and fructooligosaccharides from feed additives with the aim of analyzing them in biological materials. The fructooligosaccharides were analyzed in the commercially available dietetic feeding products Raftifeed and Raftilose (Orafti, Tienen, Belgium) and in the polysaccharide maltodextrin. Silica gel layers were pretreated either with sodium acetate or with a mixture of chloroform and methanol, and three different mobile phases were used. High-performance amino-bonded layers were developed with acetonitrile-water-phosphate buffer without previous pretreatment of the layers. Post-chromatographic derivatization of chromatograms was accomplished with dipheny-lamine-aniline-phosphoric acid reagent. Densitometric evaluation of chromatograms was performed at λ = 370 nm.

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