agar and maltodextrin

Different plant products and co-products have been studied as wall materials for the microencapsulation of probiotics due to the need for new lost-cost, abundant, and natural materials. In this study, microparticles were developed by spray drying using different combinations of conventional materials such as maltodextrin, pectin, gelatin, and agar-agar with unconventional materials such as sweet potato flour to microencapsulate Lactiplantibacillus plantarum. The microparticles obtained were evaluated for encapsulation efficiency, thermal resistance, and rupture test. The most resistant microparticles were characterized and evaluated for probiotic viability during storage and survival to in vitro gastrointestinal conditions. Microparticles A (10 % maltodextrin, 5 % sweet potato flour, and 1 % pectin) and B (10 % maltodextrin, 4 % sweet potato flour, and 2 % gelatin) showed high thermal resistance (>59 %) and survival in acidic conditions (>80 %). L. plantarum in microparticles A and B remained viable with counts > 6 log CFU.g

Topics: Agar; Flour; Gelatin; Ipomoea batatas; Pectins; Spray Drying

The structural and physicochemical properties of agar/maltodextrin-beeswax films in the presence of three emulsifiers, including glycerol monostearate, sodium stearoyl lactylate, and polysorbate 80 were investigated. Scanning electron microscopy revealed that addition of lower hydrophilic-lipophilic balance value emulsifiers produced smaller size and more uniform distribution of beeswax in the film matrix. X-ray diffraction and differential scanning calorimetry indicated that the emulsifiers with lower hydrophilic-lipophilic balance values promoted the compatibility between agar/maltodextrin and beeswax more effectively. The incorporation of different emulsifiers showed diverse impacts on the film network structure and physicochemical properties. Agar/maltodextrin-beeswax-polysorbate 80 film showed maximum stiffness (861.99 MPa). Agar/maltodextrin-beeswax-glycerol monostearate film exhibited the highest tensile strength (26.79 MPa), elongation at break (31.83%), water vapor barrier (7.64 × 10

Topics: Agar; Emulsifying Agents; Emulsions; Food Packaging; Glycerol; Permeability; Polysaccharides; Polysorbates; Tensile Strength; Waxes

Biopolymer blend interactions influence the physical, mechanical and barrier properties of edible packaging. Starch (rice and hydroxypropyl cassava starch mixture), agar and maltodextrin were formulated to control the solubility of edible films. Blend materials were characterized for fluid rheology, solid microstructure, mechanical barrier and physical properties. Agar enhanced solid behavior and governed low temperature gelation of the blends, giving improved film forming ability and hydrophobicity. Flexibility of the films highly depended on integrity of polymer networks. Agar formed continuous networks entangled in starch matrices. Conversely, maltodextrin acted as a filler that reduced mechanical strength at high concentration (>40%) due to interruption of network integrity. Interaction between starch and agar led to poor water solubility that was insignificantly impacted by agar concentration (10% to 30%) due to identical molecular bonding. Maltodextrin produced highly miscible and plasticized starch-agar films and led to reduced mechanical relaxation temperature and shriveling of film structures after mold dipping. Solubility increased linearly with higher maltodextrin concentration. Molecular interaction between maltodextrin and starch/agar matrices insignificantly influenced solubility, while strong interaction between starch and agar highly controlled solubility. Findings clarified the interaction mechanisms and behavior of biological macromolecule materials in fluids and solid matrices for manufacture of edible packaging.

Topics: Acids; Agar; Biopolymers; Differential Thermal Analysis; Edible Films; Hydrophobic and Hydrophilic Interactions; Manihot; Mechanical Phenomena; Microscopy, Electron, Scanning; Oryza; Plasticizers; Polysaccharides; Rheology; Solubility; Spectroscopy, Fourier Transform Infrared; Starch; Suspensions; Water

In the present work, the impact of glass transition on shrinkage of non-cellular food systems (NCFS) during air-drying will be assessed from experimental data and the interpretation of a 'shrinkage' function involved in a mathematical model. Two NCFS made from a mixture of water/maltodextrin/agar (w/w/w: 1/0.15/0.015) were created out of maltodextrins with dextrose equivalent 19 (MD19) or 36 (MD36). The NCFS made with MD19 had 30°C higher Tg than those with MD36. This information indicated that, during drying, the NCFS with MD19 would pass from rubbery to glassy state sooner than NCFS MD36, for which glass transition only happens close to the end of drying. For the two NCFS, porosity and volume reduction as a function of moisture content were captured with high accuracy when represented by the mathematical models previously developed. No significant differences in porosity and in maximum shrinkage between both samples during drying were observed. As well, no change in the slope of the shrinkage curve as a function of moisture content was perceived. These results indicate that glass transition alone is not a determinant factor in changes of porosity or volume during air-drying.

Topics: Agar; Desiccation; Food Analysis; Food Handling; Gels; Humans; Magnetic Resonance Imaging; Models, Theoretical; Photomicrography; Polysaccharides; Porosity; Reproducibility of Results; Vitrification; Water