Exploring the Equilibrium State Diagram of Maltodextrins across Diverse Dextrose Equivalents.

This study investigates the equilibrium state diagram of maltodextrins with varying dextrose equivalents (DE 10 and 30) for quercetin microencapsulation. Using XRD, SEM, and optical microscopy, three transition regions were identified: amorphous (a 0.07-0.

An Equilibrium State Diagram for Storage Stability and Conservation of Active Ingredients in a Functional Food Based on Polysaccharides Blends.

A functional food as a matrix based on a blend of carbohydrate polymers (25% maltodextrin and 75% inulin) with quercetin and to supply antioxidant and probiotic properties was prepared by spray drying. The powders were characterized physiochemically, including by moisture adsorption isotherms, X-ray diffraction (XRD), scanning electron microscopy (SEM), and modulated differential scanning calorimetry (MDSC). The type III adsorption isotherm developed at 35 °C presented a monolayer content of 2.

Green and facile sol-gel synthesis of the mesoporous SiO-TiO catalyst by four different activation modes.

The most environmentally friendly protocol for obtaining mesoporous SiO-TiO catalysts has been sought. Water has been employed as a green solvent, the energy input has been minimized, and three further principles (1, 3, and 12) of Green Chemistry have been considered. Four different modes for promoting the reaction have been comparatively evaluated, namely near-infrared and microwave electromagnetic irradiations, ultrasound, and traditional mantle heating.

Green Approach Extraction of Perezone from the Roots of (A. Grey): A Comparison of Four Activating Modes and Supercritical Carbon Dioxide.

Perezone, a sesquiterpene quinone, is a very important molecule due to its pharmacological activities in addition to the fact that it is considered to be the first secondary metabolite isolated in the new world (America-Mexico, 1852). This study aims to offer a green comparative study about the extraction of the target molecule from the roots of the vegetable specimen (A. Grey).

Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice.

In this work, two carbohydrate polymers, inulin (I) and maltodextrin (MX), were compared as carrying agents in the spray drying of blueberry juice (BJ). The physicochemical properties and the conservation of the antioxidants content were characterized. Both systems, showed non-agglomerated particles and light-purple color appearance.

Technological Application of Maltodextrins According to the Degree of Polymerization.

Maltodextrin (MX) is an ingredient in high demand in the food industry, mainly for its useful physical properties which depend on the dextrose equivalent (DE). The DE has however been shown to be an inaccurate parameter for predicting the performance of the MXs in technological applications, hence commercial MXs were characterized by mass spectrometry (MS) to determine their molecular weight distribution (MWD) and degree of polymerization (DP). Samples were subjected to different water activities (aw).