Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

Abstract

Controlling sodium release is a promising way to achieve sodium reduction in foods.Microencapsulation can be effective technique to control sodium release. Maltodextrin and octenyl-succinic-anhydride (OSA)-modified starch were evaluated as carriers to encapsulate NaCl using spray drying technique with two-fluid and three-fluid nozzles. The sodium release was measured using a conductivity probe. Increasing the concentration of maltodextrin and OSA-modified starch decreased R max (maximum sodium release rate) and C 20 , C 50 , and C 150 (sodium concentration at 20, 50, and 150 s, respectively). Generally, the samples spray dried with maltodextrin released sodium in faster rate than the samples with OSA-modified starch, and samples with two-fluid nozzle released faster than the ones with the three-fluid nozzle. This study indicated that the release of sodium could be altered by the type and concentration of carriers and the types of spray-dryer nozzles, which may provide strategies to reduce sodium content in foods, especially in salty snacks. Practical ApplicationsThis study aims to explore an innovative method to control sodium release and enhance saltiness perception during mastication of crispy salty snacks. It may provide a way to reduce sodium content without altering the flavor of foods. At the same time, the application of a three-fluid nozzle as a novel spraying technique was examined for encapsulation of NaCl. The information obtained from this study can be used to modify the technique and to expand the application to various core-carrier combinations.

Sodium reduction in foods: Challenges and strategies for technical solutions

“…Engineering the structure of specific food products to enhance saltiness has been proposed as a key strategy for sodium reduction in many processed foods (Aubert et al., 2016; Cai & Lee, 2020; Diler et al., 2016; Emorine et al., 2013; Gaudette et al., 2019; Kuo & Lee, 2017; Noort et al., 2010, 2012; Stieger & van de Velde, 2013). The taste intensity of food depends partly on the location of tastants in the food matrix.…”

Effect of Feed Material Properties on Microencapsulation by Spray Drying with a Three-Fluid Nozzle: Soybean Oil Encapsulated in Maltodextrin and Sugar Beet Pectin

“…Two-fluid spray nozzles (2FN) are one of the conventionally used atomization nozzles, which contain two concentric channels for compressed gas and a premixed homogeneous liquid (Figure 1(a)). Three-fluid nozzles (3FN) have a channel for compressed gas and two liquid channels separating the flows of, for example, core material and wall material until they make contact at the nozzle tip (Figure 1(b)), thus creating an opportunity for the creation of an emulsion during spray drying [5,6]. This design creates an opportunity to decrease production time and cost by eliminating a separate emulsification step in a spray drying process, which is a unique opportunity for this 3FN technology not available for other nozzle/atomizer types, such as 2FN, high pressure nozzle, and rotary disks.…”

“…In our previous study, the controlled release of encapsulated sodium was investigated using maltodextrin and octenyl-succinic-anhydride-modified starch by spray drying with 2FN and 3FN [5]. 3FNs have been also used in the pharmaceutical and chemical industries [7,[22][23][24].…”