Effect of maltodextrin concentration on the characteristic of phycocyanin powder as a functional food

Effect of Maltodextrin Concentration on Physical Characteristics of Strawberry Extract That May Prevent COVID-19 in the Elderly

“…The powder's texture is consistent with the findings of Sadowska et al 19 , which indicate that spraydried powder products have the softest or smoothest texture. According to Agustina et al 20 , maltodextrinproduced powder has a fine texture that spreads evenly. This is because maltodextrin can maintain the product's texture and interact with water to create a powder with a soft, stable texture at high temperatures.…”

“…Table 3 shows that the carbohydrate content of P3 strawberry powder was 92.73%, which means that the value is higher than 7.89% of the initial carbohydrate content in fresh strawberries 30 . According to Agustina et al 20 , the carbohydrate content of the powder produced through the drying process with the addition of maltodextrin varied between 83.77 and 90.39%. The increase in carbohydrate levels was brought about by the addition of maltodextrin, the primary component of which was carbohydrates.…”

Improving the stability of phycocyanin by spray dried microencapsulation

“…(2016) also found that higher MD concentration lowers moisture F I G U R E 1 Optical micrographs of the emulsions prepared with different wall materials [1 = MD + WPI(1:1), 2 = MD + WPI(2:1), 3 = MD + WPI(1:2), 4 = GA + WPI(1:1), 5 = GA+WPI(2:1), 6 = GA + WPI(1:2), 7 = GA + SC(1:1), 8 = GA + SC(2:1), 9 = MD + SC(1:1), 10 = MD + SC(2:1), 11 = MD + SC(1:2)] content in encapsulated phycocyanin powder. (Agustina et al, 2019). Agustina et al (2019) explained the low moisture content in encapsulated phycocyanin by MD due to its quick evaporation.…”

“…(Agustina et al, 2019). Agustina et al (2019) explained the low moisture content in encapsulated phycocyanin by MD due to its quick evaporation. SC is a coating material that provides more moisture as compared to the WPI.…”