Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Abstract

Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage

“…Regarding the maltodextrin coating, it exhibited the lowest water content among treatments. Elevated maltodextrin ratios led to the formation of amorphous structures and reduced water content, likely due to diminished hygroscopicity (Wang et al., 2021 ) and decreased hydrophilicity. Dextrins, with their fundamental 1,6‐glycosidic and 1,4‐glycosidic linkages, are known for their substantial water‐binding properties (Włodarczyk & Śliżewska, 2021 ).…”

“…Meanwhile, in the ethanol extract of dragon fruit peel powder, the treatment with the lowest change was the maltodextrin application treatment, with a change of 22.09%.Regarding the maltodextrin coating, it exhibited the lowest water content among treatments. Elevated maltodextrin ratios led to the formation of amorphous structures and reduced water content, likely due to diminished hygroscopicity(Wang et al, 2021) and decreased hydrophilicity. Dextrins, with their fundamental 1,6-glycosidic and 1,4-glycosidic linkages, are known for their substantial water-binding…”

Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods

“…The decrease in moisture content is one of the factors that can decrease the salinity of fermented sausages ( Tian et al, 2020 ). When NaCl dissolves in water to dissociate into Na + and Cl − , the migration of Na + through the ion channels elicits depolarization, causing saltiness ( Wang et al, 2021 ). The intense saltiness across the treatment groups is, thus, presumed to have arisen from the lower content of water than that in the control group.…”

A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

“…Consequently, Wang et al prepared spray-dried chitosan/NaCl/ maltodextrin particles, achieving a 25% reduction in sodium content without compromising flavor. 152 However, certain studies have indicated that the use of large-grain size salt can enhance the perception of saltiness. The late addition of coarse-grained salt with a size of 0.4-1.4 mm in the pizza crust results in a faster release of sodium and a stronger salty sensation.…”

“…Consequently, Wang et al prepared spray-dried chitosan/NaCl/maltodextrin particles, achieving a 25% reduction in sodium content without compromising flavor. 152…”