Resistant Maltodextrin and Metabolic Syndrome: A Review

Astina, Junaida; Sapwarobol, Suwimol

doi:10.1080/07315724.2018.1523028

Cited by 20 publications

(18 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Resistant-maltodextrin is a soluble dietary fiber, which has nutritional benefits. Researchers are focused on the favorable effects of resistant-maltodextrin on human health [19,20]. Resistant-maltodextrin is a suitable substance to be used as an encapsulating agent.…”

Section: Introductionmentioning

confidence: 99%

Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials

et al. 2020

View full text Add to dashboard Cite

The present study reports on the encapsulation of Elsholtzia ciliata ethanolic extract by freeze-drying method using skim milk, sodium caseinate, gum Arabic, maltodextrin, beta-maltodextrin, and resistant-maltodextrin alone or in mixtures of two or four encapsulants. The encapsulation ability of the final mixtures was evaluated based on their microencapsulating efficiency (EE) of total phenolic compounds (TPC) and the physicochemical properties of freeze-dried powders. Results showed that the freeze-dried powders produced using two encapsulants have a lower moisture content, but higher solubility, Carr index, and Hausner ratio than freeze-dried powders produced using only one encapsulant in the formulation. The microencapsulating efficiency of TPC also varied depending on encapsulants used. The lowest EE% of TPC was determined with maltodextrin (21.17%), and the highest with sodium caseinate (83.02%). Scanning electron microscopy revealed that freeze-drying resulted in the formation of different size, irregular shape glassy particles. This study demonstrated good mucoadhesive properties of freeze-dried powders, which could be incorporated in buccal or oral delivery dosage forms. In conclusion, the microencapsulation of E. ciliata ethanolic extract by freeze-drying is an effective method to produce new value-added pharmaceutical or food formulations with polyphenols.

show abstract

Section: Introductionmentioning

confidence: 99%

Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Different types of maltodextrin are available, which can be divided according to the type of starch used for hydrolysis, e.g., potato, rice, corn, or oat; alternatively, barley and wheat are examples of less commonly used types of starch [16]. Differences between maltodextrins may also result from different values of glucose equivalent, as well as the way in which these additives affect human health [17][18][19][20][21]. Thus, carriers used for preserving or improving food properties may have different effects on human health; therefore, such components should be used with consideration of their influence on biological properties in vivo.…”

mentioning

confidence: 99%

The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

Michalska-Ciechanowska

Majerska

Brzezowska

et al. 2020

ChemEngineering

View full text Add to dashboard Cite

Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

show abstract

“…Resistant maltodextrin (RMD) is a novel non-viscous soluble dietary fibre which is classified as resistant starch type 5 (6–8) . It can be derived from various types of starch, such as maize, potato, wheat and also tapioca (7) . RMD is produced by several steps, called pyroconversion, including hydrolysis, transglucosidation and repolymerisation.…”

mentioning

confidence: 99%

Attenuation of glycaemic and insulin responses following tapioca resistant maltodextrin consumption in healthy subjects: a randomised cross-over controlled trial

Astina

Sapwarobol

2020

J Nutr Sci

Self Cite

View full text Add to dashboard Cite

Resistant maltodextrin (RMD) from various sources of starch has been extensively studied. However, studies which reported the effects of tapioca RMD (TRM) on glucose and insulin response are lacking. This study investigated the effect of TRM on postprandial plasma glucose and serum insulin in healthy subjects. Additionally, satiety and gastrointestinal tolerability were also evaluated. Sixteen healthy participants received five different treatments on five separate days. Participants received 50 g of either: glucose (GL), tapioca maltodextrin (TM), TRM, MIX15% (7⋅5 g TRM + 42⋅5 g TM) or MIX50% (25 g TRM + 25 g TM). Plasma glucose, serum insulin and subjective appetite responses were measured postprandially over 180 min. Gastrointestinal symptoms were evaluated by questionnaire before and after each test day. Results showed that at 30 min after treatment drinks, plasma glucose after TRM was significantly lowest (104⋅60 (sem 2⋅63 mg/dl) than after GL (135⋅87 (sem 4⋅88) mg/dl; P <0⋅001), TM (127⋅93 (sem 4⋅05) mg/dl; P = 0⋅001), MIX15% (124⋅67 (sem 5⋅73) mg/dl; P = 0⋅039) and MIX50% (129⋅33 (sem 5⋅23) mg/dl; P = 0⋅003) (1 mg/dl = 0⋅0555 mmol/l). In addition, TRM also significantly reduced serum insulin (13⋅01 (sem 2⋅12) μIU/ml) compared with GL (47⋅90 (sem 11⋅93) μIU/ml; P = 0⋅013), TM (52⋅96 (sem 17⋅68) μIU/ml; P = 0⋅002) and MIX50% (33⋅16 (sem 4⋅99) μIU/ml; P = 0⋅008). However, there were no significant differences in subjective appetite between treatments (P > 0⋅05). A single high dose of TRM (50 g) caused flatulence (P < 0⋅05). Tapioca resistant maltodextrin has low digestibility in the small intestine and, therefore, reduced incremental plasma glucose and serum insulin, without affecting satiety in healthy subjects over 180 min. Gastrointestinal tolerability of TRM should be considered when consumed in high doses.

show abstract

Resistant Maltodextrin and Metabolic Syndrome: A Review

Cited by 20 publications

References 41 publications

Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials

Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials

The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

Attenuation of glycaemic and insulin responses following tapioca resistant maltodextrin consumption in healthy subjects: a randomised cross-over controlled trial

Contact Info

Product

Resources

About