Thermal Crosslinking of Maltodextrin and Citric Acid. Methodology to Control the Polycondensation Reaction under Processing Conditions

Abstract

This paper presents an affordable methodology for the analysis of the crosslinking, by polycondensation reaction, between maltodextrin and citric acid under thermal processing. This methodology is based on three complementary analytical techniques: Fourier Transform Infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and rheometry. FTIR has been found to be a powerful technique for the characterization of both the esterification reaction and other non-covalent interactions between maltodextrin and citric acid. TGA has been mainly applied to quantify the progress of the polycondensation reaction. Rheometry has been extensively used to understand the crosslink formation resulting from the polycondensation process between maltodextrin and citric acid, allowing the determination of the gel time. Furthermore, these techniques have revealed added value when used as complementary techniques. For instance, the FTIR results supported the conclusions from the study of polycondensation reaction progress by TGA. Similarly, the TGA results about the polycondensation reaction temperature are consistent with the rheology study. Overall, the insightfulness and accuracy of the methodology presented in this paper make it very useful as a tool to optimize industrial processing of materials which apply binding systems based on maltodextrin and citric acid.

Optimization of Aceclofenac Proniosomes by Using Different Carriers, Part 1: Development and Characterization

“…Meanwhile, the IR spectrum for the used carriers, as shown in Figure 1B-D, are as the following: Glucose characteristic bands are at 994.19 cm −1 , 614.55 cm −1 , and 1020.89 cm −1 , [24] maltodextrin characteristic bands are at 995.64 cm −1 and 570.89 cm −1 , which characterizes the anhydroglucose ring stretching vibrations [25], and mannitol characteristic bands are at 1017.93 cm −1 , 1077.75 cm −1 , and 3282.78 cm −1 [26]. and carrier used, hence it can be concluded that no interaction was determined between glucose, mannitol, or maltodextrin and all the other components used, respectively.…”

Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

“…Maltodextrin (MD) is widely used as wall material, mostly due to its effectiveness, low cost, neutral flavour and aroma, and high water solubility (Ribeiro et al, 2015;Zhang et al, 2018). Moreover, when combined with citric acid and after thermal heating, it forms a polymeric network (crosslinking) due to the esterification reaction between the hydroxyl groups of maltodextrin and the carboxyl groups of citric acid (Castro-Cabado, Parra-Ruiz, Casado, & San Román, 2016). In addition to increasing the thermal and mechanical resistance (Castro-Cabado, Casado, & San Román, 2016b), these crosslinking reactions preserve the bioactivity of the encapsulated agents (Francisco et al, 2018).…”

Chitosan microcapsules: Methods of the production and use in the textile finishing

“…The CA (poly(carboxylic acids) is a naturally occurring organic acid with three carboxylic groups. It is inexpensive and nontoxic chemicals and wisely to react with polysaccharides, 129 and has been using to improve the performance properties of cellulose and proteins in textile applications. 130 CA can react with all three hydroxyl groups in the anhydroglucose monomer and with the hydroxyl group through esterification.…”