Ethanol p.a, hydrochloric acid (370 g·L−1), iron (II) sulphate heptahydrate, iron (III) chloride hexahydrate, sodium acetate trihydrate, were purchased from Merck (Darmstadt, Germany). Folin–Ciocalteu reagent, and potassium hexacyanoferrate (III), gallic acid (990 g·L−1) were purchased from Sigma (Sternheim, Germany). Sodium carbonate anhydrous was obtained from BDH (Poole, UK), while 2,4,6-tris (2-pyridyl)-S-triazine (TPTZ, 990 g·L−1) and ferric chloride were acquired from Fluka (Buchs, Germany), and anhydrous sodium sulphate from Panreac (Barcelona, Spain). Ethanol absolute anhydrous was purchased from Carlo Erba (Marseille, France). Luteolinidin chloride was acquired from Chromadex (Los Angeles, CA, USA). Maltodextrin (DE 16.5–19.5) and Arabic gum was purchased from Sigma-Aldrich (Darmstadt, Germany). All other unlabelled chemicals and reagents were analytical, or HPLC-MS Optima grade from Fisher Scientific (Waltham, CA, USA).
Maltodextrin de 16.5 19 5
Manufactured by Merck Group
Sourced in Germany, United States
Maltodextrin (DE 16.5–19.5) is a carbohydrate-based food ingredient produced by the partial hydrolysis of starch. It has a dextrose equivalent (DE) range of 16.5 to 19.5, which indicates the degree of starch conversion. Maltodextrin is used as a thickening agent, bulking agent, and flavor carrier in various food and pharmaceutical applications.
Automatically generated - may contain errors
Lab products found in correlation
Sodium acetate trihydrate, by Merck Group (1 mentions)
Luteolinidin chloride, by ChromaDex (1 mentions)
Iron 3 chloride hexahydrate, by Merck Group (1 mentions)
Gum arabic, by Merck Group (1 mentions)
Anhydrous sodium sulphate, by ITW Reagents (1 mentions)
Sodium carbonate anhydrous, by BD (1 mentions)
Folin ciocalteu reagent, by Merck Group (1 mentions)
Hydrochloric acid (hcl), by Merck Group (1 mentions)
Ethanol p a, by Merck Group (1 mentions)
Iron 2 sulphate heptahydrate, by Merck Group (1 mentions)
Ethanol absolute anhydrous, by Carlo Erba (1 mentions)
2 protocols using maltodextrin de 16.5 19 5
1
Analytical Reagents for Phytochemical Analysis
2
Encapsulation of Passion Fruit Probiotics
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Commercial frozen yellow passion fruit pulp, without added sugars and preservatives (DeMarchi, Jundiaí, Brazil), was thawed and mixed with distilled water (1:1 w/w). The sample was filtered twice to reduce the content of suspended solids and seed fractions. The filtrate was called passion fruit juice.
The feed solutions were prepared by the addition of the encapsulating agents to the passion fruit juice. The encapsulating agents used were maltodextrin DE 16.5-19.5 (Sigma Chemical Co., St. Louis, USA) and inulin (Orafti HPX, Orafti, Tienen, Belgium-degree of polymerization ≥ 23) added in different proportions (Table 1). All the feed solutions were homogenized until complete dissolution, submitted to heating at 80 °C for 1 min and cooled to 25 °C. Before spray-drying process, the feed solutions were divided into two parts: inoculated (with the addition of probiotic bacterial suspension) and control (without the addition of probiotic bacteria suspension). The inoculated feed solutions were added with 10% (v/v) of the probiotic bacterial suspension containing 9.61 log CFU/mL of B. lactis BB-12, in order to obtain final concentrations of about 8 log CFU/ g in the microcapsules after the spray-drying process.
The feed solutions were prepared by the addition of the encapsulating agents to the passion fruit juice. The encapsulating agents used were maltodextrin DE 16.5-19.5 (Sigma Chemical Co., St. Louis, USA) and inulin (Orafti HPX, Orafti, Tienen, Belgium-degree of polymerization ≥ 23) added in different proportions (Table 1). All the feed solutions were homogenized until complete dissolution, submitted to heating at 80 °C for 1 min and cooled to 25 °C. Before spray-drying process, the feed solutions were divided into two parts: inoculated (with the addition of probiotic bacterial suspension) and control (without the addition of probiotic bacteria suspension). The inoculated feed solutions were added with 10% (v/v) of the probiotic bacterial suspension containing 9.61 log CFU/mL of B. lactis BB-12, in order to obtain final concentrations of about 8 log CFU/ g in the microcapsules after the spray-drying process.
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