The longevity of Aedes aegypti mosquitoes is determined by carbohydrate intake / [A longevidade de mosquitos Aedes aegypti é determinada pela ingestão de carboidrato]

Aedes aegypti is the vector of several viral diseases. The main way to control these diseases is to fight the vector. Thus, it is necessary to breed mosquitoes in the laboratory in order to develop strategies to control these insects. In laboratories, different carbohydrates are used for feeding mosquitoes. The aim of this study is to evaluate the longevity and the weight of Ae. aegypti fed with different carbohydrates diets. As methods, 120 mosquitoes were distributed in insectaries and each group received a different diet, based on honey, dextrose or maltodextrin. To assess the longevity, survival analysis was performed using the Long Rank test and chi square test. To assess the weight, the dead insects were frozen and weighed at the end of the experiment. As results it was observed that mosquitoes fed with the honey, maltodextrin and dextrose diet lived on average 33, 35 and 47 days respectively. When weight was assessed, mosquitoes fed with honey weighed 125 ± (35.3) µg, while those fed with dextrose and maltodextrin weighed 225 ± (35.3) µg and 275 ± (35.3) µg respectively. The results show that the intake of dextrose and maltodextrin by Ae. aegypti adults increases their survival and their weight.(AU)

O Aedes aegypti é vetor de várias doenças virais. A principal maneira de controlar essas doenças é combatendo o seu vetor. Nesse sentido, é necessário criar esses mosquitos em laboratório, visando desenvolver estratégias de controle. Nos laboratórios, diferentes carboidratos são utilizados na alimentação de mosquitos. O objetivo deste estudo é avaliar longevidade e peso de Ae. aegypti alimentados com diferentes fontes de carboidratos. Como método, distribuíram-se 120 mosquitos insetários. Cada grupo recebeu uma dieta diferente à base de mel, dextrose ou maltodextrina. Para avaliar a longevidade, a análise de sobrevida foi realizada pelo teste de Logrank e pelo teste de qui quadrado. Para avaliar o peso, os insetos mortos foram congelados e pesados ​​no final do experimento. Como resultado, observou-se que os mosquitos alimentados com a dieta à base de mel, maltodextrina e dextrose viveram em média 33, 35 e 47 dias, respectivamente. Com relação ao peso, os mosquitos alimentados com mel pesavam 125 ± (35,3)µg, enquanto os alimentados com dextrose e maltodextrina pesavam 225 ± (35,3)µg e 275 ± (35,3)µg, respectivamente. Os resultados mostram que a ingestão de dieta à base de dextrose e maltodextrina por Ae. aegypti adultos aumenta sua sobrevivência e seu peso.(AU)

Ultrasound-assisted extraction for enhanced retention of physicochemical properties of garlic powder obtained by spray-drying

This work aims to produce garlic powder with the retention of physicochemical properties by using different methods.Garlic is extracted by an ultrasonic-assisted extraction technique to remove the undesired compounds. In this study,garlic powder is incurred through freeze-drying and spray-drying with maltodextrin as a carrier agent. To compare theefficiency of two drying techniques, garlic is dried without maltodextrin. This study is intended to find a techniqueto get garlic powder with the best quality. The physicochemical and microstructural properties of the garlic powderobtained were analyzed and compared. It was found that garlic powder spray-dried with maltodextrin has the highestretention of physicochemical properties compared to those treated with other techniques. Although freeze-driedand spray-dried powder developed without carrier agent could maintain the flavor and color, they failed to hold thestructure and formed into clusters soon after they are exposed to air. Thus, the obtained results showed spray-dryingwith maltodextrin as the best drying technology for the maintenance of its physical and chemical properties.

A novel ready-to-use dry-reagent polymerase chain reaction for detection of Escherichia coli & Shigella species

Background & objectives: Polymerase chain reaction (PCR) has wide acceptance for rapid identification of pathogens and also for diagnosis of infectious conditions. However, because of economic and expertise constraints, a majority of small or peripheral laboratories do not use PCR. The objective of the present study was to develop a dry-reagent PCR assay as an alternative to conventional PCR to assess its applicability in routine laboratory practice using malB gene for identification of Escherichia coli as a model. Methods: A total of 184 isolates were selected for the study comprising clinical isolates of E. coli and non-E. coli including Shigella sp. and a few other control strains. The DNA was isolated from all the isolates. The isolated DNA as well as the overnight grown bacterial cultures were subjected to both conventional wet PCR and dry-reagent PCR. Results: The genomic DNA isolated from E. coli showed amplification of malB gene in both conventional wet and dry-reagent PCR and the band was observed at 491 bp. In dry-reagent PCR, the overnight grown E. coli cells also showed positive result. The non-E. coli strains other than Shigella sp. showed negative in both conventional wet and dry-reagent PCR. Shigella sp. showed positive in both conventional wet and dry-reagent PCR. Interpretation & conclusions: Considering the elimination of genomic DNA isolation step, and similar results with the conventional wet PCR, dry-reagent PCR may be a good alternative for the conventional wet PCR.

The microencapsulation of mangosteen peel extract with maltodextrin from arenga starch: formulation and characterization

The antioxidant compounds in mangosteen peel extract have characteristics, namely, unstable, reactive, and veryeasily oxidized. To protect the damage of bioactive compounds, xanthone, it needs a coating method with materialswhose effectiveness and efficiency have been proven such as maltodextrin. This study aims to examine the optimalformulations and characteristics produced from microencapsulation of mangosteen peel extract with maltodextrinfrom arenga starch. The mangosteen peel was extracted with 96% ethanol and maltodextrin was made in microparticlesize. Then, it was formulated in various balances of mangosteen peel extract with maltodextrin, respectively, asfollows: 70:30, 60:40, 50:50, 40:60, and 30:70 (%). Each formulation was homogenized for 15 minutes and hydratedfor 18 hours at 4°C. After that, the sample was homogenized for 1 minute and sprayed using a spray dryer at a feed rateof 15 ml per minute with an inlet temperature of 170°C and a pressure of 1 atm. Furthermore, the microencapsulationproducts were carried out by characterization, including particle size, zeta potential, morphology, encapsulationefficiency, and stability of microcapsules. The data were analyzed using analysis of variance. If there were significantdifferences, it would be tested using Duncan’s Multiple Range Test method. The results showed that the formulationof the ratio of mangosteen peel extract with maltodextrin had a significant effect (p < 0.05) on particle size, zetapotential, morphology, encapsulation efficiency, and stability of microcapsules. The characterization results from eachformulation reported that the ratio of mangosteen peel extract and maltodextrin at level 50%:50% (MP3) producedmore proportional characteristics than other treatments. The formulation of mangosteen peel extract with maltodextrinat a balanced ratio could be used as an alternative supply and processing of functional food.

The microencapsulation of mangosteen peel extract with maltodextrin from arenga starch: formulation and characterization

The antioxidant compounds in mangosteen peel extract have characteristics, namely, unstable, reactive, and veryeasily oxidized. To protect the damage of bioactive compounds, xanthone, it needs a coating method with materialswhose effectiveness and efficiency have been proven such as maltodextrin. This study aims to examine the optimalformulations and characteristics produced from microencapsulation of mangosteen peel extract with maltodextrinfrom arenga starch. The mangosteen peel was extracted with 96% ethanol and maltodextrin was made in microparticlesize. Then, it was formulated in various balances of mangosteen peel extract with maltodextrin, respectively, asfollows: 70:30, 60:40, 50:50, 40:60, and 30:70 (%). Each formulation was homogenized for 15 minutes and hydratedfor 18 hours at 4°C. After that, the sample was homogenized for 1 minute and sprayed using a spray dryer at a feed rateof 15 ml per minute with an inlet temperature of 170°C and a pressure of 1 atm. Furthermore, the microencapsulationproducts were carried out by characterization, including particle size, zeta potential, morphology, encapsulationefficiency, and stability of microcapsules. The data were analyzed using analysis of variance. If there were significantdifferences, it would be tested using Duncan’s Multiple Range Test method. The results showed that the formulationof the ratio of mangosteen peel extract with maltodextrin had a significant effect (p < 0.05) on particle size, zetapotential, morphology, encapsulation efficiency, and stability of microcapsules. The characterization results from eachformulation reported that the ratio of mangosteen peel extract and maltodextrin at level 50%:50% (MP3) producedmore proportional characteristics than other treatments. The formulation of mangosteen peel extract with maltodextrinat a balanced ratio could be used as an alternative supply and processing of functional food.

Structural organization of dental biofilm formed in situ in the presence of sucrose associated to maltodextrin

Abstract Maltodextrins, derived from corn starch, have been added to industrialized food combined with sucrose. However it is not clear the diffusion properties of the dental biofilm matrix and the tridimensional structure of multispecies biofilms formed in the presence of these carbohydrates. Therefore, the aim of study was to investigate by confocal laser scanning microscopy (CLSM) the structural organization of the multispecies dental biofilm formed in situ under exposure to sucrose associated to maltodextrin. Adult volunteers wore an intraoral palatal appliance containing bovine enamel blocks. They were instructed to remove the appliance 8 times per day and drop the following solutions on the enamel blocks: deionized distilled water (DDW), maltodextrin, sucrose + maltodextrin or sucrose. Biofilms formed were stained and the percentage of extracellular polysaccharide (%EPS) and thickness were determined by CLSM. Biofilm formed in the presence of sucrose and sucrose + maltodextrin presented similar %EPS and higher than DDW and maltodextrin. Regarding to the biofilm thickness, sucrose and sucrose + maltodextrin treatments were thicker than DDW and maltodextrin and similar between them. The structural organization of the multispecies dental biofilm formed in situ in the presence of sucrose does not change when this carbohydrate is associated to maltodextrin.

Resumo Maltodextrinas, derivadas do amido de milho, tem sido adicionadas a alimentos industrializados combinadas à sacarose. Entretanto não estão esclarecidas as propriedades de difusão na matriz do biofilme dental e a estrutura tridimensional de biofilmes multiespécies formados na presença destes carboidratos. Portanto o objetivo deste estudo foi avaliar, através da microscopia confocal de escaneamento a laser (MCEL), a organização estrutural do biofilme dentário multiespécie formado in situ exposto à sacarose associada a maltodextrina. Voluntários adultos utilizaram dispositivos intraorais palatinos contendo blocos de esmalte bovino. Eles foram instruídos a remover os dispositivos 8 vezes por dia e gotejar as seguintes soluções sobre os blocos de esmalte: água destilada e deionizada (ADD), maltodextrina, sacarose+maltodextrina ou sacarose. Os biofilmes formados foram corados e o percentual de polissacarídeos extracelulares (%PEC) e suas espessuras foram determinados através da MCEL. Os biofilmes formados na presença de sacarose e sacarose+maltodextrina apresentaram os %PEC similares entre si, entretanto maiores do que os grupos submetidos a ADD e maltodextrina. Em relação à espessura do biofilme formado, os tratamentos sacarose e sacarose+maltodextrina apresentaram espessuras similares entre si, e maiores quando comparados aos grupos ADD e maltodextrina. A organização estrutural do biofilme dentário multiespécie formado in situ na presença de sacarose não é alterado quando este carbiodrato é associado a maltodextrina.

Extracción y encapsulación de compuestos fenólicos provenientes de cascarilla de arroz / Extraction and encapsulation of phenolic compounds from rice hus

RESUMEN En la actualidad, el aprovechamiento de los subproductos agroindustriales es de vital importancia. El objetivo del presente trabajo fue estudiar una alternativa de valorización de la cascarilla de arroz, mediante la extracción y la encapsulación de compuestos fenólicos provenientes de las cascarillas. Este proceso fue llevado a cabo en un reactor batch con agitación mecánica a 453,15 K y 1 MPa durante 1 h, se usó agua como solvente. Se evaluó la micro-encapsulación de los componentes del extracto mediante liofilización usando como material encapsulante maltodextrina en diferentes proporciones. Los extractos acuosos mostraron un pH de 3,7, contenido de compuestos fenólicos de 8,2 mg equivalentes de ácido gálico/g de cascarilla, y una actividad antioxidante de 14,6 mg Eq.trolox/g de cascarilla. Mediante análisis de espectroscopía de infrarrojo se identificaron bandas representativas de grupos funcionales presentes en los compuestos fenólicos, reconocidos por su actividad antioxidante. La eficiencia de encapsulación fue de 99,8 % usando 14,3 % de maltodextrina, se obtuvieron cápsulas con 10,08 mg fenoles/g de encapsulado y un tamaño de partícula adecuado para la liberación y retención de los compuestos fenólicos de 63 μm. Posteriormente, se estudió la estructura semicristalina de las cápsulas mediante difracción de rayos X. Como conclusión, estas microcápsulas antioxidantes pueden ser adecuadas para su utilización en la industria farmacéutica o de alimentos como componente de envases alimentarios.

SUMMARY Currently, the use of agro-industrial by-products is of vital importance. The aim of the present work was to study an alternative of valorisation of the rice husk, by extraction and encapsulation of phenolic compounds from the husks. This process was carried out in a batch reactor with mechanical stirring at 453.15 K and 1 MPa for 1 h, water was used as the solvent. Microencapsulation of the extract components was evaluated by lyophilisation using maltodextrin at different proportions as encapsulating material. The aqueous extracts showed a pH of 3.7, contained phenolic compounds of 8.2 mg gallic acid/g of husk, and an antioxidant activity of 14.6 mg Eq.trolox/g of husk. By infrared spectroscopy analysis, representative bands of functional groups present in the phenolic compounds, recognised for their antioxidant activity, were identified. The encapsulation efficiency was 99.8 % using 14.3 % maltodextrin; capsules were obtained with 10.08 mg phenols/g capsules and a particle size suitable for the release and retention of phenolic compounds of 63 μm. Subsequently, the semi-crystalline structure of the capsules was studied by X-ray diffraction. To conclude, these antioxidant microcapsules may be suitable for use in the pharmaceutical or food industry as a component of food packaging.

Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

Abstract Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye. This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature. The microcapsules were produced using a combination of maltodextrin and xanthan gum as encapsulating agents and stored for 7 days. For all evaluated microcapsules, a degradation of betanin was observed, however, that degradation was independent of pH, with the exception of the sample with maltodextrin and dried by spray drying. The freeze dried products showed lower degradation constants and higher half-life (t1/2) when comparing with the spray dried samples. The microcapsules containing maltodextrin and xanthan gum, dried by spray drying, showed the highest change in the content of phenolic compounds after storage for 7 days. The color parameters showed a reduction for a*, and increase in b* and L*, for all samples during the storage time. In general, the microcapsules produced using maltodextrin and xanthan gum, and dried by freeze dryer, showed higher stability in terms of betanin content, phenolic compounds and color parameters during storage at different pHs.

Physical properties of microencapsulated anthocyanin obtained by spray drying of Red Amaranthus extract with maltodextrin

Introduction: Anthocyanins are water-soluble plant pigments responsible for bright red, purple and blue colours in fruits and vegetables. Extraction of anthocyanins from plant cells becomes an important task closely related to the need of preservation of their bioactivity. Therefore, encapsulation by spray drying is a technique used to retain maximum anthocyanin and colour. Methods: The study was designed to investigate the physical properties of spray drying of Red Amaranthus extract with maltodextrin. The extract was prepared by soaking washed and finely chopped red spinach (Red Amaranthus) leaves in water for 72 h at 4°C of with potable water (solvent), followed by storage at refrigerated condition at 4°C for 72 h. The extract was mixed with maltodextrin solution in three different ratios: 1:1, 1:2 and 1:3. Powder properties were studied for the three different extract and maltodextrin ratios that were fed in the spray dryer. All analyses were conducted in triplicates. Results: The 1:1 ratio retains maximum anthocyanin 93.03 mg/100g of spray dried powder compared to the other ratios; the moisture content of the 1:1 ratio was 0.44% (dry basis). The color chroma value of a* of 1:1 ratio was 26.24 and density was 0.55 g/cm3 whereas the water activity of the sample was 0.62±0.01. By comparing the three ratios, the 1:1 ratio of extract and maltodextrin was the optimum combination for encapsulation of anthocyanin using spray-drying technique. Conclusion: Encapsulation with maltodextrin at 1:1 ratio had a significant impact on retention of anthocyanin and colour in the final produ

The effect of dilution on the erosive potential of maltodextrin-containing sports drinks / Efeito da diluição no potencial erosivo de bebidas esportivas contendo maltodextrina

Introduction: The increasing consumption of maltodextrin-containing sports drinks, usually acidic, during physical activity may cause dental erosion. Objective: To evaluate the effect of dilution on the erosive potential of maltodextrin-containing sports drinks. Methodology: Five samples of five maltodextrin-containing sports drinks [Sports Nutrition (SN), Body Action (BA), New Millen (NM), Athletica Nutrition (AN), Integral Medica (IM)] were diluted with distilled water in three different proportions: as recommended by manufacturer (rec), with 20% more powder (20+) and with 20% less powder (20-) than recommended. Their pH and titratable acidity (volume of 1N NaOH necessary to raise pH to 5.5) were determined. Result: The pH and titratable acidity differed among the products, and pH values differed among the dilutions. All sports drinks showed pH below the critical pH for dental enamel demineralization. There was a significant negative correlation between pH and titratable acidity (p <0.01; r = -0.795). Conclusion: Changes in the dilution of maltodextrin-containing sports drinks affected their pH, but not their titratable acidity.

Introdução: O consumo de bebidas esportivas contendo maltodextrina durante a atividade física tem aumentado. Geralmente elas são ácidas, podendo causar erosão dentária. Objetivo: Avaliar o efeito da diluição sobre o potencial erosivo de bebidas esportivas contendo maltodextrina. Metodologia: Cinco amostras de cinco bebidas esportivas contendo maltodextrina [Sports Nutrition (SN), Body Action (BA), New Millen (NM), Atlhetica Nutrition (AN), Integral Medica (IM)] foram diluídas com água destilada em três diferentes proporções: como recomendado pelo fabricante (REC), com 20% a mais de pó (20+) e com 20% a menos de pó (20-) do que o recomendado. Foram determinados o seu pH e titrabilidade ácida (volume de NaOH 1N necessário para elevar o pH para 5,5). Resultado: O pH e titrabilidade ácida foram diferentes entre os produtos. Os valores de pH foram diferentes entre as diluições. Todas as bebidas esportivas apresentaram pH abaixo do pH crítico para a desmineralização do esmalte dental. Houve uma correlação negativa significativa entre o pH e a titrabilidade ácida (p <0,01; r = -0,795). Conclusão: Pequenas alterações na diluição de bebidas esportivas contendo maltodextrina podem afetar o seu pH, mas não a sua titrabilidade ácida.

Carbohydrate mouth rinse reduces rating of perceived exertion but does not affect performance and energy systems contribution during a high-intensity exercise

Aim: The study aimed to verify the effect of carbohydrate (CHO) mouth rinse on time to exhaustion, energy systems contribution and rating of perceived exertion (RPE) during a high-intensity exercise. Methods Fourteen men performed an incremental exercise test to determine their maximal oxygen uptake and peak power output (PPO) and two time-to-exhaustion tests at 110% of PPO. Participants rinsed their mouth with 25ml of 6.4% of CHO or placebo (PLA) solution immediately before the time-to-exhaustion test, using a crossover design. The contribution of the energy systems was calculated using the free software GEDAE-LaB®. Results: Time to exhaustion was similar between the conditions (CHO:174.3±42.8s; PLA:166.7±26.3s; p=0.33). In addition, there was no difference between the CHO and PLA condition for aerobic (CHO:135.1±41.2kJ and PLA:129.8±35.3kJ, p=0.34), anaerobic lactic (CHO:57.6±17.1kJ and PLA:53.4±15.1kJ, p=0.10), and anaerobic alactic (CHO:10.4±8.4kJ and PLA:13.2±9.2kJ, p=0.37) contribution. Consequently, total energy expenditure was similar between conditions (CHO:203.2±46.4kJ and PLA:196.5±45.2kJ, p=0.15). However, CHO mouth rinse reduced the RPE at the moment of exhaustion (CHO:18.2±1.0units and PLA:19.1±1.1units; p=0.02). Conclusion: CHO mouth rinse neither increased time to exhaustion nor altered energy systems contribution during a high-intensity exercise, but reduced the perceived effort at the exhaustion.(AU)

Effects of Resistant Maltodextrin on the on Post-Prandial Blood Glucose Elevation in Japanese Individuals / 医薬品情報学

<b>Objective: </b>We conducted a meta-analysis on the suppressive effect of resistant maltodextrin on post-prandial blood glucose elevation, which is approved in Japan as food for specified health use, and the following is allowed to be indicated on the label “it is suitable for consumption by those who are concerned about their post-prandial blood glucose levels because the absorption of sugars is abated by the action of dietary fiber (resistant maltodextrin).”<br><b>Method: </b>Our literature search covered Ichushi-Web (Japan Medical Abstracts Society), Japan Science and Technology Information Aggregator, Electronic (J-stage), Google Scholar, and PubMed databases and extracted English and Japanese publications on randomized, double-blind, controlled studies comparing resistant maltodextrin and a control in Japanese subjects for the reduction of areas under the blood glucose response curves at 30, 60, and 120 min after eating as an efficacy index.<br><b>Result: </b>Among these publications, four articles with a Jadad score (an assessment of the quality of randomized controlled studies) of ≥ 3 were included in the meta-analysis.  Significant inhibitory effects were confirmed from areas under the blood glucose response curves at 30, 60, and 120 min after eating in the meta-analysis that was performed to evaluate the effects of resistant maltodextrin on post-prandial blood glucose elevation in Japanese individuals.<br><b>Conclusion: </b>However, we were not able to test for publication bias because the number of extracted publications was small, and thus, additional research and case studies are warranted.

Effect of different DE values of malto-dextrin on properties for Schisandrae Chinensis Fructus spray-dried powder / 中国中药杂志

The purpose of this study was to compare the effect of different DE values of malto-dextrin on Schisandrae Chinensis Fructus spray-dried powder. The glass transition temperature (Tg) of the spray-dried powder, powder properties and microscopic morphology were determined, and then the moisture absorption isotherms and the glass transition temperature were used to predict its storage stability. The study showed that after adding malto-dextrin, the powder rate was increased; moisture content was decreased; Tg was increased; mobility got better; produced spherical microstructure; and Tg was increased with the decrease of DE value. The water activity-equilibrium moisture content (aw-EMC) relationship in GAB models showed, the moisture absorption of powder was increased with the rising of DE value; and the equilibrium moisture content-glass transition temperature (EMC-Tg) relationship in Gordon-Taylor models showed that, Tg was decreased with the increase of moisture content. As a result, the storage critical condition of the spray-dried powder was improved, and along with the decrease of DE value, the critical water activity and the critical water content were increased. Therefore, the smaller the DE value, the greater the stability of the spray-dried powder.

Optimización experimental de una formulación de pulpa de uchuva (Physalis peruviana) para mejorar su procesamiento en el secado por atomización / Experimental Optimization of cape gooseberry pulp (Physalis peruviana) formulation to improve its processing by spray drying

Antecedentes: En Colombia, el fruto de la uchuva (Physalis peruviana) está identificado como un fruto promisorio de exportación, por lo que la mejora de su procesamiento representa contribuir a una mayor competitividad de la cadena. Objetivos: el objetivo de este trabajo fue optimizar en función de parámetros fisicoquímicos y reológicos la formulación de una suspensión a base de pulpa de uchuva mezclada con los aditivos maltodextrina (MD) y goma arábiga (GA) con fines de ser utilizada en secado por atomización. Métodos: La optimización se realizó aplicando un diseño experimental central compuesto mediante superficie de respuesta con dos factores (MD y GA) y variables de respuesta (densidad, ºBrix, aw, pH, y parámetros reológicos). Resultados: La caracterización reológica de las suspensiones mostró un comportamiento tipo adelgazante con esfuerzo de cedencia (Modelo de Hershel-Bulkley). La suspensión que mejor se ajustó a los criterios de optimización para fines de secado por atomización fue para la formulación basada en MD (24%) y GA (0%) con caracterización reológica de Herschel-Bulkley tipo adelgazante con índice de consistencia (K= 0,119±0,017 Pa.sn), índice de potencia (n=0,75±0,03) y esfuerzo de cedencia (τo= 0,092±0,069 Pa). Los resultados para las propiedades fisicoquímicas en el punto optimizado fueron densidad = 1,167±0,005 g/mL, °Brix = 35,5±0,5, aw = 0,974±0,002. El pH y τo no fueron estadísticamente significativos (p>0,05) en la formulación de las suspensiones. Conclusiones: La optimización experimental representa una herramienta importante que permitió obtener una formulación de uchuva con MD y GA apta para secado por aspersión, representando un ahorro en tiempo y dinero para el investigador y la industria.

Background: In Colombia, the Cape gooseberry fruit (Physalis peruviana) is identified as a promising export fruit, so improving its processing is contributing to greater competitiveness of the chain. Objectives: The aim of this study was to optimize suspension of cape gooseberry pulp mixed with gum arabic (GA) and maltodextrin (MD) with the purpose of being used in spray drying. Methods: The optimization was performed using a central composite design with response surface of two factors (MD and GA) and response variables (density, ° Brix, water activity (aw), pH, and rheological parameters). Results: The rheological characterization of the suspensions showed a shear thinning behavior with yield stress (Herschel-Bulkley Model). The results indicated that best suspension to be used in spray drying would be formulated with MD (24%) and GA (0%) showing a rheological response of Herschel-Bulkley fluid with consistency index (K=0.119±0.017 Pa-sn), power index (n=0.75±0.03) and yield stress (τo=0,092±0,069 Pa). To the optimized condition, the results for the physicochemical properties were density (1.167 ± 0.005 g/mL), °Brix (35.5±0.5), aw (0.974±0.002). Additionally, the pH and τo of Herschel Bulkley model was not statistically significant (p>0.05) in the suspension formulation. Conclusions: The experimental optimization is an important tool that allowed us to obtain a formulation of gooseberry with MD and GA suitable for spray drying, representing a saving in time and money for research and industry.

Development and in vitro/in vivo evaluation of controlled release provesicles of a nateglinide-maltodextrin complex

The aim of this study was to characterize the provesicle formulation of nateglinide (NTG) to facilitate the development of a novel controlled release system of NTG with improved efficacy and oral bioavailability compared to the currently marketed NTG formulation (Glinate™ 60). NTG provesicles were prepared by a slurry method using the non-ionic surfactant, Span 60 (SP), and cholesterol (CH) as vesicle forming agents and maltodextrin as a coated carrier. Multilamellar niosomes with narrow size distribution were shown to be successfully prepared by means of dynamic laser scattering (DLS) and field emission scanning electron microscopy (FESEM). The absence of drug-excipient interactions was confirmed by Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC) and X-ray diffraction (XRD) studies. In vitro release of NTG in different dissolution media was improved compared to pure drug. A goat intestinal permeation study revealed that the provesicular formulation (F4) with an SP:CH ratio of 5:5 gave higher cumulative amount of drug permeated at 48 h compared to Glinate™ 60 and control. A pharmacodynamic study in streptozotocin-induced diabetic rats confirmed that formulation F4 significantly (P<0.05) reduced blood glucose levels in comparison to Glinate 60. Overall the results show that controlled release NTG provesicles offer a useful and promising oral delivery system for the treatment of type II diabetes.

Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis

This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction) for 65 days and chemical (polyphenol content) stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous) and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a stable product with a high concentration of phenolic compounds. Therefore, the freeze-drying process promoted the encapsulation of concentrated grape juice increasing its stability and shelf life, as well as proving to be an applicable process to food industry.

Characterization and Optimization of Natural Maltodextrin-based Niosome.

Natural maltodextrin, due to their outstanding merits, have received more and more attention in the field of drug delivery systems. In particular, maltodextrin seem to be the most promising materials in the preparation of niosome carriers. This study aimed to optimize and characterize the formulation of natural maltodextrin-based niosome. The natural maltodextrin was made from cilembu sweet potato starch which used partial starch hydrolysis method by α-amylase enzyme. Proniosome and niosome formulations used three various concentration of surfactant (sorbitan monostearat) which about 5 mmol, 7.5 mmol, and 10 mmol for formula 1 (F1), formula 2 (F2), and Formula 3 (F3) respectively. In addition, physical and chemical characterizations had been done to characterize maltodextrin, proniosome, and niosome. The Dextrose Equivalent (DE) value of natural maltodextrin was 7.99+0.11. Furthermore, the vesicle size of proniosome was in the range of 5μ to 13μ. The entrapment percentages of piroxicam in niosome formulations were 72.5+1.1%,, 76+1.7 %, and 77.5+1.9 % for FI, F2 and F3 respectively. It can be concluded that the result provided an indication of natural maltodextrin from Cilembu sweet potato starch are potentialy carrier in the proniosome preparation which can be used for producing niosomes.

Efeitos da suplementação carboidratada e de diferentes tipos de treinamento físico sobre as concentrações de células sanguíneas / Effects of carbohydrate supplementation and different types of exercise training on the blood cells concentrations

INTRODUÇÃO: A participação dos atletas em sessões de exercício intenso e prolongado pode fazer declinar o número circulante e a capacidade funcional dos leucócitos. Por outro lado, o consumo de uma solução carboidratada pode atenuar os efeitos imunossupressivos do exercício. OBJETIVO: Verificar os efeitos do exercício aeróbio e anaeróbio, além da suplementação carboidratada sobre as concentrações sanguíneas da contagem total e diferencial de leucócitos, hemoglobina e glicose sérica de ratos Wistar. MÉTODOS: Sessenta e nove Ratos machos Wistar (60 dias) foram divididos em seis grupos: sedentários não suplementados (n = 12) e suplementados (n = 12); treinados em estado estável máximo de lactato (EEML) não suplementados (n = 11) e suplementados (n = 11); treinados em alta intensidade não suplementados (n = 12) e suplementados (n = 11). O protocolo de treinamento consistiu de oito semanas de natação em padrão contínuo em EEML (60 min.dia-1) ou intermitente (dois períodos de 30 minutos, com intervalo de 10 minutos), com sobrecargas correspondentes a 5% e 10% do peso corporal, respectivamente. Durante 37 dias os animais foram suplementados com uma dose diária de 0,48 g.kg-1 de maltodextrina dissolvida em água ou receberam água pura. RESULTADOS: Não houve efeito da suplementação carboidratada e dos dois tipos de treinamento nas concentrações de leucócitos sanguíneos. O exercício anaeróbio (p = 0,04) e o uso da maltodextrina (p = 0,003) proporcionaram elevações nas concentrações de hemoglobinas sanguíneas, enquanto o exercício aeróbio ocasionou aumento na concentração da glicose sérica (p < 0,02). CONCLUSÃO: Os diferentes tipos de exercícios não estiveram envolvidos com leucopenia, hipoglicemia ou anemia que poderiam levar a fadiga muscular precoce e queda do desempenho.

INTRODUCTION: The participation of athletes in sessions of intense and prolonged exercise can lower the number and functional capacity of circulating leukocytes. On the other hand, the intake of a carbohydrate solution can attenuated the immunosuppressive effects of exercise. OBJECTIVE: To evaluate the effects of aerobic and anaerobic exercises, and carbohydrate supplementation on blood concentrations of total and differential counts leukocytes, hemoglobin and serum glucose in Wistar rats. METHODS: 69 Male Wistar rats (60 days) were divided into six groups: sedentary non-supplemented (n = 12) and supplemented (n = 12); trained in Maximum Lactate Steady State (EEML) not supplemented (n = 11) and supplemented (n = 11) trained at high intensity non-supplemented (n = 12) and supplemented (n = 11). The training protocol consisted of eight weeks of continuous swimming pattern EEML (60min.day-1) or intermittent (two periods of 30 minutes, for exercise with 10 minutes rest), with overloads corresponding to 5% and 10% of body weight, respectively. For 37 days the animals were supplemented with a daily dose of 0.48 g.kg-1 maltodextrin dissolved in water or pure water. RESULTS: There was no effect of carbohydrate supplementation and the two types of training on blood concentrations of leukocytes. The anaerobic exercise (p = 0.04) and the use of maltodextrin (p = 0.003) resulted in increases in blood hemoglobin concentrations, while aerobic exercise caused an increase in the concentration of serum glucose (p < 0.02). CONCLUSION: The different types of exercises were not involved with leukopenia, anemia, or hypoglycemia that could lead to early muscle fatigue and decreased performance.

Perfil lipídico e glicêmico de ratos treinados em exercício aeróbio ou anaeróbio e suplementados com maltodextrina / Lipids and glucose levels of trained rats in aerobic or anaerobic conditions and supplemented with maltodextrin / Los lípidos y los niveles de glucosa de las ratas entrenadas en condiciones aeróbicas o anaeróbicas y se complementa con maltodextrina

OBJETIVO: verificar as alterações no perfil lipídico e glicêmico de ratos treinados, suplementados com maltodextrina. MATERIAIS E MÉTODOS: o protocolo de treinamento consistiu de 8 semanas de natação em padrão contínuo (60min.dia-1) ou intermitente (2 períodos de 30min, com intervalo de 10min), com sobrecargas correspondentes a 5% e 10% do peso corporal, respectivamente. Durante 37 dias os animais foram suplementados com uma dose diária de 0,48g.kg-1 de maltodextrina dissolvida em água ou receberam água pura. RESULTADOS: o exercício aeróbio ocasionou aumento significativo no nível glicêmico. Os exercícios e a maltodextrina não causaram alterações no perfil lipídico. CONCLUSÃO: o exercício aeróbio proporcionou elevação no nível glicêmico, não causando hipoglicemia.

The objective was to verify changes in lipids and glucose levels of trained rats supplemented with maltodextrin. MATERIALS AND METHODS: The training protocol consisted of 8 weeks of continuous swimming pattern (60min.dia-1) or intermittent (2 periods of 30 minutes, with an interval of 10 minutes), with overloads corresponding to 5% and 10% of body weight, respectively. For 37 days the animals were supplemented with a daily dose of 0.48 g.kg-1 maltodextrin dissolved in water or pure water. RESULTS: Aerobic exercise caused a significant increase in blood glucose levels. The exercises and maltodextrin did not cause changes in lipid profile. CONCLUSION: Aerobic exercise gave rise in blood glucose levels, without causing hypoglycemia.

El objetivo fue comprobar los cambios en los lípidos y los niveles de glucosa de las ratas entrenadas complementados con maltodextrina. MATERIAL Y MÉTODOS: El protocolo consistió en 8 semanas de patrón de natación continua (60min.dia-1) o intermitente (2 períodos de 30 min, con un intervalo de 10 min), con sobrecargas que corresponden al 5% y el 10% del peso corporal. Durante 37 días los animales fueron suplementados con una dosis diaria de 0,48 g.kg-1 maltodextrina disuelta en agua o agua pura. RESULTADOS: El ejercicio aeróbico provocó un aumento significativo en los niveles de glucosa en la sangre. Los ejercicios y la maltodextrina no causó cambios en el perfil lipídico. CONCLUSIONES: El ejercicio aeróbico dio lugar en los niveles de glucosa en la sangre, sin causar hipoglucemia.

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk / Isotermas de adsorção e calor isostérico de sorção de polpa de maracujá desidratada por spray dryer e liofilizador com aditivos e leite desnatado

Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50º C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.

Dados de umidade de equilíbrio da polpa de maracujá em pó com maltodextrina e goma arábica obtidas por dois diferentes processos de secagem (spray dryer e liofilizador) foram determinados a 20, 30, 40 e 50° C. Leite desnatado foi utilizado nas amostras em substituição a uma parte desses dois aditivos. Prepararou-se uma formulação, usando polpa de maracujá/maltodextrina/leite desnatado (PMS) e outra com polpa de maracujá/goma arábica/leite desnatado (PGS). Os comportamentos das isotermas obedeceram ao tipo III, de acordo com a classificação de Brunauer e utilizou-se o modelo de GAB para ajuste dos dados de equilíbrio. Os parâmetros obtidos pelo modelo de GAB foram afetados pela presença dos aditivos. O comportamento das isotermas de sorção para as diferentes temperaturas foram similares, notando-se uma pequena diferença em relação ao efeito da temperatura. Observaram-se também pequenas diferenças entre os dois métodos de secagem utilizados e os aditivos usados em relação ao teor de umidade de equilíbrio. Os parâmetros obtidos pela adição do leite desnatado foram considerados satisfatórios (Xm variando de 0,04084 a 0,06488 em base seca) mostrando que o leite desnatado pode ser uma alternativa boa e com menor custo na substituição dos aditivos comumente utilizados nesse tipo de processo. Observou-se uma aumento do calor isostérico de sorção em relação a diminuição do teor de umidade e os valores das diferentes amostras utilizadas foram similares, comparando-se o teor de umidade de equilíbrio.