Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices.

Increased prevalence of diabetes prompts the development of foods with reduced starch digestibility. This study analyzed the impact of adding soluble dietary fiber (inulin-IN; polydextrose-PD) to baked gluten-starch matrices (7.5-13%) on microstructure formation and in vitro starch digestibility. IN and PD enhanced water-holding capacity, the hardness of baked matrices, and lowered water activity in the formulated matrices, potentially explaining the reduced starch gelatinization degree as IN or PD concentration increased. A maximum gelatinization decrease (26%) occurred in formulations with 13% IN. Micro-CT analysis showed a reduction in total and open porosity, which, along with the lower gelatinization degree, may account for the reduced in vitro starch digestibility. Samples with 13% IN exhibited a significantly lower rapidly available glucose fraction (8.56 g/100 g) and higher unavailable glucose fraction (87.76 g/100 g) compared to the control (34.85 g/100 g and 47.59 g/100 g, respectively). These findings suggest the potential for developing healthier, starch-rich baked foods with a reduced glycemic impact.

Effects of Polydextrose Supplementation on Intestinal Function in Hemodialysis Patients: A Double-Blind, Randomized, Placebo-Controlled Trial.

OBJECTIVES: Intestinal constipation is a frequent complication in hemodialysis (HD) patients. Polydextrose (PDX), a nondigestible oligosaccharide, has been reported as a fermentable fiber with potential benefits. This study aimed to investigate the possible influence of PDX supplementation on intestinal function in HD patients. METHODS: This randomized, double-blind, placebo-controlled trial included 28 patients who received daily oral supplementation with 12 g of PDX or placebo (corn starch) for 2 months. ROME IV criteria were used to define constipation and questionnaires were applied to patient assessment of constipation symptoms (PAC-SYM) and their impact on the patient assessment of constipation quality of life. The Bristol scale was used to assess stool consistency. Commercial Enzyme-Linked Immuno Sorbent Assay kits were used to evaluate the interleukin-6 and tumor necrosis factor-α plasma levels. RESULTS: 25 patients completed the study; 16 in the PDX group [7 females, 48.5 years (IQR = 15.5)] and 9 in the control group [3 females, 44.0 years (IQR = 6.0)]. According to ROME IV criteria, 55% of patients were diagnosed with constipation. PAC-SYM faecal symptoms domain was reduced after 2 months of PDX supplementation (P = .004). We also observed a significant reduction in the PAC-QoL-concerns domain (P = .02). The average values for PAC-SYM and patient assessment of constipation quality of lifewere reduced significantly after intervention with PDX. There were no significant changes after the intervention period concerning biochemical variables, food intake, and inflammation markers. No adverse effects were observed during the supplementation period. CONCLUSIONS: The results of the present study suggest that short-term PDX supplementation may have favourable results on intestinal function and the quality of life of chronic kidney disease patients in HD.

Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption.

This study aimed to investigate the effect of spray drying (SD) and freeze-drying (FD) on the microencapsulation of green coffee extracts by using polydextrose (PD) and inulin (IN) as encapsulating agents and their physicochemical, bioactive compounds' stability, phenolic compounds' bioaccessibility after digestion, and sensory effects in unfermented dairy beverages. The extract encapsulated with IN by FD had lower moisture content, water activity, and hygroscopicity, while particles encapsulated by SD exhibited a spherical shape and the structure of the FD products was irregular. No difference was observed in phenolic compounds' bioaccessibility. Dairy beverages with added encapsulated extracts had higher total phenolic content and antioxidant activity. Microencapsulation allowed a controlled release of the bioactive compounds with an increase in the content of caffeine, chlorogenic acid, and trigonelline during storage. The dairy beverage with added extract encapsulated with IN by FD had the highest scores of acceptability regarding the overall impression and purchase intent.

Effect of Polydextrose on the Growth of Pediococcus pentosaceus as Well as Lactic Acid and Bacteriocin-like Inhibitory Substances (BLIS) Production.

Pediococcus pentosaceus was cultivated in MRS medium supplemented or not with polydextrose under different conditions in order to evaluate its effect on cell growth, lactic acid and bacteriocin-like inhibitory substance (BLIS) production. Independent variables were pH (4.0, 5.0, 6.0), rotational speed (50, 100, 150 rpm), polydextrose concentration (0.5, 1.0, 1.5%) and temperature (25, 30, 35 °C), while cell concentration and productivity after 24 h, maximum specific growth rate, specific rate of substrate (glucose) consumption, volumetric and specific lactic acid productivities, yields of biomass and lactic acid on consumed substrate were the dependent. The maximum cell concentration (10.24 ± 0.16 gX L-1) and productivity (0.42 ± 0.01 gX L-1 h-1) were achieved at pH 6.0, 35 °C, 150 rpm using 1.5% polydextrose, while the maximum specific growth rate (0.99 ± 0.01 h-1) and yield of biomass (2.96 ± 0.34 gX gS-1) were achieved at the same pH and polydextrose concentration, but at 25 °C and 50 rpm. The specific substrate consumption rate (0.09 ± 0.02 gS gX-1 h-1) and the volumetric lactic acid productivity (0.44 ± 0.02 gP L-1 h-1) were maximized at pH 6.0, 35 °C, 50 rpm and 0.5% polydextrose. BLIS produced in this last run displayed the highest antibacterial activity against Escherichia coli, while the same activity was displayed against Enterococcus faecium using 1.5% polydextrose. These results appear to be quite promising in view of possible production of this BLIS as an antibacterial agent in the food industry.

Accelerated stability testing and simulated gastrointestinal release of encapsulated betacyanins and phenolic compounds from Bougainvillea glabra bracts extract.

Bougainvillea glabra bracts extract was encapsulated by freeze drying using the prebiotic fibers polydextrose and inulin as encapsulating materials. The stability and the in vitro gastrointestinal digestion of B. glabra powders were evaluated. High retentions of betacyanins (77-86%) were obtained at 30 °C after 42 days of storage. At 50 °C, took place the highest betacyanins degradation, resulting in retentions ranging from 50 to 64% in the powders containing inulin and polydextrose, respectively. Total phenolic compounds had a final retention of 49-59% and antioxidant capacity varied from 45 to 53% at 50 °C. The betacyanins degradation followed the first-order kinetic and the degradation rates ranged from 0.0030 to 0.0163 days-1. The simulation of gastrointestinal digestion showed a maximum release and stability of betacyanins and phenolics in the gastric phase; however the release was slower in the powders containing inulin. The powders showed great potential as bioactive ingredients in foods.

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance.

In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

El consumo de la polidextrosa previene la obesidad y sus comorbilidades en ratas alimentados con dieta hipercalórica / Polydextrose consumption prevents obesity and comorbidities in rats fed with a hypercaloric diet

RESUMEN El objetivo de este trabajo fue evaluar el efecto de las diferentes concentraciones de polidextrosa en la prevención de la obesidad y sus comorbilidades, en ratas alimentados con dieta hipercalórica. Se utilizaron ratas machos Wistar, repartidos en 4 grupos: Grupo control (HC) y 3 grupos que recibieron dieta hipercalórica con suplementación del 2%, 4% y 6% de polidextrosa (HC2%P, HC4%P y HC6%P respectivamente). La dieta hipercalórica utilizada fue la del tipo de cafetería para inducir la obesidad. Se midió peso corporal e ingesta de la dieta, se realizaron pruebas de tolerancia a la glucosa y a la insulina. Los animales fueron sometidos a eutanasia para toma de muestra de sangre medidas antropométricas y pesaje de órganos y tejidos. La polidextrosa disminuyó significantemente el peso, la grasa corporal, la glicemia, los triglicéridos, la intolerancia a la glucosa y la resistencia a la insulina, y aumentó los niveles del colesterol HDL. Se concluye que el consumo de poli- dextrosa redujo las complicaciones derivadas de la obesidad en ratas alimentados con dieta hipercalórica, siendo éste un potencial tratamiento para el control de la obesidad, la diabetes tipo II y las enfermedades cardiovasculares.

ABSTRACT The aim of this study was to evaluate the effect of different polydextrose concentrations for the prevention of obesity and its comorbidities in rats fed a high calorie diet. Thirty male Wistar rats were used. Rats were divided into 4 groups: Control group (HC) and 3 groups which received a hypercaloric diet with 2%, 4% and 6% polydextrose supplementation (HC2%P, HC4%P and HC6%P, respectively). The hypercaloric diet used was of the cafeteria type to induce obesity. Body weight and feed intake were verified weekly. Glucose and insulin tolerance tests were performed five days before finalizing the experiment. At the end of the experiment, animals were euthanized for blood collection, anthropometric measurements and tissue weighing. Polydextrose significantly decreased weight, body fat, blood glucose, triglycerides, glucose intolerance and insulin resistance and increased HDL cholesterol levels. The use of polydextrose reduced the complications of obesity in mice fed a hypercaloric diet. In conclusion, polydextrose may be a promising treatment for controlling obesity, diabetes type II and cardiovascular diseases.

Microencapsulation performance of Fe-peptide complexes and stability monitoring.

Iron supplementation presents several challenges, such as low bioavailability, high reactivity and a metallic taste. Iron absorption is enhanced by complexing with organic compounds such as peptides, while microencapsulation is an alternative to protect the mineral and mask undesirable flavors. Fe-peptide complexes were obtained by reacting small whey peptides (< 5 kDa) with iron (from ferrous sulfate) under controlled conditions. Maltodextrin (MD) and polydextrose (PD) were used as the wall materials and spray dried to form particles containing the active Fe-peptide. The conditions of enzymatic hydrolysis with the bacterial endopeptidase produced from Bacillus licheniformis were optimized to achieve a high degree of cleavage (~20% degree of hydrolysis). The physicochemical and structural properties of the microparticles were evaluated during storage (365 days). The encapsulation process showed high efficiency (84%) and process yield (≥90%). The iron dialyzability and uptake by Caco-2 cells from microparticles were at least 3-fold higher than the ferrous sulfate. The water content and water activity varied from 3.0 to 5.7% and from 0.29 to 0.44, respectively, after 365 days. SEM revealed morphological stability during storage and EDX showed the presence of iron ions at the surface of the microparticles, which could be free or complexed. The microparticles can be an alternative of higher bioavailable iron besides the further protection and iron stability which the microparticles may present when compared with the Fe-peptide complexes. Future studies could demonstrate the feasibility of applying these microparticles in formulation for food supplementation, concerning bioavailability and sensory aspects.

Probiotic and Synbiotic Sorbets Produced with Jussara (Euterpe edulis) Pulp: Evaluation Throughout the Storage Period and Effect of the Matrix on Probiotics Exposed to Simulated Gastrointestinal Fluids.

The aims of the present study were to develop and evaluate different formulations of probiotic and synbiotic sorbets produced with jussara (Euterpe edulis) pulp, polydextrose, Lactobacillus acidophilus LA3, and Lactobacillus paracasei BGP1. The pasteurized jussara pulp presented high content of phenolic compounds, especially anthocyanins, which were not inhibitory to the probiotics used in this study. The levels of polyphenols and anthocyanins present in the sorbets were also high and kept stable for 120 days, as well as the populations of both probiotics. On the other hand, probiotic populations reduced ca. 4 log CFU/g when exposed to simulated gastrointestinal fluids. Altogether, the sorbets produced in this study showed interesting results, indicating the viability on producing functional foods with probiotics, prebiotics, and other components that are rich in polyphenols, such as jussara pulp. The combination of these elements can improve the health beneficial effects of these compounds and provide important advantages to the intestinal microbiota of consumers.

Effects of cereal bar containing polydextrose on subjective feelings of appetite and energy intake in overweight adults over 15 d.

The effects of 15 d polydextrose (16.7 g) consumption on energy intake (EI) and appetite feelings were investigated. Overweight adults consumed a polydextrose-bar or a control-bar matched in energy content as a midmorning snack for 15 consecutive days in a single-blind, randomised, crossover design. The two 15-d intervention periods were separated by a 15-d washout period. On the day 1 and the day 15 of each intervention period, energy intake (primary outcome) and appetite feelings (secondary outcome) were assessed. There were not significant main effects of the day, type of bar, or their interaction for EI (at lunchtime test meal, at rest of the day, or at total daily) or subjective feelings (hunger, desire to eat, fullness, and prospective food consumption) during the satiation and satiety periods. The results showed the consumption of polydextrose-bar during 15 d did not significantly affect energy intake and subjective feelings of appetite in overweight adults.

Effects of puddings containing whey protein and polydextrose on subjective feelings of appetite and short-term energy intake in healthy adults.

The aim of this study was to investigate the effects of puddings with whey protein (WP) and polidextrose (PX) on appetite feelings and energy intake. A single-blind randomized, crossover study was carried out in 25 healthy adults. Participants consumed two different puddings, including control or test pudding (12.9 g WP and 6 g PX). Two testing days were completed, including satiety questionnaires and ad libitum lunch. For all participants, energy intake at lunch was similar after consumption of control or test pudding. Consumption of test pudding did not favor subjective feelings of appetite during satiation period, but it decreased iAUC for desire to eat by 24.2% (p = .049) and marginally decreased iAUC for hunger (p = .081) by 24.3% as compared with the control during the satiety. These data suggest that the consumption of pudding with WP and PX might be a useful strategy to decrease desire of eat.

Polydextrose: Physiological Function, and Effects on Health.

Polydextrose (PDX) is a non-digestible oligosaccharide used widely across most sectors of the food industry. It is a randomly linked glucose oligomer containing small amounts of sorbitol and citric acid. The random bonds in PDX prevent mammalian digestive enzymes from readily hydrolyzing the molecule and it has a reported energy value of 1 kcal/g. These properties have led to the acceptance in many countries that PDX provides similar physiological effects as other dietary fibers and has shown prebiotic potential. Dietary intervention with prebiotics has been shown to selectively stimulate the growth and/or activity of one or a limited number of intestinal bacteria associated with several physiological benefits on health. Therefore, the objective of this review was a survey of the literature on the effect of supplementation with PDX in health, and to list the benefits for maintaining health and/or reducing the development of diseases.

Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents

ABSTRACT This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physicochemical characteristics of the red cabbage extract obtained through extraction in acidulated water and drying using a spray dryer. The anthocyanin retention, antioxidant activity, water activity, solubility, color and microstructure of the final product were analyzed. Results showed that increase in the temperature did not cause significant changes in the anthocyanin quantity and antioxidant activity. The microscopic analysis revealed that for both the encapsulating agents, the absence of fissures and porosity in the particle surfaces produced powder with high solubility in water. The principal component analyses showed a strong correlation between the anthocyanin content and the antioxidant activity (r = 0.82) and luminosity (r = 0.81).

Dietary polydextrose increases calcium absorption in normal rats / Polidextrose aumenta a absorção de cálcio em ratos

BACKGROUND: Gastric surgery is known to cause bone disorders, possibly related to an impaired capacity for the absorption of dietary calcium. AIM: To verify if polydextrose (PDX) could stimulate calcium absorption in partially gastrectomized and sham operated rats. METHODS: The rats were laparotomized (sham-operated control) or partially gastrectomized (Billroth II), in groups of 20 each. Half in each operated group were fed a control diet (AIN-93M) without PDX or the same diet containing (PDX 50g/Kg of diet) for eight weeks. The rats were divided into four subgroups: sham-operated and gastrectomized without PDX; sham-operated and gastrectomized with PDX. On the final day of the study, total blood was collected for determination of serum calcium concentration. RESULTS: In the diet with PDX, excretion of calcium in the feces was significantly lower than in the groups not receiving PDX, irrespective of the operation. Apparent calcium absorption and serum calcium was higher in the sham operated PDX fed group than in the control group. In sham operated rats, the calcium concentration in bone was higher in the PDX fed group. CONCLUSION: The polydextrose feeding increased calcium absorption and bone calcium concentration in normal rats, which may be relevant for decreasing the risk of osteoporosis. Partially gastrectomy did not affect the bone calcium concentration in 56 days of experimental period.

RACIONAL: A cirurgia gástrica é conhecida por causar desordens ósseas, possivelmente relacionado com a absorção do cálcio na dieta. OBJETIVO: verificar se polidextrose (PDX) poderia estimular a absorção de cálcio em ratos parcialmente gastrectomizados e ratos sham operados. MÉTODOS: Os ratos foram laparotomizadas (sham-operados de controle) ou parcialmente gastrectomizados (Billroth II), em grupos de 20 animais cada. Metade de cada grupo operado foi alimentada com uma dieta controle (AIN-93M) sem PDX ou a mesma dieta contendo (PDX 50g/kg de ração) durante oito semanas. Os animais foram divididos em quatro subgrupos: sham-operados e gastrectomizados sem PDX; sham-operados e gastrectomizados com PDX. No dia final do estudo, sangue foi coletado para determinação da concentração de cálcio sérico. RESULTADOS: Na dieta com PDX, a excreção de cálcio nas fezes foi significativamente menor do que nos grupos que não recebem PDX, independentemente da operação. Absorção aparente de cálcio e cálcio sérico foi maior no sham operados com PDX do que no grupo controle. Em ratos sham operados, a concentração de cálcio nos ossos foi maior no grupo com PDX. CONCLUSÃO: A inclusão de polidextrose na alimentação pode aumentar a absorção de cálcio e aumentar a concentração dele nos ossos em ratos normais, que podem ser relevantes para diminuir o risco de osteoporose. A gastrectomia parcial não afetou a concentração de cálcio ósseo em 56 dias de período experimental.