Compendium of the most significant studies with reference to properties, intake, effects.

The addition of Maltodextrin to fruit powder results in a longer preservation of anthocyanins. Time and temperature do not influence the antioxidant activity of the powder or the colour of the reconstituted juice after 150 days (1).

Beta-carotene is important for nutraceuticals while its application is limited by instability. A promising strategy to improve the stability of sensitive nutraceuticals without the addition of synthetic antioxidants is the addition of Maltodextrin, which has shown excellent freeze-thaw stability and provided the best protection for beta-carotene (2).

Maltodextrin has also proved effective in surgery: taking it 2 hours before surgery has proved beneficial for lung function (3).

Birkeland E, Gharagozlian S, Birkeland KI, Valeur J, Måge I, Rud I, Aas AM. Prebiotic effect of inulin-type fructans on faecal microbiota and short-chain fatty acids in type 2 diabetes: a randomised controlled trial. Eur J Nutr. 2020 Oct;59(7):3325-3338. doi: 10.1007/s00394-020-02282-5. 

Abstract. Purpose: Compared to a healthy population, the gut microbiota in type 2 diabetes presents with several unfavourable features that may impair glucose regulation. The aim of this study was to evaluate the prebiotic effect of inulin-type fructans on the faecal microbiota and short-chain fatty acids (SCFA) in patients with type 2 diabetes....Conclusion: Six weeks supplementation with inulin-type fructans had a significant bifidogenic effect and induced increased concentrations of faecal SCFA, without changing faecal microbial diversity. Our findings suggest a moderate potential of inulin-type fructans to improve gut microbiota composition and to increase microbial fermentation in type 2 diabetes.

Arilla E, Martínez-Monzó J, Codoñer-Franch P, García-Segovia P, Igual M. Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage. Food Sci Technol Int. 2022 Sep 9:10820132221124200. doi: 10.1177/10820132221124200. 

Abstract. Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pasteurisation to orange juice to analyse its potential protective effect on the health-related bioactive compounds of pasteurised orange juice throughout its storage time. Samples were characterised in terms of basic physico-chemical properties and bioactive compounds at the beginning of the storage. Higher concentrations of RMD proved to better preserve the bioactive compounds of orange juice, thus obtaining a higher antioxidant capacity (AC). Stability of all samples was determined by measuring the same parameters at days 0, 15, 45, 75, 105, 136 and 170 of storage. °Brix and pH were very stable in all samples along storage, while all bioactive compouds had negative variations. However, RMD addition slightly improved ascorbic acid, vitamin C, total phenols, and total carotenoids retention, improving then its AC. This effect was greater in the 5% RMD-added samples. All bioactive compounds showed a positive Pearson's correlation coefficient with AC. Colour variations were also measured at days 105 and 170. All samples had a positive variation of all colour parameters, being this clearer at day 170. This work enlights the potential functionality of RMD to better preserve the health-related compounds of pasteurised orange juice.

Cupone IE, Sansone A, Marra F, Giori AM, Jannini EA. Orodispersible Film (ODF) Platform Based on Maltodextrin for Therapeutical Applications. Pharmaceutics. 2022 Sep 22;14(10):2011. doi: 10.3390/pharmaceutics14102011.

Abstract. Orodispersible film (ODF) is a new dosage form that disperses rapidly in the mouth without water or swallowing. The main ingredient of an ODF is a polymer that can be both of natural or synthetic origin. Maltodextrin is a natural polymer, mainly used in pharmaceutical and nutraceutical fields. This review aims to examine the literature regarding ODFs based on maltodextrin as the platform for developing new products for therapeutical application. ODFs based on maltodextrin contain plasticizers that enhance their flexibility and reduce their brittleness. Surfactants; fillers, such as homopolymer and copolymer of vinylacetate; flavour and sweetener were introduced to improve ODF characteristics. Both water-soluble and insoluble APIs were introduced up to 100 mg per dosage unit. The solvent casting method and hot-melt extrusion are the most useful techniques for preparing ODFs. In particular, the solvent casting method allows manufacturing processes to be developed from a lab scale to an industrial scale. ODFs based on maltodextrin are characterized in terms of mechanical properties, dissolution rate, taste and stability. ODFs made of maltodextrin, developed by IBSA, were tested in vivo to evaluate their bioequivalence and efficacy and were demonstrated to be a valid alternative to the marketed oral dosage forms.

Lajoie C, Doyen A, Feutry P, Gagnon D, Brisson G. Impact of emulsifiers for the nanoencapsulation with maltodextrin of cannabis oil by spray drying on the physicochemical properties and bioaccessibility of cannabinoids. Food Funct. 2022 Oct 3;13(19):10320-10332. doi: 10.1039/d2fo01591a. 

Abstract. Our study aimed to investigate the impact of various emulsifiers, namely whey protein isolate (WPI), soy protein isolate (SPI), and Tween 80 (Tw), on their ability to encapsulate cannabis oil with maltodextrin as the wall material. The physicochemical properties of the powder, the stability of the cannabinoids, and their bioaccessibility during static in vitro digestion were examined. The average diameter of fat globules in liquid nanoemulsions was 170, 259, and 95 nm for WPI, SPI, and Tw, respectively. The encapsulation efficiency was high for protein emulsifiers (>95%) compared to Tw (∼16%). Upon powder reconstitution in water, the emulsified fat droplets remained stable for WPI (176 nm); however, higher fat globule size (diameters of 346 nm and 210 nm) was observed for SPI and Tw powders, respectively. All oil powders had high solubility (>97%). The peroxide value (PV) showed nearly a fourfold increase for the oil extracted from the powder than the initial PV of bulk oil (5.2 mEq). However, UPLC-TUV analysis of the main cannabinoids (CBD, THC, and CBN) indicated that there is no significant difference between the various formulations and the bulk oil, except for lower Tw. The in vitro digestion model results showed higher bioaccessibility of the cannabinoids for Tw (∼53%) than for proteins (WPI ∼ 7% and SPI ∼ 10%). These findings suggest that the emulsifiers used for spray drying nanoencapsulation of cannabis oil have an impact on the encapsulation efficiency and cannabinoid bioaccessibility, highlighting the importance of choosing adequate emulsifiying agents for their optimal oral delivery.

References____________________________________________________________________

(1) Moser P, Telis VR, de Andrade Neves N, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I.  Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.  Food Chem. 2017 Jan

(2) Zhang J, Zhang X, Wang X, Huang Y, Yang B, Pan X, Wu C.  The Influence of Maltodextrin on the Physicochemical Properties and Stabilization of Beta-carotene Emulsions.  AAPS PharmSciTech. 2016 Jun

(3) Zani FV, Aguilar-Nascimento JE, Nascimento DB, Silva AM, Caporossi FS, Caporossi C.  Benefits of maltodextrin intake 2 hours before cholecystectomy by laparotomy in respiratory function and functional capacity: a prospective randomized clinical trial.  Einstein (Sao Paulo). 2015 Apr-Jun

Maltodextrin (maltodextrins)  is one or more polymers useful for the absorption of sugars and to provide energy. It is obtained by enzymatic or acid hydrolysis from maize or potato starch and generally shows high solubility in water, low viscosity.

The name describes the structure of the molecule:

• 'Malto-' comes from maltose, also known as malt sugar. Maltose is a disaccharide consisting of two glucose units.
• "-dextrin" refers to dextrins, a group of low molecular weight carbohydrates produced by the hydrolysis of starch.

The synthesis of maltodextrin typically involves the partial hydrolysis of starch. Here is a simplified version of the process:

• Starch, typically derived from maize, wheat or potatoes, is mixed with water and heated to break it down into smaller molecules. This process is known as gelatinisation.
• The gelatinised starch is then subjected to the action of enzymes, which break it down into smaller chains of glucose molecules. The specific enzymes used and the duration of the reaction determine the final length of the glucose chains.
• The resulting mixture is then purified and spray-dried to obtain a fine powder.

It takes the form of a white flaky powder.

What it is used for and where

It is used as an additive in the food industry to sweeten foods.

More digestible than other carbohydrates, it is a white powder that provides only 4 calories per gram and fewer fibers, fats and proteins.

There are several types of maltodextrin and the most common are (1): DE-2, DE-6, DE-12, DE-17, DE-19 with the following uses

• in preserving the antioxidant content of fruit (2)
• in bringing ice creams to the right viscosity, melting speed and acidity (3)
• stabilising iron-enriched milk formula (4)
• the high content of hard-to-digest starch, dietary fibre and its complete solubility make maltodextrin a promising ingredient for increasing dietary fibre content in a wide range of foods, particularly in beverages, dairy products, creams and soups (5)
• the inclusion of tapioca maltodextrin in natural, low-fat cheese can improve texture and acceptability compared to low-fat cheeses without maltodextrin . The recommended level of tapioca maltodextrin is 1.1% by weight of the mixture (6)
• microencapsulation with maltodextrin is a technique in which sensitive compounds are encapsulated by a material or coating that protects them from factors that can cause damage, such as light and oxygen (7)

Medical

• treatment with maltodextrin and ascorbic acid stimulates repair of chronic wound tissue by changing the phase of inflammation and modifying collagen turnover directly through the fibroblast response (8)
• counteracts the action of Acinetobacter baumannii and Staphylococcus aureus, important nosocomial pathogens commonly found in biofilm-infected wounds (9)

Cosmetics

Absorbent. Absorbs substances dispersed or dissolved in aqueous solutions, water/oil, oil/water.

Binder agent. Ingredient that is used in cosmetic, food and pharmaceutical products as an anti-caking agent with the function of making the product in which it is incorporated silky, compact and homogenous. The binder, either natural such as mucilage, gums and starches or chemical, may be in the form of a powder or liquid.

Emulsion stabiliser. Emulsions are thermodynamically unstable. Emulsion stabilisers improve the formation and stability of single and double emulsions. as well as their shelf-life. It should be noted that in the structure-function relationship, the molar mass of the ingredient used plays an important role.

Film-forming agent. It produces, upon application, a very thin continuous film with an optimal balance of cohesion, adhesion and stickiness on skin, hair or nails to counteract or limit damage from external phenomena such as chemicals, UV rays and pollution.

Hair conditioning agent. A significant number of ingredients with specific and targeted purposes may co-exist in hair shampoo formulations: cleansers, conditioners, thickeners, matting agents, sequestering agents, fragrances, preservatives, special additives. However, the indispensable ingredients are the cleansers and conditioners as they are necessary and sufficient for hair cleansing and manageability. The others act as commercial and non-essential auxiliaries such as: appearance, fragrance, colouring, etc. Hair conditioning agents have the task of increasing shine, manageability and volume, and reducing static electricity, especially after treatments such as colouring, ironing, waving, drying and brushing. They are, in practice, dispersants that may contain cationic surfactants, thickeners, emollients, polymers. The typology of hair conditioning agents includes: intensive conditioners, instant conditioners, thickening conditioners, drying conditioners. They can perform their task generally accompanied by other different ingredients.

Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.

It is also a thickener whose function is to improve the consistency and appearance of the product.

Su questo ingrediente sono stati selezionati gli studi più rilevanti con una sintesi dei contenuti:

Maltodextrin studies

• Molecular Formula      C₁₂H₂₂O₁₁
• Molecular Weight     342.30
• Exact Mass   180.063385
• CAS  9050-36-6
• UNII    
• EC Number   
• DSSTox Substance ID  
• IUPAC  (3S,6R)-2-(hydroxymethyl)-6-[(3S,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
• InChI=1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3?,4?,5-,6?,7?,8?,9?,10-,11+,12-/m1/s1 
• InChl Key      GUBGYTABKSRVRQ-JTGJSBPZSA-N
• SMILES   C(C1C(C(C(C(O1)OC2C(OC(C(C2O)O)O)CO)O)O)O)O
• MDL number  MFCD00146679
• PubChem Substance ID    
• SCHEMBL 12278702
• NACRES  NA.23