Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process
Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellul...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/13/24/4302 |
| _version_ | 1797501227905318912 |
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| author | Shang-Ta Wang Yi-Ying Lu Min-Lang Tsai |
| author_facet | Shang-Ta Wang Yi-Ying Lu Min-Lang Tsai |
| author_sort | Shang-Ta Wang |
| collection | DOAJ |
| description | Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry. |
| first_indexed | 2024-03-10T03:15:22Z |
| format | Article |
| id | doaj.art-3dcfb2c28c93477c808bcfc4c37c8b2e |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T03:15:22Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-3dcfb2c28c93477c808bcfc4c37c8b2e2023-11-23T10:14:25ZengMDPI AGPolymers2073-43602021-12-011324430210.3390/polym13244302Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying ProcessShang-Ta Wang0Yi-Ying Lu1Min-Lang Tsai2Department of Food Science, National Taiwan Ocean University, Keelung 20224, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 20224, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 20224, TaiwanSpray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.https://www.mdpi.com/2073-4360/13/24/4302chitosanspray dryingcrystalline carbohydrateshygroscopicitysaltiness perceptionsodium reduction |
| spellingShingle | Shang-Ta Wang Yi-Ying Lu Min-Lang Tsai Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process Polymers chitosan spray drying crystalline carbohydrates hygroscopicity saltiness perception sodium reduction |
| title | Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process |
| title_full | Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process |
| title_fullStr | Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process |
| title_full_unstemmed | Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process |
| title_short | Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process |
| title_sort | formulation and evaluation of chitosan nacl maltodextrin microparticles as a saltiness enhancer study on the optimization of excipients for the spray drying process |
| topic | chitosan spray drying crystalline carbohydrates hygroscopicity saltiness perception sodium reduction |
| url | https://www.mdpi.com/2073-4360/13/24/4302 |
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