Biocompatible Natural Polymers and Cutting-Edge Fabrication Techniques in the Development of Next-Generation Oral Thin Films for Enhanced Drug Delivery Systems.

Oral thin films are changing the way drugs are delivered, making drug administration more convenient and patient-friendly. This review delves into the fascinating possibilities of natural polymers in thin film design. We consider the benefits of biocompatible polymers produced from chitosan, gelatin, and pullulan. Their intrinsic biodegradability and safety make them excellent for use with a wide range of patients. Additionally, the research investigates novel strategies for creating these distinctive drug delivery systems. We look beyond standard solvent casting techniques, hot melt extrusion methods, rolling methods, etc. These technologies provide exact control over film qualities, allowing for tailored medication delivery and increased patient compliance. This review seeks to bridge the gap between natural polymers and cutting-edge fabrication processes. By investigating this combination, we pave the road for the development of next-generation oral thin films that are more efficacious, patient-acceptable, and environmentally-friendly.

The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk-Tea Blends.

This study investigates the impact of substituting lactose with maltodextrin in milk-tea formulations to enhance their physicochemical and structural properties. Various lactose-to-maltodextrin ratios (100:0, 90:10, 85:15, 80:20, 75:25) were evaluated in both post-pasteurized and concentrated skim milk-tea (SM-T) and whole milk-tea (WM-T) formulations. Concentration significantly improved the zeta potential, pH, and browning index in both SM-T and WM-T compared to pasteurization. L:M ratios of 90:10 and 75:25 in WM-T and 90:10 and 80:20 in SM-T showed higher phenolic preservation after concentration due to structural changes resulting from the addition of maltodextrin and water removal during prolonged heating. The preservation effect of phenolic components in both WM-T and SM-T is governed by many mechanisms including pH stabilization, zeta potential modulation, protein interactions, complex formation, and encapsulation effects. Therefore, optimizing milk-tea stability and phenolic preservation through L:M ratio adjustments provides a promising approach for enhancing milk-tea properties.

Investigation of physicochemical and antibacterial properties of dill (Anethum graveolens L.) microencapsulated essential oil using fluidized bed method.

The present study delves into the encapsulation of dill essential oil utilizing the fluidized bed coating methodology. The investigation focused on the impact of essential oil concentration and the application of maltodextrin and arabic gum as the primary and secondary coating agents. The dominant compounds in the dill essential oil were identified as limonene (32.32%), carvone (35.43%), and cis-dihydrocarvone (5.43%). The antimicrobial potency of the dill essential oil was evaluated, demonstrating notable inhibition against Streptococcus mutans with inhibition zone diameters ranging from 5.4 mm to 16 mm for concentrations between 250 µg/mL and 2000 µg/mL. For Streptococcus sobrinus, the inhibition zones measured from 6.6 mm to 18 mm across the same concentration gradient. An increase in maltodextrin concentration was associated with a decrease in moisture content, bulk density, and tapped density, while it improved microencapsulation efficiency and loading capacity. In contrast, a higher concentration of arabic gum increased moisture content, loading capacity, and encapsulation efficiency, but reduced bulk density and tapped density. Elevating the essential oil concentration increased all physicochemical properties of the microcapsules, except for tapped density. The optimal conditions for microencapsulation involve using a 2000 ppm concentration of dill essential oil with 75% maltodextrin and 0.1% arabic gum as carrier agents. Scanning electron microscopy images indicated that the microcapsule particles were nearly spherical with a smooth, intact surface. The release rate of phenolic compounds in a simulated saliva environment reached its maximum at 98.32% after 20 min, showcasing an efficient release profile.

Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules.

Due to the instability of anthocyanins, their application as natural colorants is limited. To improve their stability, anthocyanins extracted from sour cherry were copigmented with tannic acid at varying molar ratios. The optimal anthocyanin:copigment molar ratio was determined to be 1:0.25. Subsequently, both non-copigmented and copigmented anthocyanins (using the optimal tannic acid molarity) were spray-dried with either maltodextrin alone (T1 and T2) or a combination of maltodextrin and Persian gum (T3 and T4). The anthocyanin retention in T2 and T4 was approximately 53 % and 38 %, respectively, which were higher than in the non-copigmented samples. All powders demonstrated high encapsulation efficiency (>90.37 %). Stability tests on the anthocyanins conducted over 28 days indicated that light exposure had no effect on the reduction of anthocyanin content when maltodextrin was used. Thus, the copigmentation of anthocyanins with tannic acid, combined with encapsulation in maltodextrin, presents a promising method for producing a stable natural colorant.

Effects of ball milling treated wheat flour and maltodextrin on the texture and oil absorption properties of fried batter-coated cashews and almonds.

In this study, the effects of wheat flour treated with ball milling (BM) and maltodextrin on the oil absorption and textural characteristics of fried batter-coated cashews and almonds (BCAs) were investigated. The result showed that the crystallinity of the starch granules in wheat flour decreased after the BM treatment. Furthermore, the ΔH of the batter decreased as the BM time was elongated, but the addition of maltodextrin had no significant impact on ΔH. Both BM-treated wheat flour and maltodextrin increased the fracturability and decreased the oil content of the fried BCAs' batter. The addition of BM-treated wheat flour and maltodextrin decreased the oil content of the batter from 28.93% to 18.75% for batter-coated cashews and from 30.92% to 18.61% for batter-coated almonds. Overall, the addition of BM-treated wheat flour and maltodextrin in batter is an effective approach to decrease oil content and improve the textural quality of fried BCAs.

The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties.

This study aimed to investigate the impact of polysaccharide type on the physicochemical, structural, and thermal properties of dielectric barrier discharge (DBD) plasma glycosylated sodium caseinate (SC). The polysaccharides Quince seed gum (QSG), carboxymethyl cellulose (CMC), and maltodextrin (MD) were mixed with SC and treated with DBD plasma at 18 kV for 10 min. The grafting degree, electrophoresis pattern, FTIR, XRD, carbonyl, sulfhydryl, and di-tyrosine content, FE-SEM, color, and thermal properties of SC and its polysaccharide mixtures before and after plasma treatment were analyzed. Results showed that the SC-QSG conjugate had the highest glycation degree and color change after plasma treatment. The SC-CMC and SC-QSG conjugates exhibited disappearance of distinct SC bands in electrophoresis pattern compared to SC. Also, significant changes in functional group and crystallinity were occurred in SC-CMC conjugate. Plasma treatment caused oxidation of SC, but the presence of polysaccharides offered protection against oxidation. The microstructure of SC was altered by mixing with polysaccharides and exposure to plasma. Also, the mixtures indicated higher thermal stability after plasma treatment. Results confirmed that the generation of protein-polysaccharide conjugates through DBD plasma technique was depended on with SC-MD conjugate unable to form through this method.

Development of Root Caries Associated With the Use of Sugar-Free Nicotine Lozenges: A Long-Term Case Report.

The authors present a case concerning an adult male patient who developed multiple sites of root caries adjacent to the area where he habitually held a sugar-free nicotine lozenge that contained mannitol and maltodextrin. The root caries occurred despite the patient's excellent oral hygiene, exemplary dietary habits, and clinically normal salivary flow. Between 1999 and 2008, he had only required two restorations to repair carious lesions. This patient had a 20+-year habit of using smokeless tobacco before switching to a cessation aid nicotine lozenge in May of 2008. A full-mouth series of radiographs taken in November 2009 revealed carious lesions on virtually every posterior tooth. The nicotine lozenge's principal ingredients were mannitol (75.7%) and maltodextrin. According to the United States' current Food and Drug Administration (FDA) guidelines, manufacturers can advertise these lozenges as sugar-free. Thus, it is assumed by the public that these types of products are incapable of "causing a cavity." However, this case report presents evidence suggesting that frequent use of sugar-free nicotine lozenges may be associated with dental caries.

Maltodextrin-modified graphene oxide composite membrane applied to the enantioseparation of amino acids.

The separation of enantiomers using chiral membranes has garnered much research interest. In this study, the enantioseparation of amino acids using chiral membranes, namely graphene oxide-ethylenediamine-maltodextrin (GO-EDA-MD) and GO-EDA-hydroxypropyl-MD (GO-EDA-HP-MD), was evaluated. HP-MD and MD were investigated as chiral selectors due to their inherent chirality. Various characterization techniques, including atomic force microscopy, Fourier transform infrared spectrometry, field emission scanning electron microscopy, water contact angle analysis, tensile properties, and thermal gravimetric analysis were employed to analyze the membrane structures. The evaluation of enantioseparation performance was conducted by employing tryptophan, phenylalanine, and tyrosine enantiomers. Optimal conditions for enantiomer separation were achived using a GO-EDA-HP-MD chiral composite (1.75 wt%), a feed concentration of 10 mg/L for each enantiomer, a separation time of 15 min, and a membrane effective surface area of 1.0 cm2. Also, the bovine serum albumin rejection was 90.0 %, and the water flux reached 37.1 L m-2 h-1. The highest enantiomeric excess (ee.%) values were 46.33 %, 76.97 %, and 73.04 % for tryptophan, phenylalanine, and tyrosine, respectively. The impact of voltage on ee.% and substance flux was also explored. This membrane was able to separate enantiomers successfully.

Impact of Wall Material-to-Active Ratio in the Stability of Spray-Dried Ascorbic Acid Using Maltodextrin and Gum Arabic.

Encapsulation revolutionizes industries through enhanced stability, controlled release, and targeted performance of active ingredients. The novel aspect of this study explores the impact of the wall material-to-active (WM:A) ratio on the stability of ascorbic acid (AA) encapsulated in a maltodextrin (MD) and gum arabic (GA) blend (2:1 w/w). Microparticles were spray-dried and analyzed using SEM, TGA, DSC, thermal stability, and antioxidant activity assessments. Stability tests under different conditions revealed that a higher WM:A ratio (7:1) improved the active stability and antioxidant activity during storage, highlighting its importance in the encapsulation process. SEM analysis confirmed particles with no cracks, and the particles demonstrated excellent thermal stability up to 200 °C with minimal degradation. These findings underscore the critical role of the WM:A ratio in determining the stability of encapsulated AA within a carbohydrate matrix, offering valuable insights for advancing encapsulation technologies.

Safety Assessment of Vinylpyrrolidone Polymers as Used in Cosmetics.

The Expert Panel for Cosmetic Ingredient Safety (Panel) reviewed the safety of 30 vinylpyrrolidone polymers as used in cosmetic products; most of these ingredients have the reported cosmetic function of film former in common. The Panel reviewed data relevant to the safety of these ingredients, and determined that 27 vinylpyrrolidone polymers are safe in cosmetics in the present practices of use and concentration described in the safety assessment. The Panel also concluded that the available data are insufficient to make a determination that 3 vinylpyrrolidone polymers (all urethanes) are safe under the intended conditions of use in cosmetic formulations.

Enhancing storage stability of pea peptides through encapsulation in maltodextrin and gum tragacanth via monitoring scavenge ability to free radicals.

Pea peptides can lead to degradation through oxidation, deamidation, hydrolysis, or cyclization during production, processing, and storage, which in turn limit their broader application. To stabilize pea peptides, this study employed spray drying technology to create a pea peptide micro-encapsule using maltodextrin, gum tragacanth, and pea peptides. Four key factors, including polysaccharide ratio, glycopeptide ratio, solid-liquid ratio, and inlet temperature, were optimized to enhance the antioxidant properties of the pea peptide micro-encapsule. The results indicated that the utilization of maltodextrin and gum tragacanth significantly improves the storage stability and antioxidant activity of pea peptides. Moreover, optimal storage stability for pea peptides was achieved with a polysaccharide ratio of 9:1, a glycopeptide ratio of 10:1, a solid-liquid ratio of 4:40, and an inlet temperature of 180 °C. After 60 days of storage, the encapsulated pea peptides maintained 70.22 %, 25.19 %, and 40.32 % for scavenging abilities to hydroxyl radical, superoxide anion, and ABTS radical, respectively. In contrast, the unencapsulated pea peptides showed a decline to 47.02 %, 0 %, and 24.46 % in the same antioxidant activities after storage. These findings underscore the potential of spray drying technology to enhance the functional properties of pea peptides for various applications.

Spiramycin-loaded maltodextrin nanoparticles as a promising treatment of toxoplasmosis on murine model.

Despite being the initial choice for treating toxoplasmosis, sulfadiazine and pyrimethamine have limited effectiveness in eliminating the infection and were linked to a variety of adverse effects. Therefore, the search for new effective therapeutic strategies against toxoplasmosis is still required. The current work is the first research to assess the efficacy of spiramycin-loaded maltodextrin nanoparticles (SPM-loaded MNPs) as a novel alternative drug therapy against toxoplasmosis in a murine model. Fifty laboratory-bred Swiss albino mice were divided into five groups: normal control group (GI, n = 10), positive control group (GII, n = 10), orally treated with spiramycin (SPM) alone (GIII, n = 10), intranasal treated with SPM-loaded MNPs (GIV, n = 10), and orally treated with SPM-loaded MNPs (GV, n = 10). Cysts of Toxoplasma gondii ME-49 strain were used to infect the mice. Tested drugs were administered 2 months after the infection. Drug efficacy was assessed by counting brain cysts, histopathological examination, and measures of serum CD19 by flow cytometer. The orally treated group with SPM-loaded MNPs (GV) showed a marked reduction of brain cyst count (88.7%), histopathological improvement changes, and an increasing mean level of CD19 (80.2%) with significant differences. SPM-loaded MNPs showed potent therapeutic effects against chronic toxoplasmosis. Further research should be conducted to assess it in the treatment of human toxoplasmosis, especially during pregnancy.

Encapsulation of felty germander (Teucrium polium L.) extract using the freeze-drying method.

Extracts with antimicrobial and antioxidant properties are limited in their application in food products due to their inability to withstand harsh environmental conditions, such as high temperatures and oxygen exposure. Therefore, the present study investigated the nanoencapsulation of Teucrium polium L. extract using the freeze-drying method to facilitate its application and protection against environmental factors. In this regard, an emulsion containing Teucrium polium L. extract at concentrations of 10%, 20%, and 30% and a mixture of maltodextrin/Persian gum in three ratios of 1:2, 1:1, and 2:1 as the coating wall were produced and then dried in a freeze dryer. In the following, the properties of emulsions and produced nanocapsules were studied. According to the results, emulsions with high amounts of Persian gum showed more stability, zeta potential, and viscosity. However, their particle size and polydisparity index were lower than those of other emulsions. As the extract concentration increased, there was a decrease in stability, zeta potential, and viscosity, accompanied by an increase in particle size and polydispersity index. Concurrently, elevated concentrations of maltodextrin, Persian gum, and extract resulted in higher humidity, density, encapsulation efficiency, and antioxidant activity of the capsules. The most optimal properties of emulsions and nanocapsules were achieved at the 10% concentration of Teucrium polium L. extract and the 1:1 ratio of maltodextrin/Persian gum mixture as the wall material. It is noteworthy that the release rate of phenolic compounds reached its maximum value (88%) after 60 days.

Infant consumption of 100% lactose-based and reduced lactose infant formula in the United States: Review of NHANES data from 1999 to 2020.

OBJECTIVES: An acceptable alternative to human milk is US Food and Drug Administration (US FDA)-registered infant formula, which must meet the requirements of the US FDA Infant Formula Act. Human milk contains lactose, but some infant formulas may contain alternative carbohydrate sources such as corn syrup solids, maltodextrin, and sucrose. Recent research shows that infant-formula made with corn syrup solids may be associated with increased obesity risk in the first 5 years of life. A previous study found that of all formulas purchased, 59.0% were lactose-reduced. More US infants consume infant formula with nonlactose carbohydrates more frequently than is medically necessary. The purpose of this study is to use National Health and Nutrition Examination Survey (NHANES) data to describe the type and prevalence of nonlactose carbohydrates consumed in infant formula. METHODS: NHANES data from 1999 to 2020 was used to perform cross-sectional analyses and analyses of comparison of prevalence over time on consumption of nonlactose carbohydrate sources in infant formulas. RESULTS: We identified 3709 unique infant IDs associated with 36,084 feeding sessions. More than half of the feeding sessions involved a formula with at least one nonlactose carbohydrate. Feeding sessions involving a formula with at least one nonlactose carbohydrate increased by 163% from 1999-2004 to 2017-2020; formulas containing single or multiple nonlactose carbohydrate types account for the increase in prevalence. CONCLUSIONS: This study highlights an increase in the consumption of infant formula containing a nonlactose carbohydrate. More studies are needed to understand the short- and long-term effects of early exposure to these carbohydrates.

Role of MalQ Enzyme in a Reconstructed Maltose/Maltodextrin Pathway in Actinoplanes sp. SE50/110.

The pseudotetrasaccharide acarbose, produced by Actinoplanes sp. SE50/110, is a relevant secondary metabolite used in diabetes type II medication. Although maltose plays a crucial role in acarbose biosynthesis, the understanding of the maltose/maltodextrin metabolism and its involvement in acarbose production is at an early stage. Here, we reconstructed the predicted maltose-maltodextrin pathway that involves four enzymes AmlE, MalZ, MalP, and MalQ. An investigation of enzyme activities was conducted through in vitro assays, leading to an expansion of previously postulated substrate spectra. The maltose-induced α-glucosidase AmlE is noteworthy for its high hydrolysis rate of linear α-1,4-glucans, and its capability to hydrolyze various glycosidic bonds. The predicted maltodextrin glucosidase MalZ showed slow hydrolysis activity on linear α-glucans, but it was resistant to acarbose and capable of releasing glucose from acarbose. AmlE compensates for the low activity of MalZ to ensure glucose supply. We determined the enzyme activity of MalP and its dual function as maltodextrin and glycogen phosphorylase. The 4-α-glucanotransferase MalQ plays a central role in the maltose/maltodextrin metabolism, alongside MalP. This study confirmed the simultaneous degradation and synthesis of long-chain α-glucans. The product distribution showed that with an increasing number of glycosidic bonds, less glucose is formed. We found that MalQ, like its sequence homolog AcbQ from the acarbose biosynthetic gene cluster, is involved in the formation of elongated acarviosyl metabolites. However, MalQ does not participate in the elongation of acarbose 7-phosphate, which is likely the more readily available acceptor molecule in vivo. Accordingly, MalQ is not involved in the formation of acarviosyl impurities in Actinoplanes sp. SE50/110.

[Molecular modification of cyclodextrin glucosyltransferase and its application in the synthesis of α-arbutin].

α-arbutin has important applications in cosmetics and medicine. However, the extraction yield from plant tissues is relatively low, which restricts its application value. In this study, we investigated the synthesis of α-arbutin using maltodextrin as the donor and hydroquinone as the acceptor, using a cyclodextrin glucosyltransferase (CGTase) from Anaerobranca gottschalkii. We performed site-saturated and site-directed mutagenesis on AgCGTase. The activity of the variant AgCGTase-F235G-N166H was 3.48 times higher than that of the wild type. Moreover, we achieved a conversion rate of 63% by optimizing the reaction pH, temperature, and hydroquinone addition amount. Overall, this study successfully constructed a strain with improved conversion rate for the synthetic production of α-arbutin and hydroquinone. These findings have significant implications for reducing the industrial production cost of α-arbutin and enhancing the conversion rate of the product.

Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material.

This study explores the effect of spray-drying (SD) inlet temperatures (Tinlet 120 and 150 °C) and wall material on the chemical and physico-chemical properties of microencapsulated hop extracts (MHE). Hop extract was formulated with maltodextrin (MD) and gum Arabic (GA) used in single or in combination with ß-cyclodextrin (ßCD). MHE were evaluated for physical properties, bitter acids (BA), total polyphenol content (TPC) and encapsulation efficiency (TPC EE), and antioxidant capacity (AOC). Powders produced at Tinlet 150 °C exhibited the highest flowability and generally higher TPC yield. Besides Tinlet, MD enabled the obtaining of MHE with the highest encapsulation efficiency. Other physico-chemical and antioxidant properties differently varied depending on the Tinlet. Overall, the ßCD addition positively affected α-acids, and ß-acids of MHE obtained at Tinlet 120 °C. ATR-FTIR analysis showed hydrogen bond formation between hop compounds and ßCD. Multifactorial ANOVA highlighted that Tinlet, W, and their interaction influenced almost all the chemical and physico-chemical properties of MHE.

Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions.

Lactose hydrolysed concentrated milk was prepared using ß-galactosidase enzyme (4.76U/mL) with a reaction period of 12 h at 4 °C. Addition of polysaccharides (5 % maltodextrin/ß-cyclodextrin) to concentrated milk either before or after lactose hydrolysis did not result in significant differences (p > 0.05) in degree of hydrolysis (% DH) of lactose and residual lactose content (%). Three different inlet temperatures (165 °C, 175 °C and 185 °C) were used for the preparation of powders which were later characterised based on physico-chemical and maillard browning characteristics. Moisture content, solubility and available lysine content of the powders decreased significantly, whereas, browning parameters i.e., browning index, 5-hydroxymethylfurfural, furosine content increased significantly (p < 0.05) with an increase in inlet air temperature. The powder was finally prepared with 5 % polysaccharide and an inlet air temperature of 185 °C which reduced maillard browning. Protein-polysaccharide interactions were identified using Fourier Transform infrared spectroscopy, fluorescence spectroscopy and determination of free amino groups in the powder samples. Maltodextrin and ß-cyclodextrin containing powder samples exhibited lower free amino groups and higher degree of graft value as compared to control sample which indicated protein-polysaccharide interactions. Results obtained from Fourier Transform infrared spectroscopy also confirmed strong protein-polysaccharide interactions, moreover a significant decrease in fluorescence intensity was also observed in the powder samples. These interactions between the proteins and polysaccharides reduced the maillard browning in powders.

Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating.

Both grape pomace and whey are waste products from the food industry that are rich in valuable ingredients. The utilization of these two by-products is becoming increasingly possible as consumer awareness of upcycling increases. The biological activities of grape pomace extract (GPE) are diverse and depend on its bioavailability, which is influenced by processes in the digestive system. In this work, goat whey protein (GW) was used as the primary coating to protect the phenolic compounds of GPE during the spray drying process. In addition, trehalose (T), sucrose (S), xylose (X), and maltodextrin (MD) were added to the goat whey proteins as co-coatings and protein stabilizers. All spray drying experiments resulted in microcapsules (MC) with a high encapsulation efficiency (77.6-95.5%) and yield (91.5-99.0%) and almost 100% recovery of phenolic compounds during the release test. For o-coumaric acid, the GW-coated microcapsules (MC) showed a bioavailability index of up to 731.23%. A semi-crystalline structure and hydrophilicity were characteristics of the MC coated with 10% T, S, X, or 5% MD. GW alone or in combination with T, S, MD, or X proved to be a promising carrier for polyphenols from grape pomace extract and ensured good bioavailability of these natural antioxidants.

State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions.

The purpose of this study was to examine the effect of maltodextrin addition on the physical stability of powdered green peas. The evaluation of the physical state of the material was based on the equilibrium water content of the monolayer (Xm) and the glass transition temperatures of the powders at room temperature (Tg) and in the frozen state (Tg'). Graphical sorption characteristic at 25°C was determined using static-gravimetric method while capacity of the monolayer values was calculated from the mathematical GAB model. Differential scanning calorimetry was carried out in order to determine glass transition lines and freezing curves which combine together were used to plot state diagrams. Relationship between Tg and solid content were shown by using Gordon-Taylor model. Freezing data were modeled employing the Clausius-Clapeyron equation and its development-Chen model. Sorption isotherms showed sigmoidal shape characteristic for high-molecular weight materials. Monolayer moisture content varied between 0.047 and 0.106 g water/g solids. The glass transition temperature of anhydrous green peas increased in from 89.9 to 175.6°C while Tg' value changed from -43.4 to -26.6°C to as a result of 75% polysaccharide addition. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.783 to 0.814 g solids/g sample. Monolayer capacity, Tg and Tg' values increased with increasing maltodextrin amount in the sample which indicates that the addition of starch hydrolysate has a beneficial effect on the stability of powders stored frozen and at room temperature.