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Links between single maltodextrin particles properties and powder functionality.

Regis Badin1, Claire Gaiani2, Stephane Desobry2

  • 1Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), Nancy F-54000, France; School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland 4072, Australia.

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|December 8, 2024
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Summary
This summary is machine-generated.

This study shows how Dextrose Equivalent (DE) and glass transition affect maltodextrin powder properties. Changes in environmental conditions and glass transition significantly impact single particle behavior and bulk powder characteristics.

Keywords:
Atomic Force MicroscopyFood powdersGlass transitionMaltodextrinsMulti-scale studyReconstitutionSurface characterization

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Physical Chemistry

Background:

  • Maltodextrins are crucial food ingredients, influencing product texture and stability.
  • Understanding their behavior at the particle level is key to optimizing food formulations.

Purpose of the Study:

  • To investigate the link between single maltodextrin particle surface properties and techno-functional behavior.
  • To elucidate the impact of Dextrose Equivalent (DE) and glass transition on maltodextrin properties.

Main Methods:

  • Confocal Laser Scanning Microscopy (CLSM) and environmental Atomic Force Microscopy (AFM) for single particle analysis.
  • Scanning Electron Microscopy (SEM) and Specific Surface Area (SSA) measurements under varying Relative Humidity (RH).

Main Results:

  • Wetting properties directly correlate with DE; higher DE maltodextrins exhibit faster wetting.
  • Glass transition significantly affects surface elasticity and capillary adhesion, altering particle morphology.
  • A decrease in Young's modulus and an increase in capillary forces were observed with increasing RH and proximity to glass transition.

Conclusions:

  • Glass transition is a critical factor influencing maltodextrin particle morphology, leading to surface smoothing and swelling in the rubbery state.
  • Environmental conditions and glass transition are key determinants of maltodextrin powder bulk behavior.