National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Indonesia has increasingly integrated maltodextrin, a non-sweet soluble powder derived from starch hydrolysis that is favored for its neutral color, taste, and cost-effectiveness, into its food industry owing to its history of utilizing starch-rich crops such as sago and cassava. This review examines the production processes, chemical properties, and applications of maltodextrin, particularly as an encapsulating agent in food products. This review discusses enzymatic hydrolysis and the significance of degree of polymerization (DP) in determining the functional characteristics of maltodextrin. The encapsulation capabilities of maltodextrin were highlighted, demonstrating its effectiveness in enhancing the stability, solubility, and bioavailability of active ingredients, nutrients, and flavors. Case studies have illustrated the role of maltodextrin in improving the shelf life and functionality of essential oils, probiotics, and other bioactive compounds, thereby demonstrating its protective and stabilizing properties. Additionally, this review explores regulatory measures governing maltodextrin usage in Indonesia to ensure safe and effective incorporation into products. Although maltodextrin offers many benefits, challenges, such as health concerns, environmental impacts, and economic factors, have also been addressed. Understanding and mitigating these challenges indicate a promising future for maltodextrin in Indonesia, fostering continued innovation and advancement across various industries.
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