The use of maltodextrin as a probiotic substance

Probiotic bacteria are bacteria that help maintain the balance of intestinal microbial flora and prevent the growth of harmful bacteria. Probiotics affect the balance of beneficial and harmful bacteria in the gut and change this balance in favor of increasing the population of beneficial bacteria. Probiotics are indigestible carbohydrates that are necessary to stimulate the growth of probiotic bacteria in the body. These components provide a suitable environment selectively for probiotic bacteria in the body so that they can have the best growth and development in it, and thus exert their positive effects on the host. Maltodextrin as a prebiotic substance stimulates the growth of probiotic bacteria. Also, in the spray drying of some types of bacteria such as bifidobacterium, the use of maltodextrin while protecting the bacteria against temperature stress, combines the two effects of probiotic and prebiotic (synbiotic).

Use of maltodextrin in microencapsulation

Microencapsulation is a technology in which target compounds are covered by a wall to form microcapsule particles. These capsules can release their contents at a controlled or defined speed in certain conditions. In this technique, all kinds of flavors, essential oils, oils, enzymes, microorganisms, etc. can be covered by biopolymer compounds such as carbohydrates, proteins, and fats. Microencapsulation is a physicochemical or mechanical operation to enclose a component in a coating and produce particles with a very small size, and mainly a hydrophobic core is protected by a hydrophilic wall. Maltodextrin is one of the most common carbohydrates used in the encapsulation process and so far it has been used in the encapsulation of various compounds such as vitamin C, carotenoids, antibiotics, and fat-soluble vitamins. Usually, maltodextrin is used together with gum arabic or emulsifiers in the encapsulation process.

The use of maltodextrin in sports powders

Maltodextrin plays an important role in strengthening muscles for intense sports training and restoring the lost glycogen level, and the consumption of this substance causes glycogen to start rebuilding immediately after training. Since maltodextrin originates from starch, it is easily and quickly converted into glucose and absorbed, the produced glucose is used for restoring glycogen. Maltodextrin can also be consumed in the majority of drinks before the start of training and provides more energy for training. If maltodextrin is to be used post-workout, it should be mixed with protein powders to increase muscle growth and recovery time. Maltodextrin can be consumed in recovery powders before and after training with protein.