Work

Production of resistant maltodextrin and starch as novel prebiotics by the reaction of maltodextrin and starch with malic acid and citric acid

Year: 2026

Type: article

Abstract: Resistant maltodextrin and starch are indigestible food components that reach the colon intact, serving as nutrients for Bifidobacteria and Lactobacilli. As typical dietary fibre, they are among the most beneficial due to higher solubility in water. In our experiments, we produced resistant maltodextrin and resistant starch via reactions between maltodextrin or starch with malic acid and citric acid under controlled concentrations, durations, and optimal temperatures. We determined the optimal reaction parameters, estimated the consumption of starting materials and the formation of end-products by measuring the two organic acids, examined the molecular weight distribution, glucose equivalent, and purity of the maltodextrin, and tested the resistance of the products after enzymatic hydrolysis. In vitro experiments confirmed that the final products (resistant maltodextrin and starch) exhibit high resistance to carbohydrate-degrading enzymes, a fundamental requirement for any resistant food component to effectively serve as a nutrient for probiotic bacteria in the colon.

Source: Acta Universitatis Sapientiae Alimentaria

DOI: 10.47745/ausal-2025-0008

Authors: Cs. Albert, J. Csapó, B. Kovács

Institution: University of Debrecen

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: diamond

Funder: European Commission