Additive effect between maltodextrins and short food agreed organic acids for rutin and quercetin solubilization in aqueous solutions.

The aim of this study was to achieve an efficient, cost effective and food compatible solubilization of antioxidants by combining two solubilization mechanisms. For this purpose, a complexing agent (polysaccharide molecules) and a small molecule (short organic acids) were combined. Solubilization experiments of rutin and quercetin (two hydrophobic polyphenols) were performed using maltodextrins, cyclodextrins, citric acid and malic acid. We were able to show that maltodextrins at high concentrations are able to solubilize the polyphenols in a similar way to cyclodextrin and thus represent inexpensive and readily available alternatives. Due to their salting-out character we assume a solubilization mechanism via specific interactions, probably complexation. Adding citric or malic acids to maltodextrin solution further increased solubility via additive effects, though the low pH and the salting-out effects of their salts limit practical applications. • Polyphenols are important nutrients in food, but their bioavailability is limited by poor solubility. • Maltodextrins were tested as solubilizing agents in direct comparison to cyclodextrins. • Maltodextrins how good performance and are less expensive and better soluble than cyclodextrins. • The linear solubilization profiles and their salting-out behavior indicate that molecular encapsulation takes place. • Maltodextrins can improve the solubilization efficiency of organic acids as food-agreed hydrotrope and can compensate salting-out effects.