## 1 Introduction  
Many encapsulation techniques have been developed to avoid oxidative degradation of various bioactive lipophilic food ingredients (such as polyunsaturated fatty acids, toxicpherols, phytosterols, carotenoids, etc.) and to increase their use in hydrophilic food recipes (such as drinks, juices, etc.). Among them, the complex coacervates, Pickering emulsions, core-shell structure microcapsules, cross-linked polymer gels, and self-assembled structures are the most widely used [1]. In the case of spray-dried prepared microcapsules, the choice of appropriate carrier material is an essential and decisive stage. According to [PERSON] and [PERSON] [2] and [PERSON] et al. [3] the ideal wall material should be characterized by the ability to disperse or emulsify the active material and stabilize the emulsion produced, by the non-reactivity with the active core materials and the ability for providing maximum protection to the active material against environmental conditions (e.g., oxygen, heat, light, humidity). In addition, an ideal carrier material should be neutral in flavour and inexpensive. Maltoodextrins with a mild flavour and reasonable price meet these requirements and are widely used [4; 5; 6]. Chemically, they are a group of compounds derived from acid or enzymatic hydrolysis of starch containing oligomers or/and polymers of \(\alpha\)-(1,4) D-glucose, and consist of partly hydrolysed amylose and amylopectin fractions, glucose and maltose [7]. Maltodextrins are used as neutral fillers, gel forming ingredients, emulsion and foam stabilizers, and coating materials. The ability of maltodext to inhibit the formation of ice crystals at low temperatures, prevent sugar crystallization, and increase the viscosity and density of liquids is especially appreciated. In addition, maltodextrin gives the products the desired sensory properties, in particular replacing fat and binders with prebiotic properties [8; 9]. The additional functions of maltodext in food are extending shelf life, improving powdery appearance, mitigating sweetness, preventing melting, averting or retard granulation, and reducing nutrient losses [10]. Maltodext may be used in the production of food for children, act as an ingredient of all kinds of pomades and spacers in confectionery, are carriers in the process of drying dyes, flavours, and juices, are utilized to produce food concentrates, soups and sauces, spices, etc., and are ingredients of nourishing and strengthening drinks [9], information from the website of the company selling maltodextrin [[[https://pepees.pl/en/index.php?waid=58](https://pepees.pl/en/index.php?waid=58)]([https://pepees.pl/en/index.php?waid=58](https://pepees.pl/en/index.php?waid=58)) (accessed on 16 December 2021)]. Their properties depend on the dextrose equivalent, which measures reducing sugar content and usually takes values between 3 and 20 percent [9; 11]. Unfortunately, maltodext can affect the pH of dental plaque in vivo [12]. A study of the acidogenic potential of various maltodext concluded that though maltodext appeared to be significantly less acidogenic than sucrose, they can lead to a substantial drop in plaque pH and may therefore have the potential to cause demineralization of enamel [13]. Although maltodextrin has an acidogenic potential lower than sucrose, studies reporting the cariogenic potential of maltodextrin and its association with other carbohydrates, are still scarce [14]. According to [PERSON] et al. [15] glycaemic index calculated according to the modified FAO-model is 110 for maltodextrin, while only 47 for lactose, 70 for trehalose, and 20 for fructose and galactose. It points, that maltodext should be used sparingly diabetic and/or hypoglycaemic individuals, and under the advice of a healthcare practitioner [10; 16; 17].