Co-crystallization of yerba mate extract (Ilex paraguariensis) and mineral salts within a sucrose matrix

DELADINO L.; ANBINDER P.S.; NAVARRO A.S.; MARTINO M.N.

JOURNAL OF FOOD ENGINEERING

Elsevier Ltd.

Lugar: Florida; Año: 2007 vol. 80 p. 573 - 580

0260-8774

Calcium lactate, magnesium sulphate and yerba mate (Ilex paraguariensis) extracts with antioxidants properties were encapsulated by co-crystallization in a supersaturated sucrose solution. Solubility, hygroscopicity, bulk density, water activity (aw), particle size distribution and repose angle of co-crystallized products were determined. The surface structure analysis of the co-crystallized products was performed by Scanning Electron Microscopy (SEM). The concentration of mineral components in co-crystallizates was quantified by a volumetric titration method with EDTA (Ethylenediaminetetraacetate); Folin-Ciocalteau method was used to determine total polyphenols of yerba extract in co-crystallized products. Size distribution, solubility, density and flow properties strongly depended on sucrose matrix, whereas hygroscopicity and aw varied with the active component.