Co-crystallization of functional components

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

SCANNING

FAMS, Inc.

Lugar: Mahwah, New Jersey; Año: 2005 vol. 27 p. 80 - 81

0161-0457

Calcium lactate, magnesium sulfate and yerba mate (Ilex paraguariensis) extracts with antioxidants properties were encapsulated by co-crystallization in supersaturated sucrose solution. The effect of sugar concentration on crystallization time was studied. Solubility, hygroscopicity, bulk density, water activity (wa), particle size distribution and repose angle of co-crystallized products were determined. The concentration of mineral components in co-crystallizates was quantified by a volumetric tritation method with EDTA (Ethylenediaminetetraacetate); Folin-Ciocalteau method was used to determine total poliphenols of yerba extract in co-crystallized products. Process yield varied with the active compound added, being in increasing order: Yerba extract < calcium lactate < magnesium sulfate. Size distribution, solubility, density and flow properties strongly depended on sucrose matrix, whereas hygroscopicity and wa varied with the active component.