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Ali NA, Dash KK, Pandey VK, Tripathi A, Mukarram SA, Harsányi E, Kovács B. Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization. Molecules 2023; 28:4764. [PMID: 37375319 DOI: 10.3390/molecules28124764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Poniol (Flacourtia jangomas) has beneficial health effects due to its high polyphenolic and good antioxidant activity content. This study aimed to encapsulate the Poniol fruit ethanolic extract to the sucrose matrix using the co-crystallization process and analyze the physicochemical properties of the co-crystalized product. The physicochemical property characterization of the sucrose co-crystallized with the Poniol extract (CC-PE) and the recrystallized sucrose (RC) samples was carried out through analyzing the total phenolic content (TPC), antioxidant activity, loading capacity, entrapment yield, bulk and traped densities, hygroscopicity, solubilization time, flowability, DSC, XRD, FTIR, and SEM. The result revealed that the CC-PE product had a good entrapment yield (76.38%) and could retain the TPC (29.25 mg GAE/100 g) and antioxidant properties (65.10%) even after the co-crystallization process. Compared to the RC sample, the results also showed that the CC-PE had relatively higher flowability and bulk density, lower hygroscopicity, and solubilization time, which are desirable properties for a powder product. The SEM analysis showed that the CC-PE sample has cavities or pores in the sucrose cubic crystals, which proposed that the entrapment was better. The XRD, DSC, and FTIR analyses also showed no changes in the sucrose crystal structure, thermal properties, and functional group bonding structure, respectively. From the results, we can conclude that co-crystallization increased sucrose's functional properties, and the co-crystallized product can be used as a carrier for phytochemical compounds. The CC-PE product with improved properties can also be utilized to develop nutraceuticals, functional foods, and pharmaceuticals.
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Affiliation(s)
- N Afzal Ali
- School of Agro and Rural Technology, IIT Guwahati, Guwahati 781039, Assam, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda 732141, West Bengal, India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow 226026, Uttar Pradesh, India
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur 208001, Uttar Pradesh, India
| | - Anjali Tripathi
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur 208001, Uttar Pradesh, India
| | - Shaikh Ayaz Mukarram
- Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, 4032 Debrecen, Hungary
| | - Endre Harsányi
- Faculty of Agriculture, Food Science and Environmental Management, Institute of Land Utilization, Engineering and Precision Technology, University of Debrecen, 4032 Debrecen, Hungary
| | - Béla Kovács
- Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, 4032 Debrecen, Hungary
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Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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3
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Sarabandi K, Mohammadi A. Stabilization of peppermint polyphenols within crystalline sucrose matrix: fortification of gummy candy as a food model system. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khashayar Sarabandi
- Department of Food Science and Technology Zahedan University of Medical Sciences Zahedan Iran
| | - Adeleh Mohammadi
- Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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4
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Queiroz MB, Sousa FR, Silva LBD, Alves RMV, Alvim ID. Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112685] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Rai K, Chhanwal N, Shah NN, Singhal RS. Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability. Food Funct 2021; 12:7964-7974. [PMID: 34254624 DOI: 10.1039/d1fo00565k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Ginger oleoresin was emulsified with gum acacia and encapsulated in a sucrose matrix by co-crystallization. The increased void space and surface area of sucrose provided a porous base for the incorporation of oleoresin. This co-crystallization led to modification from crystalline to irregular agglomerates, as evident from X-ray diffraction and differential scanning calorimetry. Hygroscopicity, water sorption isotherms and water activity demonstrated changes due to the change in crystallinity of sucrose. The active components such as [6]-, [8]- and [10]-gingerols and [6]-shogaol were quantified by HPLC. The encapsulation efficiency of [6]-gingerol was 45.59%. The storage kinetics at different relative humidity levels and temperatures indicated [6]-gingerol to be the most stable among the gingerols studied. A temperature of 25 °C and relative humidity of 33% proved to be the best storage conditions for the ginger flavoured sugar cubes. Thus, co-crystallization for the encapsulation of ginger oleoresin serves a dual purpose, i.e., protection and a mode of delivering a spicy flavour.
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Affiliation(s)
- Kapil Rai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai-400 019, India.
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Chezanoglou E, Goula AM. Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Evaluation of physicochemical, structural, and antioxidant properties of microencapsulated seed extract from Securigera securidaca by co-crystallization method during storage time. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111164] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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9
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Enhancement of stability of vitamin B12 by co-crystallization: A convenient and palatable form of fortification. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110231] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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10
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Quast LB, Farina SG, Quast E, Vieira MA, Queiroz MB. Co‐crystallized honey with sucrose: Evaluation of process and product characterization. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14876] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leda B. Quast
- Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil
| | - Sabrina G. Farina
- Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil
| | - Ernesto Quast
- Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil
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Chandralekha A, Prashanth HS, Tavanandi H, Raghavarao KSMS. A novel method for double encapsulation of C-phycocyanin using aqueous two phase systems for extension of shelf life. Journal of Food Science and Technology 2020; 58:1750-1763. [PMID: 33897013 DOI: 10.1007/s13197-020-04684-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/20/2020] [Accepted: 07/31/2020] [Indexed: 11/26/2022]
Abstract
Spirulina platensis is having high nutritive value due to pigments such as chlorophyll-a, phycobiliproteins (especially phycocyanins) and carotenoids. In our present work, C-phycocyanin (C-PC) was extracted from dry biomass of Spirulina platensis. C-PC being heat sensitive, reiterates the need for additional protection during drying (micro encapsulation). Accordingly, a novel method employing aqueous two phase systems (ATPSs) as carrier materials to achieve double encapsulation was studied for the first time. PEG 4000/Potassium phosphate and PEG 6000/Dextran were used at already standardized tie line length, at different volume ratios (by varying the total phase composition). ATPS at each volume ratio acted as different carrier materials offering varied degree of heat protection during double encapsulation while maltodextrin, being the conventional carrier material, was used for comparison. The best results of spray dried powders using PEG (4% w/w)/Potassium phosphate salt (18%, w/w) and PEG (6%)/Dextran (10%, w/w) phase systems as carrier materials were compared with conventional encapsulation (MDX as a carrier material) and freeze dying as control. PEG/Dextran as a carrier material with volume ratio of 0.25 resulted in the highest retention of blue colour (b*value), purity (0.43) as well as yield (YEP) of 94.99% w/w of C-PC, which could be stored for 6 months without much reduction from initial powder characteristics. From the overall results, it can be concluded that ATPS can be used as an effective carrier material for double encapsulation of biomolecules such as C-PC with additional benefit of enhancing the purity.
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Affiliation(s)
- A Chandralekha
- Department of Bioscience, Mangalore University, Mangalore, Karnataka India
- Department of Food Engineering, CSIR- Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India
| | - H S Prashanth
- Department of Water & Health, Faculty of Life Sciences, JSS Academy of Higher Education & Research, Mysuru, Karnataka India
| | - Hrishikesh Tavanandi
- Academy of Scientific and Innovative Research (AcSIR), Uttar Pradesh, Ghaziabad, India
- Department of Food Engineering, CSIR- Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India
| | - K S M S Raghavarao
- Academy of Scientific and Innovative Research (AcSIR), Uttar Pradesh, Ghaziabad, India
- Department of Food Engineering, CSIR- Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India
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Karangutkar AV, Ananthanarayan L. Co-crystallization of Basella rubra extract with sucrose: Characterization of co-crystals and evaluating the storage stability of betacyanin pigments. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109776] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Nik AB, Vazifedoost M, Didar Z, Hajirostamloo B. The antioxidant and physicochemical properties of microencapsulated bioactive compounds in Securigera securidaca (L.) seed extract by co-crystallization. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
Securigera securidaca seed is a good source of phenolic compounds with high antioxidant properties. Preservation and maintenance of natural antioxidants have always been a challenge and microencapsulation is a suitable method for this purpose. In this study, the chemical compounds of the plant seed extract were identified by GC/MS device. Bioactive compounds from the seed ethanolic extract were microencapsulated in the sucrose matrix during the co-crystallization process. The evaluations included total phenolic compounds, radical scavenging ability, production efficiency, moisture content, and flowability characteristics of the produced powders, such as compressibility index, Hausner ratio, and angle of repose. The results showed significant differences in the phenolic compounds and the radical scavenging ability between the control sample and the co-crystallized powder (P < 0.05). The production efficiency and the moisture content of extract-containing co-crystallized powder were 84% and 0.14%, respectively. The particle size difference of the microencapsulated powder could significantly affect the powder flowability characteristics (P < 0.05), and particles with a size of 1 mm showed better flowability behaviour. FT-IR charts for samples revealed chemical bonds specific to saccharose molecule indicating no changes in covalent bonds present in saccharose molecule structure after the process. Scanning electron microscope images showed the presence of vacant spaces and porosity in the structure of saccharose crystals formed during the process of crystallization. As a result, the co-crystallized powder obtained from the plant extract can be used as an appropriate antioxidant in the food and pharmaceutical formulations.
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Affiliation(s)
- Ali Behnam Nik
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Mohsen Vazifedoost
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Zohreh Didar
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Bahareh Hajirostamloo
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
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FEDERZONI V, ALVIM ID, FADINI AL, SILVA LBD, QUEIROZ MB. Co-crystallization of paprika oleoresin and storage stability study. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.41617] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Sarabandi K, Mahoonak AS, Akbari M. Physicochemical properties and antioxidant stability of microencapsulated marjoram extract prepared by co-crystallization method. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12949] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Khashayar Sarabandi
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Alireza Sadeghi Mahoonak
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mahdieh Akbari
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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López‐Córdoba A, Navarro A. Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12901] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alex López‐Córdoba
- Universidad Pedagógica y Tecnológica de Colombia, Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias Boyacá Colombia
| | - Alba Navarro
- CIDCA, Centro de Investigación y Desarrollo en Criotecnología de los AlimentosCONICET, Fac. C. Exactas (UNLP) La Plata Argentina
- Fac. Ingeniería (UNLP) La Plata Argentina
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