Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components

Chezanoglou, Evangelos; Goula, Athanasia M.

doi:10.1016/j.tifs.2021.05.036

Cited by 20 publications

(6 citation statements)

References 24 publications

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“…Continuous agitation is required to increase the crystallization process. The product which is obtained can be dried and moulded to the desired shape if needed (Chezanoglou and Goula, 2021) [22] . [72] ] Phanindra et al, (2018) [72] reported that co-crystallization involves an encapsulation procedure where the typical crystalline arrangement of sucrose is transformed from a uniform structure to an uneven one, creating a porous matrix suitable for embedding core materials.…”

Section: Co-crystallizationmentioning

confidence: 99%

“…The supersaturation temperature of sucrose syrup attained at a range of about 110 to 120 ⁰C. Chezanoglou and Goula, (2021) [22] reviewed the cocrystallisation in sucrose, its main steps, the pros and cons of the technology and its application for encapsulation of various functional components. From that review, the authors concluded that encapsulation by co-crystallization was a cost-effective flexible method to protect the active ingredients from environmental factors.…”

Section: Co-crystallizationmentioning

confidence: 99%

“…Fig 12: Schematic representation of Co-crystallization Equipment[(Source: Chezanoglou & Goula, 2021)[22] ]…”

mentioning

confidence: 99%

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Encapsulation technologies for the delivery of spice extractives: An overview

Mohan,

et al. 2024

Int. J. Adv. Biochem. Res.

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Nowadays consumers are very much conscious about their health and are looking for natural products with nutritional benefits. Most natural products like spice extractives contain functional ingredients which may degrade rapidly due to the presence of external atmospheric factors like oxygen, moisture, heat, light etc. It is complicated to apply them directly to different applications. To overcome such issues, several recent technologies like encapsulation have been developed. Encapsulation is a promising method extensively employed for safeguarding core materials from factors like light, heat, and oxygen. This advanced technology enhances stability, boosts bioavailability, masks bitter taste, facilitates controlled release, preserves functional characteristics, and finally improves handling practices. Selecting the appropriate microencapsulation technology and the suitable carriers is determined by the product's specific application and the associated processing conditions. This review paper highlights the most important encapsulation techniques and a few of their implementations in the encapsulation of spice extractives.

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Section: Co-crystallizationmentioning

confidence: 99%

Section: Co-crystallizationmentioning

confidence: 99%

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Encapsulation technologies for the delivery of spice extractives: An overview

Mohan,

et al. 2024

Int. J. Adv. Biochem. Res.

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“…The crystalline status of co-crystallization can be evidenced by DSC and XRD examination. Though the technique of preparing pharmaceutical co-crystals with sucrose is believed to improve the solubility, dissolution, and other physicochemical properties of the encapsulated materials [ 71 ], merely the dissolution kinetics of sucrose have been determined in the current literature. One possible reason might be that the true solubility of the cocrystal products is not readily determined because API tends to transform into the most stable form in solution [ 72 ].…”

Section: Approaches For the Crystalline Status Modification Of Carote...mentioning

confidence: 99%

Formulation Approaches to Crystalline Status Modification for Carotenoids: Impacts on Dissolution, Stability, Bioavailability, and Bioactivities

Liu

Hsieh

et al. 2023

Pharmaceutics

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Carotenoids, including carotenes and xanthophylls, have been identified as bioactive ingredients in foods and are considered to possess health-promoting effects. From a biopharmaceutical perspective, several physicochemical characteristics, such as scanty water solubility, restricted dissolution, and susceptibility to oxidation may influence their oral bioavailability and eventually, their effectiveness. In this review, we have summarized various formulation approaches that deal with the modification of crystalline status for carotenoids, which may improve their physicochemical properties, oral absorption, and biological effects. The mechanisms involving crystalline alteration and the typical methods for examining crystalline states in the pharmaceutical field have been included, and representative formulation approaches are introduced to unriddle the mechanisms and effects more clearly.

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“…The agglomerate appears sponge-like, having void space and a high surface area [ 6 ]. Supersaturated sucrose syrup spontaneously crystallizes at elevated temperatures (>120 °C) and low moisture (3–5%, or dissolved solids of 95–97 Brix) [ 7 ]. If a second ingredient is added simultaneously, the second ingredient is incorporated into the void spaces within the agglomerates of micro-sized crystals with a size smaller than 30 mm via random crystallization.…”

Section: Introductionmentioning

confidence: 99%

Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization

Ali

Dash²,

Pandey

et al. 2023

Molecules

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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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Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components

Cited by 20 publications

References 24 publications

Encapsulation technologies for the delivery of spice extractives: An overview

Encapsulation technologies for the delivery of spice extractives: An overview

Formulation Approaches to Crystalline Status Modification for Carotenoids: Impacts on Dissolution, Stability, Bioavailability, and Bioactivities

Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization

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