Microstructure of minerals and yerba mate extract co-crystallized with sucrose

Physicochemical properties and antioxidant stability of microencapsulated marjoram extract prepared by co‐crystallization method

“…In control samples (Figure a, b), some agglomerates with relatively small edges can be seen, while in the samples containing active compounds, rough structure with relatively sharp edges can be observed (Figure c–f). Similar observations were reported by Deladino et al (), Sardar and Singhal (), and López‐Córdoba et al () that studied effect of the co‐crystallization process on the structure of the co‐crystallized products with yerba mate extract with minerals, cardamom oleoresin, and yerba mate extract, respectively. The surface structure of produced microparticles containing marjoram extract through spray drying process is shown in Figure g–i.…”

“…Also, in the control and co‐crystallized products, several peaks were observed in the temperature range of 220–240 °C these peaks are related to decomposition of sucrose. Deladino et al () and Sardar and Singhal () also reported endothermic peaks in the temperature range of 216–235 °C and 226.94 °C related to decomposition of sucrose and some components of the co‐crystallized crystals, respectively. As can observed melting temperature for these peaks are not constant because of production of different compounds resulted by the caramelization of sucrose during the co‐crystallization process.…”

“…The thermograph of control sample showed a main endothermic peak around 189.11 °C that is related to sucrose melting point. Bhandari and Hartel (), Deladino et al (), Sardar and Singhal (), and López‐Córdoba et al () reported endothermic peaks related to melting of sucrose at 190 °C. The control and co‐crystallized samples with 3% marjoram extract showed two endothermic peaks before main peak at 144.43 and 156.36 °C, and 132.58 and 157.75 °C, respectively.…”

“…The reason for this change is probably the effect of increasing concentration of the loaded compounds because of their endothermic range or higher melting temperatures. Although, López-Córdoba et al (2014) reported a reduction for melting peak of sucrose from 191.7 to 187.1 C for 10% the co-crystallized yerba mate extract.Also, in the control and co-crystallized products, several peaks were observed in the temperature range of 220-240 C these peaks are related to decomposition of sucrose Deladino et al (2010) . also reported endothermic peaks in the temperature range of 216-235 C and 226.94 C related to decomposition of sucrose and some components of the co-crystallized crystals, respectively.…”

“…Recently, some studies have investigated the encapsulation of bioactive compounds inside crystalline structure of sucrose. For example, the encapsulation process of yerba mate extract (López‐Córdoba et al, , ), cardamom oleoresin (Sardar & Singhal, ), yerba mate extract with minerals (Deladino, Navarro, & Martino, ), and zinc sulfate (López‐Córdoba, Gallo, Bucalá, Martino, & Navarro, ) was performed using co‐crystallization process.…”