Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

Abstract

Glucose is used as ingredient in a wide variety of food and pharmaceutical products such as sport drinks, syrups, and tablets, among others. However, this monosaccharide can react easily with several substances (e.g., amino acids, peptides, and proteins) causing brown coloration and decomposition. In the current work, the cocrystallization of glucose with sucrose is presented as a useful strategy to enhance the physicochemical properties and stability of glucose. The sucrose/glucose agglomerates showed low water content (0.1–1.5 wt %) and water activity (0.4–0.7). Besides, all products showed values of dynamic angle of repose between 40° and 45°, which are characteristics of free‐flowing powders. The sucrose/glucose agglomerates were blended with sodium bicarbonate (5:1 wt/wt) and the resulting mixtures were analyzed by differential scanning calorimetry before and after 12 days of storage at 75% RH and 20 °C. The thermal parameters were maintained almost unaltered for the formulations containing cocrystallized products. Practical applications Glucose constitutes one of the most used ingredients in food and pharmaceutical industries as a sweetener, cryoprotectant, and excipient, among others. However, this sugar tends to uptake water from the surrounding environment affecting its handling properties. In the current work, the cocrystallization process (an emerging encapsulation method) is presented as a useful way of enhancing the physical properties of glucose. Through the encapsulation of glucose by cocrystallization it was possible to improve the handling and technological properties of this sugar (e.g., flowability and stability). In addition, the interaction of glucose with sodium bicarbonate (a model of food ingredient) was prevented. These results could be potentially applied in both food and pharmaceutical industries.

Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability

“…As shown in Table 2, an increase of PEE concentration led to powders with higher moisture content. Bhandari & Hartel (2002) and previous works in our laboratory (Deladino et al, 2007;López-Córdoba & Navarro, 2018) showed that the active compound (natural extracts, minerals, sugars) included in the sucrose matrix influences on the moisture content of the co-crystallized products.…”

“…In addition, sugar allows improving the sensory attributes of the products. Several researches were carried out in our laboratory to encapsulate bioactive compounds within the crystalline structure of sucrose for their protection: calcium lactate, magnesium sulfate and yerba mate extracts (Deladino, Anbinder, Navarro & Martino, 2007;López-Córdoba, Deladino, Agudelo-Mesa, & Martino, 2014, López-Córdoba et al, 2015, zinc sulfate (López-Córdoba, Gallo, Bucalá, Martino, & Navarro, 2016) and J o u r n a l P r e -p r o o f 5 glucose (López-Córdoba & Navarro, 2018). Other authors also applied cocrystallization to encapsulate cardamom oleoresin (Sardar & Singhal, 2013), marjoram extract (Sarabandi, Mahoonak, & Akbari, 2018), paprika oleoresin (Federzoni, Alvim, Fadini, Silva, & Queiroz, 2019), Securigera securidaca (L.) seed extract (Nik, Vazifedoost, Didar, & Hajirostamloo, 2019), Basella rubra extract (Karangutkar & Ananthanarayan, 2020).…”

The Application of Natural Carotenoids in Multiple Fields and Their Encapsulation Technology: A Review

“…Co-crystallization has emerged as a highly regarded encapsulation technique, garnering significant interest from scholars in recent times owing to its uncomplicated operational procedure [ 105 ]. In the course of the packaging process, the bioactive component is introduced into a supersaturated sucrose solution, resulting in the formation of crystalline structures that effectively entrap the active substances within the sucrose matrix.…”

Properties and Stability of Encapsulated Pomegranate Peel Extract Prepared by Co-Crystallization

“…Co-crystallization is one of the many encapsulation techniques that has lately come to be recognized as a potential method for the encapsulation of phenolic extracts. Co-crystals are crystalline substances made up of two or more molecules held together by non-covalent interactions, giving them special physicochemical features [6]. In order to address their drawbacks and increase their scope of use, phenolic compounds can have their properties, such as solubility, dissolving rate, and stability, modified by forming co-crystals with other chemicals [7].…”

“…Examples include extracts of banana pulp and peel [11], green tea [12], butterfly pea flower [13], brasella rubra [8], propolis [14], carrot [15], aronia [16], mint polyphenols [17], and pomegranate peel [18]. Pure substances such as glucose [6,19], fructose [19], combinations of glucose and fructose [19], magnesium sulfate and calcium lactate [20,21], zinc sulfate [22], curcumin [23], vitamin B12 [24], soluble fiber [25], and catechin hydrate and curcumin [26] are included in the second group. Oils and oleoresins, such as orange peel oil [27], cardamom oleoresin [9,28], capsicum oleoresin [29], and ginger oleoresin [30], are included in the third group.…”