Characterization of co-crystallized sucrose entrapped with cardamom oleoresin

► Sucrose was co-crystallized with cardamom oleoresin to prepare flavoured sugar cubes. ► Such co-crystallized sugar cubes showed higher hygroscopicity at 93% RH than sucrose. ► The crystallinity of co-crystallized sucrose cubes was lower than pure sucrose. ► Co-crystallized sucrose showed 35.23% encapsulation efficiency for 1,8-cineole. ► Co-crystallized sucrose showed 67.18% encapsulation efficiency for α-terpinyl acetate.