کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225962 | 464517 | 2007 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Co-crystallization of yerba mate extract (Ilex paraguariensis) and mineral salts within a sucrose matrix Co-crystallization of yerba mate extract (Ilex paraguariensis) and mineral salts within a sucrose matrix](/preview/png/225962.png)
Calcium lactate, magnesium sulphate and yerba mate (Ilex paraguariensis) extracts with antioxidants properties were encapsulated by co-crystallization in a supersaturated sucrose solution. Solubility, hygroscopicity, bulk density, water activity (aw), particle size distribution and repose angle of co-crystallized products were determined. The surface structure analysis of the co-crystallized products was performed by scanning electron microscopy (SEM). The concentration of mineral components in co-crystallizates was quantified by a volumetric titration method with EDTA (ethylenediaminetetraacetate); Folin–Ciocalteau method was used to determine total polyphenols of yerba extract in co-crystallized products. Size distribution, solubility, density and flow properties strongly depended on sucrose matrix, whereas hygroscopicity and aw varied with the active component.
Journal: Journal of Food Engineering - Volume 80, Issue 2, May 2007, Pages 573–580