School of Agro and Rural Technology, IIT Guwahati, Guwahati 781039, Assam, India.
Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda 732141, West Bengal, India.
Molecules. 2023 Jun 14;28(12):4764. doi: 10.3390/molecules28124764.
Poniol () 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.
波尼欧（Poniol）因其高多酚和良好的抗氧化活性含量而对健康有益。本研究旨在使用共结晶工艺将波尼欧果实的乙醇提取物包封到蔗糖基质中，并分析共晶化产物的物理化学性质。通过分析总酚含量（TPC）、抗氧化活性、载药量、包封率、堆积密度和捕获密度、吸湿性、溶解时间、流动性、差示扫描量热法（DSC）、X 射线衍射（XRD）、傅里叶变换红外光谱（FTIR）和扫描电子显微镜（SEM），对共结晶蔗糖（CC-PE）和重结晶蔗糖（RC）样品的物理化学性质进行了表征。结果表明，CC-PE 产物具有良好的包封率（76.38%），即使在共结晶过程后，仍能保留 TPC（29.25 mg GAE/100 g）和抗氧化性能（65.10%）。与 RC 样品相比，结果还表明 CC-PE 具有相对较高的流动性和堆积密度、较低的吸湿性和溶解时间，这是粉末产品的理想特性。SEM 分析表明，CC-PE 样品在蔗糖立方晶体中有腔或孔，这表明包封效果更好。XRD、DSC 和 FTIR 分析也分别表明，蔗糖晶体结构、热性能和官能团键合结构没有变化。从结果可以得出结论，共结晶提高了蔗糖的功能特性，共晶化产物可用作植物化学化合物的载体。具有改善性能的 CC-PE 产品也可用于开发营养保健品、功能性食品和药品。
