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

Co-crystallization with sucrose is an interesting alternative for handling and preservation of different active compounds used in the food industry. Sucrose products containing different active compounds (calcium lactate, magnesium sulphate and yerba mate extract) were obtained by co-crystallization...

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Bibliographic Details
Published in:Journal of food engineering 2010-02, Vol.96 (3), p.410-415
Main Authors: Deladino, Lorena, S. Navarro, Alba, N. Martino, Miriam
Format: Article
Language:English
Subjects:
Biological and medical sciences
Calcium lactate
Co-crystallization
Crystal structure
crystallization
Differential scanning calorimetry
DSC
Food engineering
Food industries
food matrix
Foods
Fundamental and applied biological sciences. Psychology
General aspects
herbal tea
Ilex paraguariensis
lactates
Magnesium
magnesium sulfate
Magnesium sulphate
Microstructure
minerals
Scanning electron microscopy
stimulant plants
Sucrose
X-ray diffraction
X-rays
Yerba mate
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Summary:Co-crystallization with sucrose is an interesting alternative for handling and preservation of different active compounds used in the food industry. Sucrose products containing different active compounds (calcium lactate, magnesium sulphate and yerba mate extract) were obtained by co-crystallization. The microstructure of these products and raw materials was analyzed by Differential Scanning Calorimetry (DSC), X-rays Diffraction (XRD) and Scanning Electron Microscopy (SEM). The co-crystallized products showed the basic crystalline structure of the treated sucrose without active compound. Mineral distribution in the co-crystallized products was uniform as seen by Energy Dispersive X-rays (EDX). DSC and X-rays analysis showed that the salts were partially dehydrated during the process, yielding products with a crystalline sucrose matrix and, both, anhydrous and hydrated forms of the salts. This characterization helped understanding macroscopic behaviour of the products.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2009.08.015