Encapsulation of Natural Antioxidant Compounds from Culinary Banana by Cocrystallization

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• 作者：P. Khawas and S.C. Deka
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：634K
• ISSN：1745-4549

文摘

The natural antioxidant obtained from both pulp and peel of culinary banana at various concentrations was encapsulated by cocrystallization in supersaturated sucrose solution. The encapsulated cocrystals led to higher entrapment yield of 75–80% in all samples. The HPLC chromatographs showed presence of major phenolic compounds in all the cocrystals. The angle of repose and Hausner index were found between 40°–44° and 0.98°–1.06°, respectively. The high solubility, low water activity and hygroscopicity indicated high stability and good handling properties. Fourier transform infra-red studies indicated that the functional groups present in cocrystals are typical bands of sucrose molecules. The differential scanning calorimetric thermographs confirmed two major endothermic peaks at 191.46 and 225.26C. Similarly, X-ray diffraction pattern showed the similar type of X-ray crystalline pattern of sucrose. The scanning electron microscopy showed well-defined cubic crystals with irregular cavities between them. The results of present investigation have credence to value addition of natural antioxidant for formulation of functional foods.