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001-es BibID:	BIBFORM112719
035-os BibID:	(cikkazonosító)4764 (WoS)001014702800001 (Scopus)85163979242
Első szerző:	Ali, N. Afzal
Cím:	Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization : Physicochemical Properties and Characterization / N. Afzal Ali, Kshirod Kumar Dash, Vinay Kumar Pandey, Anjali Tripathi, Shaikh Ayaz Mukarram, Endre Harsányi, Béla Kovács
Dátum:	2023
ISSN:	1420-3049
Megjegyzések:	Poniol (Flacourtia jangomas) 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.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Poniol extract phytocompounds sucrose co-crystallization encapsulation
Megjelenés:	Molecules. - 28 : 12 (2023), p. 1-16. -
További szerzők:	Dash, Kshirod Kumar Pandey, Vinay Kumar Tripathi, Anjali Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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