Co-crystallization of yerba mate extract (Ilex paraguariensis) and mineral salts within a sucrose matrix

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 (a,), 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 a, varied with the active component. (c) 2006 Elsevier Ltd. All rights reserved.