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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization

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Author(s):
Queiroz, Marise Bonifacio [1] ; Sousa, Felipe Resende [2] ; da Silva, Lidiane Bataglia [3] ; Vercelino Alves, Rosa Maria [1] ; Alvim, Izabela Dutra [1]
Total Authors: 5
Affiliation:
[1] Inst Food Technol ITAL, Av Brasil 2880, BR-13070178 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Food Engn, UNICAMP, BR-13083862 Campinas, SP - Brazil
[3] Fraunhofer Inst Proc Engn & Packaging IVV, D-85354 Freising Weihenstephan - Germany
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 154, JAN 15 2022.
Web of Science Citations: 0
Abstract

Dietary fibers are often under-consumed worldwide, even though their health benefits are already established in dietary guidelines, which recommend their daily intake of 25-30 g. Increasing the supply of fiber-enriched food products is a way to improve consumers' daily intake. This study proposes the development of a mixed sucrose/ erythritol/fiber matrix, particulate as a crystalline solid aggregate by the co-crystallization process to be used as a fiber-delivery ingredient in formulations with partial sugar reduction. The co-crystal was physicochemical and structurally characterized and compared to their individual components. The results indicated the formation of a sugar-based structure with fiber entrapped (29.8 g/100 g of co-crystals, db), presenting 5.33% of moisture content, 0,564 of water activity, and good flow properties. DSC thermogram displayed an endothermic transition peak at 187.31 degrees C, similar to the melting temperature of sucrose, suggesting the maintenance of the crystalline structure after co-crystallization and confirmed by X-ray diffraction and FTIR spectral profile. Morphological images showed small cluster agglomerates with a covering layer on structure, indicating the presence of the fiber in the matrix. Thus, co-crystallization constitutes an alternative process for the production of particulate crystalline solid containing fiber, being a great alternative to food ingredients in less sugar-added and fiber-enriched products. (AU)

FAPESP's process: 16/21930-4 - Co-crystallization process for obtaining mixed matrix applied in low sugar food
Grantee:Marise Bonifácio Queiroz
Support Opportunities: Regular Research Grants