Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization. (15th January 2022)

• Record Type: Journal Article
• Authors: Queiroz, Marise Bonifácio; Sousa, Felipe Resende; Silva, Lidiane Bataglia da; Alves, Rosa Maria Vercelino; Alvim, Izabela Dutra
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 154(2022)
• Publication Date: 2022-01-15
• Subjects: Co-crystal -- Dietary fiber -- Sucrose -- Resistant maltodextrin -- Co-crystallization; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112685
• Languages: English
• ISSNs: 0023-6438

Abstract

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 °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. Highlights: Soluble fiber was trapped into a sucrose crystal matrix through co-crystallization process. Development of a new sugar-based ingredient with 29.8 g/100 g of soluble fiber. Co-crystallized matrix can be used as fiber delivery in non-fiber foods. DSC, X-RD and SEM confirmed the formation of a crystalline structure after fiber incorporation. The co-crystallization is a simple and low-cost method for sweet products.