Characterization of co-crystallized sucrose entrapped with cardamom oleoresin Original Research Article

Cardamom oleoresin emulsified with gum acacia was encapsulated by co-crystallization in a supersaturated sucrose solution to prepare flavoured sucrose cubes. The co-crystals with and without cardamom oleoresin were characterized at 25°C and 33%, 63% and 93% relative humidity for hygroscopicity and crystallinity vis-à-vis pure crystal sucrose. Co-crystallized sucrose cubes showed lower hygroscopicity at 93% relative humidity, a longer dissolution time, and a decreased crystallinity as compared to crystal sucrose. The active components of cardamom oleoresin such as 1,8-cineole (30.23%) and α-terpinyl acetate (46.42%) in cardamom oleoresin was quantified by gas chromatography. The encapsulation efficiency of 1,8-cineole and α-terpinyl acetate in lab-made co-crystallized sucrose cubes was approximately 35.23% and 67.18%, respectively. This approach could contribute to value addition of cardamom oleoresin for flavoured tea and also have potential applications in traditional Indian sweets.