ISSN : 2320-7051

  • No. 772, Basant Vihar, Kota

    Rajasthan-324009 India

  • Call Us On

    +91 9784677044


International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (1366) Last page : (1371 )
Article doi: :

Micro Encapsulation of Bioactive Compounds through Co Crystallization

Phanindra P.*, P. Ramesh1, Poshadri. A2, Vishnu Vardhan Reddy Beeram3
*Department of Pharmacy, TKR College of Pharmacy, Meerpet, Ranga Reddy, Telangana
1 Department of Mathematics & Statistics, 2 Department of Food Technology,
Professor Jayashankar Telangana State Agricultural University Hyderabad, India 
3Vignan University, Vadlamudi, Guntur, Andhra Pradesh
*Corresponding Author E-mail:
Received: 18.03.2018  |  Revised: 23.04.2018   |  Accepted: 28.04.2018  



Micro encapsulation through co-crystallization technique is allowed to obtain different cocrystallized products with a high concentration of the bioactive compound. The resulting powders are free flowing and stable even at high humidity conditions. Co-crystallized product properties like flowability, solubility, density and size distribution mainly depended on the sucrose matrix. Whereas water activity and hygroscopicity varied with the different active component added. Co-crystallization notably reduced the hygroscopic characteristics of bioactive powders without affecting their high solubility. The co-crystallization process resulted in a good alternative to preserve and handle these materials for further applications in food products. Co-crystallization of sucrose and the pre emulsified oleoresins, essential oils and flavouring agents with gum acacia can be used to obtain flavoured sucrose cubes.

Key words: Co-crystallization, Encapsulation, Bioactives, Physical properties.

Full Text : PDF; Journal doi :

Cite this article: Phanindra P., Ramesh, P., Poshadri, A., Beeram, V.V.R., Micro Encapsulation of Bioactive Compounds through Co Crystallization, Int. J. Pure App. Biosci.6(2): 1366-1371 (2018). doi: