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Co-crystallization of lactose-flavonoids using Panela cheese whey

2023; Elsevier BV; Volume: 357; Linguagem: Inglês

10.1016/j.jfoodeng.2023.111598

1873-5770

Víctor E. Luján‐Torres, Néstor Gutiérrez‐Méndez, Diego E. Carballo, Martha Y. Leal‐Ramos, Iván Salmerón, Samuel B. Pérez-Vega, Sergio I. Martínez‐Monteagudo,

Botanical Research and Applications

Unlike sucrose, lactose has been scarcely used to co-crystallize bioactive compounds. Furthermore, the co-crystallization of lactose and bioactive compounds using cheese whey directly as a lactose source has never been reported. This work aimed to study the co-crystallization process of lactose with flavonoids (rutin and quercetin) using Panela cheese whey as a lactose source. Our main results showed that flavonoids were successfully encapsulated with a ratio of ∼0.6 mg of flavonoids per gram of lactose crystals. The encapsulation efficiency of flavonoids was approximately 40%. Besides, the antioxidant activity of lactose-flavonoid co-crystals remained stable during their storage at room temperature for six months, reducing their IC50 values by 13–22%. Additionally, the co-crystal IC50 values decreased by only 11–20% after exposition to UV light for 10 min. In summary, Panela cheese whey can be used as a lactose source to co-crystallize this sugar with valuable bioactive compounds like flavonoids.