Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development


ÇAM M., İçyer N. C., Erdoğan F.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.55, no.1, pp.117-123, 2014 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 1
  • Publication Date: 2014
  • Doi Number: 10.1016/j.lwt.2013.09.011
  • Journal Name: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.117-123
  • Keywords: Pomegranate peel phenolics, Microencapsulation, Spray drying, Antioxidant activity, Alpha glucosidase inhibitory activity, ALPHA-GLUCOSIDASE, PUNICA-GRANATUM, ANTIOXIDANT CAPACITY, BLACK-CURRANT, ICE-CREAM, IN-VITRO, JUICE, FRUIT, POLYPHENOLS, EXTRACT
  • Erciyes University Affiliated: Yes

Abstract

In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160 °C and 1/1 (w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4 °C (p > 0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and α-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC50 and α-glucosidase inhibitory as IC50 of 1.0% phenolic enriched ice creams were 133.3 and 22.9 μg/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods.

In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160 degrees C and 1/1 (w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4 degrees C (p > 0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and a-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC50 and alpha-glucosidase inhibitory as IC50 of 1.0% phenolic enriched ice creams were 133.3 and 22.9 mu g/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods. (C) 2013 Elsevier Ltd. All rights reserved.