Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method

This study aimed to establish a procedure for pomegranate peel (PP) valorization and attainment of stable extracts with preserved bioactive compounds. The technology applied was spray drying with carbohydrate-based (maltodextrin, MD) and protein-based (whey protein, WP) carrier materials in differen...

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Bibliographic Details
Published inFoods Vol. 10; no. 9; p. 1968
Main Authors Šavikin, Katarina, Nastić, Nataša, Janković, Teodora, Bigović, Dubravka, Miličević, Borislav, Vidović, Senka, Menković, Nebojša, Vladić, Jelena
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 24.08.2021
MDPI
Subjects
Bioactive compounds
Biological activity
Carbohydrates
Carrier density
Drying
Efficiency
Ellagic acid
Encapsulation
Food
Food science
Fruits
Hygroscopicity
Impact analysis
Maltodextrin
Microencapsulation
Moisture content
Physicochemical properties
polyphenols
pomegranate peel
Proteins
Punica granatum
Spray drying
Stability
Viscosity
Water content
Whey
Whey protein
France
Germany
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Summary:This study aimed to establish a procedure for pomegranate peel (PP) valorization and attainment of stable extracts with preserved bioactive compounds. The technology applied was spray drying with carbohydrate-based (maltodextrin, MD) and protein-based (whey protein, WP) carrier materials in different concentrations (80, 100, and 120%). What was analyzed was the impact of the type and concentration of carrier material on the stability and quality of the final encapsulated powder. The best results were achieved when the PP extract was microencapsulated with the carbohydrate-based carrier (100%), where it had the highest encapsulation efficiency (EE) (88.63%), hygroscopicity (15.17%), and water solubility index (87.04%). The moisture content was in the range of 3.69–4.60% and 4.21–5.84% for MD and WP, respectively, indicating that both are suitable for long-term storage. It was observed that changes in carrier concentration significantly influenced most of the powders’ physicochemical properties. Microencapsulation using MD yielded a higher content of punicalin, punicalagin, gallic, and ellagic acid than those with WP. Overall results demonstrated that carbohydrate-based microencapsulation can be utilized efficiently for the protection of powder stability and phytochemical characteristics.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods10091968