Encapsulation via the Vibrating Nozzle Technology as a Strategy for the Valorization of Pomegranate Peel Polyphenols
Source abstract
Abstract
The aim of the present study was to investigate the bioactive composition of pomegranate peel and to produce a phenolic-rich extract for encapsulation using vibrating nozzle technology. Conventional heat- and advanced microwave-assisted extraction of phenolic compounds were investigated, and the extract with the highest phenolic content was used to perform encapsulation with alginate-based delivery solutions containing fava bean proteins, mucin, carboxymethyl cellulose, nutriose, and collagen hydrolysates. The formulated beads were characterized for their physico-chemical (morphology, size distribution parameters, and FT-IR spectra) and bioactive (encapsulation efficiency and simulated gastrointestinal digestion) properties. The highest yields of punicalin, punicalagin, and ellagic acid (9.40, 44.51, and 3.95 mg g−1 DM, respectively) were achieved by heat-assisted extraction at 80 °C. The addition of fava bean proteins and carboxymethyl cellulose to the alginate-based delivery solutions resulted in the highest encapsulation efficiency of total phenols (83.99 and 83.78%, respectively). However, the beads formulated with fava bean proteins were irregularly shaped, while those with carboxymethyl cellulose were predominantly spherical. All beads showed limited phenolic release under simulated gastric conditions, followed by enhanced release in the intestinal phase. Overall, the obtained results indicate that encapsulation efficiency was governed by the combined effects of rheological parameters, bead morphology, and molecular interactions, highlighting the importance of a multi-parameter design approach in the development of effective delivery systems.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Pomegranate: compositions and health benefits · Microencapsulation and Drying Processes · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Innovation Centre, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovačića 1, 10000 Zagreb, Croatia
Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
Faculty of Chemical Engineering and Technology, University of Zagreb, Trg Marka Marulića 19, 10000 Zagreb, Croatia
Funding
European Union
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