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Food and Bioprocess Technology

, Volume 12, Issue 2, pp 199–210 | Cite as

Physicochemical and Phytochemical Characterization and Storage Stability of Freeze-dried Encapsulated Pomegranate Peel Anthocyanin and In Vitro Evaluation of Its Antioxidant Activity

  • Elham AzarpazhoohEmail author
  • Parvin Sharayei
  • Shahin Zomorodi
  • Hosahalli S. Ramaswamy
Original Paper
  • 408 Downloads

Abstract

The acidified ethanol extract of pomegranate (Punica granatum L.) peel bioactive compounds was freeze-dried and encapsulated using a combination of maltodextrin (MDX 5, 10, and 15%) with calcium alginate (0.1%) with a weight ratio (w/w) of 1:5 (extract/wall material). The effects of various parameters on pomegranate peel extraction (POPx) and POPx-encapsulated powder were analyzed on bioactive components, physicochemical, morphological properties, and storage stability. The results revealed that process yield was positively influenced by increasing MDX concentration, due to the increase on mixture content. Encapsulated powder with 15% MDX had the highest total phenolic compounds (TPC, 73.1 mg GA/kg), the total anthocyanin content (TAC, 40.2 mg c3g/kg dmp and antioxidant capacity by FRAP, 405 (Fe2+, μmol/l)), the DPPH assay (RSA, 65.1%), the lowest IC50, 0.56 ± 0.02 mg/ml, and the lowest glass transition temperature indicating that the highest antioxidant capacity among other wall materials. In respect to morphology, the particles of encapsulated powders with high concentration of MDX were larger and smoother. Stability and half-life of encapsulated powders were measured from 42 days of storage study at 4 °C and 25 °C, and 52 and 75% relative humidity. Storage tests revealed first-order degradation kinetics for anthocyanin. The TAC of the PoPx-microencapsulated powders with wall material of 15% and control decreased by 18% and 33%, respectively, after 42 days storage at 4 °C, while at the storage temperature of 25 °C, the decreases were in the order of 24% and 38%, respectively, over the same period of time. The highest anthocyanin content was observed in the freeze-dried MDX 15%-encapsulated powder at 4 °C storage temperature and 75% relative humidity with a half-life (t1/2) of 115 days, and the reaction rate constant (k) of 0.64 × 10−2 min−1.

Keywords

Anthocyanin Encapsulation Pomegranate peel Freeze drying 

Abbreviations

Y

Yield

E

Efficiency

TPC

Total phenolic compounds

RSA

Radical scavenging activity

FRAP

Ferric reducing antioxidant power

TAC

Total anthocyanin content

IC50

The concentration of extract required to scavenge 50% of 2, 2-diphenyl-1-picrylhydrazyl free radical

POP

Pomegranate peel

POPx

Pomegranate peel extract

Tg

Glass transition temperature

MDX

Maltodextrin

Notes

Funding Information

This work is financially supported by the Iran National Scientific Foundation (INSF) and Agricultural Engineering Research Institute (AERI).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Agricultural Engineering Research DepartmentKhorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEOMashhadIran
  2. 2.Agricultural Engineering Research Department, West Azerbaijan Agricultural and Natural Resources Research and Education CenterAREEOUrmiaIran
  3. 3.Department of Food Science and Agricultural ChemistryMacdonald Campus of McGill UniversitySainte-Anne-de-BellevueCanada

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