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Article

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

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Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Koćuška 1, 11000 Belgrade, Serbia
2
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
3
Department of Agriculture, Polytechnic in Požega, Vukovarska ulica 17, 34000 Požega, Croatia
*
Author to whom correspondence should be addressed.
Foods 2021, 10(9), 1968; https://doi.org/10.3390/foods10091968
Received: 5 August 2021 / Revised: 20 August 2021 / Accepted: 21 August 2021 / Published: 24 August 2021
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)
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. View Full-Text
Keywords: Punica granatum; pomegranate peel; spray drying; maltodextrin; whey protein; polyphenols Punica granatum; pomegranate peel; spray drying; maltodextrin; whey protein; polyphenols
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MDPI and ACS Style

Šavikin, K.; Nastić, N.; Janković, T.; Bigović, D.; Miličević, B.; Vidović, S.; Menković, N.; Vladić, J. Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method. Foods 2021, 10, 1968. https://doi.org/10.3390/foods10091968

AMA Style

Šavikin K, Nastić N, Janković T, Bigović D, Miličević B, Vidović S, Menković N, Vladić J. Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method. Foods. 2021; 10(9):1968. https://doi.org/10.3390/foods10091968

Chicago/Turabian Style

Šavikin, Katarina, Nataša Nastić, Teodora Janković, Dubravka Bigović, Borislav Miličević, Senka Vidović, Nebojša Menković, and Jelena Vladić. 2021. "Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method" Foods 10, no. 9: 1968. https://doi.org/10.3390/foods10091968

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