Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase

Abstract

Pomegranate peel is an agro-industrial waste that can be used as source of punicalagin, a polyphenolic compound with several beneficial effects on health. Since, once extracted, punicalagin is prone to degradation, its encapsulation by double emulsions can be an alternative to protect the active compound and control its release. The aim of this investigation was to evaluate the feasibility of encapsulating pomegranate peel extract (PPE) in double emulsions using different types of oils (castor, soybean, sunflower, Miglyol and orange) in a ratio of 70:30 (oil:PPE) and emulsification methods (direct membrane emulsification and mechanical agitation), using polyglycerol polyricinoleate (PGPR) and Tween 80 as lipophilic and hydrophilic emulsifiers, respectively. Direct membrane emulsification (DME) led to more stable emulsions during storage. Droplet size, span values, morphology and encapsulation efficiency (EE) were better for double emulsions (DEs) prepared by DME than for mechanical agitation (MA). DEs formulated using Miglyol or sunflower oil as the oily phase could be considered as suitable food grade systems to encapsulate punicalagin with concentrations up to 11,000 mg/L of PPE.

Preparation of vitamin D3-loaded oil-in-water-in-oil double emulsions using psyllium gum: optimization using response surface methodology

“…Oil-in-water nano emulsions are preferably suitable for the encapsulation and delivery of fat-soluble vitamins, due to the small oil droplets being rapidly digested within the human gastrointestinal tract (GIT), thereby fast generating mixed micelles enable solubilizing and transporting them [16]. Some research focused on the application of double emulsions for encapsulation of various components, such as double emulsion encapsulation for Sambucus nigra L. coloring systems, [17] pomegranate peel extract (Punica granatum L.), [18] anthocyanins, [19] β-carotene [13]. Double emulsions were studied for encapsulation of various vitamins, such as resveratrol or vitamin B12, [20] calcium and vitamin D3, [21] trans-resveratrol, and vitamin D3 [22].…”

Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions

“…It was important to point out that the mean change of ∆BS and the peak thickness were reduced along with the increase in BW content. This may be due to the increase of viscosity and postponed the migration of droplets after gelation with BW [ 33 ]. In addition, the stability of double emulsions was evaluated using the Turbiscan stability index (TSI), and the results were shown in Figure 3 C,D.…”

Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients

“…Pomegranate peel extracts, which are rich in punicalagin, were encapsulated in double water-in-oil-in-water (W 1 /O/W 2 ) emulsions, which were optimized by varying the type of oil used (castor, soybean, sunflower, Miglyol, and/or orange oil) and the fabrication method (direct membrane emulsification or mechanical agitation), using polyglycerol polyricinoleate (PGPR) and Tween 80 as lipophilic and hydrophilic emulsifiers, respectively. The double emulsion’s distinguishing features, such as its mean diameter, encapsulation efficiency, and release properties, depended largely on the type of oil and the fabrication method used [ 116 ]. In another example, different emulsions were prepared by high-pressure homogenization using different emulsifiers/stabilizers, such as Tween 80, lecithin, whey proteins, pectin, and Quillaja saponin, to encapsulate different thyme essential oils in O/W nano-emulsions in order to protect them and use them as food preservatives [ 117 ].…”