Enhancement of the Stability of Encapsulated Pomegranate (Punica granatum L.) Peel Extract by Double Emulsion with Carboxymethyl Cellulose

Hady, Essam; Youssef, Mahmoud; Aljahani, Amani H.; Aljumayi, Huda; Ismail, Khadiga Ahmed; El-Damaty, El-Sayed; Sami, Rokayya; El-Sharnouby, Gamal A.

doi:10.3390/cryst12050622

Cited by 9 publications

(4 citation statements)

References 55 publications

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“…However, a new peak, which was not observed in the PPE and “Boba” mix, was detected for PPE-enriched “Boba balls” at the 2361 cm −1 wavenumber, and the intensity of this peak increased with increasing PPE ratio. This peak is highly related to carbonyl specific absorption [ 30 ]. Overall, the FT-IR spectra of PPE-enriched “Boba balls” revealed that PPE was successfully incorporated with “Boba” mix as a core material, and the observed shift in wavenumbers and new peak occurrence indicated a strong interaction between the PPE and “Boba balls”.…”

Section: Resultsmentioning

confidence: 99%

Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”

Dundar

Uzuner

Parlak

et al. 2022

Foods

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“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the “Boba” mix’s viscoelasticity and decreased the “Boba balls”’ hardness. The increasing PPE ratio significantly (p < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the “Boba balls”, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p < 0.05) improved by preserving PPE from the mouth and gastric medium, and “Boba balls” showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of “Boba balls” without affecting sensory properties.

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Section: Resultsmentioning

confidence: 99%

Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”

Dundar

Uzuner

Parlak

et al. 2022

Foods

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“…Furthermore, it also had strong band absorptions in the region of 3000-2800 cm − 1 caused by C-H stretching vibrations Hady et al (2022). Successful encapsulation can be observed with the shift in wavenumbers representing changes in terms of interaction between the emulsion components.…”

Section: Functional Group Assessment Of Double Emulsionmentioning

confidence: 97%

The stabilization of kenaf leaves extract co-loaded W 1 /O/W 2 double emulsion by emulsifier mixtures of sodium caseinate-Tween20-β-cyclodextrin

Elaine

Tan

M.H.A.

et al. 2022

Preprint

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Water-in-oil-in-water (W1/O/W2) double emulsion (DE) is often used for hydrophilic bioactives encapsulation. However, the stabilization of food-grade DE is difficult due to its complex structure and limited emulsifier choices. Thus, this paper studies the stabilization of DE containing ethanolic kenaf leaves extract by emulsifier mixture (EM) containing sodium caseinate, Tween-20, and β-cyclodextrin. The particle size, polydispersity index, creaming index, encapsulation efficiency, and droplet morphology were observed for 5 weeks storage. Overall, all DE samples did not undergo phase separation, with a noticeable increase in viscosity throughout storage. The morphology and functional groups also showed spherical droplet shape and interaction changes after emulsification. DE stabilized by 2.5% and 4.0% (w/w) EM had consistent droplet size and distribution, encapsulation efficiency > 98%, and highest viscosity value up to 35-day storage at 25℃. Specifically, DE with 4.0% (w/w) EM showed good resistance under pH changes. In conclusion, double emulsion stabilized by sodium caseinate, T20, and β-cyclodextrin are stable up to 5 weeks at 25°C, potentially to be applied in food and beverage applications.

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“…To improve the solubility of PGE and its application in aqueous solutions, their use in forms of emulsions is considered a good practice. Ethanol-extracted PGE can be formulated into nano-size emulsions using proper emulsifying agents [ 6 , 7 , 8 , 9 , 10 ]. The nano-size emulsions have the privilege of a very high surface area, and thus could be used effectively in smaller amounts than the micro-emulsions.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, the use of bio-based surfactants are preferred when it comes to food, food packaging, or cosmetic products. For this reason, maltodextrin and whey protein isolate [ 6 , 10 ], sodium carboxymethyl cellulose [ 7 , 11 ], and chitosan [ 9 ] have been used for preparation of PGE emulsions. In this aspect, sugar beet pectin in particular has high emulsifying activity when compared to pectin isolated from other food residues, such as citrus and apple peels, due to its specific chemical composition, the presence of a high degree of acetylation, and low molecular weight [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Cellulose Nanofibers/Pectin/Pomegranate Extract Nanocomposite as Antibacterial and Antioxidant Films and Coating for Paper

et al. 2022

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Bio-based polymer composites find increasing research and industrial interest in different areas of our life. In this study, cellulose nanofibers (CNFs) isolated from sugar beet pulp and nanoemulsion prepared from sugar beet pectin and pomegranate extract (PGE) were used for making films and used as coating with antioxidant and antimicrobial activities for paper. For Pectin/PGE nanoemulsion preparation, different ratios of PGE were mixed with pectin using ultrasonic treatment; the antibacterial properties were evaluated to choose the formula with the adequate antibacterial activity. The antioxidant activity of the nanoemulsion with the highest antimicrobial activity was also evaluated. The nanoemulsion with the optimum antibacterial activity was mixed with different ratios of CNFs. Mechanical, greaseproof, antioxidant activity, and antibacterial properties of the CNFs/Pectin/PGE films were evaluated. Finally, the CNFs/Pectin/PGE formulation with the highest antibacterial activity was tested as a coating material for paper. Mechanical, greaseproof, and air porosity properties, as well as water vapor permeability and migration of the coated layer from paper sheets in different media were evaluated. The results showed promising applicability of the CNFs/Pectin/PGE as films and coating material with antibacterial and antioxidant activities, as well as good stability for packaging aqueous, fatty, and acidic food products.

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Enhancement of the Stability of Encapsulated Pomegranate (Punica granatum L.) Peel Extract by Double Emulsion with Carboxymethyl Cellulose

Cited by 9 publications

References 55 publications

Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”

Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”

The stabilization of kenaf leaves extract co-loaded W 1 /O/W 2 double emulsion by emulsifier mixtures of sodium caseinate-Tween20-β-cyclodextrin

Cellulose Nanofibers/Pectin/Pomegranate Extract Nanocomposite as Antibacterial and Antioxidant Films and Coating for Paper

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