Extraction and microencapsulation of bioactive compounds from pomegranate (<i>Punica granatum</i>var. Wonderful) residues

Bustamante, Andrés; Hinojosa, Andrea; Robert, Paz; Escalona, V.H.

doi:10.1111/ijfs.13422

Cited by 48 publications

(35 citation statements)

References 41 publications

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“…Therefore, there is a need to optimise the recovery of these phenolics, which have been proven to be beneficial for health and for the industry [ 63 , 121 ]. Furthermore, carbon dioxide is a safe, food-grade product that is widely available at a relatively low cost and with high purity [ 120 , 122 ]. However, the disadvantage is that carbon dioxide is relatively apolar, requiring the addition of a co-solvent such as methanol or ethanol for polar analyte extraction [ 120 , 123 ].…”

Section: Effects Of Extraction Methodsmentioning

confidence: 99%

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

et al. 2020

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Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.

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Section: Effects Of Extraction Methodsmentioning

confidence: 99%

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

et al. 2020

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“…Pomegranate is a medicinal product; it can treat cardiovascular diseases, atherosclerosis, high blood pressure, cancer and other diseases as reported by Wald (2009). Pomegranate seeds are industrial residues considered interesting sources of punicic acid (Bustamante et al, 2017). Punicic acid is a polyunsaturated fatty acid (18:3 n-5), which is classified as a conjugated linolenic.…”

Section: Introductionmentioning

confidence: 99%

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Bourekoua

Różyło

Gawlik‐Dziki

et al. 2018

Int J of Food Sci Tech

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Summary The purpose of this study was to evaluate the effect of the addition of pomegranate seed powder (PSP) on physical, sensorial and antioxidant properties of gluten‐free bread. The PSP was incorporated at different levels (2.5%, 5.0%, 7.5% and 10%) into formula of gluten‐free bread. Control gluten‐free bread made without any addition of PSP was used for comparison. The results showed that the specific volume and springiness of gluten‐free breads increased, whereas hardness and chewiness decreased significantly with increasing PSP addition. The addition of PSP into gluten‐free bread decreased the lightness and yellowness of crumb and crust colour, while redness increased. Total phenolics content (TPC) increased from 46% to 181% with PSP addition (2.5%–10%). Moreover, antioxidant activity was significantly higher for bread with PSP. For bread with the highest percentage of PSP, the highest antioxidant activity was obtained. For sensorial and antioxidant activity, the optimum level of PSP addition was found to be 7.5%.

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“…A similar study carried out by Bustamante et al prepared PSO microcapsules with modified starch as encapsulating agent while spray drying was used as the microencapsulation technique.…”

Section: Recent Developments In Formulation Of Psomentioning

confidence: 99%

Formulation of Pomegranate Seed Oil: A Promising Approach of Improving Stability and Health‐Promoting Properties

Adu‐Frimpong

Omari‐Siaw

Mukhtar

et al. 2018

Euro J Lipid Sci & Tech

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Emerging evidence has suggested that nutraceutical ingredients like pomegranate seed oil (PSO) possesses health‐promoting effects in cell and animal models. However, these health benefits (anticancer, antioxidant, anti‐inflammatory, anti‐diabetic, and so on) are limited by low physicochemical stability, slow intestinal absorption, and rapid metabolism of PSO. In order to overcome these drawbacks, some carriers viz., nanoemulsion, encapsulation, and nanoparticles are developed recently. This paper assesses the chemical compositions and physicochemical properties of PSO, as well as biological activities and possible mechanisms. It also discusses the formulation of PSO for improved stability and health‐promoting activities. Practical Applications: This review highlights the prospects of PSO formulation. The relevance of this study is that the stability and biological properties of PSO could be enhanced through nanocarriers. A formulated PSO has a potential use in nutraceutical, functional foods, pharmaceutical and cosmetic industries. PSO, a source of various nutrients and antioxidants with immense benefits to human health is incorporated into nanocarriers such as microencapsulation, nanoemulsion and nanoparticle. This improved the health‐promoting benefits of the oil.

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Extraction and microencapsulation of bioactive compounds from pomegranate (Punica granatumvar. Wonderful) residues

Cited by 48 publications

References 41 publications

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Formulation of Pomegranate Seed Oil: A Promising Approach of Improving Stability and Health‐Promoting Properties

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