Microencapsulation of ellagic acid extracted from pomegranate peel onto  Spirulina : Characterization, loading, and storage stability properties

Abstract

The aim of this study is to improve the stability of ellagic acid, was extracted from the pomegranate (Punica granatum L.) peels (PPs) in an aqueous and hydroalcoholic medium separately, and encapsulate it onto Spirulina microalgae. Composed EA‐Spirulina microencapsules were characterized by scanning electron microscopy, Fourier transform‐infrared spectroscopy (FT‐IR), and Differential scanning calorimetry (DSC). They all showed that there EA was encapsulated onto Spirulina microalgae successfully and EA was nside cell wall of microalgae. After the determination of the amounts of EA encapsulated onto the microalgae by HPLC analysis and Folin–Chiocalteu method; the Freundlich and Langmuir isotherms were obtained for the adsorption. Finally, these microencapsules were stored for 21 days at 4°C for the purpose of EA stability. As a result, microencapsulation helped to maintain the stability of EA successfully. Practical applications This study describes that the microencapsulation of the aqueous and hydroalcoholic extracts of PP onto the Spirulina. This application has been performed in order to improve the stability and bioavailability of the low‐stability extracts, ie ellagic acid (EA). Thus, EA can be removed from the solvent medium and stored more stable and longer in solid form. After the characterization of the obtained Spirulina‐EA pair, a storage study was conducted for stability research. The results will also guide other researchers working on this technique.

Fabrication of EGCG‐loaded Spirulina platensis microcarrier with sustained release properties and their application in extending the shelf‐life of minced lamb meat

“…Spirulina platensis ( S. platensis , SP) is an abundant, natural and renewable biological resource that has been commercialised as a nutritional and food supplement due to its richness in multiple nutrients (Yağmur et al ., 2023). The addition of 1% SP as an active ingredient in yoghurt to improve the formulation and may increase antioxidant activity during storage (da Silva et al ., 2019).…”

“…SP was a multifunctional microcarrier for small molecule substances. SP has been used to encapsulate polyphenols such as curcumin and ellagic acid for improved stability and bioavailability (Yagmur, Sahin, & Korkmaz, 2021; Zhong et al ., 2021). Nevertheless, the use of SP to encapsulate EGCG has not been studied and the application of SP encapsulating EGCG to meat product preservation processes has not been reported.…”

Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties

“…For this purpose, Spirulina and PP extracts, two natural products combined with the microencapsulation technique, were used in our previous study (Yağmur et al . 2021). Additionally, the effect of encapsulation was also investigated using unencapsulated PP extracts.…”

“…In fact, in our other study, in which microbiological analysis was performed with the same yoghurt samples, both characteristic microorganisms belonging to yoghurt were active and remained alive until the end of storage (Yağmur et al . 2023). At this point, the nutritional content of Spirulina and the effect of phenolics on PP extracts are considered an advantage.…”

Chestnut Wood Mud as a Source of Ellagic Acid for Dermo-Cosmetic Applications

“…Despite its remarkable properties, the wide application of EA is limited by its low permeability and low solubility in aqueous solvents. To overcome these drawbacks, several approaches have been proposed, involving modulation of EA solubility properties through encapsulation or chemical derivatization [ 18 , 19 , 20 , 21 , 22 , 23 ], and different type of formulations based on e.g., pectins [ 24 , 25 ], chitosan [ 25 , 26 , 27 ], chitin [ 28 ], zein [ 5 ], cellulose [ 29 ], cyclodextrins [ 30 , 31 , 32 ], poly(lactide-co-glycolide) (PLGA) [ 33 ], graphene oxide [ 34 ], alginate [ 35 ], and microalgae [ 36 ] have been designed for the controlled release of this compound.…”