Process optimization by response surface methodology for microencapsulation of pomegranate seed oil

Abstract

Pomegranate seed oil (PSO) has many health benefits due to the presence of bioactive compounds. However, higher amount of unsaturated fatty acids makes it vulnerable to oxidative deterioration. The present study focuses on optimizing microencapsulation process for quality retention of PSO using Box–Behnken design of response surface methodology. The alginate concentration and oil loading significantly affected the encapsulation efficiency (EE) and loading capacity (LC). The size, shape, and strength of the microsphere were significantly affected by the alginate concentration, oil loading, and nozzle size. Oil loading (10%), nozzle diameter (350 µm), and alginate concentration (3.23%) were optimum process conditions with resultant EE (78.03%), LC (7.83%), equivalent diameter (30.05 µm), sphericity factor (0.039), and rupture force (30.20 N). The encapsulation could reduce the increase in peroxide value (PV) and acid value (AV) by 61.45% and 48.32%, respectively, and the decrease in iodine value (IV) by 46.06% over nonencapsulated PSO during storage. Novelty Impact Statement Despite presence of various bioactive compounds and health benefits pomegranate seed oil (PSO) is vulnerable to oxidative deterioration. An optimized solution using response surface methodology (RSM) with oil loading (10%), nozzle diameter (350 µm), and alginate concentration (3.23%) could achieve encapsulation efficiency (78.03%), loading capacity (7.83%), equivalent diameter (30.05 µm), sphericity factor (0.039), and rupture force (30.20 N). Encapsulation has significantly reduced the increase in peroxide value (61.45%) and acid value (48.32%) and decrease in iodine value (46.06%) over nonencapsulated PSO during storage and thus will be useful in food, pharmaceutical, and cosmetic applications.

Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins

“…Both samples were stored at ambient and refrigerated temperature for 21 and 28 days, respectively, to evaluate oxidative stability. The moisture (%) and texture (hardness), free fatty acid content, peroxide value 33 and total microbial plate count 34 were performed at an intervals of 7 days.…”

Optimization of Encapsulation by Ionic Gelation Technique of Cryoconcentrated Solution: A Response Surface Methodology and Evaluation of Physicochemical Characteristics Study

“…The high EE% values for the selected combinations can be explicated due to the fact that the concentration of alginate at 2% (w/w) allows for better interlacing between the molecules than other concentrations, forming thicker connections, and thus, this phenomenon strengthens the hydrogel bead matrix, and in turn, reduces the size of the empty spaces (pores), decreasing the output of liquid encapsulated to the outside [38]. Furthermore, the addition of cornstarch allows for filling the pores, increasing the EE% values [39].…”

Electrospraying of Bio-Based Chitosan Microcapsules Using Novel Mixed Cross-Linker: Experimental and Response Surface Methodology Optimization

“…The effect of the independent and interactive variables on microcapsule size is depicted in Figure 2 . Higher polymer concentration forms viscous emulsion and, consequently, larger microcapsules [ 39 ]. In this study, chitosan microcapsule size was generally large, as can be seen in Table 2 under microcapsule size.…”