Ellagic acid (EA), a naturally occurring bioactive phenolic compound largely found in pomegranate, exhibits significant health benefits due to its antioxidant, antimutagenic, and even anticancerogenic properties. The present work aimed to microencapsulate EA extracted from pomegranate peels. To improve the stability of EA, microencapsulation was applied with Spirulina as a coating material. For this purpose, ethanolic extracts obtained from pomegranate peels were used for microencapsulation. Response surface methodology combined with a three-level, three-variable Box-Behnken design (BBD) was applied to obtain optimum microencapsulation. The microparticles obtained under the optimized encapsulation conditions were further characterized by FT-IR and SEM. The results confirmed the encapsulation of EA in Spirulina cells. Then, the optimum microparticles were used in an in vitro release study. The results of the in vitro digestion with simulated gastrointestinal fluids could help to determine the content and biological activity of EA. In this study, the effect of encapsulation on the release properties of EA during simulated gastrointestinal digestion was also evaluated. HPLC-DAD analysis and the Folin-Ciocalteu and ABTS methods were helpful for characterization of EA in the simulated fluids. The release profile of EA indicated that in simulated intestinal fluid, the release was faster than that in gastric fluid.Practical Application: This study describes the microencapsulation of ethanolic extracts of pomegranate peel (PP) in Spirulina. This application has been performed to improve the stability and bioavailability of EA in the extracts. Optimum microencapsulation was obtained by response surface methodology with BBD. After the characterization of the obtained optimum Spirulina/EA mixture by FT-IR and SEM, an in vitro release study was conducted for stability research. The results will guide other researchers working on the determination of the content and biological activity of EA and on optimizing the microencapsulation process.
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.
Pomegranate peel is a by-product rich in phytochemicals with proven therapeutic effects. On the other side, Spirulina microalgae contains high protein, vitamins, minerals and various carotenoids in its structure. This is a study in which extracts of hydroalcoholic/aqueous pomegranate peel and Spirulina are combined in yoghurt medium. Six different yoghurts were produced in which microencapsules containing these two products of natural origin, extracts and microalgae itself were added. During storage at +4°C for 21 days, its physicochemical, microbiological and sensory properties were regularly monitored. Microalgae content and controlled release of phenolic compounds have been an excellent nutrient medium for yoghurt bacteria. According to the control yoghurt (YC), the number of viable bacteria was higher in all yoghurts. Microalgae increased the nutritional value of yoghurts, especially protein. While the protein level was 4.82% in control yoghurt, it increased to 5.48% in YM-coded yoghurt. YPH and YC-coded yoghurts have the highest general acceptability with 4.21 points, while YM-coded yoghurt is in the last place with 2.79 points. It is thought that these green-coloured and aromatic-smelling yoghurts will attract attention when presented to the consumer's taste.
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