Encapsulation of ellagic acid from pomegranate peels in microalgae optimized by response surface methodology and an investigation of its controlled released under simulated gastrointestinal studies

Abstract

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.

Encapsulation, characterisation and incorporation of chebulagic acid from beleric (Terminalia Bellirica) fruits in orange juice

“…Therefore, in vitro digestion to release CA from ECA suggests that the release rate of CA from the ECA was slightly higher in the SIF sample than in the SGF sample. A similar finding was observed under SGF and SIF conditions, as reported in the previous research (Nuray & Saliha, 2020) where a higher release of phenolic compounds in SIF conditions for carrier materials like maltodextrin and maltodextrin/gum Arabic (9:1) was observed than in the SGF conditions. The release of CA content from the microcapsules after 121 ± 1 min was slightly higher in SIF (pH 6.8) than in SGF (pH 1.2), indicating that the release of the CA compound was affected by the acidic media in the SGF.…”

“…The obtained solution was filtered, and the pH was changed to 1.2 with 3 M HCl. Finally, HPLC was used to detect CA released into the solution media (Nuray & Saliha, 2020).…”

“…A 50 mg of ECA was mixed with SGF of 0.7 mL quantity in a glass beaker (20 mL) while agitating at 80 ± 1 rpm and incubated at 37 °C ± 1 for 121 ± 1 min. The obtained supernatant was cooled down to ambient temperature and 0.2 M sodium hydroxide solution was added to it (Nuray & Saliha, 2020).…”

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

“…Encapsulation is a means to protect sensitive key bioactive compounds found in the food industry byproducts against undesirable heat, oxygen, light, and pH conditions [ 72 ]. The process needs a carrier agent and a technique to create the protective capsules.…”

Chemical , functional and therapeutic properties of encapsulated black cumin extract in Spirulina platensis

“…In the FTIR spectra of BCE, the sharp peak in the range of 3391- bands such as the 1452 cm −1 band. Extract's band disappearance, such as 1738 cm −1 and reducing the intensity and weakening of 1049, and 3401 cm −1 bands in the composite spectrum, can be as a result from the interaction between extract and the natural structures of lipids, proteins, and carbohydrates in SP (Yağmur & Şahin, 2020). Also, some amounts of extract are penetrated the microalga through the surface pores; then, some extract-related bands are hidden.…”