Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

“…peel extract hazelnut paste ↑shelf life; delay oxidation [119] peel extract cookies ↑shelf life; ↑antioxidant activity; ↑panelist acceptance (odor, color) [120] seed powder gluten-free bread ↑specific volume and springiness; ↑antioxidant activity [121] seed powder gluten-free cake ↑antioxidant activity, protein and fiber; ↓peroxide value [122] seed powder gluten-free sheeted pasts ↑antioxidant activity; ↓cooking and textural parameters [123] 4.1. Dairy Products…”

“…An inhibition of lipid oxidation with a reduced formation of peroxides and a limited solubility of the crude extract in the high lipid content matrix of hazelnut paste were reported. In a similar study, pomegranate peel extracts, which were encapsulated by spray-drying when using orange juice industry by-products as wall materials, were used to fortify cookies with an increased phenolic content and oil oxidation stability [120]. The antioxidant activity of the enriched cookies remained at high levels throughout the whole storage time, and they were preferred for their color and odor by the panelists during sensory evaluation.…”

Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

“…The data from the colorimetric analysis of the powder are shown in Table 2. Parameter a* may be correlated with the anthocyanins content in the powder, thus describing the tendency of the powder toward red, which can be associated to anthocyanidins released from proanthocyanidins [41] and the formation of anthocyanin-derived pigments that stabilize the red-coloured flavylium [38]. The L* parameter shows that powder encapsulated in whey proteins, chitosan and inulin has a tendency to light, since the encapsulation materials are white flourish materials, and it is natural that the colour of the powder is slightly lighter.…”

Advances in spray drying of sugar-rich products

“…The application of natural carriers rich in dietary fiber obtained from the orange juice industry by-products has been reported by Kaderides and Goula and Kaderides et al [89,90] The authors claimed that the novel carrier, i.e., orange waste powder has a total dietary fiber content of 65 g/100 g solid basis and T g of 98.63 C (for anhydrous powder), which indicates that orange waste powder might be an alternative to conventional carriers rich in refined carbohydrates. The novel orange powder carrier has not been applied for spray drying of a sugar-rich products yet, nevertheless a recent study on the microencapsulation of pomegranate peel extract with an orange waste powder carrier showed that a high encapsulation efficiency of 99% might be obtained, but with a low product yield of 12.99% leaving the gap in the knowledge for further process improvement and optimization.…”

“…Recently, application of natural carriers produced from orange by-products for food material spray drying has been reported in the literature. [89,90] Application of fruit processing by-products for production of carriers for spray drying might resolve the problem of food processing waste utilization and, additionally, allow for the use of the rich bioactive compounds, which fruit waste contains. [92] Another example of the application of natural carriers in spray drying of fruit juices includes the use of fructans obtained from agave [88] and soluble fiber (glucan) obtained from barley.…”