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

Yagmur N., Sahin S., Korkmaz E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.45, no.1, 2021 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 1
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.15086
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded, Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database

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 degrees C for the purpose of EA stability. As a result, microencapsulation helped to maintain the stability of EA successfully.