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Physicochemical and Phytochemical Characterization and Storage Stability of Freeze-dried Encapsulated Pomegranate Peel Anthocyanin and In Vitro Evaluation of Its Antioxidant Activity

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Abstract

The acidified ethanol extract of pomegranate (Punica granatum L.) peel bioactive compounds was freeze-dried and encapsulated using a combination of maltodextrin (MDX 5, 10, and 15%) with calcium alginate (0.1%) with a weight ratio (w/w) of 1:5 (extract/wall material). The effects of various parameters on pomegranate peel extraction (POPx) and POPx-encapsulated powder were analyzed on bioactive components, physicochemical, morphological properties, and storage stability. The results revealed that process yield was positively influenced by increasing MDX concentration, due to the increase on mixture content. Encapsulated powder with 15% MDX had the highest total phenolic compounds (TPC, 73.1 mg GA/kg), the total anthocyanin content (TAC, 40.2 mg c3g/kg dmp and antioxidant capacity by FRAP, 405 (Fe2+, μmol/l)), the DPPH assay (RSA, 65.1%), the lowest IC50, 0.56 ± 0.02 mg/ml, and the lowest glass transition temperature indicating that the highest antioxidant capacity among other wall materials. In respect to morphology, the particles of encapsulated powders with high concentration of MDX were larger and smoother. Stability and half-life of encapsulated powders were measured from 42 days of storage study at 4 °C and 25 °C, and 52 and 75% relative humidity. Storage tests revealed first-order degradation kinetics for anthocyanin. The TAC of the PoPx-microencapsulated powders with wall material of 15% and control decreased by 18% and 33%, respectively, after 42 days storage at 4 °C, while at the storage temperature of 25 °C, the decreases were in the order of 24% and 38%, respectively, over the same period of time. The highest anthocyanin content was observed in the freeze-dried MDX 15%-encapsulated powder at 4 °C storage temperature and 75% relative humidity with a half-life (t1/2) of 115 days, and the reaction rate constant (k) of 0.64 × 10−2 min−1.

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Abbreviations

Y:

Yield

E:

Efficiency

TPC:

Total phenolic compounds

RSA:

Radical scavenging activity

FRAP:

Ferric reducing antioxidant power

TAC:

Total anthocyanin content

IC50 :

The concentration of extract required to scavenge 50% of 2, 2-diphenyl-1-picrylhydrazyl free radical

POP:

Pomegranate peel

POPx:

Pomegranate peel extract

Tg:

Glass transition temperature

MDX:

Maltodextrin

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Funding

This work is financially supported by the Iran National Scientific Foundation (INSF) and Agricultural Engineering Research Institute (AERI).

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Authors and Affiliations

  1. Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Po-Box: 488, Mashhad, Iran

    Elham Azarpazhooh & Parvin Sharayei

  2. Agricultural Engineering Research Department, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran

    Shahin Zomorodi

  3. Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC, H9X 3V9, Canada

    Hosahalli S. Ramaswamy

Authors
  1. Elham Azarpazhooh
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  2. Parvin Sharayei
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Correspondence to Elham Azarpazhooh.

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Azarpazhooh, E., Sharayei, P., Zomorodi, S. et al. Physicochemical and Phytochemical Characterization and Storage Stability of Freeze-dried Encapsulated Pomegranate Peel Anthocyanin and In Vitro Evaluation of Its Antioxidant Activity. Food Bioprocess Technol 12, 199–210 (2019). https://doi.org/10.1007/s11947-018-2195-1

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