Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development

被引:260
作者
Cam, Mustafa [1 ]
Icyer, Necattin Cihat [1 ]
Erdogan, Fatma [1 ]
机构
[1] Erciyes Univ, Dept Food Engn, TR-38039 Kayseri, Turkey
关键词
Pomegranate peel phenolics; Microencapsulation; Spray drying; Antioxidant activity; Alpha glucosidase inhibitory activity; ALPHA-GLUCOSIDASE; PUNICA-GRANATUM; ANTIOXIDANT CAPACITY; BLACK-CURRANT; ICE-CREAM; IN-VITRO; JUICE; FRUIT; POLYPHENOLS; EXTRACT;
D O I
10.1016/j.lwt.2013.09.011
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160 degrees C and 1/1 (w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4 degrees C (p > 0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and a-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC50 and alpha-glucosidase inhibitory as IC50 of 1.0% phenolic enriched ice creams were 133.3 and 22.9 mu g/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码:117 / 123
页数:7
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