Volume 21, Issue 153 (2024)
FSCT 2024, 21(153): 103-115 |
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Borjizadeh Z, Goli M. Investigating the Functional properties of encapsulated phenolic compounds of Iranian pomegranate peel. FSCT 2024; 21 (153) :103-115
URL: http://fsct.modares.ac.ir/article-7-68858-en.html
URL: http://fsct.modares.ac.ir/article-7-68858-en.html
1- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran ,mgolifood@yahoo.com
2- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran ,
Abstract: (528 Views)
Today, food is considered as a source of nutrition. Foods are known as health-giving substances for consumers due to their natural bioactive substances. Phenolic compounds that are found in the peel of pomegranate fruit are among the bioactive compounds. These materials can be used by nanocarriers to enrich food. The purpose of this study is to investigate the phenolic compounds present in five cultivar of Iranian pomegranate peels using the nano method and to further investigate the chemical properties of pomegranate peel extract, including antioxidant, extract extraction efficiency and phenolic properties. This investigation was done by standard curve of gallic acid according to folin-ciocalteu method. Also, the characteristics of the resulting encapsulation were investigated using particle size analysis and zeta potential. The purpose of their comparison is to achieve the highest efficiency among five pomegranate cultivars. The results of the study showed that the peels of the collected pomegranates have significant differences (at the probability level of one percent p<0.05) in terms of physicochemical properties. Examining the results obtained from the physicochemical properties of pomegranate peel extract indicated that white peel pomegranate (Grech Shahwar) had the highest amount of phenolic compounds (78.00±6.72 mg equivalent to gallic acid per 100 grams). It also had the highest antioxidant property of 42%. According to the results obtained from this research, it can be said that the capsules containing pomegranate peel extract (white skin type of Gherch Shahwar) have the best encapsulation efficiency (71%). The use of nanocarriers containing this cultivar of pomegranate in food can have a significant effect on the preservation and stability of compounds sensitive to environmental changes.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2023/05/2 | Accepted: 2023/09/19 | Published: 2024/09/22
Received: 2023/05/2 | Accepted: 2023/09/19 | Published: 2024/09/22
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