Premium
A review on techniques employed for encapsulation of the bioactive components of Punicagranatum L.
Author(s) -
Kori Abdul Hameed,
Mahesar Sarfaraz Ahmed,
Sherazi Syed Tufail Hussain,
Laghari Zahid Hussain,
Panhwar Tarique
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14848
Subject(s) - encapsulation (networking) , biochemical engineering , chemistry , nanotechnology , process engineering , materials science , computer science , engineering , computer network
The latest developments in processing and encapsulation techniques used for the preservation of the valuable products showed great interest to many food technologists. Pomegranate is known as one of the ancient plants that contain numerous biologically active compounds. To preserve the valuable compounds of pomegranate from heat, oxygen, moisture, and light, encapsulation techniques are widely employed. Encapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and maintains the biological and functional properties. The choice of an appropriate encapsulation technique and wall material depends upon the end use of the product and processing conditions. Little work has been done regarding the encapsulation of bioactive components present in pomegranate using different wall materials and drying methods. This review article briefly covers the uses of pomegranate, extraction of valuable compounds, and techniques used for the encapsulation of different components of pomegranate. Practical applications Pomegranate fruit and its waste contain biologically active compounds. Due to their biological, and physicochemical properties, pomegranate has a positive impact on consumer health. However, some compounds present in pomegranate fruit are chemically unstable. Therefore, the microencapsulation of various compounds carried out to prepare high quality and health‐beneficial products to protect their biological impact on health. Little work has been done regarding the encapsulation of pomegranate compounds using different wall materials and drying methods. These laboratory techniques required some modifications according to the need of industry to produce high quality, quantity, and stable encapsulate material that can be applied in food, drugs, and cosmetics filed.