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Microencapsulation of ellagic acid extracted from pomegranate peel onto Spirulina : Characterization, loading, and storage stability properties
Author(s) -
Yağmur Nuray,
Şahin Saliha,
Korkmaz Esma
Publication year - 2021
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.15086
Subject(s) - ellagic acid , spirulina (dietary supplement) , chemistry , differential scanning calorimetry , aqueous solution , punica , bioavailability , chromatography , fourier transform infrared spectroscopy , high performance liquid chromatography , nuclear chemistry , polyphenol , chemical engineering , organic chemistry , antioxidant , traditional medicine , medicine , raw material , bioinformatics , physics , biology , engineering , thermodynamics
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°C for the purpose of EA stability. As a result, microencapsulation helped to maintain the stability of EA successfully. Practical applications This study describes that the microencapsulation of the aqueous and hydroalcoholic extracts of PP onto the Spirulina . This application has been performed in order to improve the stability and bioavailability of the low‐stability extracts, ie ellagic acid (EA). Thus, EA can be removed from the solvent medium and stored more stable and longer in solid form. After the characterization of the obtained Spirulina ‐EA pair, a storage study was conducted for stability research. The results will also guide other researchers working on this technique.