Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, India.
J Sci Food Agric. 2024 Nov;104(14):8720-8733. doi: 10.1002/jsfa.13698. Epub 2024 Jun 28.
Pomegranate peel waste is a valuable reservoir of heat-sensitive total hydrolysable tannins (THT), with potential applications in food and pharmaceuticals. Preserving THT is challenging due to degradation post-extraction. We explore ionic gelation as an encapsulation method to optimize THT utilization.
Through external gelation, we optimized the process variables using Box-Behnken design. At 40 g kg sodium alginate, 25 g kg calcium chloride, and 300 g kg pomegranate peel extract (PPE), we achieved an 83.65% encapsulation efficiency. Compared to spray drying, external gelation demonstrated superior performance, with enhanced release percentages and stability. Physical, phytochemical, and release profiles of encapsulates were extensively analysed. External gelation achieved an 87.5% release in 30 min, outperforming spray-dried counterparts (69.7% in 25 min). Encapsulated PPE exhibited robust antibacterial activity against Staphylococcus aureus (ATCC 25923) in powdered infant formula, with a 32 ± 0.01 mm zone of inhibition and 300 μg mL minimum inhibitory concentration. Insights into S. aureus growth curves underlined the mechanism of action via membrane potential alterations. The results of carried investigations also showed that the antibacterial activity of the encapsulated PPE extracts against the targeted organism was identical to the antibacterial activity exhibited by synthetic antibiotics used generally to kill microorganisms in food. Therefore, from the findings, it can be concluded that the PPE encapsulate produced using the external gelation technique at the optimized condition displayed superior storage stability possessing strong antimicrobial activity when compared to encapsulate produced using the spray drying technique.
External gelation emerges as a potent technique for developing effective encapsulates enriched with natural antimicrobials or antibiotics. This approach holds promise for applications in food, pharmaceuticals, and nutraceuticals, enhancing stability and efficacy while reducing reliance on synthetic antibiotics. © 2024 Society of Chemical Industry.
石榴皮废料是热敏感总水解单宁（THT）的有价值的储存库，在食品和制药领域具有潜在应用。由于提取后降解，THT 的保存具有挑战性。我们探索离子凝胶化作为一种封装方法来优化 THT 的利用。
通过外部凝胶化，我们使用 Box-Behnken 设计优化了工艺变量。在 40gkg 海藻酸钠、25gkg 氯化钙和 300gkg 石榴皮提取物（PPE）的条件下，我们实现了 83.65%的包封效率。与喷雾干燥相比，外部凝胶化表现出更好的性能，具有更高的释放百分比和稳定性。对包封物的物理、植物化学和释放特性进行了广泛分析。外部凝胶化在 30 分钟内实现了 87.5%的释放，优于喷雾干燥的对应物（25 分钟内释放 69.7%）。包封的 PPE 在婴儿配方粉中对金黄色葡萄球菌（ATCC 25923）表现出强大的抗菌活性，抑菌圈为 32±0.01mm，最小抑菌浓度为 300μgmL。金黄色葡萄球菌生长曲线的研究结果强调了通过改变膜电位发挥作用的机制。进行的研究结果还表明，与通常用于杀死食品中微生物的合成抗生素相比，用优化条件下的外部凝胶化技术生产的 PPE 包封提取物对目标生物的抗菌活性是相同的。因此，从研究结果可以得出结论，与用喷雾干燥技术生产的包封物相比，用优化条件下的外部凝胶化技术生产的 PPE 包封物具有更好的储存稳定性和较强的抗菌活性。
外部凝胶化是开发富含天然抗菌剂或抗生素的有效包封物的有力技术。这种方法有望在食品、制药和营养保健品领域得到应用，提高稳定性和功效，同时减少对合成抗生素的依赖。
