Mangope Kutloano, Kaseke Tafadzwa, Fawole Olaniyi A
South African Research Chairs Initiative in Sustainable Preservation and Agroprocessing Research, Faculty of Science University of Johannesburg Johannesburg South Africa.
Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology University of Johannesburg Johannesburg South Africa.
Food Sci Nutr. 2024 Sep 30;12(11):9252-9267. doi: 10.1002/fsn3.4493. eCollection 2024 Nov.
Pomegranate seed oil (PSO) is highly valued in the functional food industry due to its rich fatty acid content and associated health benefits. However, its high degree of unsaturation makes it susceptible to rapid degradation when exposed to oxygen and light. This study investigates the encapsulation of PSO at 15% w/w using different blends of gum Arabic (GA) and maltodextrin (MD) (1:0, 0:1, 1:1, 3:1, and 1:3) to determine optimal formulations for enhanced stability and functional quality. Characterization of the encapsulated PSO powders showed distinct particle morphologies, including flake-like shapes and textures ranging from smooth to wrinkled and porous. The Fourier transform infrared (FT-IR) spectra indicated shifts in functional groups from 2973.70 to 408.84 cm, revealing the presence of aliphatic, amine, aromatic, carboxylic acid, and hydroxyl groups. Although no single formulation achieved all desired outcomes, the GA:MD ratios of 1:0 and 1:1 were superior in enhancing color properties (yellowness and chroma), techno-functional attributes (bulk density and solubility), and in preserving essential fatty acids, including stearic, cis-oleic, α-linolenic, arachidic, γ-linolenic, linoleic, and punicic acids. Additionally, GA:MD (3:1) powders exhibited superior ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities (RSA). In conclusion, formulations using solely GA or GA:MD ratios of 1:1 and 3:1 effectively preserve bioactive content in PSO, enhancing its antioxidant capacity. These findings suggest promising applications for these encapsulated powders in developing functional foods that meet industry demands.
石榴籽油（PSO）因其丰富的脂肪酸含量及相关健康益处，在功能性食品行业备受重视。然而，其高度不饱和性使其在暴露于氧气和光时易快速降解。本研究考察了使用不同比例的阿拉伯胶（GA）和麦芽糊精（MD）（1:0、0:1、1:1、3:1和1:3）以15% w/w的比例对石榴籽油进行包封，以确定增强稳定性和功能品质的最佳配方。对包封后的石榴籽油粉末进行表征，发现其具有不同的颗粒形态，包括片状形状以及从光滑到皱纹和多孔的质地。傅里叶变换红外（FT-IR）光谱表明官能团从2973.70至408.84 cm发生了位移，揭示了脂肪族、胺、芳香族、羧酸和羟基的存在。尽管没有单一配方能实现所有期望的结果，但GA:MD比例为1:0和1:1在增强颜色特性（黄度和色度）、技术功能属性（堆积密度和溶解性）以及保留必需脂肪酸（包括硬脂酸、顺式油酸、α-亚麻酸、花生酸、γ-亚麻酸、亚油酸和石榴酸）方面表现更优。此外，GA:MD（3:1）粉末表现出更高的铁还原抗氧化能力（FRAP）和2,2-二苯基-1-苦基肼（DPPH）自由基清除活性（RSA）。总之，单独使用GA或GA:MD比例为1:1和3:1的配方能有效保留石榴籽油中的生物活性成分，增强其抗氧化能力。这些发现表明这些包封粉末在开发满足行业需求的功能性食品方面具有广阔的应用前景。
