Enhancement of the Stability of Encapsulated Pomegranate (Punica granatum L.) Peel Extract by Double Emulsion with Carboxymethyl Cellulose

Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched "Boba Balls"

“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the “Boba” mix’s viscoelasticity and decreased the “Boba balls”’ hardness. The increasing PPE ratio significantly (p < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the “Boba balls”, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p < 0.05) improved by preserving PPE from the mouth and gastric medium, and “Boba balls” showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of “Boba balls” without affecting sensory properties.

Cellulose Nanofibers/Pectin/Pomegranate Extract Nanocomposite as Antibacterial and Antioxidant Films and Coating for Paper

Bio-based polymer composites find increasing research and industrial interest in different areas of our life. In this study, cellulose nanofibers (CNFs) isolated from sugar beet pulp and nanoemulsion prepared from sugar beet pectin and pomegranate extract (PGE) were used for making films and used as coating with antioxidant and antimicrobial activities for paper. For Pectin/PGE nanoemulsion preparation, different ratios of PGE were mixed with pectin using ultrasonic treatment; the antibacterial properties were evaluated to choose the formula with the adequate antibacterial activity. The antioxidant activity of the nanoemulsion with the highest antimicrobial activity was also evaluated. The nanoemulsion with the optimum antibacterial activity was mixed with different ratios of CNFs. Mechanical, greaseproof, antioxidant activity, and antibacterial properties of the CNFs/Pectin/PGE films were evaluated. Finally, the CNFs/Pectin/PGE formulation with the highest antibacterial activity was tested as a coating material for paper. Mechanical, greaseproof, and air porosity properties, as well as water vapor permeability and migration of the coated layer from paper sheets in different media were evaluated. The results showed promising applicability of the CNFs/Pectin/PGE as films and coating material with antibacterial and antioxidant activities, as well as good stability for packaging aqueous, fatty, and acidic food products.