Microencapsulation of ellagic acid extracted from pomegranate peel onto Spirulina: Characterization, loading, and storage stability properties

摘要

The aim of this study is to improve the stability of ellagic acid, was extracted fromthe pomegranate (Punica granatum L.) peels (PPs) in an aqueous and hydroalcoholicmedium separately, and encapsulate it onto Spirulina microalgae. Composed EASpirulinamicroencapsules 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 microalgaesuccessfully and EA was nside cell wall of microalgae. After the determinationof the amounts of EA encapsulated onto the microalgae by HPLC analysis and Folin–Chiocalteu method; the Freundlich and Langmuir isotherms were obtained for theadsorption. Finally, these microencapsules were stored for 21 days at 4°C for thepurpose of EA stability. As a result, microencapsulation helped to maintain the stabilityof EA successfully.Practical applicationsThis study describes that the microencapsulation of the aqueous and hydroalcoholicextracts of PP onto the Spirulina. This application has been performed in order toimprove 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 andlonger in solid form. After the characterization of the obtained Spirulina-EA pair, astorage study was conducted for stability research. The results will also guide otherresearchers working on this technique.