Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked...

This study investigated a patented two-stage lyophilization technique to encapsulate phenolic extract from pomegranate peel using orange peel and commercial pectin as carrier materials. The aim was to improve the stability of bioactive compounds during storage and thermal processing in baked products. Pomegranate peel extract was encapsulated using two approaches: a two-stage lyophilization method with orange peel at a 7:1 extract-to-wall ratio and a conventional single-stage freeze-drying method with pectin. Encapsulated and non-encapsulated extracts were characterized by HPLC, evaluated for color stability during accelerated storage (60°C for 45 days), and incorporated into crackers (1000 ppm) to examine thermal stability, lipid oxidation, fiber enrichment, and sensory attributes. HPLC analysis identified 17-18 phenolic compounds across the different extracts, with punicalagin as the predominant phenolic compound. Compared with commercial pectin, the orange peel-based encapsulation system showed superior retention of phenolic compounds during storage. Following baking, phenolic loss was only 6.7% in the orange peel system, compared with 40.8% and 69.4% in the non-encapsulated and pectin systems, respectively. Encapsulation also improved color stability, reduced lipid oxidation, increased dietary fiber, and maintained sensory acceptability of fortified crackers. Overall, the patented orange peel-based encapsulation system demonstrated superior protection of pomegranate peel phenolic compounds compared with the conventional pectin-based system, highlighting the potential of citrus by-products as sustainable natural carrier materials for developing functional bakery products.