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Abstract
Microencapsulation via spray drying may be a viable alternative to enhance the stability of pomegranate phenolic extracts (PPP) during processing and storage. The objective of this
study was to develop microencapsulated polyphenols (MPP) powders using pomegranate peel
pectin (PPE): maltodextrin (MD) (ratios of 1:0, 0:1, 3:1, 4:1, and/or 5:1, w/w) and utilize them in
salad dressings. The powders were evaluated for moisture, water activity (aw), particle size, bulk
density, water-solubility, microstructure, encapsulating efficiency (EE), and antioxidant activity.
The effect of PPP and MPP, and/or grape seed extract on the lipid oxidation of Italian-style
homemade salad dressings homogenized at low or high shear rates and stored at accelerated or
ambient conditions was also evaluated. The analysis results showed that MPP powders coated
with a mixture of PPE and MD had better physical properties analyzed in this study, and MPP
showed a higher protective effect on lipid oxidation of salad dressings.