A novel coating material: Ellagitannins-loaded maltodextrin and lecithin-based nanomaterials


Okumuş E. , Bakkalbaşı E. , Javidipour İ. , Meral R. , Ceylan Z.

FOOD BIOSCIENCE, vol.42, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42
  • Publication Date: 2021
  • Doi Number: 10.1016/j.fbio.2021.101158
  • Title of Journal : FOOD BIOSCIENCE
  • Keywords: Ellagitannins, Pomegranate peel, Nanoencapsulation, Freeze-drying, POMEGRANATE PUNICA-GRANATUM, PHENOLIC-COMPOUNDS, BIOACTIVE COMPOUNDS, ASSISTED EXTRACTION, STORAGE STABILITY, RELEASE BEHAVIOR, PEEL EXTRACTS, ENCAPSULATION, MICROENCAPSULATION, NANOPARTICLES

Abstract

This study aimed to create nanoparticles using maltodextrin and lecithin coating materials from the extract of ellagitannins obtained from pomegranate peels. The nanoparticles were further characterized by FT-IR, SEM and TGA. The initial average molecular diameter of the ET was 47.02 +/- 31.0 mu m. After the nanoencapsulation process, the average molecular diameters of ETM and ETL samples were determined as 371.84 +/- 229.75 nm and 339.02 +/- 215.29 nm, respectively. Punicalagin A, Punicalagin B and Ellagic acid were determined as the dominant phenolics in pomegranate peels. It was observed that lecithin coated nanoparticles showed high stability with -57.60 mV zeta potential compared to maltodextrin coated ones, and had higher encapsulation efficiency in punicalagin A, punicalagin B and ellagic acid phenolics. On the other hand, maltodextrin coated samples showed higher production efficiency (86.34%) and loading capacity (57.91%) than those of lecithin. It was understood that the tested coating materials had a significant effect on the color values of the nanoparticles. In addition, a significant increase in thermal stability of nanoparticles formed with both coating materials was detected. As a result, the stability, efficiency, and thermal resistance of ellagitannins significantly increased with the applied nanoencapsulation process.