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Punicalagin-enriched edible coatings from revalorized pomegranate peels for quality enhancement of fresh-cut celery
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DOI：10.1002/jsfa.70843.png)
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Abstract
En 中文
Pomegranate peel is a rich source of phenolics, particularly punicalagin, but its valorization for fresh produce preservation requires stabilization. This study aimed to develop and evaluate freeze-dried encapsulates of pomegranate peel extracts as ingredients in edible coatings for fresh-cut celery. Pomegranate peels were extracted with ethanol and encapsulated using maltodextrin, inulin, or pectin at wall-to-core ratios of 1:1 and 0.5:1. Extracts and encapsulates were characterized for color, total phenolic content (TPC), antioxidant capacity, and punicalagin (Pn). Edible coatings containing the encapsulates were applied to minimally processed celery sticks by dipping, and quality was monitored over 13 days at 4 °C for physicochemical and nutritional quality.
Keywords:
Punica granatum
valorization
phenolic compounds
Apium graveolens
antioxidants
minimum processing
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