Microencapsulation and characterization of pomegranate seed oil using gum Arabic and maltodextrin blends for functional food applications.

ABSTRACT: Pomegranate seed oil (PSO) is highly valued in the functional food industry due to its rich fatty acid content and associated health benefits. However, its high degree of unsaturation makes it susceptible to rapid degradation when exposed to oxygen and light. This study investigates the encapsulation of PSO at 15% w/w using different blends of gum Arabic (GA) and maltodextrin (MD) (1:0, 0:1, 1:1, 3:1, and 1:3) to determine optimal formulations for enhanced stability and functional quality. Characterization of the encapsulated PSO powders showed distinct particle morphologies, including flake-like shapes and textures ranging from smooth to wrinkled and porous. The Fourier transform infrared (FT-IR) spectra indicated shifts in functional groups from 2973.70 to 408.84 cm^-1, reveali

SUBMITTER: Mangope K 

PROVIDER: S-EPMC11606825 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature