Recent advances in encapsulation of pomegranate peel extract and combination of wall materials: a review of encapsulation technologies, characterization and applications in the food industry

Abstract

Pomegranate peel comprises a vital source of bioactive constituents such as antioxidants, fiber, vitamins, and minerals. This review delivers a comprehensive outline of using pomegranate peel waste as a source of bioactive compounds for encapsulation in the food industry. The encapsulation methods from pomegranate peel studies, including spray drying, coacervation, ionic gelation, and freeze drying, and their characterization are explored from previous studies. The importance of encapsulation in improving the controlled release of anthocyanin and phenolic content, thereby enhancing their functionality in food products is mentioned. Furthermore, the review highlights the potential of encapsulation to reduce waste in the food industry. The applications of a combination of wall materials and encapsulation techniques in preserving pigments, flavors and aromas, enhancing nutritional value, and extending shelf life are also stated. Through a thorough analysis of encapsulation methodologies and applications, this review offers valuable insights into the potential of pomegranate peel encapsulation as a sustainable solution for enhancing food products.