Elucidating the Microencapsulation of Bioactives from Pomegranate Fruit Waste for Enhanced Stability, Controlled Release, Biological Activity, and Application

Abstract

Pomegranate fruit is gaining popularity due to its health benefits, resulting in increased processing into various products and the generation of waste materials such as fruit peel and seeds. Traditionally, pomegranate processing by-products have been managed by disposal in landfills or as livestock feed, contributing to greenhouse gas emissions. Valorization of this by-product has gained interest as a sustainable approach, offering a rich source of bioactive compounds, including phenolic acids, flavonoids, punicalagin, punicalin, tocopherols, phytosterols, and punicic acid, with applications in functional foods and natural preservatives. However, the application of these bioactive compounds is limited by instability and degradation. Microencapsulation has emerged as an innovative technique for protecting bioactive phytochemicals in plant extracts from degradation, thereby expanding their potential applications. This review discusses recent developments in the microencapsulation of bioactive compounds from pomegranate peel and seed oil, with a focus on encapsulation efficiency, biological activity, stability, release kinetics, and bioaccessibility. Additionally, the review covers food applications and details both conventional and emerging microencapsulation techniques, highlighting their role in enhancing the functionality of bioactive compounds. Microencapsulation of pomegranate fruit processing by-products offers a promising approach to improving food nutrition, promoting health benefits, and advancing sustainable food waste management.