Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, Zeve Campus, 65080, Tuşba, Van, Turkey
Emine Okumuş, Emre Bakkalbaşı
In recent years, the evaluation of by-products from agricultural and food processing has become very important. However, the biological activity of these components decreases as a result of the losses that occur during the applied processes and metabolism activities. In this study, antioxidant, and antimicrobial activity, antidiabetic properties, and bioaccessibilities of pomegranate peel ellagitannins nanoencapsulated with maltodextrin and soy lecithin were investigated. Results showed that significant increases were obtained in the solubility in pH 6.8 phosphate buffer. There was a decrease in the total phenolic content, antimicrobial and antioxidant activity values of the nanoparticles compared to the core material due to the nanoencapsulation process. In addition, all samples showed higher antidiabetic activity compared to acarbose. As a result, the nanoparticles have the potential to be a natural resource that can be used in the pharmacology, food, and cosmetics industries with their high ellagic acid (EA) bioaccessibility, antidiabetic activities, and increased solubility.
Keywords: Pomegranate, nanoencapsulation, antimicrobial activity, bioaccessibility, antidiabetic activity
Arch Lebensmittelhyg 73,
© M. & H. Schaper GmbH & Co.