Effect of Pomegranate Juice on Characteristics and Oxidative Stability of Microencapsulated Pomegranate Seed Oil Using Spray Drying

Abstract

Spray drying of emulsions is one of the most commonly used techniques for drying and microencapsulation of lipophilic compounds in food industry. Pomegranate seed oil (PSO), containing high conjugated linolenic acid, has nutritional value and many functional properties while it is sensitive to oxidative degradation because of its high amount of unsaturated fatty acid. Moreover, pomegranate juice (PJ), including natural antioxidants, is one of the most valuable beverages that can be used in wall material to increase oxidative stability during spray drying. The aim of this study was to evaluate the properties and oxidative stability of PSO microcapsules fabricated with Arabic gum and xanthan gum and enriched by PJ. Pomegranate juice (Bx 11%) at different contents (0%, 25%, 50%, 75%, and 100%) was applied in wall material solution before spray drying and then the encapsulation efficiency, loading capacity, total phenolic content, density, colorimetry, and thermal analysis of microcapsules were performed. The results showed that the use of pomegranate juice in wall composition increased microencapsulation efficiency as the highest value for the treatment containing 100% pomegranate juice was 96%. The surface morphology of the microcapsules was perfectly smooth and without cracking and the highest amount of total phenolic compounds was found in 100% pomegranate juice sample. Finally, the powder was kept at 25 and 60 °C for 30 days and peroxide value of the oil, compared to bulk oil, was measured at specific time intervals. The finding revealed that encapsulation with pomegranate juice was successful in improving the oxidative stability of pomegranate seed oil.