Lecithin-based micellar extraction of bioactive from pomegranate peel and its application in Indian flat bread (chapati) as a bioactive emulsifier

Abstract

Micellar extraction is a sustainable, eco-friendly, and cost-efficient method for extracting and recovering phenolic and flavonoid molecules from pomegranate peel. This technique traps bioactive molecules in micelles formed by a surfactant above cloud point temperature (CPT). The influence of process variables such as lecithin concentration (8–16%), pH (3−6), temperature (40–60 °C), and NaCl concentration (8–16%) on extraction was examined and then optimized numerically. For micellar separation, lecithin and salt content were the most significant (p < 0.05). The optimal variables to maximize bioactive recovery were 13.11% (w/v) lecithin concentration, 4.13 pH at 50.88 °C, and 13.89% (w/v) NaCl concentration. 88.21% of total polyphenols (TPC) and 82.64% of total flavonoids (TFC) were recovered at optimal conditions. The yields of TPC, TFC, punicalagin (PC), ellagic acid (EAC), and total hydrolyzable tannins (THTC) were 163.36 mg gallic acid equivalent/g, 24.71 mg quercetin equivalent/g, 27.29 mg/g, 8.97 mg/g, and 112.36 mg tannic acid equivalent/g of pomegranate peel, respectively. The extract exhibited good antioxidant capacity (55.18% DPPH and 39.25% ABTS). Using liquid chromatography mass spectroscopy, total 14 additional hydrolyzable tannins compounds were identified. The changes in functional groups and thermal properties of the micellar pomegranate peel extract enriched lecithin (MPEL) and pomegranate peel were effectively correlated by fourier transform infrared spectroscopy, differential scanning calorimetry, and thermogravimetric analysis. MPEL was employed to prepare chapatis. The staling, textural, and bioactive properties of MPEL-enriched chapatis were significantly improved as compared to the control chapatis. However, the color and sensory attributes of chapatis developed with and without lecithin were similar. Additionally, MPEL also controlled staling and microbial growth (AMC: aerobic mesophilic count and YMC: yeast and mold count) along with the retention of the texture of chapatis during the storage of 5 days at 5 and 25 °C.