Abstract
Pomegranate seeds are rich in polyphenols, known for their significant health benefits. In this study, we developed microcapsules to encapsulate pomegranate seed polyphenols (PSP) using a combination of zeaxylated protein (Zein) and chitosan (Cs). The optimization process involved a Zein to Cs volume ratio of 1:1, a chitosan concentration of 1.0 mg mL−1, and a polyphenol concentration of 2.0 mg mL−1. Scanning electron microscopy confirmed the formation of Zein/Cs/PSP complex coacervates, indicating the successful encapsulation. Fourier-transform infrared spectroscopy provided further evidence of electrostatic attraction between PSP and the Zein/Cs matrix. Differential scanning calorimetry analysis demonstrated the successful incorporation of PSP into the Zein/Cs wall material. Moreover, the encapsulated core material exhibited exceptional storage stability and retained its antioxidant activity. Notably, more than 85% of the encapsulated PSP remained intact after 5 h of simulated intestinal fluid digestion. This study underscores the potential of pomegranate seeds for comprehensive utilization in food engineering.
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