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Phenolic compounds and antioxidant activities of lemon wastes affected by microencapsulation using coatings of Arabic, Persian, and basil seed gums

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Abstract

The recycling of waste biomaterials for the extraction of useful biochemical compounds, which can be incorporated into food products, is of economic, health and environmental significance. However, some of such biochemicals including polyphenols are vulnerable to environmental parameters. The objectives were to: (1) extract phenolic compounds from lemon wastes (peels and edible pulps) by the microencapsulation technique using the gel mixtures of AG, PG, and BSG as coating materials, and (2) investigate the encapsulation efficiency, antioxidant activity, morphology, releasing and stability of the resulted microcapsules in the dark and light conditions. There is not any data, to our knowledge, in this respect. Microencapsulation was confirmed by scanning electron microscopy (SEM). Encapsulation efficiency and antioxidant activity of the lemon wastes extracts was influenced by the selected wall materials. AG/PG/BSG microcapsules showed the highest EE (74.10%) and PG/BSG illustrated the highest antioxidant capacity (65.23%). The whole phenolic compound in microcapsules was released in pH 2.2 after 60 min. AG/PG-coated microcapsule released the phenolic compounds in the fluid (pH 8), with a minimum releasing of 44.5% in 240 min. All biopolymers protected the phenolic compounds against dark and light conditions. The AG/PG/BSG and AG-coated microcapsules showed the protection of polyphenols during 28 days of storage at 4 °C, with 75.2 and 72.0% retention, respectively. Hydrogel of AG, PG, and BSG mixtures can be a suitable encapsulating product, because it has controllable releasing behaviors in the investigated conditions. Such a method may be used for the prolong preservation of phenolic compounds extracted from lemon wastes.

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Acknowledgment

The authors would like to thank very much AbtinBerkeh Scientific Ltd. Company (https://AbtinBerkeh.com), Isfahan, Iran, for editing the manuscript, and revising it according to the journal format.

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Authors and Affiliations

  1. Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran, Iran

    Shima Shaygannia, Mohammad Reza Eshaghi & Mahnaz Hashemiravan

  2. Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

    Mohammad Fazel

Authors
  1. Shima Shaygannia
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  2. Mohammad Reza Eshaghi
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  3. Mohammad Fazel
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  4. Mahnaz Hashemiravan
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Correspondence to Mohammad Reza Eshaghi.

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Shaygannia, S., Eshaghi, M.R., Fazel, M. et al. Phenolic compounds and antioxidant activities of lemon wastes affected by microencapsulation using coatings of Arabic, Persian, and basil seed gums. Food Measure 15, 1452–1462 (2021). https://doi.org/10.1007/s11694-020-00732-6

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