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. 2023 Oct 18;12(1):370-384.
doi: 10.1002/fsn3.3776. eCollection 2024 Jan.

Microencapsulated polyphenol extracts from Georgia-grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions

Boran Yang  1 , Jinru Chen  1 , Kevin Mis Solval  1
Affiliations

Microencapsulated polyphenol extracts from Georgia-grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions

Boran Yang et al. Food Sci Nutr. .

Abstract

Lipid oxidation is a major cause of quality deterioration in salad dressings. This study evaluated the effect of incorporating microencapsulated polyphenol extracts via spray drying from pomegranate peels (MPP) to delay lipid oxidation in Italian-style salad dressings (ISD) during accelerated (55°C) and ambient (25°C) storage conditions. ISDs, prepared at high (5000 rpm) and low (250 rpm) shear rates conditions, were formulated with unencapsulated polyphenol extracts from pomegranate peels (PPP), MPP, and/or grape seed extract (GSE). Lipid oxidation in ISDs was evaluated by measuring peroxide value (PV), iodine value (IV), and TBARS, stored in accelerated and ambient conditions for 21 days and 8 weeks, respectively. Tannis in extracts were measured via HPLC-DAD and the total hydrolyzable tannin content of PPP and MPP was 283.09 and 427.74 (mg/g extract), respectively. Condensed tannins were not detected in PPP and MPP but were found in GSE (348.53 mg/g extract). Salad dressings prepared at high shear rates had significantly (p < .05) higher emulsion stability than those homogenized at low shear rates. Mixing conditions did not affect the lipid oxidative stability of IDSs. Salad dressing stored under accelerated storage had higher lipid oxidation (higher PV, lower IV, and higher TBARS) after 21 days than IDSs stored under ambient conditions for 8 weeks. ISDs prepared with MPPP showed significantly (p < .05) lower lipid oxidation than the other ISDs at the end of the shelf life studies. Results from the accelerated storage suggested that incorporating MPP could have extended the shelf life of IDSs by 20% compared to using unencapsulated polyphenol extracts. The study demonstrated that MPP delays lipid oxidation in ISDs during storage more effectively than unencapsulated extracts. MPP may serve as a natural and effective functional food ingredient for controlling lipid oxidation in high-lipid and acidified foods.

Keywords: accelerated storage; ambient shelf life test; antioxidant; lipid oxidation; salad dressing.

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Conflict of interest statement

There are none to declare.

Figures

FIGURE 1
FIGURE 1
Pictures of Italian‐style homemade salad dressings (ISDs). See Table 1 for the description of LC, LPPP, LMPP, LGSE, HC, HPPP, HMPP, and HGSE.
FIGURE 2
FIGURE 2
pH values (a) and color changes (b) of ISDs stored under ACSL conditions. See Table 1 for description of LC, LPPP, LMPP, LGSE, HC, HPPP, HMPP, and HGSE.
FIGURE 3
FIGURE 3
Peroxide value (a), Iodine value (b), and TBARS values (c) of Italian salad dressings (ISDs) during accelerated storage (ACSL). (formula image = LC; formula image = LPPP; formula image = LMPP; formula image = LGSE; formula image = HC; formula image = HPPP; formula image = HMPP; formula image = HGSE). a–dMeans with the same letter in the same day are not significantly different (p < .05). See Table 1 for a description of LC, LPPP, LMPP, LGSE, HC, HPPP, HMPP, and HGSE.
FIGURE 4
FIGURE 4
pH values (a) and color changes (b) of ISDs during ambient storage conditions. See Table 1 for description of LC, LPPP, LMPP, LGSE, HC, HPPP, HMPP, and HGSE.
FIGURE 5
FIGURE 5
Peroxide value (a), iodine value (b), and TBARS values (c) of Italian salad dressings (ISDs) during ambient storage (AMSL). (formula image = LC; formula image = LPPP; formula image = LMPP; formula image = LGSE; formula image = HC; formula image = HPPP; formula image = HMPP; formula image = HGSE). abcdMeans with the same letter in the same day are not significantly different (p < .05). See Table 1 for description of LC, LPPP, LMPP, LGSE, HC, HPPP, HMPP, and HGSE.
See this image and copyright information in PMC

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