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Evaluation and Optimization of Pomegranate Peel Extract and Powder for Rice Milk Paneer Shelf Life

RASOOL KHAN, AMINI 筑波大学 DOI:10.15068/0002002138

2021.12.03

概要

Pomegranate peel byproduct contains various phenolic compounds with varying health benefits. Many extraction methods were developed and utilized for pomegranate peel extraction (PPE) with varying effect on its bioactive compounds. We hypothesized that micro wet milling (MWM) can be used to extract such compounds from fresh peel without drying to powder, as their particle size is reduced to micrometers. This will preserve the bioactive compounds as no heat treatment is involved in this proposed extraction method. To assess the MWM extraction process, response surface methodology (RSM) was used to determine the optimum extraction conditions. The main influential factors such as rotational speed (RS) 20–50 rpm, solid to solvent ratio (SS) 5–30 g/100 mL, and ethanol to water ratio (EW) 30–80% were optimized for total phenolic content (TPC), total anthocyanin content (TAC), punicalagin, ellagic acid (EA), gallic acid (GA), catechin, and epicatechin. The optimum operational conditions were 50 rpm of RS, 19.62 g/100 mL of SS, and 49.65% v/v of EW. The most signifcant infuential factor for pomegranate peel extraction was SS. The optimum phenolic compound values were 225.7 mg GAE/g dw of TPC, 3.1 mg/g dw of TAC, 71.6 mg/g dw of punicalagin, 6.9 mg/g dw of ellagic acid, 6.2 mg/g dw of gallic acid, 13.1 mg/g dw of catechin and 14.8 mg/g dw of epicatechin. Validation of the model and its comparison with the results obtained from the ultrasonic bath extraction method and scanning electron microscopy (SEM) revealed that MWM can be used to mill the peel into micro-scale particles making the extraction of pomegranate peel phenolics easier.

　In the second part of the study, pomegranate peel powder was produced by spray drying after micro wet milling. The peel powder was produced with the purpose of using the fiber rich whole peel. The pomegranate peel was micro wet milled (MWM) to produce smaller particles increasing the extraction of phenolics in the whole peel slurry. The process parameters were adjusted to the optimum condition of MWM optimized in first part of the study. The MWM slurry was subjected to spray draying at 120, 140 and 160 °C. Maltodextrin as carrier agent, was used at 20%, 40% and 60% on a dry basis. The powder was optimized for total yield and analyzed for total phenolics content, total anthocyanin content, water activity, color, solubility index, and water holding capacity. The morphology of powder was analyzed with scanning election microscopy. The results showed that the whole peel powder can be obtained with high yield and bioactive compounds.

　In a comparative study, the peel extract was converted to powder using maltodextrin as wall material. The pomegranate peel phenolics were extracted using MWM. The extract was then concentrated in a rotary evaporator at 40°C to remove the excess ethanol from the extract. The spray dryer was adjusted to 120 °C as optimized for the whole peel powder. The wall material maltodextrin was chosen and integrated at 20%, 40%, and 60%. The powder was analyzed for its phytochemical and nutritional properties. Results revealed that the pomegranate peel extract powder has higher nutritional properties compare to whole peel powder. The nutritional properties of powder showed that the powder produced with minimum maltodextrin (20%) has higher TPC, TAC and antioxidants. While increasing the maltodextrin level increased the solubility and density of extract powder.

　In the last chapter of this study, pomegranate peel powder was incorporated in soft cheese (paneer) as natural antioxidants and preservative. Paneer samples were stored in sterile zip lock plastic bags for 10 days at 4°C. The storage test was carried out with analysis of the physiochemical and biological properties of paneer. Our findings indicate that the addition of pomegranate peel powder increased the TPC and antioxidant properties of paneer. The total bacterial count shows that all the samples were under acceptable standard log of bacterial count. The bacterial count significantly decreased with higher in the pomegranate peel powder sample compared to the control sample. This verifies the antibacterial effect of the peel powder. There was no obvious defect detected in all the samples for 10 days storage while samples treated with pomegranate peel powder exhibits higher nutritional values and lower microbial counts.

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