ArticleJournal of the science of food and agriculture2026
Punicalagin-enriched edible coatings from revalorized pomegranate peels for quality enhancement of fresh-cut celery.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundPomegranate peel is a rich source of phenolics, particularly punicalagin, but its valorization for fresh produce preservation requires stabilization. This study aimed to develop and evaluate freeze-dried encapsulates of pomegranate peel extracts as ingredients in edible coatings for fresh-cut celery. Pomegranate peels were extracted with ethanol and encapsulated using maltodextrin, inulin, or pectin at wall-to-core ratios of 1:1 and 0.5:1. Extracts and encapsulates were characterized for color, total phenolic content (TPC), antioxidant capacity, and punicalagin (Pn). Edible coatings containing the encapsulates were applied to minimally processed celery sticks by dipping, and quality was monitored over 13 days at 4 °C for physicochemical and nutritional quality.
resultsEthanolic extraction concentrated phenolics (TPC 246.8 mg kg
conclusionEncapsulated pomegranate peel extracts provided bioactive fortification and helped to maintain the physicochemical quality of fresh-cut celery during refrigerated storage, offering a sustainable valorization strategy for agro-industrial by-products. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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