ArticleFood science & nutrition2026
Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated a patented two-stage lyophilization technique to encapsulate phenolic extract from pomegranate peel using orange peel and commercial pectin as carrier materials. The aim was to improve the stability of bioactive compounds during storage and thermal processing in baked products. Pomegranate peel extract was encapsulated using two approaches: a two-stage lyophilization method with orange peel at a 7:1 extract-to-wall ratio and a conventional single-stage freeze-drying method with pectin. Encapsulated and non-encapsulated extracts were characterized by HPLC, evaluated for color stability during accelerated storage (60°C for 45 days), and incorporated into crackers (1000 ppm) to examine thermal stability, lipid oxidation, fiber enrichment, and sensory attributes. HPLC analysis identified 17-18 phenolic compounds across the different extracts, with punicalagin as the predominant phenolic compound. Compared with commercial pectin, the orange peel-based encapsulation system showed superior retention of phenolic compounds during storage. Following baking, phenolic loss was only 6.7% in the orange peel system, compared with 40.8% and 69.4% in the non-encapsulated and pectin systems, respectively. Encapsulation also improved color stability, reduced lipid oxidation, increased dietary fiber, and maintained sensory acceptability of fortified crackers. Overall, the patented orange peel-based encapsulation system demonstrated superior protection of pomegranate peel phenolic compounds compared with the conventional pectin-based system, highlighting the potential of citrus by-products as sustainable natural carrier materials for developing functional bakery products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.