The evaluation of encapsulation pomegranate peel extract onto microalgae by analytical methods

In this thesis study, after extracting the antioxidant substances found in the naturally sourced pomegranate peel, the antioxidant properties of the extracts were determined. According to the chromatographic analysis studies, ellagic acid, punicalin, punicalagin and p-coumaric acid were determined in the extract. Then, the response surface methodology (RSM) combined with the Box-Behnken design (BBD) was applied to the Spirulina surface for microencapsulation of the pomegranate peel extract with maximum efficiency and the encapsulation was successfully carried out. As a result of the optimization, the temperature was 29°C, the encapsulation time was 35 min and the extract/microalgae ratio was determined as 2.93 mL/g. Structural determinations of the pomegranate peel-microalgae pair were made using FT-IR, DSC and SEM devices. The release of ellagic acid in the stomach and intestinal environment of the obtained pomegranate peel-microalgae pair was investigated in-vitro gastrointestinal conditions. Pomegranate peel extract was evaluated in terms of physicochemical, microbiological, spectroscopic and sensory/texture properties of pomegranate peel-microalgae pair and 6 different yoghurt samples produced by adding microalgae directly. It was observed that the protein level increased with the addition of Spirulina microalgae to yoghurt, and it was thought that its consumption would be beneficial for human health. At the same time, it added antioxidant properties to yoghurt with its high antioxidant properties. Due to the fact that it contains valuable nutrients other than protein and is of natural origin, a natural product with increased functionality has been obtained.