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ORIGINAL ARTICLE
Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage
Gülce Ertek Nakiboğlu 1,2
,
 
Özge Taştan Ülkü 3
,
 
Taner Baysal 4
 
 
 
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1
Graduate School of Natural and Applied Sciences, Food Engineering Section, Ege University, 35100 Bornova, İzmir, Turkey
 
2
Işık Tarım Ürünleri San.ve. Tic. A.S., R&D Center, Ören 75. yıl Cumhuriyet mah., Ova sok., No:9, 35733 Kemalpasa, İzmir, Turkey
 
3
Department of Food Engineering, Faculty of Engineering, Yeditepe University, 34755 Ataşehir, İstanbul, Turkey
 
4
Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, İzmir, Turkey
 
 
Submission date: 2025-01-09
 
 
Acceptance date: 2025-05-05
 
 
Corresponding author
Özge Taştan Ülkü   

Department of Food Engineering, Yeditepe University, 34755, İstanbul, Turkey
 
 
 
KEYWORDS
encapsulation
pomegranate by-product
storage vacuum impregnation
strawberry snack
 
TOPICS
Effects on food quality
Microencapsulation
Shelf-life/storage
Food fortification
Fruits
Phenolic compounds
 
ABSTRACT
The low stability of phenolic compounds restricts their use in the food industry. Encapsulation can help protect these compounds during food processing. In this study, pomegranate peel extract (PPE) was encapsulated and then used to produce dried vacuum-infused strawberries. The quality changes of strawberry products enriched with encapsulated pomegranate peel extract (EPPE) were investigated during 90 days of storage at 25°C and compared to those infused with non-encapsulated PPE. During storage, the dried strawberries enriched with EPPE exhibited higher contents of total phenolics and individual phenolics, such as ellagic acid and punicalagin, than the dried strawberries with PPE. The total phenolic content of the strawberry product with EPPE was preserved at 9.40% better after 90 days of storage compared to the product enriched with PPE. Additionally, after storage, the strawberry product with EPPE showed significantly lower microbial counts (total aerobic mesophilic bacteria, yeast, and mold) and reduced browning index compared to the product with PPE. Moisture content changes during storage were controlled to the greater extent in the product with EPPE, contributing to its structural integrity. These results indicate that encapsulation, combined with vacuum impregnation, can effectively enhance the stability, microbial safety, and shelf-life of dried infused strawberries..
FUNDING
This work was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) 1002-Short Term R&D Funding Program (Project number: 119O181).
CONFLICT OF INTEREST
The authors confirm that they have no competing interests related to the research described in this manuscript. Data of this study are available from the corresponding author upon reasonable request.
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