β-Cyclodextrin-assisted extraction of phenolic compounds from pomegranate (Punica granatum L.) peel: A new strategy for anthocyanin copigmentation

Abstract The present study aimed to conduct co-pigmentation of anthocyanin in pomegranate juice with the extracted pomegranate peel extract (PPE) by the β-cyclodextrin (β-CD) assisted method. The formation of the complex between phenolic compounds and β-CD was approved by FT-IR, DSC, and SEM analyses. The results showed that fortification with PPE significantly enhanced the stability of total phenolic, total flavonoid content, and antioxidant activity during the storage time. Furthermore, a kinetic study of anthocyanin degradation indicated that fortification of juices with PPE decelerated the degradation rate while enhancing their half-life. At the end of the 60-day storage period, the sample containing 600 mg/L PPE showed a higher a* color index than the control sample. Thus, it can be concluded that the PPE- β-CD complex could be used as a co-pigmentation agent in anthocyanin-rich juices to stabilize the color and phenolic compounds.