Unpasteurized fruit juices are prone to microbiological spoilage by bacteria, yeasts, and molds, creating a need for natural preservatives to extend shelf life without compromising quality. Pomegranate peel extract (PPE) exhibits antimicrobial activity primarily against pathogenic microorganisms; however, its effect on spoilage microorganisms in fruit juices has not been previously studied. This work aimed to compare the microbiological stability of unpasteurized apple juice when adding non-encapsulated PPE or PPE microparticles produced by spray drying with inulin (PPE-IN), inulin combined with sodium alginate (PPE-(IN+SA)), or inulin combined with carrageenan (PPE-(IN+CR)) as encapsulating agents. All microparticle systems showed high encapsulation efficiency (>90%), with PPE-IN reaching 94.08%. For the stability study, PPE microparticles (0.018 to 0.023 g/mL) or PPE (0.009 g/mL) were added to 70 mL of juice and stored at 4 °C for 9 days. MAB, molds, and yeasts were then quantified. At 3, 6, and 9 days, the J+PPE-(IN+CR) treatment showed the lowest MAB, molds, and yeast counts in relation to the non-encapsulated PPE and the other microparticle system. These results indicate that PPE-(IN+CR) microparticles provide superior microbiological stability of apple juice up to day 9, suggesting that the combination of encapsulating agents (IN+CR) could control the release of PPE into the juice.
Coca et al. (2026) studied this question.