Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage

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 degrees C and compared to those infused with non-encapsulated PPE. During storage, the dried strawberries enriched with EPPE exhibited higher contents oftotal 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.