# Properties and Stability of Encapsulated Pomegranate Peel Extract Prepared by Co-Crystallization
## 1 Introduction  
Due to its numerous bioactive components, particularly phenolic compounds present in various regions of the fruit, the pomegranate (_Punica granatum_ L.) has attracted much interest recently. Pomegranate peel, a byproduct of the pomegranate fruit and juice industries, contains a sizable amount of phenolic compounds, such as ellagitannins, anthocyanins, and flavonoids, that have been shown to have a number of health benefits, including antioxidant, anti-inflammatory, and anticancer properties [1]. Pomegranate peel extracts have been shown to possess antioxidant, anti-inflammatory, anticancer, and antiproliferative properties in numerous investigations. Pomegranate peel extract (PPE) was shown to be extremely effective at scavenging hydroxyl radicals by [PERSON] et al. [2] when they investigated the antioxidant and antibacterial capabilities of PPE. PPE also demonstrates anti-bacterial activity against _Staphylococcus aureus_ and _Bacillus cereus_, with a lowest inhibitory content of 0.01%, and has the potential to reduce and chelate iron. _Pseudomonas_ is inhibited by a higher concentration of 0.1%, whereas _Salmonella typhimurium_ and _Escherichia coli_ are unaffected. PPE can therefore be employed in a variety of industries due to its adaptability (e.g., as an addition in functional meals). The isolation of phenols from pomegranate peels has been the subject of numerous investigations utilizing a variety of extraction methods, including pressured-water extraction, enzyme-assisted extraction, ultrasonic extraction, and microwave extraction [3; 4; 5]. However, the intrinsic constraints of phenolic compounds, such as their low stability, poor solubility, and sensitivity to degradation, frequently obstruct their practical utilization. Encapsulation techniques have become a successful method for boosting the stability and bioavailability of phenolic compounds, helping to overcome these obstacles and realize their full potential. Co-crystallization is one of the many encapsulation techniques that has lately come to be recognized as a potential method for the encapsulation of phenolic extracts. Co-crystals are crystalline substances made up of two or more molecules held together by non-covalent interactions, giving them special physicochemical features [6]. In order to address their drawbacks and increase their scope of use, phenolic compounds can have their properties, such as solubility, dissolving rate, and stability, modified by forming co-crystals with other chemicals [7]. Several benefits over conventional encapsulation methods are provided by the co-crystallization of phenolic extracts [8; 9]. First, co-crystals offer phenolic compounds a solid-state structure that improves their chemical stability and shields them from oxidation and degradation. Second, a better solubility and dissolution rate, as well as improved bioavailability, are made possible by the controlled creation of co-crystals. Additionally, the co-crystallization method allows for the addition of a variety of excipients, such as natural polymers or surfactants, which can improve the stability and functional qualities of phenolic encapsulates. Co-crystals are, however, more frequently utilized in the pharmaceutical sector [10]. Based on the encapsulating active ingredient, these uses can be divided into three major categories. Co-crystals of phenolic or carotenoid extracts fall under the first category. Examples include extracts of banana pulp and peel [11], green tea [12], butterfly pea flower [13], brasella rubra [8], propolisids [14], carrot [15], aronia [16], mint polyphenols [17], and pomerangate peel [18]. Pure substances such as glucose [6; 19], fructose [19], combinations of glucose and fructose [19], magnesium sulfate and calcium lactate [20; 21], zinc sulfate [22], curcumin [23], vitamin B12 [24], soluble fiber [25], and catechin hydrate and curcumin [26] are included in the second group.