{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T12:20:50Z","timestamp":1788524450967,"version":"build-2803163510"},"reference-count":51,"publisher":"Wiley","issue":"13","license":[{"start":{"date-parts":[[2026,6,28]],"date-time":"2026-06-28T00:00:00Z","timestamp":1782604800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,6,28]],"date-time":"2026-06-28T00:00:00Z","timestamp":1782604800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100011033","name":"Agencia Estatal de Investigaci\u00f3n","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100011033","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100014440","name":"Ministerio de Ciencia, Innovaci\u00f3n y Universidades","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100014440","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Pomegranate peel is a rich source of phenolics, particularly punicalagin, but its valorization for fresh produce preservation requires stabilization. This study aimed to develop and evaluate freeze\u2010dried encapsulates of pomegranate peel extracts as ingredients in edible coatings for fresh\u2010cut celery. Pomegranate peels were extracted with ethanol and encapsulated using maltodextrin, inulin, or pectin at wall\u2010to\u2010core ratios of 1:1 and 0.5:1. Extracts and encapsulates were characterized for color, total phenolic content (TPC), antioxidant capacity, and punicalagin (Pn). Edible coatings containing the encapsulates were applied to minimally processed celery sticks by dipping, and quality was monitored over 13\u2009days at 4\u2009\u00b0C for physicochemical and nutritional quality.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Ethanolic extraction concentrated phenolics (TPC 246.8\u2009mg\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ; Pn 85.3\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), and encapsulation with inulin at a 0.5:1 ratio yielded the highest phytochemical retention (TPC 120.8\u2009mg\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ; Pn 43.4\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ). Coated celery showed reduced discoloration (color change (\u0394E) approximately 8 vs approximately 13 in an uncoated control (CTRL)) and weight loss (~0.5% vs ~2% in CTRL). Enriched coatings preserved TPC (~0.12\u2009mg GAE kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      vs ~0.08\u2009mg GAE kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      in CTRL) and increased celery Pn content, which peaked at ~1.8\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      on day 9.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      Encapsulated pomegranate peel extracts provided bioactive fortification and helped to maintain the physicochemical quality of fresh\u2010cut celery during refrigerated storage, offering a sustainable valorization strategy for agro\u2010industrial by\u2010products. \u00a9 2026 The Author(s).\n                      <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70843","type":"journal-article","created":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T03:50:46Z","timestamp":1782705046000},"page":"8226-8236","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Punicalagin\u2010enriched edible coatings from revalorized pomegranate peels for quality enhancement of fresh\u2010cut celery"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6088-6662","authenticated-orcid":false,"given":"Lorena","family":"Mart\u00ednez\u2010Zamora","sequence":"first","affiliation":[{"name":"Postharvest and Refrigeration Group. Department of Agricultural Engineering &amp; Institute of Plant Biotechnology Universidad Polit\u00e9cnica de Cartagena  Murcia Spain"},{"name":"Department of Food Technology, Nutrition, and Food Science. Veterinary Faculty University of Murcia  Murcia Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7257-0887","authenticated-orcid":false,"given":"Rosa","family":"Zapata","sequence":"additional","affiliation":[{"name":"Postharvest and Refrigeration Group. Department of Agricultural Engineering &amp; Institute of Plant Biotechnology Universidad Polit\u00e9cnica de Cartagena  Murcia Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6679-7161","authenticated-orcid":false,"given":"Marina","family":"Cano\u2010Lamadrid","sequence":"additional","affiliation":[{"name":"Postharvest and Refrigeration Group. Department of Agricultural Engineering &amp; Institute of Plant Biotechnology Universidad Polit\u00e9cnica de Cartagena  Murcia Spain"},{"name":"Instituto de Investigaci\u00f3n e Innovaci\u00f3n Agroalimentaria y Agroambiental (CIAGRO\u2010UMH) Miguel Hern\u00e1ndez University  Alicante Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0689-7301","authenticated-orcid":false,"given":"Francisco","family":"Art\u00e9s\u2010Hern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Postharvest and Refrigeration Group. 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