Phytochemical properties of novel cookies produced from lyophilized liposomes loaded with 7-Methoxycoumarin isolated from pineapple peel

Pineapple peel waste has high bioactivity in the form of polyphenols and flavonoids; therefore, in the current research, valorization of agro-processing waste of pineapple peel was carried out to extract BAC using the Microwave-assisted extraction (MAE) method as a green technology.Herniarin, the targeted BAC from pineapple peel extract, was identified and isolated using HRLC-MS/MS and measured using HPLC. Lipophilic liposomes made by ethanol injection technique using Phosal 50 PG encapsulated heriarin (7-Methoxy coumarin); the formulations were analysed for size distribution, entrapment efficiency, and surface morphology. To stabilise the produced formulation, liposomes were freeze dried with mannitol as a cryoprotectant. During a six-month stability investigation, the entrapment efficiency of lyophilized liposome ranged from 99.74 ± 0.24 to 91.56 ± 0.34. Cookies were prepared in concentrations of 0.5%, 1.0%, and 1.5% herniarin (with and without encapsulation) to determine the effect of antioxidant activity, physicochemical, and microbial properties after 3 months of storage. Cookies with encapsulated BAC (MCNWE) had free fatty acid values ranging from 0.21 ± 0.08 to 1.00 ± 0.04, and antioxidant capacity ranging from 18.02 ± 0.04 to 13.98 ± 0.05.It can be inferred that cookies with encapsulated BAC have the highest antioxidant capacity and can be used as functional food with fair overall acceptability in market.