This study evaluated Maltodextrin (MD), Gum Arabic (GA), and Carboxymethylcellulose (CMC) in different ratios as coating materials to encapsulate citrus pomace phenolic compounds. Citrus encapsulates were obtained by ultrasound-assisted extraction followed by the freeze-drying process and were characterized regarding the microencapsulation efficiency, physical, and chemical properties. Carrier material choice reflected a significant effect on encapsulation efficiency, phenolic compounds retention, and reconstitution properties of encapsulated extract. The encapsulation efficiency of prepared encapsulates ranked from 50.909% to 84.000%, and it was strongly dependent upon CMC addition. A wide range of reconstitution parameters (water absorption index-WAI and water solubility index-WSI) suggested possible release mechanism modifications. HPLC analysis revealed the presence of three main phenolic compounds, namely Hesperidin, Naringin, and Rutin. A wall material mixture of MD, GA, and CMC in the same proportions was optimal for freeze-drying. This combination resulted in encapsulates with a low moisture content (1.936 ± 0.012%) and a low water activity (0.110 ± 0.001), indicating prolonged stability. Based on the obtained results, freeze-drying as an encapsulation technique should be considered as a promising solution to recover compounds from industry byproducts and protect them from environmental and gastrointestinal circumstances.

Traditional meat products that are smoked may pose health risks due to polycyclic aromatic hydrocarbons (PAHs). Recently, concerns have grown about the health implications of meat products smoked under traditional, uncontrolled conditions. This study compares the levels of polycyclic aromatic hydrocarbons in specimens of the dry-cured meat product “Buđola” made in traditional smokehouses versus industrial chambers. PAHs were measured upon completion of smoking and when the production was complete. The findings indicate that traditional smoking methods lead to higher PAH contamination compared to industrial methods. Among the 16 PAHs analyzed, 10 (NA, AL, FL, ANT, PHE, FLT, BA, PR, BBF, BKF) were detected in traditionally smoked “Buđola” samples, whereas only 2 (NA, AL) were found in samples smoked by industrial methods. The BP levels in all samples were undetectable. PAH4 levels in industrial smoked “Buđola” were below the quantification limit, while those in traditional products were 28.77 μg·kg⁻¹ for the surface layers and 21.14 μg·kg⁻¹ for inner layers. The total PAH16 content ranged from 4.32 μg·kg⁻¹ to 3587.83 μg·kg⁻¹. The inner layers had lower concentrations of overall and specific PAHs in relation to the product surface. The results suggest that, from a health perspective, industrially produced “Buđola” is safer for consumption than the product smoked in uncontrolled conditions.