Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique DOI Creative Commons
Federica Flamminii, Giulia D’Alessio, Marco Chiarini

и другие.

Foods, Год журнала: 2025, Номер 14(3), С. 425 - 425

Опубликована: Янв. 28, 2025

The increasing interest in sustainability has driven research into the utilization of food by-products. Onion by-products, rich bioactive compounds, represent a valuable resource for developing functional ingredients; however, they are prone to degradation due environmental factors such as light, heat, and oxygen, leading reduced efficacy increased spoilage. Microencapsulation represents an effective approach meet important goals formulation products protection against or control interactions with other ingredients that may modify impair their functionality. This study explores microencapsulation flavonoid-rich onion by-product extract through spray drying, employing various wall materials (maltodextrin mixture maltodextrin/trehalose maltodextrin/trehalose/inulin) effect on chemical physical properties powders encapsulation efficiency, total flavonoids content, moisture water activity, bulk density, tapped density. storage stability was further evaluated. supports waste reduction suggests strategies extended shelf life controlled release properties.

Язык: Английский

Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique DOI Creative Commons
Federica Flamminii, Giulia D’Alessio, Marco Chiarini

и другие.

Foods, Год журнала: 2025, Номер 14(3), С. 425 - 425

Опубликована: Янв. 28, 2025

The increasing interest in sustainability has driven research into the utilization of food by-products. Onion by-products, rich bioactive compounds, represent a valuable resource for developing functional ingredients; however, they are prone to degradation due environmental factors such as light, heat, and oxygen, leading reduced efficacy increased spoilage. Microencapsulation represents an effective approach meet important goals formulation products protection against or control interactions with other ingredients that may modify impair their functionality. This study explores microencapsulation flavonoid-rich onion by-product extract through spray drying, employing various wall materials (maltodextrin mixture maltodextrin/trehalose maltodextrin/trehalose/inulin) effect on chemical physical properties powders encapsulation efficiency, total flavonoids content, moisture water activity, bulk density, tapped density. storage stability was further evaluated. supports waste reduction suggests strategies extended shelf life controlled release properties.

Язык: Английский

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