Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers

Food Chemistry: X

Constantin Croitoru¹  Nicoleta Stănciuc²  Gabriela Elena Bahrim²  Nina Nicoleta Condurache²  Gabriela Râpeanu²  Florina Stoica²  Elena Enachi²  Doina Georgeta Andronoiu²  Iuliana Aprodu² 

[1] Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania;Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania;

关键词: Allium cepa L.;    Red onion skins;    Anthocyanins;    Encapsulation;    Hydrogels;    Salad dressing;   

DOI  :  

来源: DOAJ

【 摘 要 】

In this study, red onion skin extract was used to obtain food ingredients. Complex biopolymeric matrices were dissolved in the anthocyanin-rich aqueous extract, followed by gelation and freeze-drying. Powders were characterized regarding encapsulation efficiency (EE), phytochemical content, color, antioxidant activity, and microstructure. Storage and simulated digestion stability were also assessed. Two powders with high contents of bioactives and antioxidant activity were obtained. The highest EE was acquired for the powder with a higher polysaccharides concentration (V2). In addition, V2 exhibited the best storage stability. The in vitro studies demonstrated that increased carbohydrate concentration delivers the best anthocyanins protection. To prove its functionality, V2 was added to a salad dressing. The addition of powder has improved the concentration of biologically active compounds and the antioxidant activity of the salad dressings. These results support the assumption that microencapsulation may deliver bioactives from red onion skin as functional ingredients for value-added foods.

【 授权许可】

Unknown