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

Florina Stoica; Nina Nicoleta Condurache; Iuliana Aprodu; Doina Georgeta Andronoiu; Elena Enachi; Nicoleta Stănciuc; Gabriela Elena Bahrim; Constantin Croitoru; Gabriela Râpeanu

Food Chemistry: X (Oct 2022)

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

Florina Stoica,
Nina Nicoleta Condurache,
Iuliana Aprodu,
Doina Georgeta Andronoiu,
Elena Enachi,
Nicoleta Stănciuc,
Gabriela Elena Bahrim,
Constantin Croitoru,
Gabriela Râpeanu

Affiliations

Florina Stoica: Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
Nina Nicoleta Condurache: Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
Iuliana Aprodu: Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
Doina Georgeta Andronoiu: Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
Elena Enachi: Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
Nicoleta Stănciuc: Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
Gabriela Elena Bahrim: Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
Constantin Croitoru: Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania
Gabriela Râpeanu: Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; Corresponding author at: Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Building E, Room 202, 800201 Galati, Romania.

Journal volume & issue: Vol. 15
p. 100374

Abstract

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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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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