Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin

Date

2018-07-01

Author

AKDENIZ, Busra
Şümnü, Servet Gülüm
Şahin, Serpil

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The objective of this study was to investigate the effect of different coating materials for encapsulation of phenolic compounds extracted from onion skin. As coating material, maltodextrin (MD) was combined with gum Arabic (GA), casein, or whey protein concentrate (WPC) at different ratios (8:2 and 6:4). Encapsulation efficiency, antioxidant activity, particle size distribution, and heat stability were analyzed in freeze dried microcapsules. The encapsulation efficiency values were found to be highest with MD-casein combination coating material (84.39-89.15%). There was no significant difference between coating material types in terms of antioxidant activity (p > .05). Capsules with MD-protein combination coating material had the smallest Sauter mean diameter values. Usage of MD-casein combination as a coating material increased heat stability of capsules.

Subject Keywords

Food, Fruits, Storage, Matrices, Food, Fruits, Storage, Matrices, Stability, Encapsulation, By-products, Sodium caseinate, Whey-protein, Antioxidant activity

URI

https://hdl.handle.net/11511/42708

Journal

JOURNAL OF FOOD PROCESSING AND PRESERVATION

DOI

https://doi.org/10.1111/jfpp.13648

Collections

Department of Food Engineering, Article

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Citation Formats

B. AKDENIZ, S. G. Şümnü, and S. Şahin, “Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 0–0, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/42708.