Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese
Onion (<i>Allium cepa</i> L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient fo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/2/182 |
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| author | Florin Daniel Lipșa Florina Stoica Roxana Nicoleta Rațu Ionuț Dumitru Veleșcu Petru Marian Cârlescu Iuliana Motrescu Marius Giorgi Usturoi Gabriela Râpeanu |
| author_facet | Florin Daniel Lipșa Florina Stoica Roxana Nicoleta Rațu Ionuț Dumitru Veleșcu Petru Marian Cârlescu Iuliana Motrescu Marius Giorgi Usturoi Gabriela Râpeanu |
| author_sort | Florin Daniel Lipșa |
| collection | DOAJ |
| description | Onion (<i>Allium cepa</i> L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient for improving the overall quality of foods. The present study explores the potential of ROP powder as a functional ingredient to improve the quality and nutritional value of whey cheese. Despite being frequently viewed as a food processing waste byproduct, ROP is a rich source of bioactive substances, including antioxidants, flavonoids, and dietary fiber, having antioxidant and antibacterial effects. The ROP extract exhibited high amounts of total polyphenols (119.69 ± 2.71 mg GAE/g dw) and antioxidant activity (82.35 ± 1.05%). Different quantities (1 and 3%) of ROP powder were added to cheese formulations, and the subsequent impact on the texture characteristics, sensory attributes, and phytochemical composition of the value-added cheeses was evaluated. The findings show that the addition of ROP powder improved the texture and the color of the cheeses, providing a visually appealing product. Additionally, adding the ROP powder significantly raised the amount of phytochemicals and antioxidant activity (17.08 ± 0.78 µmol TE/g dw for RCROP1, 24.55 ± 0.67 µmol TE/g dw for RCROP2) in the final product’s formulation. Moreover, adding powder to cheese is an effective way to increase the value of onion by-products and produce polyphenol-enriched cheese. |
| first_indexed | 2024-03-08T09:54:30Z |
| format | Article |
| id | doaj.art-04b951720712420ebfe0b866d7f0e885 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T09:54:30Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-04b951720712420ebfe0b866d7f0e8852024-01-29T13:51:42ZengMDPI AGFoods2304-81582024-01-0113218210.3390/foods13020182Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta CheeseFlorin Daniel Lipșa0Florina Stoica1Roxana Nicoleta Rațu2Ionuț Dumitru Veleșcu3Petru Marian Cârlescu4Iuliana Motrescu5Marius Giorgi Usturoi6Gabriela Râpeanu7Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Pedotechnics, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Exact Sciences, Faculty of Horticulture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Animal Resources and Technology, Faculty of Food and Animal Sciences, Iasi University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food, 13 Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, RomaniaOnion (<i>Allium cepa</i> L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient for improving the overall quality of foods. The present study explores the potential of ROP powder as a functional ingredient to improve the quality and nutritional value of whey cheese. Despite being frequently viewed as a food processing waste byproduct, ROP is a rich source of bioactive substances, including antioxidants, flavonoids, and dietary fiber, having antioxidant and antibacterial effects. The ROP extract exhibited high amounts of total polyphenols (119.69 ± 2.71 mg GAE/g dw) and antioxidant activity (82.35 ± 1.05%). Different quantities (1 and 3%) of ROP powder were added to cheese formulations, and the subsequent impact on the texture characteristics, sensory attributes, and phytochemical composition of the value-added cheeses was evaluated. The findings show that the addition of ROP powder improved the texture and the color of the cheeses, providing a visually appealing product. Additionally, adding the ROP powder significantly raised the amount of phytochemicals and antioxidant activity (17.08 ± 0.78 µmol TE/g dw for RCROP1, 24.55 ± 0.67 µmol TE/g dw for RCROP2) in the final product’s formulation. Moreover, adding powder to cheese is an effective way to increase the value of onion by-products and produce polyphenol-enriched cheese.https://www.mdpi.com/2304-8158/13/2/182red onion powderanthocyaninsantioxidant activitynatural ingredientsvalue-added products |
| spellingShingle | Florin Daniel Lipșa Florina Stoica Roxana Nicoleta Rațu Ionuț Dumitru Veleșcu Petru Marian Cârlescu Iuliana Motrescu Marius Giorgi Usturoi Gabriela Râpeanu Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese Foods red onion powder anthocyanins antioxidant activity natural ingredients value-added products |
| title | Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese |
| title_full | Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese |
| title_fullStr | Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese |
| title_full_unstemmed | Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese |
| title_short | Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese |
| title_sort | red onion peel powder as a functional ingredient for manufacturing ricotta cheese |
| topic | red onion powder anthocyanins antioxidant activity natural ingredients value-added products |
| url | https://www.mdpi.com/2304-8158/13/2/182 |
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