Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhanced antioxidant activity. WPI (0.6%, <i>w<...

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Bibliographic Details
Main Authors: Ștefania Adelina Milea, Iuliana Aprodu, Elena Enachi, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Antioxidants
Subjects:
glycation
flavonoids
microencapsulation
onion skins
antioxidant activities
Online Access:https://www.mdpi.com/2076-3921/10/11/1708

Internet

https://www.mdpi.com/2076-3921/10/11/1708

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