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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</i>/<i>v...

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Principais autores: Ștefania Adelina Milea, Iuliana Aprodu, Elena Enachi, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-10-01
Serier:Antioxidants
Fag:
glycation
flavonoids
microencapsulation
onion skins
antioxidant activities
Online adgang:https://www.mdpi.com/2076-3921/10/11/1708
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