Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials

Stoica, Florina; Condurache, Nina Nicoleta; Horincar, Georgiana; Constantin, Oana Emilia; Turturică, Mihaela; Stănciuc, Nicoleta; Aprodu, Iuliana; Croitoru, Constantin; Râpeanu, Gabriela

doi:10.3390/antiox11061048

Cited by 11 publications

(7 citation statements)

References 58 publications

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“…In addition, the water-holding properties of the structure and porosity of the powder particles during drying can be the other considerations for the moisture contents of the powder. Stoica et al (2022) [ 8 ] observed a similar behavior, studying the freeze-drying of red onion skin with different combinations of wall materials.…”

Section: Resultsmentioning

confidence: 74%

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Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables

Azarpazhooh

Sharayei

et al. 2022

Molecules

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For the food sector, onion rejects are an appealing source of value-added byproducts. Bioactive compounds were recovered from yellow onion rejects using a pulse electric field process at 6000 v and 60 pulses. The onion extract was encapsulated with whey protein isolate (WPI), pectin (P), and sodium caseinate (SC) with a mass ratio of 1:5 (extract/wall material, w/w). A Simplex lattice with augmented axial points in the mixture design was applied for the optimization of wall material for the encapsulation of onion reject extract by freeze-drying (FD). The optimal wall materials were 47.6 g/100g (SC), 10.0 g/100g (P), and 42.4 g/100g (WPI), with encapsulation yield (EY) of 85.1%, total phenolic content (TPC) of 48.7 mg gallic acid equivalent/g DW, total flavonoid content (TFC) of 92.0 mg quercetin equivalent/g DW, and DPPH capacity of 76.1%, respectively. The morphological properties of the optimal encapsulate demonstrated spherical particles with a rough surface. At optimal conditions, the minimum inhibitory concentration (MIC) of the extract (mean diameter of inhibition zone: 18.8 mm) was shown as antifungal activity against Aspergillus niger.

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Section: Resultsmentioning

confidence: 74%

“…Proteins are efficient carriers for biochemicals due to their low cost, biodegradability, and functionalities that allow them to form films, gels, emulsifiers, and hold onto water [ 8 ]. Whey protein (WP) has high nutritional qualities (e.g., great protein content with abundant essential amino acids) and excellent bioavailability.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables

Azarpazhooh

Sharayei

et al. 2022

Molecules

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“…The accepted variations of crackers were evaluated for nutrients like energy, carbohydrate, protein, fat, zinc, iron, calcium, phosphorus and non-nutrients like fibre as per the standard procedures [17] .…”

Section: Nutritionalevaluation Of the Accepted Variation Of Crackersmentioning

confidence: 99%

“…A way to reduce the glycemic index in bakery products would be the partial substitution of wheat flour with flours, rich in indigestible carbohydrates. Literature search showed that the blends of acha and pigeon pea [15] , corn silk [16] , red onion skin [17] , pea peel [18] , defatted coconut flour [19] , jelly fish [20] , Hibiscus sabdariffa calyxes' residue [21] , pumpkin seed flour [22] , etc. had been used as prospective ingredients to formulate value added crackers.In this regard, watermelon rind, as a source of fibre and nutraceuticals, is used in this study as a means to reduce the rate of absorption of glucose from crackers.…”

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confidence: 99%

Nutritional and Sensory Characterization of Watermelon Rind Powder Incorporated Crackers

2023

Biosci., Biotech. Res. Asia

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Watermelon, is a seasonal fruit with 91% of waterand is relished for its taste, good appeal and nutritional properties. The rind which occupiesa huge volume of the fruit is often disposed off and contributes to a large share from fruit waste. Watermelon rind is known to be a source of moisture, carbohydrate, protein, vitamins, minerals and phytochemicals. This study was framed with the intention of incorporating the wellness of watermelon rind in the commonly consumed snack, crackers. The watermelon rind was dried and powdered by using standard procedures. The powdered rind was incorporated in the ratio of 10%, 20% and 30% to the refined wheat flour and three variations of crackers namely C1, C2 and C3 were formulated. A significant difference (P<0.05) was found in the means of all the organoleptic parameters and the highly accepted variation in terms of organoleptic evaluation namely C3, was further subjected to nutritional evaluation.When compared with the control crackers the watermelon rind flour (30%) incorporated crackers was found to be superior in nutritional aspects.

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“…Currently, saffron (E164), beta-carotene (natural and synthetic), lycopene, tomato extract or concentrate (160) and turmeric or turmeric oleoresin (E100) are the colorants from natural sources accepted by the FDA and EFSA [124].…”

Section: Source Of Natural Yellow-orange Colorants As a Potential Rep...mentioning

confidence: 99%

Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives

Vega,

Ciudad-Mulero,

Fernández-Ruiz

et al. 2023

Foods

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In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008–2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.

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Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials

Cited by 11 publications

References 58 publications

Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables

Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables

Nutritional and Sensory Characterization of Watermelon Rind Powder Incorporated Crackers

Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives

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