Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications

Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications

In this study, flavonoids extracted from yellow onion skins and <i>Lactobacillus casei</i> were encapsulated in a combination of whey protein isolate, inulin and maltodextrin with an encapsulation efficiency of 84.82 ± 0.72% for flavonoids and 72.49 ± 0.11% for lactic acid bacteria. The...

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Bibliographic Details
Main Authors: Ștefania Adelina Milea, Mihaela Aida Vasile, Oana Crăciunescu, Ana-Maria Prelipcean, Gabriela Elena Bahrim, Gabriela Râpeanu, Anca Oancea, Nicoleta Stănciuc
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Pharmaceutics
Subjects:
yellow onion skins
flavonoids
lactic acid bacteria
co-microencapsulation
antioxidant activity
metabolic syndrome
Online Access:https://www.mdpi.com/1999-4923/12/11/1053

Internet

https://www.mdpi.com/1999-4923/12/11/1053

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