β-lactoglobulin and its thermolysin derived hydrolysates on regulating selected biological functions of onion skin flavonoids through microencapsulation

β-lactoglobulin and its thermolysin derived hydrolysates on regulating selected biological functions of onion skin flavonoids through microencapsulation

β-lactoglobulin and its thermolysin-derived hydrolysates were compared regarding the potential for microencapsulating of the flavonoids from yellow onion skins. Antioxidant activity of powders was of 500.28 ± 2.89 mMol Trolox/g dry weight (DW) for hydrolysates (P1) and 480.11 ± 4.45 mMol Trolox/g DW...

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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: Taylor & Francis Group 2021-01-01
Series:CyTA - Journal of Food
Subjects:
β-lactoglobulin
peptides
onion skins
flavonoids
microencapsulation
antioxidant and antidiabetic activities
Online Access:http://dx.doi.org/10.1080/19476337.2020.1864020

Internet

http://dx.doi.org/10.1080/19476337.2020.1864020

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