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Bibliographic record number: 974168


Authors: Ostrman, Monika; Soldo, Marija; Bušić, Arijana; Vojvodić Cebin, Aleksandra; Poklar Ulrih, Nataša; Komes, Draženka
Title: Onion peel as a source of pectin and quercetin: extraction, characterization and fabrication of encapsulation systems
Source: Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra (ed). - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, , 2018. 43-49.
ISSN: 2584-5292
Meeting: 9th International Congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Zagreb, Hrvatska, 3.-5. 10. 2018.
Keywords: encapsulation ; ionic gelation ; onion peel ; pectin ; quercetin
The study deals with the evaluation of the onion peel potential, as a source of functional compounds (pectin and quercetin) for the formulation of polysaccharide-based delivery systems and innovative food products. In the first step, quercetin and its derivates, as representative lipophilic polyphenolic antioxidants, were extracted from onion peel by conventional (20 °C and 80 °C) and ultrasound assisted techniques using 70 % aqueous ethanol solution. Afterwards, the obtained quercetin- rich extracts were encapsulated in form of hydrogel particles by ionic gelation, using alginate and pectin as carriers. For that purpose pectin was previously extracted from onion peel using acid hydrolysis, followed by dialysis, evaporation and freeze drying. Pectin was combined with alginate (20:80, 30:70 and 40:60, v/v) for the formulation of quercetin- rich hydrogel particles. The physico- chemical and morphological properties, encapsulation efficiency of polyphenols and quercetin release profile from obtained particles in simulated gastric and intestinal fluids were examined. Although there were no marked differences between encapsulation efficiency (EETPC>93 %) in developed delivery systems, the highest content of quercetin and its derivatives was determined in alginate-pectin (80:20) particles. The obtained results confirmed a good application potential of quercetin and pectin, both derived from onion peel as compounds for encapsulation- enrichment of food products.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Full paper text: 974168.Proceedings_of_9th_International_Congress.pdf
Contrib. to CROSBI by: Danijela Šeremet (, 14. Pro. 2018. u 14:15 sati

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