ArticleFoods (Basel, Switzerland)2025
Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Natural Antioxidant Enrichment of Olive Pâté: Effects of Microencapsulated Bergamot By-Product Extract Levels on Quality and Storage Stability.Foods (Basel, Switzerland) · 2026Article
- Influence of Free and Microencapsulated Extracts from Onion Peels on the Performance of Fortified Fresh Cheese.Foods (Basel, Switzerland) · 2026Article
- Development and Fuzzy Logic-Based Optimization of Golden Milk Formulations Using RW-Dried Turmeric Powder: A Study on Shelf Life, Sensory Attributes, and Functional Properties.Foods (Basel, Switzerland) · 2025Article
- Technological Innovations and Circular Economy in the Valorization of Agri-Food By-Products: Advances, Challenges and Perspectives.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The increasing interest in sustainability has driven research into the utilization of food by-products. Onion by-products, rich in bioactive compounds, represent a valuable resource for developing functional ingredients; however, they are prone to degradation due to environmental factors such as light, heat, and oxygen, leading to reduced efficacy and increased spoilage. Microencapsulation represents an effective approach to meet important goals in the formulation of food products such as the protection against degradation or the control of interactions with other ingredients that may modify and impair their functionality. This study explores the microencapsulation of flavonoid-rich onion by-product extract through spray drying, employing various wall materials (maltodextrin and a mixture of maltodextrin/trehalose and maltodextrin/trehalose/inulin) and their effect on the chemical and physical properties of the powders such as encapsulation efficiency, total flavonoids content, moisture content, water activity, bulk density, and bulk tapped density. The storage stability was further evaluated. This research supports waste reduction and suggests strategies for developing functional ingredients with extended shelf life and controlled release properties.
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Registered trials
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