ArticleScientific reports2025
Nutrient enhanced yogurt dressing using microencapsulated anthocyanins from red onion by-products for functional food applications.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Red onion skins, typically discarded as waste, are a rich source of anthocyanins-bioactive compounds with antioxidant properties but low stability. This study developed a yogurt dressing enriched with microencapsulated red onion (Allium cepa L.) skin extract to enhance anthocyanin stability and bioavailability. Microencapsulation using biopolymer blends improved protection, with powder G1 (higher in polysaccharides than G2) showing greater encapsulation efficiency (87.18 ± 0.92%) and storage stability. In vitro results confirmed that increased carbohydrate concentration offers better anthocyanin protection.The resulting stable powder was incorporated into yogurt dressing at 1% and 3% concentrations. These formulations were evaluated for physicochemical properties, antioxidant activity, and sensory quality. The addition of the microencapsulated extract increased antioxidant activity (15.64-23.05 µmol TE/g dw) and protein content (7.74-7.82 g/100 g), while also acting as a natural colorant. Higher powder concentrations improved texture and rheological properties, contributing to better structural integrity and compaction with higher powder concentrations. Sensory evaluation indicated favorable consumer acceptance.This study demonstrates that microencapsulation effectively preserves anthocyanin bioactivity and enhances the functional and visual properties of yogurt dressing. The approach offers a sustainable solution for utilizing red onion skin by-products in functional food development.
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