article · Journal of Food Processing and Preservation
Red onion peels represent a rich source of polyphenols, yet their sensitivity to heat and moisture makes direct food integration difficult. This study evaluated the extraction of biological compounds from red onion peels and their microencapsulation through freeze drying using maltodextrin, soybean protein isolate, or a combination of both. Extraction with seventy-five percent methanol achieved the highest phenolic content, flavonoid levels, and antioxidant activity. When encapsulated, the combined soybean protein isolate and maltodextrin matrix reached an encapsulation efficiency of over ninety-four percent. Incorporating these microcapsules into cake formulations protected the polyphenols during baking. Cakes containing soybean protein isolate microcapsules exhibited improved physical and sensory qualities, including higher specific volume, better texture, acceptable colour, and superior polyphenol retention compared to cakes prepared with unencapsulated extract. Freeze drying proved an effective approach for introducing heat-sensitive onion peel compounds into baked goods.
Agricultural by-products like onion peels contain valuable antioxidants, but their sensitivity to baking heat often destroys their beneficial properties. Microencapsulating these compounds enables food manufacturers to recycle waste streams into functional food ingredients. This technique ensures beneficial nutrients survive high-temperature baking, delivering baked goods with enhanced nutritional profiles without compromising taste, colour, or texture.
The findings present an applied and tested method for food manufacturers and bakery ingredient suppliers to valorise onion processing waste into functional additives. By protecting heat-sensitive polyphenols, freeze-dried microcapsules allow the creation of antioxidant-enriched baked products. As the research demonstrates successful formulation and sensory validation in finished cakes, the technique represents an applied laboratory concept that could proceed to pilot-scale processing and commercial bakery testing.
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This work focuses on extraction of biological compounds from red onion peels and its microencapsulation using maltodextrin (MD), soybean protein isolate, and a complex of soybean protein isolate (SPI) and maltodextrin by freeze drying manner. Furthermore, there was a quality evaluation for cake integrated with microencapsulated polyphenols as well as polyphenols stability assessment after baking. Extracts of red onion peel were produced by three methanol concentrations (50, 75, or 100% v/v). A 75% methanolic red onion peel extract (75M) yielded a high total phenolic content, total flavonoid, and antioxidant activity using β-carotene bleaching and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging. (SPI + MD) encapsulates had higher encapsulation efficiency (94.30 ± 1.50%). Cake integrated with microcapsules had improved qualitative properties and increased polyphenol content more than other integrated with extract because of encapsulation protective effect pending baking. Comparatively, cake contained SPI microencapsulates showed higher specific volume, moisture absorption, texture, acceptable color, sensory evaluation, and concentration of polyphenols. Practical applications Onion peels are one of the most important onions processing by-products. The onion peel has a high biological compounds content such as quercetin, phenolics compound, and flavonols. As onion peels extract nature is extremely hygroscopic and sensitive for thermal, it is hard to add them to foodstuffs. The higher polyphenols content of encapsulating incorporated cake were enough to claim for the functionality of polyphenols in the cake. The higher polyphenols content of encapsulating incorporated cake were enough for claiming polyphenols functionality into the cake. (SPI + MD) microcapsules contained high concentrations of red onion peels polyphenols within freeze drying or baking process. Freeze drying is a sufficient technique for add polyphenols into the foodstuffs.
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DOI: 10.1111/jfpp.13654
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