Napredna pretraga

Pregled bibliografske jedinice broj: 974168

Onion peel as a source of pectin and quercetin: extraction, characterization and fabrication of encapsulation systems


Ostrman, Monika; Soldo, Marija; Bušić, Arijana; Vojvodić Cebin, Aleksandra; Poklar Ulrih, Nataša; Komes, Draženka
Onion peel as a source of pectin and quercetin: extraction, characterization and fabrication of encapsulation systems // Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists,, 2018. str. 43-49 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Onion peel as a source of pectin and quercetin: extraction, characterization and fabrication of encapsulation systems

Autori
Ostrman, Monika ; Soldo, Marija ; Bušić, Arijana ; Vojvodić Cebin, Aleksandra ; Poklar Ulrih, Nataša ; Komes, Draženka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists,, 2018, 43-49

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 3.-5. 10. 2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Encapsulation ; ionic gelation ; onion peel ; pectin ; quercetin

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb