Onion (Allium cepa L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient.
antioxidants
extraction techniques
functional food
onion peel
onion skin
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Oct 2022
Oct 2022
Historique:
revised:
25
07
2022
received:
25
09
2021
accepted:
31
07
2022
pubmed:
15
9
2022
medline:
22
10
2022
entrez:
14
9
2022
Statut:
ppublish
Résumé
Functional food development is rapidly increasing as a result of consumer consciousness concerning healthy and nutritious foods. In turn, research exploring novel ingredients for formulating functional foods has been accelerated. Onion peel or skin is a byproduct obtained from onion processing that contains abundant phytochemicals, contributing to its antioxidant potential. The main focus of this review is to highlight different extraction techniques (both conventional and nonconventional) that can be implemented to extract the bioactive compounds from onion peel and assess their antioxidant activity. Furthermore, this review highlights the major areas for the application of onion peel and its extract as prospective functional ingredients, thus aiding in the preparation of designer foods with additional health benefits. The use of onion peel could also assist in redesigning popularly consumed processed foods, such as baked products, noodles or pasta, as packaging material, meat quality improvers, colorants, and juice clarifiers. This review serves as a preliminary document that can assist in exploring different ways of incorporating bioactive onion peels or skin into the functional food industry and concludes that future research can assist in the effective and efficient utilization of this resource.
Identifiants
pubmed: 36101019
doi: 10.1111/1750-3841.16297
doi:
Substances chimiques
Antioxidants
0
Food Ingredients
0
Plant Extracts
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
4289-4311Informations de copyright
© 2022 Institute of Food Technologists®.
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