Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhanced antioxidant activity. WPI (0.6%, w/v) was conj...

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Detalles Bibliográficos
Autores principales: Milea, Ștefania Adelina, Aprodu, Iuliana, Enachi, Elena, Barbu, Vasilica, Râpeanu, Gabriela, Bahrim, Gabriela Elena, Stănciuc, Nicoleta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615060/
https://www.ncbi.nlm.nih.gov/pubmed/34829579
http://dx.doi.org/10.3390/antiox10111708

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615060/
https://www.ncbi.nlm.nih.gov/pubmed/34829579
http://dx.doi.org/10.3390/antiox10111708

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