| Title | Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production |
|---|---|
| ID_Doc | 27940 |
| Authors | Imeneo, V; Piscopo, A; Santacaterina, S; De Bruno, A; Poiana, M |
| Title | Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production |
| Year | 2024 |
| Published | Sustainability, 16.0, 1 |
| Abstract | From a sustainability and circular economy point of view, this study evaluated the possibility of recovering antioxidant compounds from Rossa di Tropea onion waste for application in the food industry as natural ingredients. In particular, the aim was to investigate the effect of adding natural antioxidants recovered from 'Rossa di Tropea' onion waste to maintain/improve the functional and qualitative characteristics of white bread. Total phenolic content, antioxidant activity, and sensorial aspects were studied on the different enriched samples during the storage period. The 'Rossa di Tropea' onion skins proved to be a good source of natural polyphenols, and their use in white bread production has resulted in a significant increase in bioactive compound content and antioxidant activity (ABTS and DPPH assays). Moreover, the enriched bread showed acceptable quality attributes in terms of odor, colour, and taste, despite the increase in firmness during the storage time compared to the control sample. The obtained results suggest the possibility of applying the antioxidants recovered by 'Rossa di Tropea' onion waste as ingredients in the formulation of bakery products to obtain new food with functional characteristics. |
| https://www.mdpi.com/2071-1050/16/1/149/pdf?version=1703255063 |
Similar Articles
| ID | Score | Article |
|---|---|---|
13926
|
Chernukha, I; Kupaeva, N; Kotenkova, E; Khvostov, D Differences in Antioxidant Potential of Allium cepa Husk of Red, Yellow, and White Varieties(2022)Antioxidants, 11, 7 | |
| 6353
|
Terenzi, C; Bermudez, G; Medri, F; Davani, L; Tumiatti, V; Andrisano, V; Montanari, S; De Simone, A Phenolic and Antioxidant Characterization of Fruit By-Products for Their Nutraceuticals and Dietary Supplements Valorization under a Circular Bio-Economy Approach(2024)Antioxidants, 13, 5 | |
| 7543
|
Grimaldi, M; Pitirollo, O; Ornaghi, P; Corradini, C; Cavazza, A Valorization of agro-industrial byproducts: Extraction and analytical characterization of valuable compounds for potential edible active packaging formulation(2022) |