Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications

Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications

In this study, flavonoids extracted from yellow onion skins and <i>Lactobacillus casei</i> were encapsulated in a combination of whey protein isolate, inulin and maltodextrin with an encapsulation efficiency of 84.82 ± 0.72% for flavonoids and 72.49 ± 0.11% for lactic acid bacteria. The...

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Main Authors: Ștefania Adelina Milea (Author), Mihaela Aida Vasile (Author), Oana Crăciunescu (Author), Ana-Maria Prelipcean (Author), Gabriela Elena Bahrim (Author), Gabriela Râpeanu (Author), Anca Oancea (Author), Nicoleta Stănciuc (Author)
Format: Book
Published: MDPI AG, 2020-11-01T00:00:00Z.
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