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

• Main Authors: Ștefania Adelina Milea (Author), Iuliana Aprodu (Author), Elena Enachi (Author), Vasilica Barbu (Author), Gabriela Râpeanu (Author), Gabriela Elena Bahrim (Author), Nicoleta Stănciuc (Author)
• Format: Book
• Published: MDPI AG, 2021-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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%, <i>w<...