Lipșa Florin Daniel, Stoica Florina, Rațu Roxana Nicoleta, Veleșcu Ionuț Dumitru, Cârlescu Petru Marian, Motrescu Iuliana, Usturoi Marius Giorgi, Râpeanu Gabriela
Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania.
Department of Pedotechnics, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania.
Foods. 2024 Jan 5;13(2):182. doi: 10.3390/foods13020182.
Onion ( L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient for improving the overall quality of foods. The present study explores the potential of ROP powder as a functional ingredient to improve the quality and nutritional value of whey cheese. Despite being frequently viewed as a food processing waste byproduct, ROP is a rich source of bioactive substances, including antioxidants, flavonoids, and dietary fiber, having antioxidant and antibacterial effects. The ROP extract exhibited high amounts of total polyphenols (119.69 ± 2.71 mg GAE/g dw) and antioxidant activity (82.35 ± 1.05%). Different quantities (1 and 3%) of ROP powder were added to cheese formulations, and the subsequent impact on the texture characteristics, sensory attributes, and phytochemical composition of the value-added cheeses was evaluated. The findings show that the addition of ROP powder improved the texture and the color of the cheeses, providing a visually appealing product. Additionally, adding the ROP powder significantly raised the amount of phytochemicals and antioxidant activity (17.08 ± 0.78 µmol TE/g dw for RCROP1, 24.55 ± 0.67 µmol TE/g dw for RCROP2) in the final product's formulation. Moreover, adding powder to cheese is an effective way to increase the value of onion by-products and produce polyphenol-enriched cheese.
洋葱（L.）是一种因富含生物活性化合物而被广泛种植和食用的蔬菜。红洋葱皮（ROP）粉是洋葱产业的副产品，作为一种潜在的功能性成分来提高食品的整体质量，一直备受关注。本研究探讨了ROP粉作为功能性成分改善乳清奶酪质量和营养价值的潜力。尽管ROP常被视为食品加工的废弃副产品，但它是生物活性物质的丰富来源，包括抗氧化剂、类黄酮和膳食纤维，具有抗氧化和抗菌作用。ROP提取物表现出大量的总多酚（119.69±2.71毫克没食子酸当量/克干重）和抗氧化活性（82.35±1.05%）。将不同量（1%和3%）的ROP粉添加到奶酪配方中，并评估其对增值奶酪的质地特性、感官属性和植物化学成分的后续影响。研究结果表明，添加ROP粉改善了奶酪的质地和颜色，提供了一种视觉上吸引人的产品。此外，添加ROP粉显著提高了最终产品配方中植物化学成分的含量和抗氧化活性（RCROP1为17.08±0.78微摩尔TE/克干重，RCROP2为24.55±0.67微摩尔TE/克干重）。此外，向奶酪中添加粉末是提高洋葱副产品价值和生产富含多酚奶酪的有效方法。
