A comprehensive review on bioactive compounds, health benefits, and potential food applications of onion (Allium cepa L.) skin waste

食品工业 生物技术 健康福利 植物化学 成分 有机硫化合物 功能性食品 食品科学 化学 传统医学 生物 医学 植物 生物化学 有机化学 硫黄
作者
Florina Stoica,Roxana Nicoleta Rațu,Ionuţ Dumitru Veleşcu,Nicoleta Stănciuc,Gabriela Râpeanu
出处
期刊:Trends in Food Science and Technology [Elsevier]
卷期号:141: 104173-104173 被引量:20
标识
DOI:10.1016/j.tifs.2023.104173
摘要

By-products of agricultural waste are now utilized in the food industry rather than being thrown away. Onion is a spicy vegetable that is an everyday ingredient in most residential kitchens for its unique flavor and is used extensively over the world for therapeutic purposes. Onions produce a lot of waste due to their widespread production and use around the world, which has inspired new studies with potential approaches for reusing these by-products. This review aims to draw attention to the significant advances made in the identification of onion by-products as valuable sources of bioactive compounds, the techniques used to extract these bioactives, the potential health benefits of onion by-products, and the exploration of their potential diverse applications in a circular bioeconomy perspective. This paper contains information regarding the phytochemical composition, extraction methods, therapeutic properties, food and industrial applications of onion by-products. The current study has shown that onion waste is a rich source of nutrients and phytochemicals with bioactive properties that are beneficial to human health. The skins of onions are a valuable source of bioactives like flavonoids, phenolic acids, fructooligosaccharides, organosulfur compounds, and phenolic glycosides. Numerous health advantages of these compounds, including antioxidant, anti-inflammatory, anti-diabetic, anti-microbial, and anti-cancer capabilities, have been demonstrated. This review can be used as a starting point to investigate potential applications for bioactives onion skins in the functional food industry. It also suggests that further study may help to maximize the use of this resource.
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