October 23, 2025FoodsOpen Access

Recovery of Natural Antioxidants from Onion Solid Waste via Pressurized Liquid Extraction: Encapsulation and Application into a Food System

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Significant antioxidant activity comparable to synthetic preservatives achieved using onion solid waste extracts.
Optimized parameters yielded extracts with 37.02 mg GAE/g for polyphenols and 592.73 µg CyE/g for anthocyanins.
Encapsulation using gum arabic was evaluated for process yield and antioxidant stability in mayonnaise.
Study highlights potential of onion waste as a source of natural food preservatives, reducing reliance on synthetic options.

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Optimization of extraction enhances antioxidant activity, indicating potential for sustainable food additives.

Bozinou et al. (2025) studied this question.

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