PROCESS FOR PREPARING A BIOACTIVE FRACTION FROM RED ONION

The present invention deals with a process of preparing quercetin enriched and microencapsulated flavored bioactive fraction from red onion (Allium cepa L), wich possesses significant antioxidant and chelation properties. The present invention further deals with a process for commercial dewatering o...

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Bibliographische Detailangaben
Hauptverfasser:	CHAMI, ARUMUGHAN, VELUPPARAMBU, MADAM, VADIRAJAN, VENUGOPALAN, NUYAMPADITHARAYIL, MADHAVAN, SOUMYA, SUKUMARAN, DEVASENI, SREEVIDYA, MADAYIL, MADHAVAN, PILLAI, SREEKUMAR
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention deals with a process of preparing quercetin enriched and microencapsulated flavored bioactive fraction from red onion (Allium cepa L), wich possesses significant antioxidant and chelation properties. The present invention further deals with a process for commercial dewatering of onion for the preparation of microencapsulated flavored bioactive fraction from red onion (Allium cepa L). La présente invention porte sur un procédé de préparation d'une fraction bioactive aromatisée, enrichie en quercétine et microencapsulée, issue de l'oignon rouge (Allium cepa L), qui possède des propriétés antioxydantes et de chélation significatives. La présente invention porte en outre sur un procédé pour la déshydratation industrielle de l'oignon pour la préparation d'une fraction bioactive aromatisée microencapsulée, issue de l'oignon rouge (Allium cepa L).