Poster De Conférence Année : 2025

Encapsulation of onion volatile compounds through spray drying process: Effects on volatile retention and structural modifications Results & Discussion Materials and Methods

Résumé

Onion (Allium cepa L.) is widely known for its flavor and medicinal properties. Onion cultivation covers an area of 25 392 ha, producing 802 388 tons in Morocco. The Fes-Meknes region contributes to more than 60% of the national production, with 454 600 tons (FAOSTAT 2022, FAO). Significant post-harvest losses (production losses reaching 40%) and loss of volatile compounds during drying (aroma and flavor). This study investigates the microencapsulation of volatile compounds present in red onion, aiming to enhance their stability, prolong their release, and preserve their bioactive properties for potential applications in food.

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hal-05247296 , version 1 (09-09-2025)

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  • HAL Id : hal-05247296 , version 1

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Maryam Hanif, Ali Assifaoui, Elias Bou-Maroun, Céline Lafarge, Abdelhay El, et al.. Encapsulation of onion volatile compounds through spray drying process: Effects on volatile retention and structural modifications Results & Discussion Materials and Methods. Agriculture et monde Rural: L’Eau au coeur du développement durable, Apr 2025, Meknès, Morocco. . ⟨hal-05247296⟩
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