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International Journal for Research Trends and Innovation
International Peer Reviewed & Refereed Journals, Open Access Journal
ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
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Issue: May 2026
Volume 11 | Issue 5
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Impact Factor : 8.14
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| Paper Title: | “Preservation of banana browning by using waste onion peel extract.” |
| Authors Name: | Dr. Gare S.S. , Sayali Jaywant Pawar. |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJRTI_209254
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| Published Paper Id: | IJRTI2604230 |
| Published In: | Volume 11 Issue 4, April-2026 |
| DOI: | |
| Abstract: | Onion peels are used as dietary fibre supplements (gelling and thickening agents) in refined foods. These compounds increase the bulk of the food and help prevent constipation by reducing gastrointestinal transit time It also binds to toxins in the food which helps to protect the gut mucus membrane and thus reduces colon cancer risk. Furthermore, dietary fibres bind to bile salts and decrease their re-absorption, thus helping to lower serum low-density cholesterol levels. Dietary fibres and phytochemicals are gaining increased attention because of their antioxidant, anti-carcinogenic, and other health-benefiting properties. The onion industry produces waste that amount to approximately 15% of the total production. Since onion (Allium cepa L.) wastes (residues, surplus, and cull onion) are not suitable for fodder or landfill disposal due to the rapid growth of phytopathogens, e.g. Sclerotium cepivorum (white rot). Processing and stabilizing onion wastes could solve the problem of its disposal and getting stabilized onion by-products as natural anti-oxidant food ingredients showed that brown skin and top-bottom could be potentially used as a functional ingredient rich in dietary fibre, mainly in the insoluble fraction, and in total phenolics and flavonoids, with high antioxidant activity. Moreover, brown skin contained a high concentration of quercetin aglycone and calcium, and the top-bottom had a high concentration of minerals. Outer scales could be used as a source of flavonols, with good antioxidant activity and content of dietary fibre. Onion wastes adequately processed and stabilized could be useful in the food industry as functional ingredients to be added to processed foods. Onion extracts could be used as natural food ingredients for the prevention of browning caused by the enzyme polyphenol oxidase. |
| Keywords: | “Preservation of banana browning by using waste onion peel extract.” |
| Cite Article: | "“Preservation of banana browning by using waste onion peel extract.” ", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2456-3315, Vol.11, Issue 4, page no.b686-b688, April-2026, Available :http://www.ijrti.org/papers/IJRTI2604230.pdf |
| Downloads: | 000205505 |
| ISSN: |
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID: IJRTI2604230
Registration ID:209254
Published In: Volume 11 Issue 4, April-2026
DOI (Digital Object Identifier):
Page No: b686-b688 Country: -, -, India Research Area: Engineering Publisher : IJ Publication Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2604230 Published Paper PDF: https://www.ijrti.org/papers/IJRTI2604230 |
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ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED,
Journal Starting Year (ESTD) : 2016
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