Effects of the Ethanolic Extract of Onion Peel on the Physicochemical Properties of Wheat Starch

The objective of this study is to examine the interactions between wheat starch (WS) and ethanol extract of onion peel (EEOP) at varying concentrations (1.0%, 2.5%, 5.0%, and 10.0%) during the process of gelatinization, and to assess the impact of these interactions on the physicochemical and retrogradation characteristics of wheat starch. In contrast to the control group, the incorporation of EEOP results in a reduction in retrogradation, an increase in solubility, and an increase in the swelling degree of wheat starch. Furthermore, the addition of the EEOP effectively hinders the retrogradation process of wheat starch. The incorporation of EEOP has the potential to decrease the enthalpy associated with starch retrogradation. Accordingly, the addition of 10% EEOP results in a decrease of 43.6% in the enthalpy of starch retrogradation in wheat starch after a storage period of 15 days, as compared to the control group. In addition, the incorporation of an enzyme known as EEOP has the potential to reduce the occurrence of crystallization in the process of starch retrogradation. Hence, the incorporation of EEOP may impede the regression of WS.