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Título

Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

AutorRoldán-Marín, Eduvigis; Sánchez-Moreno, Concepción ; Ancos, Begoña de ; Cano, M. Pilar
Palabras claveOnion by-products
Stabilisation treatments
Freezing
Pasteurisation
Sterilisation
Bioactive compounds
Antioxidant
Enzymatic browning
Functional food ingredient
Fecha de publicación1-jun-2008
EditorElsevier
CitaciónFood Chemistry 108(3): 907-916 (2008)
ResumenProcessing and stabilising onion wastes (residues and surpluses of onion) could solve the environmental problem derived from a great onion wastes disposal. Moreover, obtaining stabilised onion by-products as natural antioxidant food ingredients could be advantageous to food industry, not only to improve the use of onion wastes but also to obtain new natural and functional ingredients. The aim of this study was to characterise onion by-products – juice, paste and bagasse – from two Spanish onion cultivars – ‘Figueres’ and ‘Recas’ – that have been stabilised by thermal treatments – freezing, pasteurisation and sterilisation – in order to evaluate the effect of the processing and stabilisation treatment on the bioactive composition, antioxidant activity and polyphenol oxidase (PPO) enzyme inhibition capacity. The results obtained triggered to choose one onion by-product offering better characteristics for its potential development as a food ingredient: source of antioxidant and antibrowning bioactive compounds. In this study it was shown that processing of ‘Recas’ onion wastes to obtain a paste (mixture content) and applying a mild pasteurisation were the best alternatives to obtain an interesting stabilised onion by-product with good antioxidant properties that made useful its use as functional food ingredient.
Descripción10 páginas, 1 figura, 4 tablas.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2007.11.058
URIhttp://hdl.handle.net/10261/34643
DOI10.1016/j.foodchem.2007.11.058
ISSN0308-8146
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