Changes in antioxidant activity of dehydrated onion and garlic during storage

Moreno, F. Javier; ́nez, Marta Corzo-Martı; Castillo, María Dolores del; Villamiel, Mar

doi:10.1016/j.foodres.2006.03.012

Cited by 67 publications

(19 citation statements)

References 44 publications

(42 reference statements)

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“…A quick dehydration of the product to 15-20% moisture content can reduce Maillard reaction time. For this reason, the drying methods are designed to accelerate the drying time in order to achieve the desired moisture content while reducing the browning time [49,50].…”

Section: Color Changes During Dehydrationmentioning

confidence: 99%

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Calín-Sánchez

Lipán

Cano‐Lamadrid

et al. 2020

Foods

185

134

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Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.

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Section: Color Changes During Dehydrationmentioning

confidence: 99%

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Calín-Sánchez

Lipán

Cano‐Lamadrid

et al. 2020

Foods

185

134

View full text Add to dashboard Cite

show abstract

“…Similarly, Sharma et al 2015 The same ARPs including fructosyl-lysine (FL) were also identified in wet and dry heated onion and garlic (Javier Moreno et al, 2006;Ha et al, 2011;Kang et al, 2018). In a study by Kang et al (2018) onion extracts heated at 90°C for 3 and 5 hr produced approximately 6 and 13% AF, 28 and 38% total ARPs, as well as 103 and 200 µg/g quercetin, respectively.…”

Section: Heating Onion Extracts At Temperatures Ranging Between 95mentioning

confidence: 86%

“…, the evolution of early stage ARP's to intermediate products in Allium sp was tracked via a 14 days' storage at 50°C at an a w 0.44 by JavierMoreno et al (2006). As the storage days increased from 0 to 10 days, the total 2-furoylmethyl-amino acids (comprising of three derivatives mentioned in the study of Cardelle-Cobas et al,2005 above) content in onion and garlic increased.…”

mentioning

confidence: 99%

Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

Vhangani

Wyk

2021

J. Food Biochem.

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Appearance is one of the key sensory attributes that is considered by consumers when selecting a food product. Amongst them color is a first critical determinant for the appeal and quality of food products. Non-enzymatic (NEB) and enzymatic browning (EB) reactions that occur during handling, processing and storage, affect the acceptability, and thus commercial value of products. Of the two browning reactions EB is one of the well-known chemical reactions (Ghoul, 2013). It is responsible for deterioration or enhancement of quality during handling, processing, and storage of food. Enzymatic browning reactions are usually adverse in cases where they lead to discoloration, off-flavor formation, and loss of nutritional value of fresh fruits, vegetables, nuts, tubers, and crus

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“…Of the vegetables assessed, the only significant correlation between both L* and a* parameters and DPPH RSA was observed in onion samples (Table 3). The development of brown color in onion under heated environments has been attributed to the formation of advanced Maillard reaction products such as melanoidins, which also exhibit antioxidant capacity (Moreno, Corzo-Martínez, del Castillo, & Villamiel, 2006). This suggests that the development of Maillard reaction products may have contributed to the sharp increase in DPPH RSA during hot plate heating (Figure 2).…”

Section: Figures 2c and 2dmentioning

confidence: 99%

A heating method for producing frozen pizza ingredients with increased total polyphenol content and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity

Cheung

Tomita

Takemori

2018

Food Science & Nutrition

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Despite growing demand for more healthful frozen pizza, current technologies for increasing potential healthfulness such as reformulation or enrichment of raw ingredients may lead to undesirable changes in the final product. This study evaluated alternative heat treatments of selected frozen pizza ingredients as methods for increasing the healthfulness of frozen pizza. Four common vegetable toppings (i.e., onion, corn, Japanese green pepper, and red pepper) were heated on a 250°C hot plate, and commercially available par‐baked pizza base was reheated at 500°C for 50 s to induce browning. These alternatively heat‐treated (AHT) ingredients were compared to their conventional counterparts (e.g., steam‐blanched vegetable toppings and commercially available par‐baked pizza base, respectively) in terms of total polyphenol content (TPC) and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity (DPPH RSA). TPC increased and was correlated with internal temperature for onion and peppers during alternative heat treatment, while increases in DPPH RSA of AHT onion and pizza base may be due to the formation of Maillard reaction products. Replacing conventional samples with AHT counterparts increased TPC and DPPH RSA by 1.2‐fold to 1.6‐fold and 1.3‐fold to 2.1‐fold, respectively, for vegetable toppings after reheating at 230°C for 12 min. Significant differences in acceptability of sensory attributes (i.e., appearance, taste, aroma, texture, and overall preference) were not observed between AHT and conventional vegetable topping when incorporated into pizza. These results suggest that alternative heat treatment of raw ingredients, particularly vegetable toppings, for the purpose of increasing TPC and DPPH RSA may be a viable method for increasing the potential healthfulness of frozen pizza.

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Changes in antioxidant activity of dehydrated onion and garlic during storage

Cited by 67 publications

References 44 publications

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

A heating method for producing frozen pizza ingredients with increased total polyphenol content and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity

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