Effect of controlled atmospheres on the quality of white onion (Allium cepa L)

Ríos-González, Irving J.; Guevara-Aguilar, Alexandro; Sida-Arreola, Juan Pedro; Sánchez, Esteban; Ronquillo-Aboite, Juan Oswaldo; Alvarado-González, Mónica; Chávez-Mendoza, Celia

doi:10.1007/s13197-018-3282-z

Cited by 5 publications

(1 citation statement)

References 28 publications

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“…2 (2022) increase, which denotes a yellowish color for the onions analyzed (Table 1). Such yellowness might be due to chlorophyll biosynthesis, as reported by Rios-Gonzalez et al [21], catalyzed by exposure to artificial light during fermentation or storage. Organoleptic evaluation is a general guide of the quality from the consumer's point of view.…”

Section: Resultsmentioning

confidence: 60%

Influence of appropriate starter cultures on the sensory qualities and volatiles of fermented broccoli and onion pickles

2021

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In addition to the limitations in infrastructure and existing low technologies in most developing countries, lack of experience in applying starter cultures in small-scale operations presents a significant obstacle and an exciting challenge to food technology. In this study, fresh plain yogurt and baker's yeast were used an appropriate starter cultures for the pickling of broccoli and onion through fermentation as a source of lactic acid bacteria and Saccharomyces cerevisiae. Traditional broccoli and onion pickles produced via preservation in vinegar and salt were used as a control sample. Simple description to all experiments done through the work before going to illustrate the gained results. The organoleptic evaluation demonstrated that fermented pickles with fresh yogurt were the best in all sensory attributes and the overall acceptability, followed by pickles fermented with baker's yeast autolysate and control ones. Significant differences in the color parameters were observed between fermented pickles and control. Thirty -two volatile compounds were identified using Gas Chromatography-Mass Spectrometry in the fermented and preserved onion, while 37 constituents were revealed in the fermented and preserved broccoli. Acetic acid, dimethyl disulfide, ethyl butanoate, 2,5-dimethyl thiophene, and 1,3-butanediol were the predominant components in fermented and preserved onion with a quantitative variation. In fermented broccoli, dimethyl disulfide, pentenol and hexenol derivatives, and ethyl hexadecanoate were the most abundant aroma volatiles, while the same pattern was detected in the control sample except for hexenol derivatives. Therefore, the present study opens perspectives for healthier solutions employing appropriate starter cultures as a source of probiotics in the food industry.

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Section: Resultsmentioning

confidence: 60%