Effect of drying treatment on nutritional, functional and sensory properties of three varieties of onion powders

Edith, Djiogue Manejo Josiane; Dimitry, Mang Yannick; Richard, Nguimbou Marcel; Armand, Abdou Bouba; Léopold, Tatsadjeu Ngoune; Nicolas, Njintang Yanou

doi:10.1007/s11694-018-9906-1

Cited by 20 publications

(7 citation statements)

References 34 publications

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“…Edith et al. (2018) reported a loss of total phenols by 60%–85% and a loss of antioxidant activity by 78%–85% of three onion varieties dried via solar and air‐electric methods. The antioxidant activity may decrease with the loss of antioxidants or with the formation of compounds possessing prooxidant action.…”

Section: Resultsmentioning

confidence: 99%

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices

Özcan

Uslu

Alkaltham

et al. 2020

J. Food Process. Preserv.

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Moisture amounts of the white and red onions of the control group were determined to be 91.59% and 87.32%, respectively. The highest decrease in moisture content occurred within the red onion (7.14%) dried at 90°C. The total phenolic, total flavonoid contents, and antioxidant activity values of the white and red onions dried at both temperatures increased significantly compared to the control groups. The highest increase for total phenolic and total flavonoid contents were established for white and red onions dried at 90°C. Caffeic acid, rutin‐trihydrate, p‐coumaric acid, trans‐ferulic acid, apigenin‐7‐glucoside, quercetin, and trans‐cinnamic acid contents of both the undried and dried red onions were found to be higher compared to the contents of the undried and dried white onions. Additionally, the amounts of phenolic constituents of white and red onions dried at 50 and 90°C temperatures were higher compared to those of the control groups. Practical applications Various types of dried onions forms include flaked onion, minced onion, chopped onion, and powdered onion, and are a product of substantial prominence and importance across the global trade landscape. Moreover, the onion plant enjoys widespread use as a flavor additive in copious amounts of food formulations including comminuted meats, sauces, soups, and salad dressings. By drying the plant materials, the moisture content of the product is brought to a suitable value for storage, and in addition to this, it is to prevent the losses in the flavor, taste, color, and nutrients of the vegetable materials.

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Section: Resultsmentioning

confidence: 99%

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices

Özcan

Uslu

Alkaltham

et al. 2020

J. Food Process. Preserv.

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“…Furthermore, Seifu et al [24] showed variability in physical, chemical, and sensory properties of onion powder were significantly different between onion varieties. Moreover, Djiogue et al [26] also demonstrated nutritional and functional properties of onion powder differed between three varieties (Violet, Goudami and White of Galmi). Likewise Markowski et al [27] reported that color and water absorption after drying were significantly affected by carrot varieties (Kazan, Maxima, Nandor, Nektarina, Simba and Tito).…”

Section: Introductionmentioning

confidence: 99%

Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder

Komenan

Bamba

N’gouin

et al. 2021

AFSJ

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Onion (Allium cepa L.) is a rich source of constituents that are beneficial to human health. However, the short shelf life of these vegetables are a major cause of postharvest losses during peak harvesting season. Drying is one of the most convenient technologies for shelf stable food products production. This study is aimed at assessing the effects of three drying methods (industrial oven, electric dryer and sun drying) on physicochemical (moisture content, ash content, pH, titratable acidity, total polyphenol contents) and functional properties (water solubility and particle sizes) of onion powders of two onion varieties (white and violet of galmi). From the results obtained, physicochemical and functional components are affected significantly (P<0.05) by drying process but not titratable acidity (to the order of 36 mEq/100g DM). In addition, the moisture content of onion powders were below 13.66±0.115, 14.73±0.115, 14.60±0.305 g/100g WM for industrial oven, electric dryer and sun drying respectively with pH between 3.29 and 5.16. In addition, these powders showed a small particle size (under 400 μm) and high solubility as 93.33±2.3, 72±0.5, 62.66±2.3 g/100 g DM for Electric dryer (ED), Industrial oven (IO) and Sun drying (SD) respectively. Furthermore, polyphenol content was almost different in all the different drying process with values between 721.32 to 962.26 mg GAE/100g DM. Moreover, all properties were varied significantly (P<0.05) between white and violet of galmi powders. The preferred drying method and onion variety were industrial oven and violet of galmi. Finally, these results could be a valorization way to promote an industrialization of onion powders.

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“…Fresh onion is supplied to the market or processed to manufacture various products such as fresh or fried rings, flakes, and powder. Onion is utilized in different cuisines and recipes as a spice, condiment, salad, or in combination with other vegetables, and as an ingredient in processed foods such as paste and pickles (Edith et al., 2018; Khan et al., 2016; Piechowiak et al., 2020). Commercially, three products are processed from the onion: fresh‐cut or fresh rings (minimally processed), onion oil, and dehydrated onion (flakes or powder) for utilization in food products (Wiczkowski, 2011).…”

Section: Introductionmentioning

confidence: 99%

Onion (Allium cepa L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications

et al. 2022

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Bioactive compounds possess different health benefits. Onion contains various bioactive compounds, such as organosulfur compounds, flavonols, ascorbic acids, and carbohydrate prebiotics, and its by‐products have more content of flavonoids than the bulb. Diallyl monosulfide, diallyl disulfide, diallyl trisulfide, and diallyl tetrasulfide are the major organosulfur compounds, whereas quercetin, kaempferol, anthocyanin, and luteolin are considered as main flavonoids. Ascorbic acid and fructooligosaccharides are also regarded as bioactive compounds. Onion bioactive compounds have the strong antioxidant potential for neutralizing oxidative stress of the cells. These bioactive components are beneficial as anticarcinogenic, antibiotic, anti‐inflammatory, antiplatelet, antidiabetic, and cardioprotective agents along with other nutritional benefits. However, various postharvest practices have an impact on these bioactive compounds, for example, curing mostly enhances the bioactive level and processing temperature generally decreases the concentration of many of them, whereas storage studies suggest an increase of others under optimized conditions. Additionally, conventional extraction techniques showed a negative impact on bioactive compounds of onion, whereas innovative methods yielded a higher amount of bioactive components. There is a need for innovative and integrated procedures in the postharvest sector to maintain or enhance the level of bioactive compounds without compromising the quality of onions. The present review comprehensively describes different bioactive compounds of onion, their chemistry, and their pharmacotherapeutic roles. Moreover, it also explores the effects of various postharvest factors, such as temperature, storage duration, and extraction conditions on the level of the bioactive components. It also suggests industrial applications of onion waste and its bioactive compounds in the food sector.

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Effect of drying treatment on nutritional, functional and sensory properties of three varieties of onion powders

Cited by 20 publications

References 34 publications

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices

Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder

Onion (Allium cepa L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications

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