Evaluation of deodorization techniques using cyclodextrins on the headspace volatiles and antioxidant properties of onion

Hong, JiHee; Kim, Mi‐Ja; Oh, Won Young; Lee, JaeHwan

doi:10.1016/j.foodchem.2023.135416

Cited by 5 publications

(5 citation statements)

References 37 publications

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“…Purified FOSs powder appeared as a white granular substance with an acceptable color that was similar to that of refined sugar. Onions possess a variety of sulfur-containing volatile compounds, including dimethyl trisulfide, dipropyl trisulfide, and dipropyl disulfide, which contribute to their unique and unpleasant characteristics [ 34 ]. That determination agrees with the results of this study in which dimethyl disulfide and dipropyl trisulfide were completely removed after the purified FOSs obtained from P .…”

Section: Discussionmentioning

confidence: 99%

Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment

Aisara,

Wongsanittayarak,

Leangnim

et al. 2024

Microb Cell Fact

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Background Yeast treatment has been used for purification of fructooligosaccharides (FOSs). However, the main drawback of this approach is that yeast can only partially remove sucrose from crude FOSs. The main objective of this research was to screen yeast strains for the capability of selectively consuming unwanted sugars, namely fructose, glucose, and sucrose, in crude FOSs extracted from red onion (Allium cepa var. viviparum) with minimal effect on FOS content. Results Among 43 yeast species isolated from Miang, ethnic fermented tea leaves, and Assam tea flowers, Candida orthopsilosis FLA44.2 and Priceomyces melissophilus FLA44.8 exhibited the greatest potential to specifically consume these unwanted sugars. In a shake flask, direct cultivation of C. orthopsilosis FLA44.2 was achieved in the original crude FOSs containing an initial FOSs concentration of 88.3 ± 1.2 g/L and 52.9 ± 1.2 g/L of the total contents of fructose, glucose, and sucrose. This was successful with 93.7% purity and 97.8% recovery after 24 h of cultivation. On the other hand, P. melissophilus FLA48 was limited by initial carbohydrate concentration of crude FOSs in terms of growth and sugar utilization. However, it could directly purify two-fold diluted crude FOSs to 95.2% purity with 92.2% recovery after 72 h of cultivation. Purification of crude FOSs in 1-L fermenter gave similar results to the samples purified in a shake flask. Extracellular β-fructosidase was assumed to play a key role in the effective removal of sucrose. Both Candida orthopsilosis FLA44.2 and P. melissophilus FLA44.8 showed γ-hemolytic activity, while their culture broth had no cytotoxic effect on viability of small intestinal epithelial cells, preliminarily indicating their safety for food processing. The culture broth obtained from yeast treatment was passed through an activated charcoal column for decolorization and deodorization. After being freeze dried, the final purified FOSs appeared as a white granular powder similar to refined sugar and was odorless since the main sulfur-containing volatile compounds, including dimethyl disulfide and dipropyl trisulfide, were almost completely removed. Conclusion The present purification process is considered simple and straight forward, and provides new and beneficial insight into utilization of alternative yeast species for purification of FOSs.

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Section: Discussionmentioning

confidence: 99%

Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment

Aisara,

Wongsanittayarak,

Leangnim

et al. 2024

Microb Cell Fact

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“…[1] The hydrophobic effect allows non-polar molecules with fitting size and geometry to be included into their cavity. [2] Such non-covalent complexes have numerous uses, for instance, in the development of supramolecular systems applied in drug delivery systems [3] or food chemistry [4] . In particular, combining the host-guest interaction with polymers is exploited in many applications.…”

Section: Introductionmentioning

confidence: 99%

Unravelling competitive interactions between polymer side chains and end groups with β-cyclodextrin

Ziegler,

Post,

Gröschel

et al. 2024

Preprint

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This study investigates unexpected competitive host-guest interactions of β-cyclodextrin which can occur with polymers in aqueous solution, using the examples of the two polymers poly(oligo(ethylene glycol) methyl ether methacrylate) (POEGMA) and poly(glycerol mono methacrylate) (PGMA). Systematic structural modifications of the polymer provide insight into the host-guest interaction with β-cyclodextrin and the competition between side chains and end groups, i.e. hydrophobic end groups remaining from reversible addition fragmentation chain transfer (RAFT) polymerization or intentionally implemented molecular recognition units such as arylazopyrazole (AAP) photoswitches.

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“…[ 2 ] Such noncovalent complexes have numerous uses, for instance, in the development of supramolecular systems applied in drug delivery systems [ 3 ] or food chemistry. [ 4 ] In particular, combining the host–guest interaction with polymers is exploited in many applications. [ 5,6 ] The creation of stimulus‐responsive polymer materials with diverse applications can be achieved through the combination of cyclodextrins with stimulus‐responsive guests, such as photoresponsive azobenzenes or redox‐responsive ferrocenes.…”

Section: Introductionmentioning

confidence: 99%

Unravelling Competitive Interactions between Polymer Side Chains and End Groups with β‐Cyclodextrin

Ziegler,

Post,

Gröschel

et al. 2024

Macromol. Rapid Commun.

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This study investigates unexpected competitive host‐guest interactions of β‐cyclodextrin which can occur with polymers in aqueous solution, using the examples of the two polymers poly(oligo(ethylene glycol) methyl ether methacrylate) (POEGMA) and poly(glycerol mono methacrylate) (PGMA). Systematic structural modifications of the polymer provide insight into the host‐guest interaction with β‐cyclodextrin and the competition between side chains and end groups such as hydrophobic end groups remaining from reversible addition fragmentation chain transfer (RAFT) polymerization or intentionally implemented molecular recognition units such as arylazopyrazole (AAP) photoswitches.This article is protected by copyright. All rights reserved

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Evaluation of deodorization techniques using cyclodextrins on the headspace volatiles and antioxidant properties of onion

Cited by 5 publications

References 37 publications

Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment

Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment

Unravelling competitive interactions between polymer side chains and end groups with β-cyclodextrin

Unravelling Competitive Interactions between Polymer Side Chains and End Groups with β‐Cyclodextrin

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