Evaluation of gamma and electron radiations impact on vitamins for onion preservation

Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization

“…In the first step, 2-methyl-3-furanthiol is formed, which is oxidized in the next step to form its dimer bis­(2-methyl-3-furyl) disulfide . To our knowledge, neither 2-methyl-3-furanthiol nor bis­(2-methyl-3-furyl) disulfide has been identified in onions, but thiamine is present in onions . Therefore, one potential formation pathway from thiamine is proposed (Figure ): thiamine is thermally degraded during autoclaving of onions to the reactive compound 5-hydroxy-3-mercapto-2-pentanone (I, Figure ), which further reacts to 2-hydroxy-2-methyl-3-tetrahydrofuranthiol (II) and 2-methyl-4,5-dihydro-3-furanthiol (III) .…”

“…47 To our knowledge, neither 2-methyl-3-furanthiol nor bis(2-methyl-3furyl) disulfide has been identified in onions, but thiamine is present in onions. 48 Therefore, one potential formation pathway from thiamine is proposed (Figure 4): thiamine is thermally degraded during autoclaving of onions to the reactive compound 5-hydroxy-3-mercapto-2-pentanone (I, Figure 4), which further reacts to 2-hydroxy-2-methyl-3-tetrahydrofuranthiol (II) and 2-methyl-4,5-dihydro-3-furanthiol (III). 49 From III, P. umbellatus enzymatically forms 2-methyl-3furanthiol (IV), which is finally oxidized to its dimer, bis(2methyl-3-furyl) disulfide (V).…”

“…Blank samples (main culture media with 10 mL of water) were incubated throughout the fermentation period. For sensory evaluation during the screening, 5 mL samples were collected every 4−8 h (4,8,16,20,24,28,32,40,44,48,52,56,64,68,72,76,80,88,92, and 96 h), centrifuged (10 min, 20 °C, 2150g), and frozen at −20 °C in 20 mL glass vials with aluminum caps (inner Teflon septum) prior to sensory analysis.…”

Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta

“…A low‐dose EBI treatment effectively inhibited Escherichia coli in blueberries, prolonged the shelf life of fruits, and had little effect on their quality (Kong et al, 2014). Firouzi et al (2021) reported that a 200 Gy dosage electron beam could prolong onion storage time and prevent germination while effectively maintaining its nutritional value. Elias et al (2020) showed that 3.0 kGy EBI treatment could ensure the food safety of raspberries, slow down the reduction of phenolic content and antioxidant activity of raspberries, and prolong the storage period for 7 days under 4°C storage conditions.…”