Fermentation of onion (Allium cepa L.) peel by lactic acid bacteria for production of functional food

Kimoto‐Nira, Hiromi; Ohashi, Yoshitake; Amamiya, Masahiro; Moriya, Naoko; Ohmori, Hideyuki; Sekiyama, Yasuyo

doi:10.1007/s11694-019-00276-4

Cited by 13 publications

(9 citation statements)

References 33 publications

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“…The enzyme activity was decreased by the onion peel fermented with this strain. Fermentation with Lactobacillus plantarum generated onion peel that was more acidic, had less rich flavour and had an aftertaste of anionic bitterness than non-fermented samples, according to a flavour profile system (Kimoto-Nira et al , 2020). In other research, an onion extract fermented with Lactobacillus casei has been shown to have antihyperlipidemic and antioxidative properties in earlier studies.…”

Section: Introductionmentioning

confidence: 99%

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Al‐Sahlany

Niamah

2022

NFS

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Purpose The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days. Design/methodology/approach For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples. Findings After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability. Originality/value Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

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Section: Introductionmentioning

confidence: 99%

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Al‐Sahlany

Niamah

2022

NFS

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“…An aqueous extract mixed with L. casei culture was co-encapsulated and mixed with inulin, chitosan, and whey protein isolate, with very high encapsulation efficiency for anthocyanins and lactic bacteria with high efficiency of release in the human intestine [40]. Utilizing onion peel fermented with LAB to produce functional food revealed some potential to regulate blood pressure [41]. Commercially available L. plantarum fermented juices have adequate antioxidants, antimicrobials, and anti-inflammatory properties [42].…”

Section: Nutraceuticals From Bacterial Originmentioning

confidence: 99%

Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources

et al. 2021

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Nutraceuticals are a category of products more often associated with food but having pharmaceuticals property and characteristics. However, there is still no internationally accepted concept of these food-pharmaceutical properties, and their interpretation can differ from country to country. Nutraceuticals are used as part of dietary supplements in most countries. They can be phytochemicals which are biologically active and have health benefits. These can be supplied as a supplement and/or as a functional food to the customer. For human health and longevity, these materials are likely to play a vital role. Consumption of these items is typical without a therapeutic prescription and/or supervision by the vast majority of the public. The development of nutraceuticals can be achieved through many bioresources and organisms. This review article will discuss the current research on nutraceuticals from different biological sources and their potential use as an agent for improving human health and well-being, as well as the gaps and future perspective of research related to nutraceutical development.

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“…Several novel technological solutions have been proposed to recover these valuable ingredients from OSW [8]. Many studies focus on improving the incorporation of the extracts into novel, biofunctional food products or in the formulation of food supplements [9,10]. The overall cost/sustainability of the biorefinery processes depend on various factors [1,11] that must comply with rational strategies for waste management, such as stabilization and quality.…”

Section: Introductionmentioning

confidence: 99%

Rapid Assessment of Anthocyanins Content of Onion Waste through Visible-Near-Short-Wave and Mid-Infrared Spectroscopy Combined with Machine Learning Techniques

et al. 2021

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A sustainable process for valorization of onion waste would need to entail preliminary sorting out of exhausted or suboptimal material as part of decision-making. In the present study, an approach for monitoring red onion skin (OS) phenolic composition was investigated through Visible Near-Short-Wave infrared (VNIR-SWIR) (350–2500 nm) and Fourier-Transform-Mid-Infrared (FT-MIR) (4000–600 cm−1) spectral analyses and Machine-Learning (ML) methods. Our stepwise approach consisted of: (i) chemical analyses to obtain reference values for Total Phenolic Content (TPC) and Total Monomeric Anthocyanin Content (TAC); (ii) spectroscopic analysis and creation of OS spectral libraries; (iii) generation of calibration and validation datasets; (iv) spectral exploratory analysis and regression modeling via several ML algorithms; and (v) model performance evaluation. Among all, the k-nearest neighbors model from 1st derivative VNIR-SWIR spectra at 350–2500 nm resulted promising for the prediction of TAC (R2 = 0.82, RMSE = 0.52 and RPIQ = 3.56). The 2nd derivative FT-MIR spectral fingerprint among 600–900 and 1500–1600 cm−1 proved more informative about the inherent phenolic composition of OS. Overall, the diagnostic value and predictive accuracy of our spectral data support the perspective of employing non-destructive spectroscopic tools in real-time quality control of onion waste.

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Fermentation of onion (Allium cepa L.) peel by lactic acid bacteria for production of functional food

Cited by 13 publications

References 33 publications

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources

Rapid Assessment of Anthocyanins Content of Onion Waste through Visible-Near-Short-Wave and Mid-Infrared Spectroscopy Combined with Machine Learning Techniques

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