Evaluation of deodorization techniques using cyclodextrins on the headspace volatiles and antioxidant properties of onion. (1st June 2023)

• Record Type: Journal Article
• Authors: Hong, JiHee; Kim, Mi-Ja; Oh, Won Young; Lee, JaeHwan
• Is Part Of: Food chemistry. Volume 410(2023)
• Publication Date: 2023-06-01
• Subjects: Volatile reduction -- Cyclodextrin -- Antioxidant activity -- Onion -- Oil-in-water emulsion; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135416
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Cyclodextrins (CD) or chitosan were attempted to reduce sulphur-volatiles in onion. Dimethyl trisulfide and dipropyl trisulfide were main volatiles in onion solution. β -CD reduced sulphur-volatiles more effectively than others in onion solution. Onion extract with β -CD showed the highest oxidative stability in O/W emulsion. β -CD can reduce sulphur-volatiles while keeping its antioxidant activity in onion. Abstract: Sulphur-containing volatiles in onion produce unpleasant odors and this limit their usage in foods. To expand its application, several additives including α -cyclodextrin ( α -CD), β -cyclodextrin ( β -CD), 2-hydroxypropyl- β -cyclodextrin (HP- β -CD), and chitosan were added to onion solution and evaluated for their effect on sulphur-containing volatiles. Also, antioxidant property using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and oxidative stabilities in an oil-in-water (O/W) emulsion were carried out. The total volatile contents were decreased in the order of α -CD (50.1%), β -CD (49.3%), HP- β -CD (46.2%), and chitosan (7%). Meanwhile, HP- β -CD showed the highest DPPH radical scavenging ability followed by β -CD, α -CD, and chitosan with decreasing order. The β -CD significantly enhanced the oxidative stability of the O/W emulsion, whereas α -CD and β -HP-CD showed prooxidative behavior. Overall, β -CD might be used as a sulphur-containing volatile decreasing agent, which could keep the antioxidant properties of onion in the O/W emulsion.