naa a22 4500 510726496 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0866-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0866-x The Impact of Pasteurisation and Sterilisation on Bioactive Compounds of Onion By-products [Elektronische Daten] [Vanesa Benítez, Esperanza Mollá, María Martín-Cabrejas, Yolanda Aguilera, Francisco López-Andréu, Leon Terry, Rosa Esteban] Onion (Allium cepa L.) waste disposal represents a worldwide environmental problem. A solution to this issue could be the use of onion waste as food-grade ingredients, which could be added to processed foods for their enrichment in bioactive compounds. For this purpose, onion waste should be adequately processed and stabilised. Thus, the objective of this work was to study the composition of processed onion waste, assessing the effects of processing and thermal stabilisation on onion waste bioactive compounds. Onion waste was triturated (‘Paste') and triturated + pressed (‘Bagasse', solid residue and ‘Juice', liquid fraction). All by-products were stabilised by pasteurisation and sterilisation. Results indicated that bagasse was an enriched dietary fibre product (361-453mg/g dry weight (DW)); paste showed high alkyl or alkenyl cystein sulphoxide (ACSO) content (5.6mg/g DW); and juice showed large fructans concentration (205-221mg/g DW). In paste and bagasse, pasteurisation and sterilisation improved soluble/insoluble fibre ratio, with no changes in total dietary fibre concentration in pasteurised products and a slight decrease (8% on average) in the sterilised ones. In juice, thermal treatments produced fructans losses, more pronounced after sterilisation (59% on average) than after pasteurisation (36% on average). However, sterilisation provided by-products with better ACSO results than pasteurisation. As a conclusion, industrial processing has an important impact on the bioactive composition, generating products with different functional applications. Moreover, pasteurisation resulted to be the most suitable treatment to obtain safe products enriched in dietary fibre and fructans, while sterilisation could be used to produce products rich in ACSOs. Springer Science+Business Media, LLC, 2012 Onion by-products nationallicence Pasteurisation nationallicence Sterilisation nationallicence Alkyl or alkenyl cystein sulphoxides nationallicence Dietary fibre nationallicence Fructans nationallicence Benítez Vanesa Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut Mollá Esperanza Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut Martín-Cabrejas María Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut Aguilera Yolanda Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut López-Andréu Francisco Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut Terry Leon Plant Science Laboratory, Cranfield University, MK43 0AL, Bedfordshire, UK aut Esteban Rosa Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1979-1989 1935-5130 6:8<1979 2013 6 11947 https://doi.org/10.1007/s11947-012-0866-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0866-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Benítez Vanesa Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Mollá Esperanza Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Martín-Cabrejas María Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Aguilera Yolanda Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- López-Andréu Francisco Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Terry Leon Plant Science Laboratory, Cranfield University, MK43 0AL, Bedfordshire, UK aut NATIONALLICENCE 700 1- Esteban Rosa Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1979-1989 1935-5130 6:8<1979 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer