Food Discoloration, Reddening of White Onion Bulb Purees

Joslyn, M. A.; Peterson, Richard G.

doi:10.1021/jf60092a006

Cited by 34 publications

(22 citation statements)

References 20 publications

(34 reference statements)

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“…It is worth noting that a cystine oxidation mechanism (to the thiosulphinate) would appear to be chemically consistent with studies associating cheese pinking development with a 'a critical level of oxygen' and 'enhanced penetration of O 2 into the cheese' (Shannon et al, 1969;Martley & Michel, 2001;Daly et al, 2012). This 'critical level of oxygen' requirement also seems consistent with the finding of Joslyn and Peterson (1958) that onion puree pink colouration was increased by H 2 O 2 at 0.02%, but was inhibited by H 2 O 2 at 0.1% (Shannon et al, 1967a).…”

Section: Comparison Of Cph a Lotssupporting

confidence: 86%

“…A pink discolouration is often observed in processed onions (crushed, diced, pureed and dried), and this defect has also attracted the attention of food scientists for more than 60 years (Joslyn & Peterson, 1958;Shannon et al, 1967a;Kubec & Velisek, 2007;Lee et al, 2010;Zang et al, 2013;Bahram-Parvar & Lim, 2018). The initiation of pinking in onions has long been traced to the major free amino acid (and organosulphur compound) isoalliin, an S-alk(en)ylcysteine sulphoxide, from which 'colour developers' (1propenyl thiosulphinates) may be produced by the catalytic action of the enzyme alliinase (Shannon et al, 1967b;Kubec & Velisek, 2007;Lee et al, 2010;Kato et al, 2013).…”

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confidence: 99%

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Pink colour formation in hydrolysed casein

Johns

2021

Int J of Food Sci Tech

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Pink discolouration in a casein hydrolysate prompted an investigation into its formation. When an aqueous solution of the hydrolysate was held at 110°C, an intense red colour was generated, as was a strong sulphide odour. In a study of colour and amino acids in a hydrolysate solution held at 110°C for 0-11 h, a substantial cystine loss occurred, with which colour formation was correlated. The red material exhibited affinity for an anion exchange resin, and its analysis by HPLC found ≥7 apparent pigment compounds. These characteristics, along with the free amino acids in the hydrolysate, seem consistent with the formation of thiosulphinate-derived, conjugated, carboxylated and pyrrole-based pigment compounds proposed to explain pinking in processed onions. The data raise the possibility that pathways responsible for pink discolouration in the hydrolysate (and possibly to some instances of pink discolouration observed in cheese) are related to those associated with onion pinking.

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Section: Comparison Of Cph a Lotssupporting

confidence: 86%

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confidence: 99%

Pink colour formation in hydrolysed casein

Johns

2021

Int J of Food Sci Tech

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“…The optimum pH obtained by other researchers ranged from pH 3-4 [17]. The slight difference in optimum pH between the present study and previous study may be due to the difference in the variety of onions used, the addition of formaldehyde and the use of acetic acid as acidifying agent [17].…”

Section: Effect Of Phcontrasting

confidence: 65%

Development of formaldehyde detection method using onion juice as chromogenic agent

Ghazi¹,

Ahmad²

2014

Desalination and Water Treatment

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A B S T R A C TThis work reports an initial study on the use of natural compound, i.e. onion juice, as a novel environmental-friendly chromogenic agent to determine the concentration of formaldehyde. The method is based on the reaction of formaldehyde with yellow onion juice to produce a pink solution which absorb strongly at 514 nm. Factors affecting the extent of reaction between formaldehyde and onion juice such as temperature, pH of onion juice and reaction time were optimized using the response surface methodology approach via the Box-Behnken design. The experimental values obtained were close to the predicted values indicating good approximation of the model. The optimum response was obtained by heating the onion juice at 60˚C, pH 4.9, reaction temperature of 103˚C and reaction time of 17 min. A linear calibration curve was obtained using formaldehyde concentrations ranging from 0.5 to 15 mg L À1 . This study demonstrates the potential application of onion juice as a simple, safe and environmental friendly technique for quantitative determination of formaldehyde from various sources such as drinking water and aquaculture products.

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“…The discoloration phenomenon and mechanism of the green color formation have been subjects of intense study, but little information is available for structure for final pigment(s). As early as 1958, it was reported that the pigment responsible for pinking of onion contained nitrogen, but not sulfur, and considered it as a good example of a thenuncharacterized class of pigments termed ''nitrogenous anthocyanines" (Joslyn & Peterson, 1958). Lee et al tried to identify the structure of the green pigment in garlic homogenate, but they were not successful as judged from the reported MS and 13 C NMR spectra (Lee, Cho, Kim, & Lee, 2007).…”

Section: Introductionmentioning

confidence: 99%

Characterization of yellow pigments formed on reaction of 2-(1H-pyrrolyl)carboxylic acids with pyruvic acid in garlic greening model systems

Zhang

et al. 2010

Food Research International

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Food Discoloration, Reddening of White Onion Bulb Purees

Cited by 34 publications

References 20 publications

Pink colour formation in hydrolysed casein

Pink colour formation in hydrolysed casein

Development of formaldehyde detection method using onion juice as chromogenic agent

Characterization of yellow pigments formed on reaction of 2-(1H-pyrrolyl)carboxylic acids with pyruvic acid in garlic greening model systems

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