Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life

Bahramparvar, Maryam; Lim, Loong‐Tak

doi:10.1111/1541-4337.12331

Cited by 55 publications

(39 citation statements)

References 180 publications

(187 reference statements)

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“…Domestic and technological processing may bring a significant variability in allium flavonol contents. The kind and position of the sugar moiety in flavonol glycosides often determine their fate during these processing practices [208,209]. Data in the literature about the effects of the processing techniques on the flavonol content are restricted to onions only.…”

Section: Stability During Domestic and Technological Processingmentioning

confidence: 99%

Allium Flavonols: Health Benefits, Molecular Targets, and Bioavailability

2020

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Allium species are revered worldwide as vegetables, condiments, and spices as well as the therapeutic agents in traditional medicine. The bioactive compounds in alliums mainly include organosulfur compounds, polyphenols, dietary fibers, and saponins. Flavonoids, particularly flavonols from alliums, have been demonstrated to have the antioxidant, anticancer, hypolipidemic, anti-diabetic, cardioprotective, neuroprotective, and antimicrobial activities. However, flavonols are mostly characterized from onions and have not been comprehensively reviewed across different species. This article therefore focuses on flavonol profiles from different Allium species, their health effects, underlying molecular mechanisms, and bioavailability. Intriguingly, the functional health effects of flavonols were mainly ascribed to their antioxidant and anti-inflammatory activities involving a cascade of multiple signaling pathways. Although the Allium-derived flavonols offer tremendous potential in preventing chronic disease risks, in-depth studies are needed to translate their clinical application.

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Section: Stability During Domestic and Technological Processingmentioning

confidence: 99%

Allium Flavonols: Health Benefits, Molecular Targets, and Bioavailability

2020

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“…This was possibly due to the mild nature of the plasma treatment and the defense mechanism against oxidation. An onion of 10 g could provide about 4 mg of quercetin, which is equivalent to the allowable daily intake of 8 to 10 mg/d of vitamin E for an adult (Bahram‐Parvar & Lim, ).…”

Section: Influence Of Ntp Treatment On Bioactive Compoundsmentioning

confidence: 99%

“…Sensitive food components such as volatiles, governing aroma, may be destroyed leading to lower‐value products (Galanakis, ). Functional components in different food matrices are also found to be impaired due to their thermolabile characteristics (Howard, Jeffery, Wallig, & Klein, ; Song & Milner, ), and significant amounts of bioactive compounds in thermally preserved F&V are lost along with their freshness and succulent nature (Bahram‐Parvar & Lim, ; Bevilacqua et al., ; Gironés‐Vilaplana et al., ). In a study on phenolic compound degradation due to heating, a model solution of flavonols, rutin, and quercetin was found to be degraded after cooking, and their radical‐scavenging activity was reduced.…”

Section: Introductionmentioning

confidence: 99%

Effects of Nonthermal Plasma Technology on Functional Food Components

Muhammad

Liao

Cullen

et al. 2018

Comp Rev Food Sci Food Safe

103

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Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.

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“…For instance, vegetables are known to be moisture and nutrient rich. Their tissues becomes disrupted during cutting, dicing and slicing thus exposing nutrient and moisture for better microbial proliferation (Bahram-Parvar & Lim, 2018). Vegetables may have also been contaminated by microorganisms while growing in field via exposure to air and wild animals.…”

Section: Component Of Wastewater From Ready-to-eat Vegetable Processimentioning

confidence: 99%

Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects

et al. 2019

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The serious water scarcity experienced across the globe and the desire for sufficient food production all year round to combat hunger, poverty and malnutrition necessitate the need for wastewater reuse in irrigation. Wastewater has varied compositions that affect the growth of different crops positively, they may also be a source of dangerous pollutant. Heavy consumption of vegetables have been encouraged for its nutritional and health advantages. Hence, their production and cultivation have increased globally. While the nutritional advantage of vegetables is appealing, their high susceptibility to harbor and spread pathogenic microbes call for serious concern. Activities such as transportation, improper handling and packaging amongst others are sources of vegetable contamination. Irrigation water and techniques however present greater danger. Agro-industrial wastewater of a ready-to-eat vegetable (RTEv) industry operating a closed system may reintroduce microbes to vegetable gardens. The use of raw domestic wastewater, either black or grey water in vegetable cultivation presents attendant challenges which must be handled with utmost precaution. This review is focused on the dangers associated with the reuse of agro-industrial and domestic wastewater, precautions required as well as possible preventive/reduction measures. The possible dangers associated with "crude irrigation techniques" used in vegetable cultivation in the Southwestern part of Nigeria are presented. This work will no doubt serve as a tool for policy makers and environmentalists in enlightenment and awareness campaigns in educating most rural dwellers who are ignorant of these dangers.

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Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life

Cited by 55 publications

References 180 publications

Allium Flavonols: Health Benefits, Molecular Targets, and Bioavailability

Allium Flavonols: Health Benefits, Molecular Targets, and Bioavailability

Effects of Nonthermal Plasma Technology on Functional Food Components

Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects

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