Fructans in Onion Bulbs in Relation to Storage Life

Suzuki, Michio; Cutcliffe, J. A.

doi:10.4141/cjps89-160

Cited by 75 publications

(62 citation statements)

References 7 publications

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“…The observation that 'Pole Star'-a variety that accumulates less FOSs-exhibited almost identical (or even stronger) enzyme activities in the biosynthetic pathway suggested that FOSs were at least produced in cultivar types such as 'Kita-momiji 2000' and 'Pole Star'. Suzuki and Cutcliffe (1989) reported that FOS contents were highest at harvest, and then decreased during storage while mono and disaccharides increased. Benkeblia et al (2005) ported that the degradative activities were changed during storage, leading to a change in sugar and FOS composition.…”

Section: Enzyme Activities In the Biosynthesis And Biodegradation Patmentioning

confidence: 99%

“…As stated above, FOSs are important components of onions not only as a storage substance, but also contributing to culinary quality, tolerance against some environmental stresses, and even human health (Bouhnik et al, 1999;Delzenne et al, 1995;Pilon-Smits et al, 1995;Pollock et al, 1988;Suzuki and Cutcliffe, 1989). Thus, their content and composition are significant traits to be considered during the assessment of onion bulb quality.…”

Section: Varietal Differences In Sugar and Total Fos Compositionmentioning

confidence: 99%

“…It has been suggested that FOSs play a role in cold or draught stress tolerance in many plant species (Pilon-Smits et al, 1995;Pollock et al, 1988). In onions, it was proposed that FOSs contribute toward hardness and shelf life of the bulb (Suzuki and Cutcliffe, 1989).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Analysis of Varietal Differences in the Fructo-oligosaccharide Accumulation Profile among Onion (<i>Allium cepa</i> L.) Cultivars Grown by Spring-sown Cultivation

Maeda¹,

Watanabe²,

Wambrauw³

et al. 2017

The Hortic J

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Section: Enzyme Activities In the Biosynthesis And Biodegradation Patmentioning

confidence: 99%

Section: Varietal Differences In Sugar and Total Fos Compositionmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of Varietal Differences in the Fructo-oligosaccharide Accumulation Profile among Onion (<i>Allium cepa</i> L.) Cultivars Grown by Spring-sown Cultivation

Maeda¹,

Watanabe²,

Wambrauw³

et al. 2017

The Hortic J

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“…Numerous investigations have been conducted on fructans in onion, including their distribution (Darbyshire & Henry, 1978) and changes during storage (Darbyshire, 1978;Rutherford & Whittle, 1982;Suzuki & Cutcliffe, 1989).…”

Section: Introductionmentioning

confidence: 99%

Stems of Allium cepa L. contain starch

Ernst

Bufler

1994

New Phytologist

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“…A concentração de inulina em cada planta depende muito da variedade, do tempo decorrido desde a colheita até a utilização desta e das condições de estocagem. Na cebola, dependendo destes fatores, a concentração de inulina pode chegar a até 50% da matéria seca (RUTHERFORD;WHITTLE, 1982;SUZUKI;CUTCLIFE, 1989).…”

Section: Ocorrência Naturalunclassified

Inulina e Oligofrutoses: Uma Revisão Sobre Propriedades Funcionais, Efeito Prebiótico e Importância na Indústria de Alimentos

Hauly

Moscatto

2002

Semina: Tech. Ex.

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ResumoAtualmente, os consumidores estão mais conscientes da relação que existe entre alimentação e saúde, de modo que, a indústria de alimentos tem procurado oferecer produtos que apresentem benefícios múltiplos, associados ao sabor e à aparência. Inulina e oligofrutoses são polímeros de frutose vastamente encontrados em plantas sob a forma de carboidratos de reserva, e apresentam propriedades funcionais de grande importância para a indústria de alimentos. Tanto inulina como oligofrutoses vêm sendo utilizadas para enriquecer com fibras produtos alimentares. Diferentemente de outras fibras, não têm sabores adicionais, podendo enriquecer os alimentos sem alterar muito a viscosidade, aparência e sabor das formulações. As propriedades nutricionais da inulina e oligofrutoses são similares, assim, a decisão de formular com inulina ou oligofrutoses se dá em função dos atributos desejados no produto final. A inulina é mais indicada quando se pretende obter produtos com menor teor de gordura (como sorvete, bolo e sopa), enquanto oligofrutoses são adequadas para iogurtes de baixa caloria, doçura e para mascarar o sabor residual de adoçantes de alta intensidade utilizados em preparações alimentares. Estudos têm indicado que inulina e oligofrutoses apresentam características de prebiótico, por serem indigeríveis e desenvolverem o efeito bifidogênico, melhorando a microbiota intestinal. Recomenda-se que inulina e oligofrutoses sejam utilizadas simultaneamente com probióticos em alimentos para obtenção do efeito simbiótico. Palavras-chave : inulina; oligofrutoses; fibra alimentar; substituto de gordura; efeito prebiótico e simbiótico. AbstractNowadays consumers are more conscious about the relation between food and health. Therefore food industry has been looking for food that has a lot of benefits besides good flavor and appearance. Inulin and oligofructose are fructose polimers, vastly found in plants as storage carbohydrates. They present important functional for the food industry. Both inulin and oligofructose have been used as fiber bulk in food products. Differently from other fibers, they do not add flavor, allowing the food to be improved without changing its viscosity. Inulin and oligofructose have similar nutritional properties. Inulin is more indicated for obtaining products with a low fat content such as ice cream, cake and soup, while oligofructose is indicated for yogurt with a low caloric value and in order to mask the residual flavor from high intensity sweeteners used in food preparation. Research has shown that inulin and oligofructose have prebiotic effects because they are not digestible and they can develop bifidogenic effects, improving the intestinal microflora. The simultaneous use of inulin and oligofructose with probiotic agents in food is recommended for symbiotic effects.

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Fructans in Onion Bulbs in Relation to Storage Life

Cited by 75 publications

References 7 publications

Analysis of Varietal Differences in the Fructo-oligosaccharide Accumulation Profile among Onion (<i>Allium cepa</i> L.) Cultivars Grown by Spring-sown Cultivation

Analysis of Varietal Differences in the Fructo-oligosaccharide Accumulation Profile among Onion (<i>Allium cepa</i> L.) Cultivars Grown by Spring-sown Cultivation

Stems of Allium cepa L. contain starch

Inulina e Oligofrutoses: Uma Revisão Sobre Propriedades Funcionais, Efeito Prebiótico e Importância na Indústria de Alimentos

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