Study of onion processing waste powder for potential use in food sector

Abstract

The development of food products that contain value-added dietary fi bre beside different classes of phytochemicals is of great interest nowadays. The present research aimed to evaluate the powder obtained from onion processing waste (OPW) for its potential use as a value-added by-product in food sector. Data on chemical and microbiological characterization of onion processing waste powder (OPWP) were obtained. The dietary fi bre content and antioxidant activity were also determined. The results showed that the OPWP was a low-calorie natural source of insoluble fi bres (60.52±0.13 g/100 g dw), total phenols (41.04±1.22 mg GAE/g dw), and total fl avonoids (20.44±1.22 mg QE/g dw). Moreover, the OPWP could be considered as an important source of total fructans (9.04±0.28 g/100 g dw), fructooligosaccharides (2.76 g/100 g dw), and inulin (2.41±0.18 g/100 g dw). In conclusion, this OPWP could be used as a value-added and healthy food ingredient.

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

“…Content of quercetin, quercetin-4′- O -glucoside, and quercetin-3,4′- O -diglucoside is 4.11 ± 0.15, 3.40 ± 0.08, and 0.63 ± 0.03 mg/g, respectively. Quercetin is the most abundant flavonol in OPP which corresponds to the finding of Prokopov et al [ 35 ], who reported a similar concentration of quercetin which was 3.36 mg/g FW. Regarding quercetin-4′- O -glucoside, we found a similar concentration as Suh et al [ 36 ], who also determined this compound in onion peel as the second most dominant with a concentration of 1.9 mg/g FW.…”

Effects on the quality and health-enhancing properties of industrial onion waste powder on bread

“…They reported that dietary fibers of onion were cultivar dependent, and the onion by-products showed the highest TDF content with predominant IDF and a tendency towards an increase in dietary fibers from the inner to the outer scales. The characterization of IOWP for potential use in the food sector was carried out in our previous study (Prokopov et al 2018), and data on dietary fiber content are shown in Table 2S (see Online Resource). The results obtained on the TDF, IDF and SDF content in bread supplemented with different levels of IOWP in this study have been presented in Table 2S (see Online Resource).…”

“…In order to evaluate the IOWP contribution to the antioxidant activity of the resulting bread, the total phenolic and total flavonoid content, the DPPH and FRAP values in bread supplemented with different levels of IOWP were determined and the results have been presented in Table 3S (see Online Resource). Data on the total phenolic and total flavonoid content, and on the DPPH and FRAP values in IOWP obtained in our previous study (Prokopov et al 2018) are presented in Table 3S (see Online Resource). The antioxidant activity of white bread is usually attributed to the presence of Maillard reaction products that are known to possess free-radical scavenging activities (Kitts et al 2012).…”

Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder

“…They found that the higher content of total fiber i.e. 69.73 ± 0.21 g/100 g in onion waste powder consequently enhanced the level of fiber in fortified bread 28 . Similarly, 4% and 6% addition of onion skin in dried noodles led to higher ash content 1.81% and 1.91%, respectively because of the replacement of onion skin 26 .…”