Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy:  Valorization of Worthless Onions

The valorization of vegetable byproducts is one of the main objectives of industry today. The project on which this study is based examined the potential usefulness of worthless onions (Allium cepa L. sp.) and overproduction to obtain several functional products with different applications in the fo...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-04, Vol.55 (8), p.2930-2936
Main Authors: González-Sáiz, José María, Pizarro, Consuelo, Esteban-Díez, Isabel, Ramírez, Oscar, González-Navarro, Carlos Javier, Sáiz-Abajo, María José, Itoiz, Reyes
Format: Article
Language:English
Subjects:
alcoholic fermentation
Alcohols - metabolism
Allium cepa
Biological and medical sciences
Fermentation
Food industries
food wastes
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
near-infrared spectroscopy
onion juice
onions
Onions - chemistry
Plant Roots - chemistry
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
Spectroscopy, Near-Infrared
vegetable juices
waste utilization
yeasts
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Summary:The valorization of vegetable byproducts is one of the main objectives of industry today. The project on which this study is based examined the potential usefulness of worthless onions (Allium cepa L. sp.) and overproduction to obtain several functional products with different applications in the food industry. Near-infrared (NIR) spectroscopy, combined with multivariate calibration, has been used to monitor the alcoholic fermentation of onion juice. Good results were obtained, revealing the suitability of NIR spectroscopy for controlling and optimizing this process in real time. Keywords: Alcoholic fermentation; multivariate calibration; NIR monitoring; onion; valorization
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0634101