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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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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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container_title	Journal of agricultural and food chemistry
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creator	González-Sáiz, José María Pizarro, Consuelo Esteban-Díez, Isabel Ramírez, Oscar González-Navarro, Carlos Javier Sáiz-Abajo, María José Itoiz, Reyes
description	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
doi_str_mv	10.1021/jf0634101
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Agric. Food Chem</addtitle><description>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. 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Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>near-infrared spectroscopy</subject><subject>onion juice</subject><subject>onions</subject><subject>Onions - chemistry</subject><subject>Plant Roots - chemistry</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Spectroscopy, Near-Infrared</subject><subject>vegetable juices</subject><subject>waste utilization</subject><subject>yeasts</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqF0c1u1DAQB3ALgehSOPACkAtIHAJjJ_5YbqWi0KqlFdsCN8uZ2G222XixE4nlxLWv2SfBq6x2L0icbGl-_tvjIeQ5hbcUGH03dyCKkgJ9QCaUM8g5peohmUAq5ooLukeexDgHAMUlPCZ7VBayUFROSHvmu6b3oemuM--ygxb9jW8bzI5sWNiuN33ju3XlvFtvToYGbVatsi_HX7PZ0mIffES_XL2__3OXfTNtSvq9PfPdh_6mtTGOp-NT8siZNtpnm3WfXB19vDz8nJ-efzo-PDjNTVmIPlfGTqclTgVDZJLXdVVWiOjAlQBWylrWNbeuYpIKEIyBAomSoSjrmpXoin3yesxdBv9zsLHXiyaibVvTWT9ELaEQqqT0v5ABFHw65Qm-GSGmfmOwTi9DszBhpSno9Qz0dgbJvtiEDtXC1ju5-fQEXm2AiWhaF0yHTdw5JakUUCSXj66Jvf21rZtwq0XK4vryYqbVxY8PlJ2caZH8y9E747W5DinzasbSiwCkkKrgu5sNRj33Q-jSGP7Rwl8qZbNj</recordid><startdate>20070418</startdate><enddate>20070418</enddate><creator>González-Sáiz, José María</creator><creator>Pizarro, Consuelo</creator><creator>Esteban-Díez, Isabel</creator><creator>Ramírez, Oscar</creator><creator>González-Navarro, Carlos Javier</creator><creator>Sáiz-Abajo, María José</creator><creator>Itoiz, Reyes</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20070418</creationdate><title>Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy: Valorization of Worthless Onions</title><author>González-Sáiz, José María ; Pizarro, Consuelo ; Esteban-Díez, Isabel ; Ramírez, Oscar ; González-Navarro, Carlos Javier ; Sáiz-Abajo, María José ; Itoiz, Reyes</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a436t-8ae994c962cc275ddb4bcccf0f400e77d7dd5efb271606220807c72c64dd24cf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>alcoholic fermentation</topic><topic>Alcohols - metabolism</topic><topic>Allium cepa</topic><topic>Biological and medical sciences</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>food wastes</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. 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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
title	Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy: Valorization of Worthless Onions
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