Dataset Information

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions.

ABSTRACT: Bunching green onion is an Allium species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage. In the current work, the single and combined effect of mild-heat treatment (55 °C for 60 s) and alginate edible coatings on the quality preservation of minimally processed bunching green onions was studied. Control and treated samples were stored at 4 °C for 15 days and examined periodically in terms of their respiration rate, weight loss, pH, soluble solids content, firmness, total polyphenol content, antioxidant activity, microbial count, decay ratio, and overall visual quality. The results showed that the combination of mild heat and alginate edible coatings was the most effective approach to slow down the respiration rate and the incidence of decay in the minimally processed bunching green onions. In addition, the treatments with alginate coating alone or combined with mild-heat treatment showed the best performance for maintaining the overall visual quality of the products during the storage.

SUBMITTER: Medina-Jaramillo C

PROVIDER: S-EPMC8909205 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature

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Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions.

Medina-Jaramillo Carolina C Usgame-Fagua Karen K Franco-González Nelson N López-Córdoba Alex A

Foods (Basel, Switzerland) 20220223 5

Bunching green onion is an <i>Allium</i> species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage. In the current work, the single and combined effect of mild-heat treatment (55 °C for 60 s) and alginate edible coatings on the quality preservation of minimally processed bunching green onions was studied. Control and treated samples were stored at 4 °C for 15 days and ...[more]

PMID: 35267274

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Project description:The bunching onion is an important leafy vegetable, prized for its distinctive flavor and color. It is consumed year-round in Japan, where a stable supply is essential. However, in recent years, the challenges posed by climate change and global warming have resulted in adverse effects on bunching onions, including stunted growth, discoloration, and the development of leaf tipburn, threatening both crop quality and yield. Furthermore, as bunching onion belongs to the Allium genus, which includes globally significant vegetables such as onion and garlic, studying the impact of climate change on bunching onion serves as an ideal model. The insights gained can also be applied to other crops and regions. This study investigates the effects of different summer growth conditions on the metabolite profile of heat-tolerant bunching onions with dark green leaf blade coloration and examines their association with leaf tipburn. Pigment compound quantification, functional component analysis, leaf tipburn rate assessment, and widely targeted metabolome profiling were performed across two commercial F1 varieties, one purebred variety, and six Yamaguchi Prefecture-bred F1 lines under different growing conditions. The results obtained were subjected to comparative analyses based on the varieties and groups classified by high and low leaf tipburn rates. The results revealed that β-carotene accumulation peaked with May sowing and July harvest, while the highest accumulation of other pigment compounds was observed with May sowing and September harvest. Additionally, metabolome analysis related to leaf tipburn rates identified several organosulfur compounds, with gamma-glutamyl-propenyl cysteine sulfoxide emerging as one of the key compounds. Based on the intensity data, the fold change of this metabolite was calculated to be 1.66, indicating an increase in the leaf tipburn group compared to the control group. In the control groups, organosulfur compounds appeared to undergo turnover in preparation for stress response. In contrast, in the leaf tipburn groups, it is hypothesized that organosulfur compounds were converted into precursors of pungency, resulting in inadequate responses to stress. This study aims to elucidate the mechanisms through which organosulfur compounds transition into pungent compounds and to develop varieties with improved resistance to leaf tipburn.

Project description:BackgroundConsumption of ultra-processed foods has been linked with higher energy intakes. Food texture is known to influence eating rate (ER) and energy intake to satiation, yet it remains unclear whether food texture influences energy intakes from minimally processed and ultra-processed meals.ObjectivesWe examined the independent and combined effects of food texture and degree of processing on ad libitum food intake. We also investigated whether differences in energy intake during lunch influenced postmeal feelings of satiety and later food intake.MethodsIn this crossover study, 50 healthy-weight participants [n = 50 (24 men); mean ± SD age: 24.4 ± 3.1 y; BMI: 21.3 ± 1.9 kg/m2] consumed 4 ad libitum lunch meals consisting of "soft minimally processed," "hard minimally processed," "soft ultra-processed," and "hard ultra-processed" components. Meals were matched for total energy served, with some variation in meal energy density (±0.20 kcal/g). Ad libitum food intake (kcal and g) was measured and ER derived using behavioral coding of videos. Subsequent food intake was self-reported by food diary.ResultsThere was a main effect of food texture on intake, whereby "hard minimally processed" and "hard ultra-processed" meals were consumed slower overall, produced a 21% and 26% reduction in food weight (g) and energy (kcal) consumed, respectively. Intakes were higher for "soft ultra-processed" and "soft minimally processed" meals (P < 0.001), after correcting for meal pleasantness. The effect of texture on food weight consumed was not influenced by processing levels (weight of food: texture*processing-effect, P = 0.376), but the effect of food texture on energy intake was (energy consumed: texture*processing-effect, P = 0.015). The least energy was consumed from the "hard minimally processed" meal (482.9 kcal; 95% CI: 431.9, 531.0 kcal) and the most from the "soft ultra-processed" meal (789.4 kcal; 95% CI: 725.9, 852.8 kcal; Δ=↓∼300 kcal). Energy intake was lowest when harder texture was combined with the "minimally processed" meals. Total energy intake across the day varied directly with energy intakes of the test meals (Δ15%, P < 0.001).ConclusionsFindings suggest that food texture-based differences in ER and meal energy density contribute to observed differences in energy intake between minimally processed and ultra-processed meals.This trial was registered at clinicaltrials.gov as NCT04589221.

Dataset Information

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions.

Publications

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions.

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