Journal Article


Brijesh K. Tiwari
Joseph P. Kerry
Michael T Gaffney
Zhihang Zhang
Camila A Perussello
Feiyue Ren



c 60 bioactive compounds enhancement phenolic compounds phytochemical content pre treatment rate constant antioxidant activity

Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching. (2017)

Abstract This study investigated the effect of blanching (60, 70 and 80 °C for 1, 3, 5 and 10 min) combined with oven drying at 60 °C on the phenolic compounds, antioxidant activity, colour and drying characteristics (drying time, drying rate constant, effective moisture diffusivity and activation energy) of onion slices. Blanching of onion slices at 60 °C for 3 min and at 70 (o) C for 1 min prior to drying increased their bioactive compounds and antioxidant activity compared to the control samples and other treatments. Eighteen drying models were evaluated. The Modified Page and Two-term exponential models best represented the drying data. The effective diffusivity ranged from 3.32 × 10(-11) m(2) s(-1) (control) to 5.27 × 10(-11) m(2) s(-1) , 5.01 × 10(-11) m(2) s(-1) , and 4.74×10(-11) m(2) s(-1) for onions blanched at 60 °C, 70 °C and 80 °C , respectively. The higher activation energy was observed for the control (unblanched) sample and slightly lower values were found for 1 min and 3 min-blanched samples, confirming the higher drying efficiency as a result of the blanching pre-treatment. The use of blanching as a pre-treatment before drying of onions resulted in enhanced phytochemical content and drying efficiency.
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Full list of authors on original publication

Brijesh K. Tiwari, Joseph P. Kerry, Michael T Gaffney, Zhihang Zhang, Camila A Perussello, Feiyue Ren

Experts in our system

Brijesh K. Tiwari
Total Publications: 49
J P Kerry
University College Cork
Total Publications: 130
Michael Gaffney
Total Publications: 14
Feiyue Ren
Total Publications: 4