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

  1. González-Sáiz, J.M. 1
  2. Pizarro, C. 1
  3. Esteban-Díez, I. 1
  4. Ramírez, Oscar. 1
  5. González-Navarro, C.J. 2
  6. Sáiz-Abajo, M.J. 2
  7. Itoiz, R. 2
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Centro Nacional de Tecnología y Seguridad Alimentaria
    info

    Centro Nacional de Tecnología y Seguridad Alimentaria

    San Adrián, España

Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2007

Volumen: 55

Número: 8

Pages: 2930-2936

Type: Article

DOI: 10.1021/JF0634101 PMID: 17373817 SCOPUS: 2-s2.0-34247634972 WoS: WOS:000245600300026 GOOGLE SCHOLAR

D'autres publications dans: Journal of Agricultural and Food Chemistry

Résumé

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. © 2007 American Chemical Society.