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 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.
Gonzalez-Saiz
José María
JM
Department of Chemistry. University of La Rioja, c/Madre de Dios 51, 26006 Logroño (La Rioja) Spain. josemaria.gonzalez@unirioja.es
Pizarro
Consuelo
C
Esteban-Díez
Isabel
I
Ramírez
Oscar
O
Gonzalez-Navarro
Carlos Javier
CJ
Saiz-Abajo
María José
MJ
Itoiz
Reyes
R
D000438:Alcohols / Q000378:metabolism*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D019697:Onions / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D019265:Spectroscopy, Near-Infrared
D000438:Alcohols