Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland.
Department of Sugar Industry and Food Safety Management, Lodz University of Technology, Wólczańska 171/173, 90-530, Łódź, Poland.
Food Chem. 2023 Jan 15;399:133954. doi: 10.1016/j.foodchem.2022.133954. Epub 2022 Aug 17.
The aim of the study was to determine the effect of osmoconcentration in a sucrose and sodium chloride solution on the efficiency of lactic fermentation and the content of polyphenols and oligosaccharides in yellow and red onion varieties: Alonso, Hysky, Hystore, and Red Lady. In most cases, no negative effect of onion dehydration was noted on the growth or number of the bacteria tested. Osmotic dehydration of onions prior to lactic fermentation may positively modify the profile of lactic acid isomers by increasing the proportion of the L (+) isomer. The use of osmotic dehydration before fermentation did not adversely affect the content of polyphenols in the onions. Simultaneously, the loss of fructo-oligosaccharides was limited: 60 % of the initial fructo-oligosaccharide content was obtained using the Alonso cultivar and Levilactobacillus brevis 0944 for onion fermentation.
本研究旨在确定蔗糖和氯化钠溶液的浓缩作用对乳酸发酵效率以及黄洋葱和红洋葱品种（Alonso、Hysky、Hystore 和 Red Lady）中多酚和低聚糖含量的影响。在大多数情况下，洋葱脱水对测试细菌的生长或数量没有负面影响。在进行乳酸发酵之前对洋葱进行渗透脱水处理，通过增加 L(+)异构体的比例，可以积极改变乳酸异构体的分布。发酵前的渗透脱水处理对洋葱中的多酚含量没有不利影响。同时，果寡糖的损失是有限的：使用 Alonso 品种和植物乳杆菌 0944 对洋葱进行发酵，可获得初始果寡糖含量的 60%。
