Grzelak-Błaszczyk Katarzyna, Klewicki Robert, Ścieszka Sylwia, Piekarska-Radzik Lidia, Sójka Michał, Jaszczak Michalina, Klewicka Elżbieta, Fotschki Bartosz, Juśkiewicz Jerzy
Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland.
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland.
Molecules. 2025 Jul 17;30(14):3002. doi: 10.3390/molecules30143002.
The purpose of this study was to determine the impact of blanching various onion L.) varieties on the process of lactic fermentation by probiotic strain ŁOCK 0944. The materials for the research were twelve varieties of yellow onion: Venecia, Moondance, Sedona, Alonso, Hysky, Centro, Dormo, Hypark, Hybelle, Armstrong, EXP 2236, and Hysinger. We also studied the resulting changes in bioactive compound content. Acidic bacterial metabolites, the lactic acid bacteria count, and the polyphenol and carbohydrate contents were assessed in both raw onions and onions blanched at 60 °C, before and after fermentation. Onion varieties that showed morphological changes after blanching (Hysky, Centro, Dormo) demonstrated better growth of and higher lactic acid production. Blanching loosened the tissue structure, reducing the carbohydrate content in the blanched and fermented onions, particularly Alonso, Centro, Dormo, and Hypark varieties. Although the combined process reduced the polyphenol content, four varieties showed no statistically significant differences, indicating variety-specific responses. The varying susceptibility of onion varieties to thermal treatment highlights the importance of selecting the appropriate variety for further processing.
本研究的目的是确定对各种洋葱（L.）品种进行热烫处理对益生菌菌株ŁOCK 0944乳酸发酵过程的影响。研究材料为12个黄洋葱品种：Venecia、Moondance、Sedona、Alonso、Hysky、Centro、Dormo、Hypark、Hybelle、Armstrong、EXP 2236和Hysinger。我们还研究了由此产生的生物活性化合物含量变化。在生洋葱以及60℃热烫处理后的洋葱发酵前后，对酸性细菌代谢产物、乳酸菌数量以及多酚和碳水化合物含量进行了评估。热烫后表现出形态变化的洋葱品种（Hysky、Centro、Dormo）显示出更好的生长以及更高的乳酸产量。热烫使组织结构疏松，降低了热烫和发酵后洋葱中的碳水化合物含量，尤其是Alonso、Centro、Dormo和Hypark品种。尽管联合处理降低了多酚含量，但有4个品种没有统计学上的显著差异，表明存在品种特异性反应。洋葱品种对热处理的敏感性不同，突出了选择合适品种进行进一步加工的重要性。
