Impact of sprouting on the degradation kinetics of color and vitamin C of onion powder packaged in different packaging materials

摘要

The present investigation was engrossed to depict the feasibility of sprouting process as an efficient way to retain various quality attributes in sprouted onion powder packed in high-density polyethylene (HDPE) and aluminum-laminated polyethylene (ALP) under accelerated storage conditions (40 degrees C +/- 1 degrees C temperature, 90% relative humidity). There was significant (p 0.05) influence of both packaging material and storage period on the various analyzed parameters. The kinetics of color change (Delta E) and vitamin C degradation followed zero-order and first-order reaction, respectively, with the type of packaging material affecting the reaction rate constants. Sprouted onion powder was found to retain quality characteristics with lower moisture content, better flowability, less color, and vitamin C degradation in both HDPE and ALP throughout the storage period. The intensity of quality degradation suggested the application of sprouting as an efficient tool to enhance the storage stability of onion powder. Practical applications This research shows less degradation of color and vitamin C with maximum retention of quality index parameters in sprouted onion powder as compared to raw onion powder. The findings revealed that the process of sprouting can be used to enhance the storage life of onion products with improved quality parameters. The research is also valuable in terms of promoting exploitation of sprouted onions by preparing various products which can alleviate the problem of postharvest losses and environmental concerns arising as a result of sprouted onion disposal.