Evaluation of deodorization techniques using cyclodextrins on the headspace volatiles and antioxidant properties of onion

초록

Sulphur-containing volatiles in onion produce unpleasant odors and this limit their usage in foods. To expand its application, several additives including alpha-cyclodextrin (alpha-CD), fi-cyclodextrin (fi-CD), 2-hydroxypropyl-fi-cyclo-dextrin (HP-fi-CD), and chitosan were added to onion solution and evaluated for their effect on sulphur-containing volatiles. Also, antioxidant property using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and oxidative stabilities in an oil-in-water (O/W) emulsion were carried out. The total volatile contents were decreased in the order of alpha-CD (50.1%), fi-CD (49.3%), HP-fi-CD (46.2%), and chitosan (7%). Meanwhile, HP-fi-CD showed the highest DPPH radical scavenging ability followed by fi-CD, alpha-CD, and chitosan with decreasing order. The fi-CD significantly enhanced the oxidative stability of the O/W emulsion, whereas alpha-CD and fi-HP-CD showed prooxidative behavior. Overall, fi-CD might be used as a sulphur-containing volatile decreasing agent, which could keep the antioxidant properties of onion in the O/W emulsion.

키워드