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Onion, a natural alternative to artificial food preservatives. Review
Santas, Jonathan; Almajano Pablos, María Pilar; Carbó Moliner, Rosa
Universitat Politècnica de Catalunya. Departament d'Enginyeria Química; Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
Consumer demand of minimally processed foods without synthetic preservatives has led to a growing interest in their replacement for more natural alternatives. Onion is widely used as a food ingredient and it is known as a good source of bioactive compounds, such as sulphur-containing compounds and flavonoids with well known health beneficial effects, antioxidant and antimicrobial capacities. Consequently, onion has been proposed as a promising and safer source of food preservatives. The overall aim of the present review is to analyze its potential use as a food ingredient by reporting evidence of onion antioxidant and antimicrobial activities, as well as discussing some concerns in relation to its stability and effectiveness as a food preservative.
Àrees temàtiques de la UPC::Enginyeria química::Indústries químiques::Conservació d'aliments
Food additives
Indústria química
Open Access

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