Award details

Conversion of environmentally -unfriendly onion waste into food ingredients (EU ONIONS)

Reference	BBS/E/F/04220926
Principal Investigator / Supervisor	Professor Keith Waldron
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	209,973
Status	Completed
Type	Institute Project
Start date	01/04/1997
End date	31/12/1999
Duration	33 months

Abstract

In a well ripened onion, the outer tissue's dried up and forms the skin. In the EEC, over 450,000 tonnes of onion waste are produced annually. This comprises a mixture of damaged, whole onions and outer, dry leaves and fleshy tissues. There is considerable interest in valorisation of the wastes which will benefit the onion producers and processors. The objectives of this EU-funded research project are: 1) To reduce the environmental impact of onion waste disposal by converting waste streams into useful products, resulting in low- waste food production; 2) To optimise existing, and to develop new, food processes for extracting and tailoring onion flavours; adapt for extraction from waste; 3) To develop combination processes for the extraction and modification of fructo- oligosaccharides, gelling pectin's and dietary fibre from onion waste; 4) To exploit the unique properties of onion parenchyma for producing dietary fibre supplements suitable for texturally-sensitive foods. The project is multidisciplinary in nature, making use of the scientific expertise of the different participants. These range from detailed chemical analysis of fibre and flavour components, through to processing methodologies including extrusion, supercritical CO2 extraction, and distillation.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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