{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T01:25:41Z","timestamp":1790299541578,"version":"4.1.0"},"reference-count":61,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2017,9,21]],"date-time":"2017-09-21T00:00:00Z","timestamp":1505952000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Food Institutional Research Measure by the Irish Department of Agriculture, Food and Marine","award":["TNIT 6AFRC06"],"award-info":[{"award-number":["TNIT 6AFRC06"]}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2018,3]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>This study investigated the effect of blanching (60, 70 and 80 \u00b0C for 1, 3, 5 and 10 min) combined with oven drying at 60 \u00b0C on the phenolic compounds, antioxidant activity, colour and drying characteristics (drying time, drying rate constant, effective moisture diffusivity and activation energy) of onion slices.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Blanching of onion slices at 60 \u00b0C for 3 min and at 70 \u00b0C for 1 min prior to drying increased their bioactive compounds and antioxidant activity compared to the control samples and other treatments. Eighteen drying models were evaluated. The Modified Page and two\u2010term exponential models best represented the drying data. The effective diffusivity ranged from 3.32 \u00d7 10<jats:sup>\u221211<\/jats:sup> m<jats:sup>2<\/jats:sup> s<jats:sup>\u22121<\/jats:sup> (control) to 5.27 \u00d7 10<jats:sup>\u221211<\/jats:sup> m<jats:sup>2<\/jats:sup> s<jats:sup>\u22121<\/jats:sup>, 5.01 \u00d7 10<jats:sup>\u221211<\/jats:sup> m<jats:sup>2<\/jats:sup> s<jats:sup>\u22121<\/jats:sup>, and 4.74 \u00d7 10<jats:sup>\u221211<\/jats:sup> m<jats:sup>2<\/jats:sup> s<jats:sup>\u22121<\/jats:sup> for onions blanched at 60 \u00b0C, 70 \u00b0C and 80 \u00b0C, respectively. The higher activation energy was observed for the control (unblanched) sample and slightly lower values were found for 1 min\u2010 and 3 min\u2010blanched samples, confirming the higher drying efficiency as a result of the blanching pre\u2010treatment.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The use of blanching as a pre\u2010treatment before drying of onions resulted in enhanced phytochemical content and drying efficiency. \u00a9 2017 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.8594","type":"journal-article","created":{"date-parts":[[2017,7,29]],"date-time":"2017-07-29T03:46:39Z","timestamp":1501299999000},"page":"1300-1309","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Enhancement of phytochemical content and drying efficiency of onions (<i>Allium cepa<\/i> L.) through blanching"],"prefix":"10.1002","volume":"98","author":[{"given":"Feiyue","family":"Ren","sequence":"first","affiliation":[{"name":"Department of Food Chemistry and Technology Teagasc Food Research Centre, Ashtown  Dublin Ireland"},{"name":"School of Food and Nutritional Sciences University College Cork, Western Road  Cork Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3312-5179","authenticated-orcid":false,"given":"Camila A","family":"Perussello","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Technology Teagasc Food Research Centre, Ashtown  Dublin Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhihang","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Technology Teagasc Food Research Centre, Ashtown  Dublin Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michael T","family":"Gaffney","sequence":"additional","affiliation":[{"name":"Horticulture Development Department Teagasc Food Research Centre, Ashtown  Dublin Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joseph P","family":"Kerry","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences University College Cork, Western Road  Cork Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Brijesh K","family":"Tiwari","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Technology Teagasc Food Research Centre, Ashtown  Dublin Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,9,21]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.06.090"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.06.022"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.11.070"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2016.09.045"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb11375.x"},{"key":"e_1_2_6_7_1","volume-title":"Conference in Meeting of American Institute of Chemical Engineers, New York","author":"Olivas R","year":"1999"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373939208916492"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2005.01.007"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2009.11.007"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8138"},{"key":"e_1_2_6_12_1","volume-title":"Official Methods of Analysis","author":"Association of Official Analytical Chemists (AOAC)","year":"2005"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0076-6879(99)99017-1"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.01.014"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2008.11.005"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf052334j"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(199909)79:12<1625::AID-JSFA411>3.0.CO;2-8"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2003.08.034"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1987"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf025916z"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.08.032"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2261"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2009.12.005"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.09.020"},{"key":"e_1_2_6_25_1","volume-title":"Processing and impact on active components in food","author":"Abu-Ghannam N","year":"2015"},{"key":"e_1_2_6_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.07.087"},{"key":"e_1_2_6_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.09.124"},{"key":"e_1_2_6_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.08.041"},{"key":"e_1_2_6_29_1","first-page":"441","article-title":"Effect of drying air temperature and chemical pretreatments on quality of dried chilli","volume":"16","author":"Wiriya P","year":"2009","journal-title":"Int Food Res J"},{"key":"e_1_2_6_30_1","unstructured":"LohachoompolV Effect of drying on anthocyanins in blueberries. PhD thesis The University of New South Wales Sydney Australia (2007)."},{"key":"e_1_2_6_31_1","unstructured":"WahyuningsihD The effect of method and blanching time on anthocyanin and ascorbic acid content of redSesbania grandifloraL. (Pers) flower. PhD thesis Faculty of Agroindustry Mercu Buana University Yogyakarta Indonesia (2008)."},{"key":"e_1_2_6_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.04.018"},{"key":"e_1_2_6_33_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules15107313"},{"key":"e_1_2_6_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0141-8130(01)00155-6"},{"key":"e_1_2_6_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.06.019"},{"key":"e_1_2_6_36_1","first-page":"1911","article-title":"Experimental characterization and modeling of thin-layer drying of mango slices","volume":"21","author":"Akoy EO","year":"2014","journal-title":"Intl Food Res J"},{"key":"e_1_2_6_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.04.028"},{"key":"e_1_2_6_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aaspro.2014.11.048"},{"key":"e_1_2_6_39_1","doi-asserted-by":"crossref","first-page":"1036","DOI":"10.5897\/AJAR2013.7759","article-title":"Drying kinetics and quality characteristics of beetroot slices under hot air followed by microwave finish drying","volume":"9","author":"Kaur K","year":"2014","journal-title":"Afr J Agric Res"},{"key":"e_1_2_6_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.01.023"},{"key":"e_1_2_6_41_1","doi-asserted-by":"publisher","DOI":"10.1081\/DRT-100103936"},{"key":"e_1_2_6_42_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jssas.2013.04.004","article-title":"Kinetic study of the convective drying of spearmint","volume":"13","author":"Ayadi M","year":"2014","journal-title":"J Saudi Soc Agric Sci"},{"key":"e_1_2_6_43_1","volume-title":"Proceedings of the 11th Chemical Engineering Congress (ICHEC 11)","author":"Daghbandan A","year":"2006"},{"key":"e_1_2_6_44_1","first-page":"107","article-title":"Modeling microwave-drying kinetics and moisture diffusivity of Mabonde banana variety","volume":"7","author":"Omolola AO","year":"2014","journal-title":"Intl J Agric Biol Engr"},{"key":"e_1_2_6_45_1","first-page":"193","article-title":"Investigation on the effect of shapes on the drying kinetics and sensory evaluation study of dried jackfruit","volume":"7","author":"Gan PL","year":"2014","journal-title":"Intl J Sci Engr"},{"key":"e_1_2_6_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biosystemseng.2007.06.011"},{"key":"e_1_2_6_47_1","doi-asserted-by":"publisher","DOI":"10.1081\/DRT-100103936"},{"key":"e_1_2_6_48_1","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.jssas.2013.01.003","article-title":"Mathematical models to describe thin-layer drying and to determine drying rate of whole bananas","volume":"13","author":"Pereira W","year":"2014","journal-title":"J Saudi Soc Agric Sci"},{"key":"e_1_2_6_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2015.06.018"},{"key":"e_1_2_6_50_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-011-0266-7"},{"key":"e_1_2_6_51_1","first-page":"313","article-title":"Mathematical modeling of thin-layer drying of carrot","volume":"23","author":"Aghbashlo M","year":"2009","journal-title":"Intl Agrophys"},{"key":"e_1_2_6_52_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(199707)74:3<331::AID-JSFA806>3.0.CO;2-C"},{"key":"e_1_2_6_53_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2009.08.013"},{"key":"e_1_2_6_54_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0583-x"},{"key":"e_1_2_6_55_1","doi-asserted-by":"publisher","DOI":"10.1038\/35016151"},{"key":"e_1_2_6_56_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf900695s"},{"key":"e_1_2_6_57_1","doi-asserted-by":"publisher","DOI":"10.1002\/rcm.2720"},{"key":"e_1_2_6_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2007.11.013"},{"key":"e_1_2_6_59_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.01210.x"},{"key":"e_1_2_6_60_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf970671p"},{"key":"e_1_2_6_61_1","first-page":"361","article-title":"Effect of pre\u2010treatment on the drying rates and drying time of potato","volume":"3","author":"Agarry S","year":"2005","journal-title":"J Food Technol"},{"key":"e_1_2_6_62_1","first-page":"137","article-title":"Effects of pretreatments on the quality of open\u2010air and solar dried apricots","volume":"40","author":"Pala M","year":"1996","journal-title":"Mol Nutr Food Res"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.8594","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.8594","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T13:37:34Z","timestamp":1760881054000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.8594"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,9,21]]},"references-count":61,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2018,3]]}},"alternative-id":["10.1002\/jsfa.8594"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.8594","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2017,9,21]]},"assertion":[{"value":"2017-05-12","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2017-07-26","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2017-09-21","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}