Why Do Onions Turn Blue: Break Out Your Chemistry Set
Introduction
- Onions have been a staple in cooking for centuries, but one thing that still perplexes many is why they turn blue when cooked or pickled. In this article, we will delve into the science behind onion discoloration and explore ways to prevent it from happening.
- Onion cultivation dates back to ancient times and has played an essential role in global cuisine ever since. However, despite its popularity among chefs worldwide, onions are notorious for turning colors like blue when exposed to heat or acidity. So what causes this strange phenomenon? Let’s find out!
The Science Behind Onion Turning Blue
- Anthocyanins are water-soluble pigments responsible for creating the vibrant hues of fruits and vegetables such as berries and eggplants. The same pigments cause onions to turn blue when heated or exposed to acid over time. Role of pH levels plays a significant part in determining color changes on onions like acids versus bases & neutralization reactions can affect anthocyanin structure stability.
Factors That Influence Color Changes In Onions
- There are various types of anthocyanins present inside an onion which makes them prone towards bluing: - Delphinidin-based (blue) - Cyanidin-based (purple) - Pelargonidin-based (red) Heat also contributes significantly towards breaking down pigment with acids turning them from red-purplish-blue depending upon length processes involved while preparing dishes such as boiling making it worse than grilling/roasting.
Preventing Discoloration In Onions Using Chemicals Or Natural Methods
Chemical Method:
Baking soda mixed with water helps increase pH levels reducing Anthrocynanins absorption rate.
Natural Methods:
Alternatives Like Vinegar/Lemon Juice Etc., act similarly by increasing acidic content resulting in lowering pH value hence slowing down oxidation process causing bluing effect reduction
