The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic ( L.)

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2022 Oct 27

PMID 36296587

Authors

Kai-Hui Chan

Chao-Kai Chang

Mohsen Gavahian

Bara Yudhistira

Shella Permatasari Santoso

Kuan-Chen Cheng

Chang-Wei Hsieh

Affiliations

Soon will be listed here.

Abstract

Black garlic (BG) is an emerging derivative of fresh garlic with enhanced nutritional properties. This study aimed to develop functional BG products with good consumer acceptance. To this end, BG was treated with freezing (F-BG), ultrasound (U-BG), and HHP (H-BG) to assess its sensory and functional properties. The results showed that F-BG and H-BG had higher S-allyl-cysteine (SAC), polyphenol, and flavonoid contents than BG. H-BG and F-BG displayed the best sensory quality after 18 days of aging, while 5-hydroxymethylfurfural (5-HMF), SAC, and polyphenols were identified as the most influential sensory parameters. Moreover, the F-BG and H-BG groups achieved optimal taste after 18 days, as opposed to untreated BG, which needed more than 24 days. Therefore, the proposed approaches significantly reduced the processing time while enhancing the physical, sensory, and functional properties of BG. In conclusion, freezing and HHP techniques may be considered promising pretreatments to develop BG products with good functional and sensory properties.

Citing Articles

Optimization of Black Garlic Protein Extraction Process and Exploration of Its Properties and Functions with Enzymatic Hydrolysis Products.

Liu J, Wang Y, Wang B, Zhang W, Ren X, Zhang Y Molecules. 2025; 30(1.

PMID: 39795181 PMC: 11721984. DOI: 10.3390/molecules30010125.

Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.

Sejbuk M, Mironczuk-Chodakowska I, Karav S, Witkowska A Antioxidants (Basel). 2024; 13(10).

PMID: 39456473 PMC: 11505337. DOI: 10.3390/antiox13101220.

Efficient removal of allicin from the stalk of Allium fistulosum for dietary fiber production.

Li Y, Ma J, Cao Y, Yang D NPJ Sci Food. 2024; 8(1):32.

PMID: 38877017 PMC: 11178807. DOI: 10.1038/s41538-024-00275-w.

Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments.

Chang C, Tsai S, Tsai M, Tu A, Hou C, Cheng K Antioxidants (Basel). 2024; 13(3).

PMID: 38539907 PMC: 10968149. DOI: 10.3390/antiox13030374.

References

Punthi F, Yudhistira B, Gavahian M, Chang C, Cheng K, Hou C . Pulsed electric field-assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant-based food preservation. Compr Rev Food Sci Food Saf. 2022; 21(6):5109-5130. DOI: 10.1111/1541-4337.13052. View

Choi I, Cha H, Lee Y . Physicochemical and antioxidant properties of black garlic. Molecules. 2014; 19(10):16811-23. PMC: 6270986. DOI: 10.3390/molecules191016811. View

Lung C, Chang C, Cheng F, Hou C, Chen M, Santoso S . Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat. Food Chem. 2022; 390:133137. DOI: 10.1016/j.foodchem.2022.133137. View

Hajas L, Sipos L, Csobod E, Veresne Balint M, Juhasz R, Benedek C . Lentil ( Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies. Foods. 2022; 11(14). PMC: 9317262. DOI: 10.3390/foods11142028. View

Yamaguchi Y, Kumagai H . Characteristics, biosynthesis, decomposition, metabolism and functions of the garlic odour precursor, -allyl-L-cysteine sulfoxide. Exp Ther Med. 2020; 19(2):1528-1535. PMC: 6966203. DOI: 10.3892/etm.2019.8385. View

Yuan H, Sun L, Chen M, Wang J . An analysis of the changes on intermediate products during the thermal processing of black garlic. Food Chem. 2017; 239:56-61. DOI: 10.1016/j.foodchem.2017.06.079. View

Yu Z, Zeng W, Lu X . Influence of ultrasound to the activity of tyrosinase. Ultrason Sonochem. 2012; 20(3):805-9. DOI: 10.1016/j.ultsonch.2012.11.006. View

Yudhistira B, Punthi F, Lin J, Sulaimana A, Chang C, Hsieh C . S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Compr Rev Food Sci Food Saf. 2022; 21(3):2665-2687. DOI: 10.1111/1541-4337.12937. View

Li F, Cao J, Liu Q, Hu X, Liao X, Zhang Y . Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing. Food Chem. 2020; 318:126517. DOI: 10.1016/j.foodchem.2020.126517. View

10.

Phan A, Netzel G, Wang D, Flanagan B, DArcy B, Gidley M . Binding of dietary polyphenols to cellulose: structural and nutritional aspects. Food Chem. 2014; 171:388-96. DOI: 10.1016/j.foodchem.2014.08.118. View

11.

Vidal N, Manful C, Pham T, Stewart P, Keough D, Thomas R . The use of XLSTAT in conducting principal component analysis (PCA) when evaluating the relationships between sensory and quality attributes in grilled foods. MethodsX. 2020; 7:100835. PMC: 7078354. DOI: 10.1016/j.mex.2020.100835. View

12.

Zhang X, Li N, Lu X, Liu P, Qiao X . Effects of temperature on the quality of black garlic. J Sci Food Agric. 2015; 96(7):2366-72. DOI: 10.1002/jsfa.7351. View

13.

Liang T, Wei F, Lu Y, Kodani Y, Nakada M, Miyakawa T . Comprehensive NMR analysis of compositional changes of black garlic during thermal processing. J Agric Food Chem. 2014; 63(2):683-91. DOI: 10.1021/jf504836d. View

14.

Seo S, Sharma V, Sharma N . Mushroom tyrosinase: recent prospects. J Agric Food Chem. 2003; 51(10):2837-53. DOI: 10.1021/jf020826f. View

15.

Ghasemzadeh A, Nasiri A, Jaafar H, Baghdadi A, Ahmad I . Changes in phytochemical synthesis, chalcone synthase activity and pharmaceutical qualities of sabah snake grass (Clinacanthus nutans L.) in relation to plant age. Molecules. 2014; 19(11):17632-48. PMC: 6271923. DOI: 10.3390/molecules191117632. View

16.

Chen Y, Chen Y, Lee C, Wu J, Cheng K, Hsieh C . A strategy for promoting γ-glutamyltransferase activity and enzymatic synthesis of S-allyl-(L)-cysteine in aged garlic via high hydrostatic pressure pretreatments. Food Chem. 2020; 316:126347. DOI: 10.1016/j.foodchem.2020.126347. View