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Li P, Wang Z, Feng Y, Feng B, Cheng D, Wei J. Synergistic sensitization effects of single-atom gold and cerium dopants on mesoporous SnO 2 nanospheres for enhanced volatile sulfur compound sensing. MATERIALS HORIZONS 2024; 11:3038-3047. [PMID: 38847138 DOI: 10.1039/d4mh00507d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/02/2024]
Abstract
The real-time monitoring of volatile sulfur compounds is indispensable; however, it continues to pose a significant challenge due to issues such as limited performance towards parts-per-billion (ppb)-level gas. Herein, a concept of synergistic sensitization effects involving single-atom gold (Au) and cerium (Ce) dopants is proposed to boost the sensing performance of allyl mercaptan, a common volatile sulfur compound. As a proof-of-concept, a chemiresistive gas sensor based on mesoporous SnO2 nanospheres with single-atom Au decoration and Ce dopant (denoted Au/Ce-SnO2) is successfully synthesized. The synthesis of Au/Ce-SnO2 is achieved through the utilization of a self-template strategy, employing metal-phenolic hybrids as a precursor. The obtained materials exhibit high specific surface area (89.4 m2 g-1), and small particle size (∼86 nm). The gas sensor reveals unprecedented sensitivity (0.097 ppb-1) and ultra-low detection limit (0.74 ppb), surpassing all state-of-the-art allyl mercaptan gas sensors. Furthermore, a wireless gas sensor is constructed for highly selective and real-time monitoring of allyl mercaptan. The decoration of single-atom Au facilitates the adsorption and dissociation of oxygen and target gases. Simultaneously, the Ce dopant enhances the oxidation of allyl mercaptan. The sensing performance is boosted by the mesoporous framework of SnO2, as well as the synergistic sensitization effects resulting from single-atom Au decoration and Ce doping, thereby facilitating its potential application in environmental and health-related domains.
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Affiliation(s)
- Ping Li
- Institute of Analytical Chemistry and Instrument for Life Science, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, P. R. China.
| | - Zizheng Wang
- Institute of Analytical Chemistry and Instrument for Life Science, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, P. R. China.
| | - Youyou Feng
- Institute of Analytical Chemistry and Instrument for Life Science, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, P. R. China.
| | - Bingxi Feng
- Institute of Analytical Chemistry and Instrument for Life Science, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, P. R. China.
| | - Dong Cheng
- Institute of Analytical Chemistry and Instrument for Life Science, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, P. R. China.
| | - Jing Wei
- Institute of Analytical Chemistry and Instrument for Life Science, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, P. R. China.
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2
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Chiang YC, Chiang PY. Accentuation of the browning characteristics and functional properties of aged tomatoes ( Solanum lycopersicum cv.). Food Chem X 2024; 22:101499. [PMID: 38883912 PMCID: PMC11176656 DOI: 10.1016/j.fochx.2024.101499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/18/2024] Open
Abstract
Moisture-assisted aging technology (MAAT) is a green process that improves browning characteristics and functionalities. This study investigated the physicochemical and functional characteristics of aged tomatoes. MAAT modulated carotenoids biotransformation from esterified to free form (Fourier-transform infrared spectroscopy 1738, 2851, and 2922 cm-1) and generated primary and secondary oxidation volatiles, such as 4-terpineol, α-terpineol, and γ-terpineol (Headspace solid-phase microextraction gas chromatography-mass), which contributed woody and clove odors. Total flavonoids and α-glucosidase activity inhibitory were significantly increased from 1207.729 to 2318.204 mg RE/100 g DW and 77.703% to 86.851%, respectively. We discovered different synthesis pathways of 5-HMF and furfural under different water activities; this breakthrough may set furfural as an important factor in quality control of MAAT products in the future. Thus, MAAT can modulate the chemical form of tomato carotenoids, improve functionalities, and generate unique woody odor volatiles. These results may be applied to health food development in the food industry.
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Affiliation(s)
- Yi-Chan Chiang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City, 40227, Taiwan
| | - Po-Yuan Chiang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City, 40227, Taiwan
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3
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Yu S, Huang X, Wang L, Wang Y, Jiao X, Chang X, Tian X, Ren Y, Zhang X. Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies. Food Chem 2024; 458:140213. [PMID: 38943951 DOI: 10.1016/j.foodchem.2024.140213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/22/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
This work investigated the feasibility of applying headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) combining olfactory visualization for flavor characterization of black garlic. Volatile organic compounds (VOCs) analysis was performed to select important differential VOCs during black garlic processing. A multi-channels nanocomposite CSA assembled with two porous metal-organic frameworks was then developed to characterize flavor profiles changes during black garlic processing, and garlic samples during processing could be divided into five clusters, consistent with VOCs analysis. Artificial neural network (ANN) model outperformed other pattern recognition methods in discriminating processing stages. Furthermore, SVR model for odor sensory scores with the correlation coefficient for prediction set of 0.8919 exhibited a better performance than PLS model, indicating a preferable prediction ability for odor quality. This work demonstrated that the nanocomposite CSA combining appropriate chemometrics can offer an effective tool for objectively and rapidly characterizing flavor quality of black garlic or other food matrixes.
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Affiliation(s)
- Shanshan Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Li Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuena Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xueya Jiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xianhui Chang
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaoyu Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yi Ren
- School of Smart Agriculture, Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China
| | - Xiaorui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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4
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Lopes RMDM, Grisi CVB, Almeida JLSD, Silva JFD, Mangolim CS, Sousa SD, Pascoal LAF. Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork. FOOD SCI TECHNOL INT 2024:10820132241257280. [PMID: 38840432 DOI: 10.1177/10820132241257280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2024]
Abstract
The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.
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Affiliation(s)
- Ranúsia Maria de Melo Lopes
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Cristiani Viegas Brandão Grisi
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Jorge Luiz Santos de Almeida
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Janiele Ferreira da Silva
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Camila Sampaio Mangolim
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Solange de Sousa
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Leonardo Augusto Fonseca Pascoal
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
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5
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Zhang X, Wang Y, Wu F, Gu D, Tao H, Zhang R. Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube. Food Chem 2024; 439:138199. [PMID: 38100871 DOI: 10.1016/j.foodchem.2023.138199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 11/30/2023] [Accepted: 12/10/2023] [Indexed: 12/17/2023]
Abstract
Previous studies demonstrated jujube blackening effectively increased cyclic adenosine phosphate and triterpene acid levels, improving its nutritional value. However, compositional changes during this process require further elucidation. The objective aimed to analyze compositional transformations during this process with SEM, TPA, UPLC-MS, E-nose. Results showed decreased hardness, springiness, and chewiness coupled with increased gumminess over blackening durations. Untargeted omics analysis revealed increases of 2-aminooctadec-8-ene-1,3,4-trioland carbendazim. Targeted organic acid analysis showed initial citric acid accumulation (1481.62 to 1645.78 mg/kg) in the first 24 h, then declines to 1072.96 mg/kg. Meanwhile, oxalic and lactic acids steadily rose, peaking at 96-120 h before slightly decreasing. E-nose analysis implied alterations in organic sulfide aromatics engendered the characteristic flavors. Organic acid fluctuations likely resulted from sugar biotransformation and thermal degradation. These comprehensive analyses demonstrate jujube blackening imparts a rich and unique flavor, providing theoretical support for investigating the mechanisms and products underlying this process.
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Affiliation(s)
- Xin Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Yuxiao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Fei Wu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Duanyin Gu
- Tai'an Academy of Agricultural Science, Tai'an, Shandong 271018, China
| | - Hongxun Tao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Rentang Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Laoling Healthy Food Industry Technology Research Institute, Dezhou 253600, China.
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6
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Utama GL, Rahmi Z, Sari MP, Hanidah II. Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic ( Allium sativum L.). Curr Res Food Sci 2024; 8:100717. [PMID: 38559380 PMCID: PMC10978486 DOI: 10.1016/j.crfs.2024.100717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 01/03/2024] [Accepted: 01/30/2024] [Indexed: 04/04/2024] Open
Abstract
Background Black garlic is one of the functional food products made from garlic which is processed through aging to improve sensory value and nutritional quality. Aging conditions has a major impact on the psychochemical and functional properties changes of black garlic which is closely related to organosulfur compounds and polysaccharides as the largest component in garlic. Scope and approach The method used in this research is a systematic review with the aim of research to determine the relationship between reactions during aging and changes in organosulfur, polysaccharides and non-enzymatic browning product compounds as well as the function of black garlic by focusing on certain aspects of aging including temperature, humidity, time, microorganism activity, and pre-treatment application. Key findings and conclusions Maillard reaction and polysaccharide degradation are still be the dominant reactions and play an important role in black garlic production. High hydrostatic pressure pretreatment could maintains the quality of black garlic so that the black garlic has the same taste characteristics as black garlic in general. Antioxidant properties in black garlic shown increase during thermal treatment. In addition, it is known that the activity of microorganisms plays a role and being potential to increase the quality value of black garlic as well as the antimicrobial activity.
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Affiliation(s)
- Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung, 40132, Indonesia
| | - Zahida Rahmi
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Meli Puspita Sari
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - In-in Hanidah
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
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7
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Stępień AE, Trojniak J, Tabarkiewicz J. Anti-Cancer and Anti-Inflammatory Properties of Black Garlic. Int J Mol Sci 2024; 25:1801. [PMID: 38339077 PMCID: PMC10855366 DOI: 10.3390/ijms25031801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Black garlic (BG) is a fermented form of garlic (Allium sativum L.), produced at precisely defined temperatures, humidities, and time periods. Although garlic has been used for thousands of years, black garlic is a relatively new discovery. There are many bioactive compounds in black garlic that give it medicinal properties, including anti-inflammatory and anti-cancer properties. In our review article, we present scientific studies examining the anti-inflammatory and anti-cancer effects of black garlic. According to research, this effect is mainly due to the reduction in the production of pro-inflammatory cytokines, as well as the ability to scavenge free oxygen radicals and induce apoptosis. In addition, the phytochemicals contained in it have antiproliferative and antiangiogenic properties and inhibit the growth of cancer cells. Black garlic is a valuable source of biologically active substances that can support anti-inflammatory and anti-cancer therapy. Compared to Allium sativum, black garlic has fewer side effects and is easier to consume.
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Affiliation(s)
- Agnieszka Ewa Stępień
- Institute of Health Sciences, Medical College of Rzeszów University, University of Rzeszow, 35-959 Rzeszów, Poland;
| | - Julia Trojniak
- Student’s Scientific Club of Immunology, Institute of Medical Sciences, Medical College of Rzeszów University, University of Rzeszow, 35-959 Rzeszów, Poland;
| | - Jacek Tabarkiewicz
- Department of Human Immunology, Institute of Medical Sciences, Medical College of Rzeszów University, University of Rzeszow, 35-959 Rzeszów, Poland
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Vathsala V, Saurabh V, Kumar Choupdar G, Upadhyay N, Pal Singh S, Dutta A, Kaur C. Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity. Food Res Int 2023; 173:113484. [PMID: 37803804 DOI: 10.1016/j.foodres.2023.113484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Black garlic is rich in brown pigments and Maillard reaction products are known for antioxidant activity and health promoting effects. In the present investigation, we report a facile strategy for fabricating low-fat innovative mayonnaise (IM) using black garlic particles (BGP) as a natural pigment, and a functional ingredient. Whey protein concentrate and high methoxyl pectin at optimized concentrations were utilized for fabricating an IM which served as a control. IM5 and IM10 were ternary composites constituting whey protein, high methoxyl pectin along with BGP (@5 and 10% respectively). The formulation IM10 (BGP @10%) showed high firmness and low spreadability quotient, hence IM5 was taken forward for fabrication for two more variants namely IM-J (using low methoxyl pectin (LMP) from jackfruit peels) and IM-C (LMP from citrus). The effect of BGP and LMP on the functional quality of IM was confirmed through zeta potential, antioxidant activity, textural, rheological, and microscopic evaluation. Fluorescence microscopy confirmed the presence of solid particles over the fat phase of IM, while interaction of pectin and whey proteins was demonstrated through fluorescence emission spectroscopy which clearly displayed stabilization of IM through the formation of Pickering emulsion. Pronounced difference in color and flavor score with BGP established high sensory scores in IM5, IM-J, and IM-C. Rheology supported the stabilizing effects of LMP in IM-J and IM-C in terms of speedy recovery of thixotropy, with recovering storage modulus (G'). Enhanced viscosity of IM-C and IM-J further corroborated the dual effect of LMP and BGP in improving emulsifying and functional quality of IM. Enhanced oxidative stability of IM was established by reduced peroxide and Totox values. Overall our results suggest the promising applications of black garlic as functional ingredient in protein and pectin based Pickering emulsions.
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Affiliation(s)
- V Vathsala
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Vivek Saurabh
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Ganesh Kumar Choupdar
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Neelam Upadhyay
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | | | - Anirban Dutta
- Division of Agricultural Chemicals, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
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9
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Kilic-Buyukkurt O, Kelebek H, Bordiga M, Keskin M, Selli S. Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review. Heliyon 2023; 9:e19056. [PMID: 37664728 PMCID: PMC10469958 DOI: 10.1016/j.heliyon.2023.e19056] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/01/2023] [Accepted: 08/09/2023] [Indexed: 09/05/2023] Open
Abstract
Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment. The undesirable pungent odor of the white garlic disappears and the black garlic product with a sweet-sour flavor is formed after various reactions during the applied heat process. As a result, black garlic is more preferred and easily consumed by the consumers compared to white garlic. This review aims to summarize the studies on the changes in the odorants during the heat treatment employed in the production of black garlic as well as the factors affecting the changes in the aroma and aroma-active compounds and the use of molecular sensory science (MSS) approach, which has been applied in recent years as a new method for the determination of the aroma compounds. This work revealed that the use of the MSS on the aroma changes in black garlic is quite limited in the literature. Thus, more studies are needed to understand the aroma changes that occur during the formation of black garlic from white garlic in more detail.
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Affiliation(s)
- Ozlem Kilic-Buyukkurt
- Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760, Osmaniye, Türkiye
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”. Largo Donegani 2, 28100 Novara, Italy
| | - Muharrem Keskin
- Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Türkiye
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Türkiye
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10
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Aoudeh E, Oz E, Oz F. Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potency. Food Chem 2023; 428:136763. [PMID: 37421662 DOI: 10.1016/j.foodchem.2023.136763] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 06/09/2023] [Accepted: 06/27/2023] [Indexed: 07/10/2023]
Abstract
Nine different black garlic samples aged at varying temperatures and durations were added to the patties at 0.5% and 1% ratios and compared with raw garlic in terms of polycyclic aromatic hydrocarbons (PAHs) formation. The results showed that black garlic caused a reduction in the patties' content of ∑PAH8 by 38.17% to 94.12% compared to raw garlic, with the highest reduction percent in the patties fortified with 1% black garlic aged at 70 °C for 45 days. Beef patties fortified with black garlic reduced human exposure to PAHs from beef patties (from 1.66E to 01 to 6.04E-02 ng-TEQBaP kg-1 bw per day). The negligible cancer risk associated with exposure to PAHs through the consumption of beef patties was confirmed by very low ILCR (incremental lifetime cancer risk) values of 5.44E-14 and 4.75E-12. Finally, patty fortification with black garlic could be suggested as an effective way to reduce PAHs formation and exposure from patties.
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Affiliation(s)
- Eyad Aoudeh
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
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11
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Jiménez-Amezcua I, González-Prada A, Díez-Municio M, Soria AC, Ruiz-Matute AI, Sanz ML. Simultaneous microwave-assisted extraction of bioactive compounds from aged garlic. J Chromatogr A 2023; 1704:464128. [PMID: 37302253 DOI: 10.1016/j.chroma.2023.464128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/16/2023] [Accepted: 06/01/2023] [Indexed: 06/13/2023]
Abstract
In this work, the simultaneous extraction of bioactives (organosulfur compounds, such as S-allyl-L-cysteine (SAC), carbohydrates, such as neokestose and neonystose, and total phenolic compounds) from aged garlic has been optimized for the first time to obtain multifunctional extracts for further application as food ingredients. Analytical methods using liquid chromatography coupled to mass spectrometry (HPLC-MS) and by hydrophilic interaction liquid chromatography with evaporative light scattering detection (HILIC-ELSD) were also previously optimized. High sensitivity (limits of detection between 0.013 and 0.77 µg mL-1) and appropriate repeatability (< 12%) and accuracy (> 92%) for the analysis of bioactives were achieved. After selecting water as the extraction solvent and microwave-assisted extraction (MAE) as the most efficient technique, operation conditions were optimized using a Box-Behnken experimental design (60 min; 120 °C; 0.05 g mL-1; 1 cycle) to maximize the content of bioactives from different aged garlic samples. Regarding organosulfur compounds, only SAC (traces-2.32 mg g-1 dry sample) and cycloalliin (1.23-3.01 mg g-1 dry sample) were detected in all samples, while amino acids such as arginine (0.24-3.45 mg g-1 dry sample) and proline (0.43-3.91 mg g-1 dry sample) were, in general, the most abundant. Bioactive carbohydrates (from trisaccharides to nonasaccharides) were only detected in fresh garlic and aged garlic processed under mild conditions, whereas all garlic extracts showed antioxidant activity. The developed MAE methodology is shown as a successful alternative to other procedures for the simultaneous extraction of aged garlic bioactives intended by the food and nutraceutical industries, among others.
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Affiliation(s)
- I Jiménez-Amezcua
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain; Pharmactive Biotech Products SLU, Faraday, 7, Madrid 28049, Spain
| | - A González-Prada
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain
| | - M Díez-Municio
- Pharmactive Biotech Products SLU, Faraday, 7, Madrid 28049, Spain
| | - A C Soria
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain
| | - A I Ruiz-Matute
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain
| | - M L Sanz
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain.
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12
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Moreno-Ortega A, Pereira-Caro G, Ludwig IA, Motilva MJ, Moreno-Rojas JM. Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans. Antioxidants (Basel) 2023; 12:antiox12040925. [PMID: 37107300 PMCID: PMC10135770 DOI: 10.3390/antiox12040925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/03/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
The consumption of black garlic has been related to a decreased risk of many human diseases due to the presence of phytochemicals such as organosulfur compounds (OSCs). However, information on the metabolization of these compounds in humans is limited. By means of ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS), this study aims to determine the OSCs and their metabolites excreted in urine 24 h after an acute intake of 20 g of black garlic by healthy humans. Thirty-three OSCs were identified and quantified, methiin (17,954 ± 6040 nmol), isoalliin (15,001 ± 9241 nmol), S-(2-carboxypropyl)-L-cysteine (8804 ± 7220 nmol) and S-propyl-L-cysteine (deoxypropiin) (7035 ± 1392 nmol) being the main ones. Also detected were the metabolites N-acetyl-S-allyl-L-cysteine (NASAC), N-acetyl-S-allyl-L-cysteine sulfoxide (NASACS) and N-acetyl-S-(2-carboxypropyl)-L-cysteine (NACPC), derived from S-allyl-L-cysteine (SAC), alliin and S-(2-carboxypropyl)-L-cysteine, respectively. These compounds are potentially N-acetylated in the liver and kidney. The total excretion of OSCs 24 h after the ingestion of black garlic was 64,312 ± 26,584 nmol. A tentative metabolic pathway has been proposed for OSCs in humans.
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Affiliation(s)
- Alicia Moreno-Ortega
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
- Foods for Health Group, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain
| | - Gema Pereira-Caro
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
- Foods for Health Group, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain
| | - Iziar A Ludwig
- Agrotecnio Center, XaRTA-TPV, Food Technology Department, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida, Avda. Alcalde Rovira Roure 191, 25198 Catalonia, Spain
| | - María-José Motilva
- Agrotecnio Center, XaRTA-TPV, Food Technology Department, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida, Avda. Alcalde Rovira Roure 191, 25198 Catalonia, Spain
| | - José Manuel Moreno-Rojas
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
- Foods for Health Group, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain
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13
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Akansel B, Yılmaz Oral ZF, Sallan S, Kaban G, Kaya M. Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. Foods 2023; 12:foods12071545. [PMID: 37048366 PMCID: PMC10094117 DOI: 10.3390/foods12071545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/20/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023] Open
Abstract
This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of Micrococcus/Staphylococcus, as well as aw value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount (p < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG (p < 0.05). No significant difference was observed between the garlic treatments in terms of N-Nitrosodimethylamine (NDMA) and N-Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in N-Nitrosopiperidine (NPIP) (p < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.
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Affiliation(s)
- Begüm Akansel
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Zeynep Feyza Yılmaz Oral
- Department of Food Technology, Vocational School of Technical Sciences, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Selen Sallan
- Departmet of Food Processing, Bandırma Vocational School, Bandırma Onyedi Eylül University, TR-10200 Balıkesir, Türkiye
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
- MK Consulting, Ata Teknokent, TR-25240 Erzurum, Türkiye
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14
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The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic. Molecules 2023; 28:molecules28030962. [PMID: 36770627 PMCID: PMC9920204 DOI: 10.3390/molecules28030962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC50 = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).
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15
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Ding Y, Jiang Y, Zhong Y, Wang D, Deng Y, Meng F, Li Y, Zhang M, Zhang C. Preparation of garlic stem cellulose nanocrystal/leaf extract/chitosan film for black garlic preservation by electrostatic spraying. Int J Biol Macromol 2023; 225:518-525. [PMID: 36395950 DOI: 10.1016/j.ijbiomac.2022.11.108] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022]
Abstract
In this study, a novel active chitosan (CH) packaging film that incorporates garlic leaf extract (GL) and stem cellulose nanocrystals (CNC) was prepared. The addition of CNC to the CH film increased its tensile strength, hydrophilicity, thermal stability, and water/oxygen barrier and decreased its water contact angle and weight-loss rate, while the addition of GL greatly enhanced its antioxidant and antibacterial activities. SEM and AFM analyses showed that the CNC agglomerates and deposits in the lower layer and the surface roughness of the film was the highest at 1.2 % concentration. The optimal composition of the film was determined to be 0.8 % CNC and 4 % GL by the fuzzy mathematics evaluation method. Then, black garlic was preserved with the optimized coating by electrostatic spraying and was found to slow water loss and migration, while its excellent antioxidant activities decreased the degree of browning during 90 d of storage.
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Affiliation(s)
- Yanfang Ding
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610213, China
| | - Yongli Jiang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
| | - Yu Zhong
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Danfeng Wang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yun Deng
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610213, China.
| | - Fanbing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuncheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Minyan Zhang
- Eryuan County Inspection and Testing Institute, Yunnan 671299, China
| | - Chunrong Zhang
- Eryuan County Inspection and Testing Institute, Yunnan 671299, China
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16
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Javed M, Ahmed W. Black garlic: A review of its biological significance. J Food Biochem 2022; 46:e14394. [PMID: 36125851 DOI: 10.1111/jfbc.14394] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/09/2022] [Accepted: 08/19/2022] [Indexed: 01/13/2023]
Abstract
Garlic has been used as a vegetable since ancient times, and it has proved versatility in preventative and therapeutic approaches. The use of garlic in the food business was restricted because of its strong flavor and harsh odor. Fermentation and different chemical processes, such as the Millard reaction and microbial fermentation, produce black garlic. Thermal processing at precise temperatures and relative humidity enhanced flavor and prolonged shelf life. This article holds the most up-to-date information about the resourcefulness and complexity of garlic processing and its biological implications. Recent findings have shown proof of the superior qualitative features and physical activities of black garlic. Before introducing this to the food market, researchers must conduct high-quality research to evaluate the changes of metabolites to achieve largest antioxidant, anticancer, anti-obesity, anti-inflammatory, immune, hepatoprotective, cardioprotective, neuroprotective, and anti-allergenic performance. Researchers should evaluate the quality, marketing, post-harvest handling, and consumption practices of black garlic.
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Affiliation(s)
- Mavra Javed
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Waqas Ahmed
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
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17
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Zhang M, Wang J, Zeng R, Wang D, Wang W, Tong X, Qu W. Agarose-Degrading Characteristics of a Deep-Sea Bacterium Vibrio Natriegens WPAGA4 and Its Cold-Adapted GH50 Agarase Aga3420. Mar Drugs 2022; 20:692. [PMID: 36355015 PMCID: PMC9698624 DOI: 10.3390/md20110692] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/27/2022] [Accepted: 10/29/2022] [Indexed: 11/23/2023] Open
Abstract
Up until now, the characterizations of GH50 agarases from Vibrio species have rarely been reported compared to GH16 agarases. In this study, a deep-sea strain, WPAGA4, was isolated and identified as Vibrio natriegens due to the maximum similarity of its 16S rRNA gene sequence, the values of its average nucleotide identity, and through digital DNA-DNA hybridization. Two circular chromosomes in V. natriegens WPAGA4 were assembled. A total of 4561 coding genes, 37 rRNA, 131 tRNA, and 59 other non-coding RNA genes were predicted in the genome of V. natriegens WPAGA4. An agarase gene belonging to the GH50 family was annotated in the genome sequence and expressed in E. coli cells. The optimum temperature and pH of the recombinant Aga3420 (rAga3420) were 40 °C and 7.0, respectively. Neoagarobiose (NA2) was the only product during the degradation process of agarose by rAga3420. rAga3420 had a favorable stability following incubation at 10-30 °C for 50 min. The Km, Vmax, and kcat values of rAga3420 were 2.8 mg/mL, 78.1 U/mg, and 376.9 s-1, respectively. rAga3420 displayed cold-adapted properties as 59.7% and 41.2% of the relative activity remained at 10 3 °C and 0 °C, respectively. This property ensured V. natriegens WPAGA4 could degrade and metabolize the agarose in cold deep-sea environments and enables rAga3420 to be an appropriate industrial enzyme for NA2 production, with industrial potential in medical and cosmetic fields.
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Affiliation(s)
- Mengyuan Zhang
- Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316000, China
| | - Jianxin Wang
- Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316000, China
| | - Runying Zeng
- Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361000, China
| | - Dingquan Wang
- Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316000, China
| | - Wenxin Wang
- Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316000, China
| | - Xiufang Tong
- Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316000, China
| | - Wu Qu
- Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316000, China
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18
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Chan KH, Chang CK, Gavahian M, Yudhistira B, Santoso SP, Cheng KC, Hsieh CW. The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.). Molecules 2022; 27:molecules27206992. [PMID: 36296587 PMCID: PMC9607198 DOI: 10.3390/molecules27206992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/14/2022] [Accepted: 10/16/2022] [Indexed: 11/16/2022] Open
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.
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Affiliation(s)
- Kai-Hui Chan
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan
- Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
- Department of Chemical Engineering, National Taiwan University of Science and Techology, Daan Dist., Taipei 10607, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei 10617, Taiwan
- Graduate Institute of Food Science Technology, National Taiwan University, Taipei 10617, Taiwan
- Department of Optometry, Asia University, Taichung City 413305, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan
- Correspondence: (K.-C.C.); (C.-W.H.); Tel.: +886-4-22840385 (ext. 5010) (C.-W.H.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan
- Correspondence: (K.-C.C.); (C.-W.H.); Tel.: +886-4-22840385 (ext. 5010) (C.-W.H.)
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19
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Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr 2022; 9:973677. [PMID: 36172529 PMCID: PMC9511141 DOI: 10.3389/fnut.2022.973677] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/11/2022] [Indexed: 11/26/2022] Open
Abstract
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.
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20
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Song Y, Wang F, Zhang R, Vidyarthi SK, Sun X, Pan Z. Comparison of volatile compounds and fatty acids of jujubes ( Ziziphus jujuba mill.) before and after blackening process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2070641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yaru Song
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Fangzhou Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
- Department of Food Science and Formulation, Gembloux Agri-Bio Tech. Université de Liège, Gembloux, Belgium
| | - Rentang Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
| | - Sriram K. Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
- Research and Development, The Morning Star Company, Woodland, CA, USA
| | - Xin Sun
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
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21
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Tahir Z, Saeed F, Nosheen F, Ahmed A, Anjum FM. Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2026954] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zunaira Tahir
- Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhana Nosheen
- Department of Home Economics, Government College University Faisalabad, Faisalabad, Pakistan
| | - Aftab Ahmed
- Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Faqir M. Anjum
- Ex-Vice Chancellor-Administration Department, University of the Gambia, Banjul, Gambia
- Chief Executive Officer, Ifanca Department Pakistan Halal Apex (Pvt) Ltd, Pakistan
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22
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Dursun Capar T, Inanir C, Cimen F, Ekici L, Yalcin H. Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01247-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Turan E, Şimşek A. Black garlic as a substitute for fresh garlic to reduce off‐flavor and enhance consumer acceptance and bioactive properties in cemen paste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Emre Turan
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
| | - Atilla Şimşek
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
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24
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Vinayagam R, Eun Lee K, Ambati RR, Gundamaraju R, Fawzy Ramadan M, Gu Kang S. Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Ramachandran Vinayagam
- Department of Biotechnology, Institute of Biotechnology, College of Life and Applied Sciences, Yeungnam University, Gyeongsan, The Republic of Korea
| | - Kyung Eun Lee
- Department of Biotechnology, Institute of Biotechnology, College of Life and Applied Sciences, Yeungnam University, Gyeongsan, The Republic of Korea
- Stemforce, Institute of Industrial Technology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Ranga Rao Ambati
- Department of Biotechnology, Vignan’s Foundation for Science, Technology, and Research Deemed to be University, Guntur, India
| | - Rohit Gundamaraju
- School of Health Sciences, University of Tasmania, Launceston, Australia
| | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- Deanship of Scientific Research, Umm Al-Qura University, Makkah, KSA
| | - Sang Gu Kang
- Department of Biotechnology, Institute of Biotechnology, College of Life and Applied Sciences, Yeungnam University, Gyeongsan, The Republic of Korea
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The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic. Foods 2021; 10:foods10112703. [PMID: 34828984 PMCID: PMC8623035 DOI: 10.3390/foods10112703] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 11/02/2021] [Accepted: 11/03/2021] [Indexed: 01/01/2023] Open
Abstract
Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG. Thus, the aim of this study was to investigate the influence of seven FG varieties subjected to the thermal process on the physicochemical parameters of BG. To prepare the BG samples, a fifteen-day ageing process involving a temperature gradient ranging from 30 to 82 °C was used. It was found that the antioxidant activity, the total polyphenol content, and the total soluble solids increased during ageing, while the pH level, moisture content, and lightness decreased in all the garlic varieties. The varieties of garlic differed in the studied traits significantly, both before (FG) and after ageing (BG). In the sensory analysis, significant differences between the BG varieties were observed only in the pleasantness of texture, while the remaining sensory descriptors (pleasantness of color, odor, taste and intensity of the garlic aroma, and overall acceptability) were not affected by variety. The correlations suggest that most of the FG’s studied parameters in this study do not correlate with the properties of BG and cannot be used for the prediction of the quality of BG. Additionally, HPLC-MS/MS analysis revealed substantial changes in the composition of low molecular compounds.
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26
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Ohmic heating pretreatment accelerates black garlic processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Xiao Q, Woo MW, Hu J, Xiong H, Zhao Q. The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101225] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Afzaal M, Saeed F, Rasheed R, Hussain M, Aamir M, Hussain S, Mohamed AA, Alamri MS, Anjum FM. Nutritional, biological, and therapeutic properties of black garlic: a critical review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1967386] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Rizwan Rasheed
- Department of Botany, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Aamir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahzad Hussain
- Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia
| | - Abdellatif A. Mohamed
- Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia
| | - Mohamed S. Alamri
- Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia
| | - Faqir M. Anjum
- Administration Department, University of the Gambia, Serrekunda, Gambia
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Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review. Molecules 2021; 26:molecules26165028. [PMID: 34443625 PMCID: PMC8401630 DOI: 10.3390/molecules26165028] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/09/2021] [Accepted: 08/12/2021] [Indexed: 01/02/2023] Open
Abstract
Black garlic (BG) is a form of aged garlic obtained from raw garlic (Allium sativum) via Millard reaction under high temperature (60–90 °C) and humidity (70–90%) for a period of time. Several studies reported higher contents of water-soluble antioxidants compounds (S-allyl cysteine, S-allyl-mercapto cysteine), 5-hydroxymethylfurfural, organosulfur compounds, polyphenol, volatile compounds, and products of other Millard reactions compared to fresh garlic after the thermal processing. Recent studies have demonstrated that BG and its bioactive compounds possess a wide range of biological activities and pharmacological properties that preserve and show better efficacy in preventing different types of diseases. Most of these benefits can be attributed to its anti-oxidation, anti-inflammation, anti-obesity, hepatoprotection, hypolipidemia, anti-cancer, anti-allergy, immunomodulation, nephroprotection, cardiovascular protection, and neuroprotection. Substantial studies have been conducted on BG and its components against different common human diseases in the last few decades. Still, a lot of research is ongoing to find out the therapeutic effects of BG. Thus, in this review, we summarized the pre-clinical and clinical studies of BG and its bioactive compounds on human health along with diverse bioactivity, a related mode of action, and also future challenges.
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Hsieh HJ, Lin JA, Chen KT, Cheng KC, Hsieh CW. Thermal treatment enhances the α-glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products. J Food Sci 2021; 86:3109-3121. [PMID: 34146408 DOI: 10.1111/1750-3841.15798] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 05/03/2021] [Accepted: 05/04/2021] [Indexed: 01/02/2023]
Abstract
Inhibition of α-glucosidase can slow carbohydrate metabolism, which is known as an effective strategy for diabetes treatment. The aim of this study is to evaluate the effect of thermal treatment (50, 60, and 70℃) for 15 days on the α-glucosidase inhibitory activity of bitter melon. The results show that the bitter melon heated at 70℃ for 12 days had the best α-glucosidase inhibitory effect. However, the amount of free polyphenols, 5-hydroxymethyl-2-furfural (5-HMF), and the browning degree of bitter melon generally increased with the time (15 days) and temperature of the thermal treatment, which is positively related to their antioxidant and α-glucosidase inhibitory activities. In conclusion, aged bitter melon shows great α-glucosidase inhibitory activity, which may be related to the increased free form of the involved phenolic compounds and Maillard reaction products. This suggests that thermal processing may be a good way to enhance the application of bitter melon for diabetes treatment. PRACTICAL APPLICATION: The thermal processing of bitter melon provides an application for diabetes treatment. This study demonstrated that heat-treated bitter melon can lower the blood glucose level; therefore, it can be used as a potential anti-hyperglycemic and functional food.
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Affiliation(s)
- Hsin-Jung Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung, Taiwan
| | - Kai-Ting Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.,Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.,Department of Optometry, Asia University, Taichung, Taiwan.,Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan.,Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
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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] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 02/26/2020] [Accepted: 02/27/2020] [Indexed: 12/26/2022]
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Effect of packaging materials and storage temperature on water status, mechanical and thermal properties of black garlic. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100507] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Golubkina N, Zayachkovsky V, Stepanov V, Deryagina V, Rizhova N, Kirsanov K, Caruso G. High Temperature and Humidity Effect on Biochemical Characteristics of Organically-Grown Parsnip Roots Compared to Garlic Bulbs. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:292-297. [PMID: 32350812 DOI: 10.1007/s11130-019-00775-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Functional food with high concentrations of monosaccharides and antioxidants is important for quick replenishment of energy reserves and rehabilitation after intensive oxidant stress. The effect of high temperature and humidity for manufacturing such products from parsnip roots of three cultivars (Zemchug, Krugly, Bely aist) compared to garlic bulbs from cultivar Demidovsky was investigated. The processed parsnip demonstrated higher antioxidant activity than 'black garlic': phenolics (22.6 compared to 13.3 mg-GAE/g d.w.), total antioxidant activity (26.1 compared to 18.1 mg-GAE/g d.w.) and radical scavenging activity (0.24 compared to 0.18 mcM TE/g d.w.). Monosaccharides concentration in parsnip roots increased from 6.5-8.0 to 36.2-42.5 g/100 g d.w., the latter range including the value relevant to the processed garlic (37.4 g/100 g d.w.). Parsnip roots showed concurrent monosaccharides increase and disaccharides decrease (from 33.75-37.2 to 1.25-6.72 g/100 g), whereas garlic displayed the enhancement of both mono- and disaccharide biosynthesis. Total acidity level in processed parsnip also increased by 3 to 5 times and was highly correlated with monosaccharides content (r = 0.99 at P ≤ 0.01). Thanks to its higher mineral content, 'black parsnip' proved to be suitable for quick energy and antioxidant replenishment after strong physical and/or oxidant stress.
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Affiliation(s)
- Nadezhda Golubkina
- Federal Scientific Center of Vegetable Production Selectsionnaya 14 VNIISSOK, Odintsovo District, 143072, Moscow, Russia.
| | - Vladimir Zayachkovsky
- Federal Scientific Center of Vegetable Production Selectsionnaya 14 VNIISSOK, Odintsovo District, 143072, Moscow, Russia
| | - Viktor Stepanov
- Federal Scientific Center of Vegetable Production Selectsionnaya 14 VNIISSOK, Odintsovo District, 143072, Moscow, Russia
| | - Valentina Deryagina
- N.N.Blokhin National Medical Scientific Center of Oncology, Kashirskoe St 23, 115478, Moscow, Russia
| | - Nataly Rizhova
- N.N.Blokhin National Medical Scientific Center of Oncology, Kashirskoe St 23, 115478, Moscow, Russia
| | - Kirill Kirsanov
- N.N.Blokhin National Medical Scientific Center of Oncology, Kashirskoe St 23, 115478, Moscow, Russia
| | - Gianluca Caruso
- University of Naples Federico II via Università, 100, 80055, Portici (Naples), Italy
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Moreno-Ortega A, Pereira-Caro G, Luis Ordóñez J, Manuel Muñoz-Redondo J, Moreno-Rojas R, Pérez-Aparicio J, Manuel Moreno-Rojas J. Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’. Food Chem 2020; 311:125958. [DOI: 10.1016/j.foodchem.2019.125958] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 11/22/2019] [Accepted: 11/24/2019] [Indexed: 11/16/2022]
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