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El-Saadony MT, Saad AM, Korma SA, Salem HM, Abd El-Mageed TA, Alkafaas SS, Elsalahaty MI, Elkafas SS, Mosa WFA, Ahmed AE, Mathew BT, Albastaki NA, Alkuwaiti AA, El-Tarabily MK, AbuQamar SF, El-Tarabily KA, Ibrahim SA. Garlic bioactive substances and their therapeutic applications for improving human health: a comprehensive review. Front Immunol 2024; 15:1277074. [PMID: 38915405 PMCID: PMC11194342 DOI: 10.3389/fimmu.2024.1277074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Accepted: 05/06/2024] [Indexed: 06/26/2024] Open
Abstract
Garlic (Allium sativum L.) is a widely abundant spice, known for its aroma and pungent flavor. It contains several bioactive compounds and offers a wide range of health benefits to humans, including those pertaining to nutrition, physiology, and medicine. Therefore, garlic is considered as one of the most effective disease-preventive diets. Many in vitro and in vivo studies have reported the sulfur-containing compounds, allicin and ajoene, for their effective anticancer, anti-diabetic, anti-inflammatory, antioxidant, antimicrobial, immune-boosting, and cardioprotective properties. As a rich natural source of bioactive compounds, including polysaccharides, saponins, tannins, linalool, geraniol, phellandrene, β-phellandrene, ajoene, alliin, S-allyl-mercapto cysteine, and β-phellandrene, garlic has many therapeutic applications and may play a role in drug development against various human diseases. In the current review, garlic and its major bioactive components along with their biological function and mechanisms of action for their role in disease prevention and therapy are discussed.
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Affiliation(s)
- Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Ahmed M. Saad
- Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Heba M. Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Taia A. Abd El-Mageed
- Department of Soils and Water, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Samar Sami Alkafaas
- Molecular Cell Biology Unit, Division of Biochemistry, Department of Chemistry, Faculty of Science, Tanta University, Tanta, Egypt
| | - Mohamed I. Elsalahaty
- Biochemistry Division, Department of Chemistry, Faculty of Science, Tanta University, Tanta, Egypt
| | - Sara Samy Elkafas
- Production Engineering and Mechanical Design Department, Faculty of Engineering, Menofia University, Menofia, Egypt
- Faculty of Control System and Robotics, Information Technologies, Mechanics and Optics (ITMO) University, Saint-Petersburg, Russia
| | - Walid F. A. Mosa
- Plant Production Department (Horticulture-Pomology), Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Ahmed Ezzat Ahmed
- Biology Department, College of Science, King Khalid University, Abha, Saudi Arabia
| | - Betty T. Mathew
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Noor A. Albastaki
- Department of Chemistry, College of Science, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Aysha A. Alkuwaiti
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, United Arab Emirates
| | | | - Synan F. AbuQamar
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Khaled A. El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, United Arab Emirates
- Harry Butler Institute, Murdoch University, Perth, WA, Australia
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, Food and Nutritional Science Program, North Carolina A&T State University, Greensboro, NC, United States
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Chang WC, Lin WC, Wu SC. Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing. Foods 2023; 12:foods12081584. [PMID: 37107378 PMCID: PMC10137468 DOI: 10.3390/foods12081584] [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: 03/16/2023] [Revised: 03/29/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP) in the production of black garlic jam. The highest antioxidant activities, including the DPPH scavenging, total antioxidant capacity, and reducing power (86.23%, 88.44%, and A700 = 2.48, respectively), were observed in black garlic that had been aged for 30 days. Similarly, the highest total phenols and flavonoids were observed in black garlic that had been aged for 30 days (76.86 GAE/g dw and 13.28 mg RE/g dw, respectively). The reducing sugar in black garlic was significantly increased to about 380 (mg GE/g dw) after 20 days of aging. The free amino acids in black garlic were decreased time-dependently to about 0.2 mg leucine/g dw after 30 days of aging. For the browning indexes of black garlic, the uncolored intermediate and browning products were increased in a time-dependent manner and reached a plateau at day 30. Another intermediate product in the Maillard reaction, 5-hydroxymethylfurfural (5-HMF), was observed in concentrations that increased to 1.81 and 3.04 (mg/g dw) at day 30 and 40, respectively. Furthermore, the black garlic jam made by HPP was analyzed for its texture and sensory acceptance, showing that a 1:1.5:2 ratio of black garlic/water/sugar was the most preferred and was classified as "still acceptable". Our study suggests suitable processing conditions for black garlic and outlines the prominent beneficial effects after 30 days of aging. These results could be further applied in HPP jam production and increase the diversity of black garlic products.
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Affiliation(s)
- Wen-Chang Chang
- Department of Food Sciences, National Chiayi University, Chiayi 600355, Taiwan
| | - Wen-Chun Lin
- Department of Food Sciences, National Chiayi University, Chiayi 600355, Taiwan
| | - She-Ching Wu
- Department of Food Sciences, National Chiayi University, Chiayi 600355, Taiwan
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Woldemariam HW, Emire SA, Teshome PG, Töpfl S, Aganovic K. Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing. Heliyon 2022; 8:e12441. [PMID: 36590575 PMCID: PMC9798180 DOI: 10.1016/j.heliyon.2022.e12441] [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: 02/24/2022] [Revised: 08/11/2022] [Accepted: 12/09/2022] [Indexed: 12/24/2022] Open
Abstract
The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100-600 MPa) and holding time (30-600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0-98.4 mg βc/100 g and 8.70-8.95 μmol TE/g, respectively. Increase (2.5-6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2-2.8) were within the ranges of 'imperceptible' to 'noticeable'. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619-0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.
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Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Corresponding author.
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Stefan Töpfl
- Osnabrueck University of Applied Sciences, Osnabrueck, Germany
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
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Santos NC, Almeida RLJ, da Silva GM, Feitoza JVF, Silva VMDA, Saraiva MMT, Silva APDF, André AMMCN, Mota MMDA, Carvalho AJDBA. Impact of high hydrostatic pressure (HHP) pre-treatment drying cashew (Anacardium occidentale L.): drying behavior and kinetic of ultrasound-assisted extraction of total phenolics compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01688-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Physicochemical Properties and Biological Activities of Garlic (Allium sativum L.) Bulb and Leek (Allium ampeloprasum L. var. Porrum) Leaf Oil Extracts. ScientificWorldJournal 2022; 2022:6573754. [PMID: 35514610 PMCID: PMC9064510 DOI: 10.1155/2022/6573754] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 04/08/2022] [Indexed: 01/16/2023] Open
Abstract
Allium species including garlic and leek exhibits a broad range of medicinal and nutritional properties. Therefore, this study investigates the physicochemical and biological activities of garlic (Allium sativum L.) and leek (A. ampeloprasum L. var. Porrum) oil extracts. The result indicated that physicochemical properties indicated that significantly higher oil yield (21.25%), ACV (2.66 mg/g), FFA (1.34%), and PV (4.10 meq/kg) and also antioxidant activities with respect to 2, 2-diphenyl-1-picrylhydrazyl, DPPH (27.60 ± 1.55%), hydrogen peroxide (12.35 ± 0.92%) free radical scavenging activities, and ascorbic acid content (25.30 ± 3.25%) were obtained for leek leaf oil extract. Stronger antibacterial activity with a maximum zone of inhibition (16.00 mm), minimum inhibitory concentration (MIC) (0.20 µg/ml), and minimum bactericidal concentration (MBC) (0.40 µg/ml) was recorded for leek oil extract against S. pyogenes. However, garlic oil has presented stronger antifungal activity with a maximum zone of inhibition (13.50 mm), MIC (0.40 µg/ml), and minimum fungicidal concentration (MFC) (0.75 µg/ml) against Candida albicans. It is concluded from the results of this investigation that oils extracts of garlic bulb and leek leaves demonstrated significant biological activities that can be used as sources for pharmaceutical and nutraceutical ingredients.
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Qiu Z, Zhang M, Li L, Zhang B, Qiao Y, Zheng Z. Effect of blend oil on the volatile aroma profile and storage quality of garlic paste. Food Chem 2022; 371:131160. [PMID: 34598117 DOI: 10.1016/j.foodchem.2021.131160] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 09/04/2021] [Accepted: 09/14/2021] [Indexed: 11/04/2022]
Abstract
The aim of this study was to evaluate the effect of edible oil on the volatile aroma profile and storage quality of garlic paste, and to explore the underlying mechanisms. The administration of blend oil at 40 °C in a garlic to oil ratio of 1.8 had a higher overall acceptance by affective sensory test. Compared with the original garlic paste, the sensory aroma profile of the oil-immersed garlic paste was characterized by suppressed pungency, garlic scent and garlic odor, and enhanced oil scent. SPME-GC-MS and HS-GC-IMS showed that the application of blend oil caused great changes in the level of some compounds, which could explain its role in the oil-immersed garlic paste. Furthermore, the blend oil also reduced the growth rate of the total number of colonies and browning intensity, and inhibited the loss of allicin. Therefore, the application of blend oil in garlic paste improved the sensory aroma and delayed the deterioration of the product quality.
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Affiliation(s)
- Zhichang Qiu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Mingjie Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Lingyu Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Bin Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Yiteng Qiao
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China.
| | - Zhenjia Zheng
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China.
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Sharma S, Katoch V, Kumar S, Chatterjee S. Functional relationship of vegetable colors and bioactive compounds: Implications in human health. J Nutr Biochem 2021; 92:108615. [PMID: 33705954 DOI: 10.1016/j.jnutbio.2021.108615] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 12/26/2020] [Accepted: 02/02/2021] [Indexed: 01/16/2023]
Abstract
Vegetables are essential protective diet ingredients that supply ample amounts of minerals, vitamins, carbohydrates, proteins, dietary fiber, and various nutraceutical compounds for protection against various disease conditions. Color is the most important quality parameter for the farmers to access the harvest maturity while for the consumer's reliable indices to define acceptability or rejection. The colored vegetables contain functional compounds like chlorophylls, carotenoids, betalains, anthocyanins, etc. well recognized for their antioxidant, antimicrobial, hypolipidemic, neuroprotective, antiaging, diuretic, and antidiabetic properties. Recently, there has been a shift in food consumption patterns from processed to semi-processed or fresh fruits and vegetables to ensure a healthy disease-free life. This shifted the focus of agriculture scientists and food processors from food security to nutrition security. This has resulted in recent improvements to existing crops like blue tomato, orange cauliflower, colored and/or black carrots, with improved color, and thus enriched bioactive compounds. Exhaustive laboratory trials though are required to document and establish their minimum effective concentrations, bioavailability, and specific health benefits. Efforts should also be directed to breed color-rich cultivars or to improve the existing varieties through conventional and molecular breeding approaches. The present review has been devoted to a better understanding of vegetable colors with specific health benefits and to provide in-hand information about the effect of specific pigment on body organs, the effect of processing on their bioavailability, and recent improvements in colors to ensure a healthy lifestyle.
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Affiliation(s)
- Shweta Sharma
- Department of Vegetable Science and Floriculture, CSK HPKV, Palampur-176062 (H.P.), India; MS Swaminathan School of Agriculture, Shoolini University of Biotechnology and Management Sciences, Solan-173229 (H.P.), India.
| | - Viveka Katoch
- Department of Vegetable Science and Floriculture, CSK HPKV, Palampur-176062 (H.P.), India
| | - Satish Kumar
- College of Horticulture and Forestry, Thunag, Mandi, Dr. YS Parmar University of Horticulture and Forestry, Nauni, Solan, 173230 (H.P.), India
| | - Subhrajyoti Chatterjee
- Department of Horticulture, MSSSOA, Centurion University of Technology and Management, Odisha, India
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Zhang B, Zheng Z, Liu N, Liu P, Qiu Z, Qiao X. Effect of different combined mechanical and thermal treatments on the quality characteristics of garlic paste. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1061-1071. [PMID: 33678889 PMCID: PMC7884543 DOI: 10.1007/s13197-020-04620-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2020] [Accepted: 07/03/2020] [Indexed: 05/11/2023]
Abstract
The aim of this study was to investigate the effects of the sequence of different thermal and mechanical treatments on the physicochemical parameters and microstructure of garlic paste, in order to improve the quality of the product. The total organosulfur compounds (OSCs) decreased steadily in blended-heated garlic, whereas OSCs decreased sharply after 2 min at 75 °C or 5 min at 85 and 95 °C in heated-blended garlic. After blanching for 5 min, allicin could maintain over 4.0 mg/g only at 75 °C; and OSCs of heated-blended garlic paste were found to drop by 29.56%, 90.63% and 94.79% at 75, 85 and 95 °C, respectively. In blended-heated garlic, the color values of L* (lightness) and a* (redness) decreased (P < 0.05), while the b* (yellowness) and C* (chroma) increased (P < 0.05), obtaining green discoloration garlic paste. The total color differences of blended-heated samples were greater than 12.08, which were 2-6 folds higher compared with heated-blended garlic. Total phenolic content and antioxidant activity decreased (P < 0.05) in all thermal treatments, thermal treatment of heated-blended garlic less than 5 min maintained over 30% of antiradical activity. The sequence of unit operations determined the pattern of garlic microstructure disruption, resulting in various enzymic and non-enzymic reactions. Our results indicated that use of heat treatment prior to blend processing is an effective and feasible method to inhibit garlic discoloration and retain high content of bioactive OSCs. It is recommended that garlic paste be prepared using heated-blended processing, with thermal processing limited to 75 °C for less than 5 min.
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Affiliation(s)
- Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, Shandong Province People’s Republic of China
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, Shandong Province People’s Republic of China
| | - Nan Liu
- Linyi Center for Disease Control and Prevention, Linyi 276000, Shandong Province People’s Republic of China
| | - Pengli Liu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, Shandong Province People’s Republic of China
| | - Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, Shandong Province People’s Republic of China
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, Shandong Province People’s Republic of China
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Zhang B, Qiu Z, Zhao R, Zheng Z, Lu X, Qiao X. Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.). J Food Sci 2020; 86:31-39. [PMID: 33295000 DOI: 10.1111/1750-3841.15525] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/28/2020] [Accepted: 10/15/2020] [Indexed: 11/27/2022]
Abstract
The aim of this work was to evaluate the impact of blanching on the physical properties of frozen garlic cloves and to explore the relationship between quality changes and microstructure. A short-term blanching treatment (100 °C for 45 s, 90 °C for 45 s, and 80 °C for 60 s) before freezing did not affect the total organosulfur compound content. In a preliminary research, blanching conditions were determined to be 100 °C for 45 to 80 s. Under these conditions, peroxidase was inactivated, but organosulfur compounds were retained. Mechanical and color tests showed a damaging effect of blanching and freezing on frozen garlic blanched for 60 and 80 s at 100 °C . Compared to frozen fresh garlic, frozen garlic treated by blanching for 45 s at 100 °C retained 2871.49 ± 200.24 µg/g of allicin, although 81.83% of peroxidase was inactivated; browning and hardness improved by 49.97 and 48.01%, respectively. According to scanning electron microscopy, significant damage to the microstructure was observed in both frozen fresh garlic and frozen garlic after 60 s and 80 s of blanching at 100 °C . Moreover, 1 H low-field nuclear magnetic resonance (LF-NMR) indicated that blanching for 60 s and 80 s induced an increase in free water in garlic tissues, resulting in further damage after freezing. As peroxidase was efficiently inactivated, the microstructure and organosulfur compounds were better preserved, and blanching treatment at 100 °C for 45 s before freezing is a potential method for obtaining frozen garlic with high sensory and nutritional qualities. PRACTICAL APPLICATION: Freezing helps to overcome challenges associated with growing seasons and the deterioration of garlic during storage. After frozen garlic is thawed, it is prone to some undesirable changes, such as enzymatic browning and softening. Minimal blanching (45 s at 100 °C ) pretreatment can help to maintain the bioactive compounds of garlic and prevent texture and color deterioration caused by freezing directly.
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Affiliation(s)
- Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province, 271018, PR China
| | - Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province, 271018, PR China
| | - Ruixuan Zhao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province, 271018, PR China
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province, 271018, PR China
| | - Xiaoming Lu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province, 271018, PR China
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province, 271018, PR China
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Ismail Iid I, Kumar S, Shukla S, Kumar V, Sharma R. Putative antidiabetic herbal food ingredients: Nutra/functional properties, bioavailability and effect on metabolic pathways. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Tao D, Li F, Hu X, Liao X, Zhang Y. Quality comparison of "Laba" garlic processed by High Hydrostatic Pressure and High Pressure Carbon Dioxide. Sci Rep 2020; 10:3719. [PMID: 32111899 PMCID: PMC7048805 DOI: 10.1038/s41598-020-60667-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Accepted: 02/06/2020] [Indexed: 11/29/2022] Open
Abstract
The production of "Laba" garlic is limited to the homemade method with long processing time and non-uniform color quality. Innovative food processing technologies including high hydrostatic pressure (HHP) and high pressure carbon dioxide (HPCD) were applied to the processing of "Laba" garlic. Products prepared at different treatment pressures (200, 350 and 500 MPa of HHP; 4, 7 and 10 MPa of HPCD) were compared by evaluating the texture, color, flavor and sensory qualities. The results indicated that HHP treatment at 200 MPa was optimal for retaining the textural quality of "Laba" garlic, which was mainly attributed to the compacted cells and the increased Ca2+-cross linked cell-cell adhesion. HHP had greater effect on facilitating the formation of the attractive green color of "Laba" garlic than HPCD. The flavor profiles of "Laba" garlic were modified after treatments, with pungent compounds decreased to non-detectable. The results from sensory study confirmed that "Laba" garlic treated by HHP at 200 MPa was most acceptable to consumers. Moreover, considering the treatment capacity and feasibility of commercialization, HHP would be a promising technology in production of "Laba" garlic with improved quality and efficiency.
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Affiliation(s)
- Dandan Tao
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA
| | - Fangwei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing, 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing, 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing, 100083, China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
- National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing, 100083, China.
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12
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Shang A, Cao SY, Xu XY, Gan RY, Tang GY, Corke H, Mavumengwana V, Li HB. Bioactive Compounds and Biological Functions of Garlic ( Allium sativum L.). Foods 2019. [PMID: 31284512 DOI: 10.3390/foods807024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
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Affiliation(s)
- Ao Shang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Shi-Yu Cao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.
| | - Guo-Yi Tang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Vuyo Mavumengwana
- DST/NRF Centre of Excellence for Biomedical Tuberculosis Research, US/SAMRC Centre for Tuberculosis Research, Division of Molecular Biology and Human Genetics, Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town 8000, South Africa
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
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13
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Shang A, Cao SY, Xu XY, Gan RY, Tang GY, Corke H, Mavumengwana V, Li HB. Bioactive Compounds and Biological Functions of Garlic ( Allium sativum L.). Foods 2019; 8:E246. [PMID: 31284512 PMCID: PMC6678835 DOI: 10.3390/foods8070246] [Citation(s) in RCA: 289] [Impact Index Per Article: 57.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 06/27/2019] [Accepted: 07/04/2019] [Indexed: 12/24/2022] Open
Abstract
Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
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Affiliation(s)
- Ao Shang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Shi-Yu Cao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.
| | - Guo-Yi Tang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Vuyo Mavumengwana
- DST/NRF Centre of Excellence for Biomedical Tuberculosis Research, US/SAMRC Centre for Tuberculosis Research, Division of Molecular Biology and Human Genetics, Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town 8000, South Africa
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
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14
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Liu J, Liu L, Guo W, Fu M, Yang M, Huang S, Zhang F, Liu Y. A new methodology for sensory quality assessment of garlic based on metabolomics and an artificial neural network. RSC Adv 2019; 9:17754-17765. [PMID: 35520572 PMCID: PMC9064673 DOI: 10.1039/c9ra01978b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 05/06/2019] [Indexed: 11/21/2022] Open
Abstract
This study has established a new method for the sensory quality determination of garlic and garlic products on the basis of metabolomics and an artificial neural network. A total of 89 quality indicators were obtained, mainly through the metabolomics analysis using gas chromatography/mass spectrometry (GC/MS) and high performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The quality indicator data were standardized and fused at a low level, and then seven representative indicators including the a* (redness) value, and the contents of S-methyl-l-cysteine, 3-vinyl-1,2-dithiacyclohex-5-ene, glutamic acid, l-tyrosine, d-fructose and propene were screened by partial least squares discriminant analysis (PLS-DA), analysis of variance (ANOVA) and correlation analysis (CA). Subsequently, the seven representative indicators were employed as the input data, while the sensory scores for the garlic obtained by a traditional sensory evaluation were regarded as the output data. A back propagation artificial neural network (BPANN) model was constructed for predicting the sensory quality of garlic from four different areas in China. The R2 value of the linear regression equation between the predicted scores and the traditional sensory scores for the garlic was 0.9866, with a mean square error of 0.0034, indicating that the fitting degree was high and that the BPANN model built in this study could predict the sensory quality of garlic accurately. In general, the method developed in this study for the sensory quality determination of garlic and garlic products is rapid, simple and efficient, and can be considered as a potential method for application in quality control in the food industry. This study has established a new method for the sensory quality determination of garlic and garlic products on the basis of metabolomics and an artificial neural network.![]()
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Affiliation(s)
- Jian Liu
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
- School of Food Science and Engineering
| | - Lixia Liu
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Wei Guo
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Minglang Fu
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Minli Yang
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Shengxiong Huang
- School of Food Science and Engineering
- Hefei University of Technology
- Hefei 230009
- China
| | - Feng Zhang
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Yongsheng Liu
- School of Food Science and Engineering
- Hefei University of Technology
- Hefei 230009
- China
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15
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Park I, Kim JU, Shahbaz HM, Jung D, Jo M, Lee KS, Lee H, Park J. High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13937] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ilbum Park
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Jeong Un Kim
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Hafiz Muhammad Shahbaz
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore 54000 Pakistan
| | - Dongseok Jung
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Munhui Jo
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Kyung Seo Lee
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Hyunah Lee
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Jiyong Park
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
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16
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Ahmed M, Eun JB. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review. Crit Rev Food Sci Nutr 2017; 58:3159-3188. [DOI: 10.1080/10408398.2017.1353480] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Maruf Ahmed
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
| | - Jong-Bang Eun
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
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17
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Chen D, Pan S, Chen J, Pang X, Guo X, Gao L, Liao X, Wu J. Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1759-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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Tao D, Zhou B, Zhang L, Hu X, Liao X, Zhang Y. Kinetics of “Laba” garlic greening and its physiochemical properties treated by Dense Phase Carbon Dioxide. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties. Int J Mol Sci 2015; 16:24159-73. [PMID: 26473846 PMCID: PMC4632744 DOI: 10.3390/ijms161024159] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 09/29/2015] [Accepted: 10/07/2015] [Indexed: 11/17/2022] Open
Abstract
In this study, pulsed electric fields (PEF) treatments and their effects on the structure of vitamin C (VIT-C) were estimated by fluorescence and Fourier transform infrared (FT-IR) spectroscopy, the relative content of VIT-C was measured by HPLC and the antioxidant properties of treated VIT-C by DPPH radical scavenging as well as reducing power tests. The fluorescence intensity of treated VIT-C increased slightly compared to the untreated VIT-C. Moreover, the effect of PEF on the structure of VIT-C was observed using the FT-IR spectra. These phenomena indicated that the PEF affected the conformation of VIT-C, which promoted the VIT-C isomer transformed enol-form into keto-form. In addition, the PEF treatments did not suffer the damage to VIT-C and could slow down the oxidation process in involving of experimental conditions by HPLC. The antioxidant properties of the treated VIT-C were enhanced, which was proved by radical scavenging and also the reducing power tests.
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