Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.)

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100717

Gemilang Lara Utama , Zahida Rahmi , Meli Puspita Sari , In-in Hanidah

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引用次数: 0

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.

Abstract Image

查看原文本刊更多论文

黑蒜（Allium sativum L.）有机硫和多糖化合物的心理化学变化和功能特性

背景黑蒜是以大蒜为原料制成的功能性食品之一，通过老化加工可提高感官价值和营养质量。老化条件对黑蒜的心理化学和功能特性变化有重大影响，这与大蒜中最大的有机硫化合物和多糖密切相关。范围和方法本研究采用的方法是系统综述，目的是通过关注老化的某些方面，包括温度、湿度、时间、微生物活性和预处理应用，确定老化过程中的反应与有机硫、多糖和非酶褐变产物化合物的变化以及黑蒜功能之间的关系。高静压预处理可以保持黑蒜的品质，使黑蒜具有与一般黑蒜相同的口感特征。在热处理过程中，黑蒜中的抗氧化特性会增加。此外，众所周知，微生物的活性在提高黑蒜质量和抗菌活性方面发挥着作用和潜力。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.