Influence of Food-Packaging Materials and Shelf-Life Conditions on Dried Garlic (Allium sativum L.) Concerning Quality and Stability of Allicin/Phenolic Content

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2023-05-06 DOI:10.1007/s11947-023-03110-4

Prinya Wongsa, Prakash Bhuyar, Vicha Sardsud, Joachim Müller

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引用次数: 3

Abstract

Packing supplies and storage requirements significantly influence the value and stability of phenolic compounds in stored-dried garlic. This experiment aimed to evaluate and assess the performance of packing materials at various temperatures and storage times. Concentrations of allicin and primary phenolic acids packed in dried garlic low-density polyethylene/nylon/low-density polyethylene (LDPE/Nylon/LDPE) and low-density polyethylene/aluminium foil/low-density polyethylene (LDPE/AL/LDPE) pouches and kept at 10, 30 and 50 °C for 120 days were monitored by ultra-high-performance liquid chromatography (UPLC) techniques. The percentage of allicin retention ranged between 1.72 to 17.24% and 1.72 to 9.48% was observed in stored-dried garlic packed in LDPE/Nylon/LDPE and LDPE/AL/LDPE pouches, respectively. The first-order reaction found the kinetic of non-enzymatic browning in dried garlic packed in different packaging materials during storage. The Arrhenius calculation might be employed to characterize the temperature dependency of reaction kinetics. The activation energies for non-enzymatic browning were 1.67 and 14.04 kJ/mol for dried garlic packed in LDPE/Nylon/LPDE and LDPE/AL/LPDE pouches, respectively. The combination of LDPE/AL/LDPE pouch and storage temperature of 30 °C provided promising packaging materials and storage conditions to preserve the quality and stability of bioactive compounds in dried garlic.

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食品包装材料和保质期条件对大蒜干（Allium sativum L.）质量和大蒜素/酚含量稳定性的影响

包装材料和贮存要求显著影响贮藏干蒜中酚类化合物的价值和稳定性。本实验旨在评价和评估包装材料在不同温度和储存时间下的性能。采用超高效液相色谱(UPLC)技术检测大蒜素和原酚酸在干燥大蒜低密度聚乙烯/尼龙/低密度聚乙烯(LDPE/ nylon/ LDPE)和低密度聚乙烯/铝箔/低密度聚乙烯(LDPE/AL/LDPE)袋中分别于10、30和50℃保存120 d的浓度。LDPE/Nylon/LDPE和LDPE/AL/LDPE袋装大蒜的蒜素保留率分别为1.72 ~ 17.24%和1.72 ~ 9.48%。一级反应研究了不同包装材料包装的干蒜在贮存过程中非酶褐变的动力学。Arrhenius计算可以用来描述反应动力学的温度依赖性。LDPE/Nylon/LPDE和LDPE/AL/LPDE袋装干蒜的非酶促褐变活化能分别为1.67和14.04 kJ/mol。LDPE/AL/LDPE袋袋组合和30°C的储存温度为保持干蒜中生物活性化合物的质量和稳定性提供了有前途的包装材料和储存条件。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.