{"title":"Innovative process for improving functional and sensory quality of black garlic","authors":"","doi":"10.1016/j.ijgfs.2024.101040","DOIUrl":null,"url":null,"abstract":"<div><div>Black garlic (BG) is an aged product high in brown melanoidin pigment and functional quality, however, the long aging process limits its commercial production. The present investigation was undertaken to develop an innovative process for improving the functional quality of BG as well as shortening the aging duration. Peeled garlic was subjected to two pre-treatment steps viz. Freeze-thaw (FT) and blanching (BL) followed by ascorbic acid (AA) infusion and effects were monitored during aging. Non-enzymatic browning, the main visible indicator of MR was significantly (<em>p</em> < 0.05) high in FT garlic due to high infused AA content. The pre-treated garlic showed significantly (<em>p</em>< 0.05) high fructose content (6-7-fold) over the control on the 6th day of aging. The treatment also enhanced the total phenolic content (2.5–3.0-fold) and antioxidant activity (14-fold) while reducing the processing time from 18 to 12 days. The soluble solid content (58.7 °B) and Fast index (fluorescent of advanced Maillard reaction products and soluble tryptophan) was maximum (305.2) in FT garlic on the 12th day. FTIR confirmed a strong peak at 1515 cm<sup>−1</sup> depicting the dark nature of the BG subjected to FT. The innovative short process saved 50% of energy in production and was 43% more economical compared to its control counterpart. Overall sensory quality of FT garlic in terms of color, flavour and texture was on par with control except BL sample which showed high stickiness and low score values. Overall results suggest that FT treatment followed by infusion of ascorbic acid accelerated the Maillard reaction (MR), and improved the functional quality of BG.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001732","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Black garlic (BG) is an aged product high in brown melanoidin pigment and functional quality, however, the long aging process limits its commercial production. The present investigation was undertaken to develop an innovative process for improving the functional quality of BG as well as shortening the aging duration. Peeled garlic was subjected to two pre-treatment steps viz. Freeze-thaw (FT) and blanching (BL) followed by ascorbic acid (AA) infusion and effects were monitored during aging. Non-enzymatic browning, the main visible indicator of MR was significantly (p < 0.05) high in FT garlic due to high infused AA content. The pre-treated garlic showed significantly (p< 0.05) high fructose content (6-7-fold) over the control on the 6th day of aging. The treatment also enhanced the total phenolic content (2.5–3.0-fold) and antioxidant activity (14-fold) while reducing the processing time from 18 to 12 days. The soluble solid content (58.7 °B) and Fast index (fluorescent of advanced Maillard reaction products and soluble tryptophan) was maximum (305.2) in FT garlic on the 12th day. FTIR confirmed a strong peak at 1515 cm−1 depicting the dark nature of the BG subjected to FT. The innovative short process saved 50% of energy in production and was 43% more economical compared to its control counterpart. Overall sensory quality of FT garlic in terms of color, flavour and texture was on par with control except BL sample which showed high stickiness and low score values. Overall results suggest that FT treatment followed by infusion of ascorbic acid accelerated the Maillard reaction (MR), and improved the functional quality of BG.
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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