Comparative elucidation of garlic peeling methods and positioning of quality characteristics using principal component analysis

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI:10.17306/j.afs.1114
Prem Prakash, Kamlesh Prasad
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Abstract

Background. Garlic ( Allium sativum ) peeling is one of the crucial steps in its use and is a significant chal - lenge for maintaining the peeled garlic’s quality. The peeling of garlic on a mass scale is required to produce dehydrated garlic flakes, powder, grits, paste, garlic pickle, and for use as a critical wet spice in various processed products. Materials and methods. Manual peeling (MP), normal water peeling (NWP), hot water peeling (HWP), flame peeling (FP), and lye peeling (LP) methods were assessed for the quality characteristics of peeled garlic cloves based on antioxidant activities (AOA), total phenolic content (TPC), total flavonoid content (TFC), anti-nutritional properties, ascorbic acid (AA), reducing sugar, allicin, and pyruvic acid content. Principal component analysis (PCA) was used to develop the correlations between the garlic peeling methods and the measured parameters. Morphological and Energy Dispersive X-Ray (EDX) analyses were used to verify the difference between the optimized method of peeled garlic over the manually peeled garlic. Results. All peeling methods of garlic resulted in the respective peeled garlic having a pH in the acidic range (6.08–6.14). Reducing sugar is an important component affecting the color of the dehydrated garlic, which was found to be minimal in NWP (275.64 mg/g, fresh weight) and LP (335.26 mg/g, fresh weight). Allicin content, pyruvic acid, TPC, TFC, and AOA were similar for manually and lye-peeled garlic. MP garlic had the highest levels of anti-nutritional factors, such as saponin, phytic acid, and tannin. Whereas, the minimum level of saponin was found in HWP garlic. Phytic acid and tannin content were found to be minimum in LP and FP garlic. Multivariate analysis showed that the estimated chemical attributes were found to have the maximum number of positive correlations with the LP methods of garlic. At the same time, it also showed less correlation with anti-nutritional properties and a negative correlation with reducing sugar. Thus, the lye peeling (LP) method may be applied commercially for garlic peeling on a commercial scale due to it main - taining the quality characteristics; the morphological and EDX analyses also support this finding. Conclusions. LP method was found to be the best method of peeling since it maintained the allicin content, antioxidant properties, and reduced anti-nutritional properties and doesn’t reduce sugar.
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大蒜去皮方法的比较阐明及质量特征的主成分分析定位
背景。大蒜去皮是大蒜加工的关键步骤之一,也是保证大蒜去皮后品质的一大难题。大蒜的大规模脱皮是生产脱水大蒜片、大蒜粉、大蒜粉、大蒜酱、大蒜泡菜以及在各种加工产品中用作关键的湿香料的必要条件。材料和方法。以大蒜的抗氧化活性(AOA)、总酚含量(TPC)、总黄酮含量(TFC)、抗营养性能、抗坏血酸(AA)、还原糖、蒜素和丙酮酸含量为指标,对人工去皮(MP)、普通水去皮(NWP)、热水去皮(HWP)、火焰去皮(FP)和碱液去皮(LP)方法进行了品质评价。采用主成分分析(PCA)建立大蒜去皮方法与测量参数之间的相关性。利用形态学和能量色散x射线(EDX)分析验证了优化的大蒜去皮方法与人工去皮方法的差异。结果。所有的大蒜去皮方法都使去皮后的大蒜pH值在酸性范围内(6.08-6.14)。还原糖是影响脱水大蒜颜色的重要成分,在NWP (275.64 mg/g,鲜重)和LP (335.26 mg/g,鲜重)中还原糖含量最低。蒜素含量、丙酮酸、TPC、TFC、AOA与手工去皮大蒜相当。MP大蒜含有最高水平的抗营养因子,如皂苷、植酸和单宁。而以HWP大蒜中皂苷含量最低。LP和FP大蒜的植酸和单宁含量最低。多变量分析结果表明,所得化学属性与LP方法的正相关数最多。同时,它还显示出与抗营养特性的相关性较小,与还原糖呈负相关。因此,碱液脱皮法保持了大蒜的品质特性,可在商业规模上应用于大蒜脱皮;形态学和EDX分析也支持这一发现。结论。LP法能保持大蒜素含量、抗氧化性能、降低抗营养性能,且不降糖,是最佳的去皮方法。
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CiteScore
2.70
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发文量
70
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