Garlic is a common food, and many of its biological functions are attributed to its components including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main components are understudied but have future value due to the growing demand for bioactive polysaccharides/oligosaccharides from natural sources. Garlic polysaccharides have molecular weights of 1 × 103 to 2 × 106 Da, containing small amounts of pectins and fructooligosaccharides and large amounts of inulin‐type fructans ((2→1)‐linked β‐d‐Fruf backbones alone or with attached (2→6)‐linked β‐d‐Fruf branched chains). This article provides a detailed review of research progress and identifies knowledge gaps in extraction, production, composition, molecular characteristics, structural features, physicochemical properties, bioactivities, and structure–function relationships of garlic polysaccharides/oligosaccharides. Whether the extraction processes, synthesis approaches, and modification methods established for other non‐garlic polysaccharides are also effective for garlic polysaccharides/oligosaccharides (to preserve their desired molecular structures and bioactivities) requires verification. The metabolic processes of ingested garlic polysaccharides/oligosaccharides (as food ingredients/dietary supplements), their modes of action in healthy humans or populations with chronic conditions, and molecular/chain organization–bioactivity relationships remain unclear. Future research directions related to garlic polysaccharides/oligosaccharides are discussed.
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, 1H 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 ApplicationFreezing 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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