Comparison of processing technology on quality of “Laba” garlic products

Abstract

In order to comparison of processing technology on quality of "Laba" garlic products, the garlic was dipped in acetic acid and fumigated by acetic acid with carbon dioxide, CO 2 , respectively, until became green. The pigment formation, texture characteristics, and bioactivities of "Laba" garlic was investigated. Garlic fumigated by acetic acid with 80% CO 2 exhibited the most discoloration, while the hardness and pigment bioavailability of garlic fumigated by acetic acid with 20% CO 2 presented the highest value. Correlation test showed that scavenging rate of DPPH• of garlic products is highly dependent on allicin content, while showed a good negative correlation between allicin content and blue, yellow pigments. Though formation of new pigments, the scavenging rate of DPPH• decreased indicating that pigments of "Laba" garlic exhibited much poorer clearance rate of DPPH• than allicin. In summary, "Laba" garlic fumigated with acetic acid and 20% CO 2 showed the best quality.Comparación de tecnologías de procesamiento en la calidad de los productos de ajo "Laba" RESUMEN Con el fin de comparar las tecnologías de procesamiento en la calidad de los productos de ajo "Laba", se sumergió el ajo en ácido acético y se fumigó con ácido acético con dióxido de carbono, CO 2 , respectivamente, hasta que se volvió verde. Posteriormente, se investigaron la formación de pigmentos, las características de la textura y las bioactividades del ajo "Laba". El ajo fumigado con ácido acético conteniendo 80% de CO 2 exhibió la mayor decoloración; por otra parte, la dureza y la biodisponibilidad del pigmento del ajo fumigado con ácido acético conteniendo 20% de CO 2 presentaron el valor más alto. La prueba de correlación mostró que la tasa de eliminación de DPPH• de productos de ajo es altamente dependiente del contenido de alicina, comprobándose una buena correlación negativa entre el contenido de alicina y los pigmentos azules y amarillos. La formación de nuevos pigmentos determinó que la tasa de eliminación de DPPH• disminuyera, lo que indica que los pigmentos de ajo "Laba" exhibieron una tasa de eliminación de DPPH• mucho menor que la alicina. En resumen, el ajo "Laba" fumigado con ácido acético y 20% de CO 2 mostró la mejor calidad.

A Fluorescent Probe for the Detection of γ‐Glutamyl Transpeptidase Activity and its Application in Garlic

“…[16] And over time, all the allicin turns into yellow pigment. [17] In this process, GGT acts as a hydrolytic enzyme.…”

“…The garlic soaked in vinegar will turn green, and eventually it will become completely emerald green, like jade [16] . And over time, all the allicin turns into yellow pigment [17] . In this process, GGT acts as a hydrolytic enzyme.…”

Nutritional quality and volatile flavor substances of “laba” garlic products produced by either soaking or fumigating with acetic acid

“…Therefore, “Laba” garlic was prepared by dry processing, through fumigation with acetic acid. The pigment formation, texture characteristics, and bioactivities of “Laba” garlic processed by different methods had been investigated (Ma et al., 2019). However, the difference in garlic nutrition and flavor between the traditional and fumigation methods has also received little attention.…”