Drying of Garlic (Allium sativum) and Its Effect on Allicin Retention

Ratti, Cristina; Araya-Farias, Monica; Méndez-Lagunas, Lilia Leticia; Makhlouf, Joseph

doi:10.1080/07373930601120100

Cited by 56 publications

(33 citation statements)

References 20 publications

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“…However, some studies have shown that long periods of heating cause losses of sensorial (texture, taste, flavor, and color) and nutritional quality [9,13], such as reduction of ascorbic acid content [14]. Comparatively during the freezing process ice crystals can also cause physical, structural, chemical and nutritional damage [15,16].…”

Section: Introductionmentioning

confidence: 99%

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.)

Téllez‐Pérez¹,

Cardador‐Martínez²,

Mounir³

et al. 2013

FNS

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Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavonoids) and functional properties such as the antioxidant activity of processed samples in the case of Green "Poblano" Pepper (Capsicum annuum L.). Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation.

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Section: Introductionmentioning

confidence: 99%

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.)

Téllez‐Pérez¹,

Cardador‐Martínez²,

Mounir³

et al. 2013

FNS

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“…Lithium chloride (LiCl), sodium chloride (NaCl), sodium bromide (NaBr), magnesium chloride (MgCl 2 ) and potassium acetate (CH 3 COOK) saturated salt solutions were prepared according to the method described by Ratti et al (19). …”

Section: Sorption Isothermsmentioning

confidence: 99%

Spray and freeze drying of human milk on the retention of immunoglobulins (IgA, IgG, IgM)

et al. 2016

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Several freeze-drying and spray-drying methods were investigated in relation to the retention of immunoglobulins (Ig) A, IgG and IgM. Spray drying produced human milk powders with 2% humidity and a good retention of IgG (>88%) and IgM (~70%).However, only 38% of IgA remained after spray-dying. For freeze-drying, only the highest heating plate temperature used in this study (40 o C) brought IgA content down to 55% in a powder with 1.75% residual humidity, whereas milk samples undergoing lower temperatures had higher preservation rates (75% for IgA and 80% for IgG and IgM) and higher residual moisture contents. From these results, it can be concluded that IgA is the most sensitive Ig lost during drying processing of human milk. The best method to generate human milk powders without a significant loss of Ig was thus freeze-drying at 30 o C heating plate temperature, which accelerated the process compared to lower processing temperatures, but still had good overall Ig retention.

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“…India. Garlic bulbs were manually separated into cloves, peeled and dried in a hot air cabinet dryer at 60 o C for 6 h (Ratti et al 2007). The dried cloves were then ground into fine powder and stored in an air tight container for further use.…”

Section: Methodsmentioning

confidence: 99%

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Haritha¹,

Vijayalakshmi²,

Gulla

2012

J Food Sci Technol

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The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at room temperature for 2 months). The organoleptic evaluation of the developed snacks revealed that 15 % and 20 % garlic incorporated snacks were not acceptable due to strong garlic flavor, therefore T 1 (control), T 2 (5 % garlic) and T 3 ( 10 % garlic) were selected for further studies. The physical properties showed significant changes with incorporation of garlic powder at 0 %-10 % level. There was an increase in mass flow rate, tap density and bulk density but decrease in the water holding capacity, oil absorption capacity and expansion ratio. The water soluble index and moisture retention of the products showed the same values for all the three selected treatments. The products were packed by ordinary, nitrogen and vacuum packing and stored for 2 months. It was found that there was an increase in moisture content and microbial load, however the increase was within limits. The increase in the moisture content was low in nitrogen packed products where as the microbial load decreased with increase in the percentage of garlic incorporation. The nitrogen and vacuum packed products showed less microbial load than the ordinary packed products. Garlic powder can be incorporated at 5 and 10 % levels in ready-to-eat extruded snacks with well acceptability and can be stored for a period of 2 months with nitrogen packing as an effective packaging.

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Drying of Garlic (Allium sativum) and Its Effect on Allicin Retention

Cited by 56 publications

References 20 publications

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.)

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.)

Spray and freeze drying of human milk on the retention of immunoglobulins (IgA, IgG, IgM)

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

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Drying of Garlic (Allium sativum) and Its Effect on Allicin Retention

Cited by 56 publications

References 20 publications

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (&lt;i&gt;Capsicum annuum&lt;/i&gt; L.)

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (&lt;i&gt;Capsicum annuum&lt;/i&gt; L.)

Spray and freeze drying of human milk on the retention of immunoglobulins (IgA, IgG, IgM)

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Contact Info

Product

Resources

About

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.)

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.)