Evaluation of degradation of pigments formed during garlic discoloration in different pH

Zhao, Ruixuan; Zhang, Bin; Sun, Jieru; Zheng, Zhenjia; Qiao, Xuguang

doi:10.1016/j.foodres.2020.109957

Cited by 15 publications

(4 citation statements)

References 25 publications

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“…Moreover, the chroma (C*) index showed a strong positive correlation with allicin content. Allicin played a vital role in green color generation in garlic paste, which was in agreement with previous studies [ 5 , 37 ]. Microorganism counts were positively correlated with methallyl disulfide, which indicated that HPP inactivated microorganisms and decreased the unpleasant odor with WPI unfolding in HPP treatment.…”

Section: Resultssupporting

confidence: 93%

Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment

Zang

Qiu

Zheng

et al. 2023

Foods

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Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color deterioration in garlic paste, because allicin is highly susceptible to degradation and reaction. The present study was to investigate the effects of whey protein isolate (WPI) and different levels of high hydrostatic pressure (HHP, 200, 300, 400, 500, and 600 MPa) on the quality of garlic paste. Results showed that the addition of WPI in the homogenization of garlic significantly prevented green discoloration. Furthermore, WPI plus HHP under 500 MPa could better protect the color of garlic paste. Higher pressure (600 MPa) led to WPI aggregation, resulting in higher green color chroma of garlic paste. GC-MS results revealed that the application of WPI and HHP in garlic paste increased the relative level of pungent flavor compounds and decreased those of unpleasant odor compounds. The correlation analysis results revealed that WPI efficiently prevented garlic green discoloration, which is attributed to the thiol group in WPI exchanging the sulfonyl groups in allicin. In consideration of the microbial load, flavor and color quality of garlic paste, the optimal processing conditions were found at 500 MPa for 5 min with 2% WPI addition, extending shelf life to 25 days.

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Section: Resultssupporting

confidence: 93%

Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment

Zang

Qiu

Zheng

et al. 2023

Foods

Self Cite

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“…Naturally, the yellowness value of yellow garlic was significantly higher than those of the other two samples ( P < 0.05). With the prolonging pickling time, the green components of ‘laba’ garlic, a mixture of blue and yellow species, gradually turned yellow, which might be due to the degradation of unstable blue pigments, namely the specific chemical bond changes of pyrrole‐derived rings, and the accumulation of yellow pigments during pickling (Zhao et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Study of texture properties of ‘laba’ garlic in different color states and their change mechanisms

Wang

et al. 2021

Int J of Food Sci Tech

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Summary In addition to color, texture of ‘laba’ garlic can also change. To study texture properties of ‘laba’ garlic and their change mechanisms during pickling, texture, ultrastructures, membrane permeability, water status, wall polysaccharides contents, and enzyme activities of garlics in three color states (white, green, and yellow) were studied. The results showed that the firmness, fracturability, membrane permeability, malonaldehyde, protopectin, and chelator‐soluble pectin contents, and cellulase and polygalacturonase activities of garlic decreased significantly (P < 0.05), while the water, cellulose, and water‐soluble pectin contents, and pectin methylesterase (PME) activity increased after pickling. In addition, the more content of free water and less content of immobilised water were contained in ‘laba’ garlic than in fresh garlic owing to wall degradation and water translocation, especially in yellow garlic. In summary, texture changes in ‘laba’ garlic are mainly dependent on pectin composition, water status, and PME activity.

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“…Notably, the emergence of small peaks at 1823 and 3320 cm −1 , assigned to C-N and N-H stretching, respectively, were observed at 250 °C and gained intensity with rising temperatures, indicating few α C-H in propylene would interact with the nitrogen sites, giving rise to form a small quantity of by-products (Supplementary Figs. 18 and 19) [52][53][54] .…”

Section: The Catalytic Performance Of Depmentioning

confidence: 99%

Low-coordinate Cu1–N2 sites in single-atom catalyst for highly efficient propylene epoxidation with molecular oxygen

Fu,

Qiu,

Zhang

et al. 2024

Preprint

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Due to its sustainability, direct epoxidation of propylene into propylene oxide (PO) with molecular oxygen alone is believed to be an ideal route. Despite constant research efforts, numerous catalysts struggle with the trade-off between activity and selectivity, which typically results in poor PO yield. In this contribution, we presented an atomically distributed Cu catalyst that had precisely controlled Cu–N coordination numbers of 1:2, termed as Cu1–N2 SAC. In contrast to traditional Cu-based oxide catalysts, this catalyst features exclusive Cu–N coordination, replacing all Cu–O interactions. The synthesized Cu1–N2 SAC catalyst acquired an unprecedented PO formation rate of 5.9 mmolPO gcat–1 h–1 at 275 °C, outperforming any other catalysts reported so far. Sophisticated characterizations and density functional theory calculations revealed that the enhanced catalytic performance was attributed to exclusively forming the electrophilic oxygen species without nucleophilic oxygen species. As a result, these electrophilic oxygen species preferentially target the C=C bond instead of α C–H bond in propylene. These insights pave the way for a new avenue in the optimization of metal oxide catalysts through the precise manipulation of metal-nitrogen (M–N) coordination environments.

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Evaluation of degradation of pigments formed during garlic discoloration in different pH

Cited by 15 publications

References 25 publications

Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment

Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment

Study of texture properties of ‘laba’ garlic in different color states and their change mechanisms

Low-coordinate Cu1–N2 sites in single-atom catalyst for highly efficient propylene epoxidation with molecular oxygen

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