Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps

Abstract

The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes. Moreover, the carbon, hydrogen, and oxygen content of melanoidins formed from BG during thermal processing decreased initially, and then increased. However, the nitrogen content increased during thermal processing. As thermal processing progressed, the molecular weight of all the melanoidin samples showed increasing intensities, whereas the major peaks of each melanoidin sample had different retention times. Furthermore, the melanoidins formed from BG after different thermal processing steps contained -OH, -CH, amide I, and III groups. The crystallinity of the melanoidins was majorly formed at 31.58° and 43.62° (2θ).

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

“…The degree of browning was associated with the progression of the Maillard reaction, and the absorbance at 280, 320 to 360, and 420 to 450 nm corresponded to the products formed in the initial stage (sugar‐amine condensation and Amadori rearrangement), intermediate stage (sugar dehydration, fragmentation, and Strecker degradation), and final stage (aldol condensation, polymerization, and formation of heterocyclic nitro compounds) of the Maillard reaction, respectively (Nursten, ). Kang () found that the products yielded at the three stages followed similar tendencies, with a large number of intermediate products, along with compounds such as degraded proteins, peptides, and phenolic acids. The increased melanoidins gradually leads to darkening of garlic samples until dark brown or black color.…”

Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

“…Aged black garlic (ABG), an aged garlic preparation, is known as a functional food and is popular in Asia. ABG is produced by application of high temperature and humidity over 10 days [ 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. During the aging process, the odorous, harsh, and irritating compounds in fresh raw garlic (FRG) are converted naturally into stable and safe compounds [ 22 ].…”

High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties

“…For example, the reduction in the intensities of the 2 strong peaks generated by exposure to 200 MPa for 25 min could only be partially compensated for by an increase in pressure up to 500 MPa. is same pattern was reflected across the total FT-IR spectrum and included the medium peak at 1417 (-CH) [16]. is pattern is indicative of a decrease in interchain interactions [26].…”

“…In these cases, the specific extinction coefficient (K mix ) is a unique identifier for melanoidins in mixtures. Absorption at 280 nm is primarily due to the presence of protein and phenolic acids, while 325 and 405 nm peaks can be attributed to the presence of phenolic acid-like compounds such as chlorogenic acid and melanoidins [16,17]. erefore, the K mix value at 280, 325, and 405 nm can provide information of the relative content of these compounds.…”

“…Samples not exposed to high pressure conditions served as controls. Melanoidins were extracted from the processed black garlic samples as previously described with some modifications [16]. In brief, samples were removed from the bags and centrifuged at 7000 × g for 5 min.…”