Quality of hot air dried and freeze-dried of garlic (Allium sativum L.)

Fante, Luciane; Noreña, Caciano Pelayo Zapata

doi:10.1007/s13197-013-1025-8

Cited by 26 publications

(14 citation statements)

References 54 publications

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“…Ratti et al [63] investigated the effect of FD on allicin formation capacity. It was found that allicin content decreased with an increase in drying temperature and better retention of allicin formation capacity was obtained from the one dried at 20 • C. In another study, Fante & Noreña [8] found that FD garlic powder demonstrated better quality in terms of color and inulin content, and higher glass transition temperature when compared to forced HAD. High glass transition temperature of 44.9-46.2 • C in freeze-dried garlic powder can be related to low water activity of 0.12 to 0.13.…”

Section: Speciality Foodsmentioning

confidence: 96%

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Freeze-Drying of Plant-Based Foods

Bhatta

Janežić

Ratti

2020

Foods

239

103

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Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for ‘natural’ and ‘organic’ products is, however, strongly growing as well as the consumer’s demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.

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Section: Speciality Foodsmentioning

confidence: 96%

“…The use of FD is not limited to fruits and vegetables; it has been used to produce dried specialty foods from plant sources such as coffee, tea, and spices [4,7,8,11,[58][59][60][61][62][63][64][65].…”

Section: Speciality Foodsmentioning

confidence: 99%

Freeze-Drying of Plant-Based Foods

Bhatta

Janežić

Ratti

2020

Foods

239

103

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“…These pigments were also measured in purple flesh sweet potato dried with microwave-assisted spouted bed [51]. The fierce agitation in the spouted bed dryer, guaranteed fine mixture in microwave field but also promoted the contact of oxygen and anthocyanin components, leading to the reduction in anthocyanin level [21,51,52].…”

Section: Pigments: Chlorophylls and Anthocyaninsmentioning

confidence: 99%

Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

2015

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Drying has been applied to vegetables in order to preserve, store and transport these food products. However, drying implies not only physical changes, easily detectable by the consumer through visual assessment, but also chemical modifications. These are not always visible, but are responsible for alterations in colour, flavour and nutritional value, which compromise the overall quality of the final product. The main chemical changes associated with drying are related to the degradation of phytochemicals, such as vitamins, antioxidants, minerals, pigments and other bioactive compounds sensitive to heat, light and oxygen. Moreover, nutrient losses are inevitably associated with leaching as a result of the water removal from the vegetable during the drying process. In order to prevent or reduce nutrient losses and thus improve the quality of dried products, pretreatments are often applied. In this review, an overview of the procedures developed for dehydration of vegetables applying heat by convection, conduction or radiation is presented. The influence of pretreatments on nutritional and bioactive characteristics of dried vegetables is discussed. Blanching with steam, water or chemical solutions is the most commonly used, but power ultrasound, ohmic blanching, osmotic and edible coatings pretreatments have also been reported. The influence of the drying processes and conditions on nutritional contents and bioactive characteristics is also presented.

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“…Relative to other blanching methods, such as microwave blanching, infrared blanching, and high humidity hot air impingement blanching, hot water blanching is simpler to establish and easier to operate in term of equipment required. The studies on the blanching of garlic before cooking, freezing, fermentation and drying have been reported (Beato, Sánchez, de Castro, & Montaño, 2012;Chung & Kim, 2009;Fante & Noreña, 2013;James, Seignemartin, Stephen, & James, 2009). However, to the best of our knowledge, little information is available in the literature about the effect of blanching treatments on garlic greening.…”

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confidence: 99%

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

Huang

Zhou

et al. 2019

J Food Process Engineering

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Blanching is a feasible and effective method widely applied to prevent greening in garlic puree. However, this processing may cause the physical and chemical changes in garlic puree. Therefore, an investigation was carried out to systematically explore the effects of hot water blanching on enzyme inactivation (alliinase and γ‐glutamyl transpeptidase, GGT), discoloration, allicin degradation, and antioxidant capacity of garlic puree. The results showed that the inactivation of alliinase and GGT was strongly dependent on blanching temperature and time. Garlic puree turned into white when blanched at 80°C for 5 min or at 90°C for 4 min, with a* value of −3.24 ± 0.11, −2.80 ± 0.43, respectively. The inactivation kinetics of alliinase and GGT followed a first‐order reaction, as well as the kinetic of green discoloration. However, allicin content was dropped by 71, 80, and 85% after blanching for 5 min at 70, 80, and 90°C, respectively. A decline in the antioxidant capacity of garlic treated by blanching was also observed. The current findings indicated that blanching could contribute to inhabit garlic greening but had negative effects on the nutritional ingredients of garlic puree. Practical applications Garlic is prone to greening when processed into garlic puree, garlic juice and other products. The occurrence of greening seriously hindered the further processing of garlic. Blanching is an effective and feasible method to prevent greening in garlic puree. In this study, the effects of blanching on enzyme inactivation, color changes, allicin degradation and antioxidant capacity of garlic puree were studied. This study provides a theoretical basis for the deep processing of garlic.

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Quality of hot air dried and freeze-dried of garlic (Allium sativum L.)

Cited by 26 publications

References 54 publications

Freeze-Drying of Plant-Based Foods

Freeze-Drying of Plant-Based Foods

Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

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