The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.)

Abstract

Black garlic (BG) is an emerging derivative of fresh garlic with enhanced nutritional properties. This study aimed to develop functional BG products with good consumer acceptance. To this end, BG was treated with freezing (F-BG), ultrasound (U-BG), and HHP (H-BG) to assess its sensory and functional properties. The results showed that F-BG and H-BG had higher S-allyl-cysteine (SAC), polyphenol, and flavonoid contents than BG. H-BG and F-BG displayed the best sensory quality after 18 days of aging, while 5-hydroxymethylfurfural (5-HMF), SAC, and polyphenols were identified as the most influential sensory parameters. Moreover, the F-BG and H-BG groups achieved optimal taste after 18 days, as opposed to untreated BG, which needed more than 24 days. Therefore, the proposed approaches significantly reduced the processing time while enhancing the physical, sensory, and functional properties of BG. In conclusion, freezing and HHP techniques may be considered promising pretreatments to develop BG products with good functional and sensory properties.

Efficient removal of allicin from the stalk of Allium fistulosum for dietary fiber production

“…bulga 23 , Allium ampeloprasum Var. porrum 24 , Allium cepa L. 25 , and black garlic 26 , 27 . However, the effect of freezing on the stalk of Allium fistulosum , especially its allicin content, remains unknown.…”

Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments

“…The aging process, achieved through careful regulation of temperature and humidity, alters the texture and the functional characteristics of garlic [ 1 ]. This transformation results in a product that is different in taste and consistency compared with fresh garlic and potentially offers more substantial health benefits, especially due to an increased antioxidant content [ 2 ]. In the process of thermal processing, heat acts on the cellular structure of food, disrupting the bonds between the cell wall and polyphenolic constituents [ 3 ].…”