Utilization of Pectinase Cocktail and High Hydrostatic Pressure for the Production of Aged Black Garlic Juice with Improved Nutritional Value

Abstract

In comparison with raw garlic, aged black garlic has been shown to display multiple pharmacological activities. We recently reported that pretreatment of pectinase cocktail with high hydrostatic pressure (HHP) before the process of aging garlic juice improves its antidiabetic activity and increases S-allylcysteine (SAC) content. Thus, this study was designed to investigate the influence of pectinase cocktail with HHP on the quality of aged black garlic juice formation and to identify the optimal manufacturing conditions. In the pretreatment step, garlic juice is heated at 55°C for 24 h. The contents of SAC and total polyphenols were increased with treatment of pectinase cocktail; this increase was greater under HHP processing. In contrast, the total flavonoid content was decreased in all pretreatment conditions. Garlic juice pretreated with pectinase cocktail and HHP had a significantly higher content of SAC in the early phase of aging than raw garlic juice, and the SAC was increased over time in both treatment groups. The total polyphenol content of garlic juice was significantly higher in the pretreatment group during the aging period, and the antioxidant activity of garlic juice showed a positive correlation with polyphenol content. Interestingly, HHP increased the enzymatic activity of the pectinase cocktail.

Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

“…Hayashi et al [118] studied the hydrolysis of the β-lactoglobulin by the thermolysin enzyme, observing that this enzyme only partially hydrolysed the β-lactoglobulin in cow's whey concentrate at atmospheric pressure and 25 • C. However, after the HPP treatment at 200 MPa for 180 min, the β-lactoglobulin was completely hydrolysed, likely due to protein's susceptibility to denaturation. In addition to acting on whey proteins, Kim et al [119] reported that the application of a pre-treatment with HPP (50 MPa for 240 min at 55 • C) to a mixture of a peptinase cocktail and black garlic juice, before its aging process, increased the enzymatic activity of peptinase to 5 units/mL compared to 3 units/mL without HPP. Furthermore, the concentration of galacturonic acid released was higher (4.5 mM) than in the untreated black garlic juice (2 mM).…”

“…Kim et al [119] Regarding the intensification of enzymatic reactions that take place in meat as a result of using HPP (Table 2), Jung et al [120] reported the effect of high pressure on the colour of the beef Biceps femoris muscle. These authors showed that MetMb can be reduced at moderate pressures (130 MPa) and low temperatures (10 • C) through the activation of the enzymatic system involved in the reduction of MetMb, whereas, at higher pressures, the enzymatic system is disturbed.…”

Aplicación de tecnologías emergentes para la obtención de Zinc-protoporfirina y proteínas funcionales a partir de co-productos cárnicos

“…However, after the HPP treatment at 200 MPa for 180 min the β-lactoglobulin was completely hydrolyzed. In addition to act on whey proteins, Kim et al (2019) reported that the application of a pre-treatment with HPP (50 MPa for 240 min at 55 ºC) to a mixture of a peptinase cocktail and black garlic juice, before its aging process, increased the enzymatic activity of peptinase to 5 units/mL compared to 3 units/mL without HPP. Furthermore, the concentration of galacturonic acid released was higher (4.5 mM) than in the untreated black garlic juice…”