High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity

Park, Ilbum; Kim, Jeong Un; Shahbaz, Hafiz Muhammad; Jung, Dongseok; Jo, Munhui; Lee, Kyung Seo; Lee, Hyunah; Park, Jiyong

doi:10.1111/ijfs.13937

Cited by 19 publications

(10 citation statements)

References 36 publications

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“…There was less increase in the pH of garlic powder packed in LDPE as compared to the HDPE packages stored in three temperatures. The results are in confirmation with the findings reported by Park et al, 2018;Marian and Usha, 2016;Park et al, 2008 andKim et al, 1980. Poojitha et al, reported that acidity and pH of garlic before drying were 2.1% and 3 respectively and after drying pH was increased to 5.91 and acidity was decreased to 0.88%.…”

Section: Flavour Strengthsupporting

confidence: 92%

“…Marian and Usha 2016 studied the chemical and shelf life of the dry garlic powder and they reported that that the garlic powder was rich in vitamin C and there were no significant changes were found in physical, chemical and mechanical characteristics during storage. Park et al 2008 andPark et al 2018 used the high hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity and reported that the high hydrostatic pressure treatment at 600 MPa for 5 min can help to prepare garlic powder with improved flavour, microbial safety and nutrition.…”

Section: Introductionmentioning

confidence: 99%

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Influence of the packaging material and storage temperature on the shelf life of garlic powder

2021

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The effect of the packaging materials and storage temperatures on the quality characteristics of the (convective dried at 55°C and mechanical grounded) garlic powder, was studied for a period of 120 days. The quality parameters such as moisture content, flavour strength, pH, total soluble solids, titrable acidity, change in colour etc. as affected by the packaging materials (LDPE and HDPE) and storage temperatures (Room temperature, refrigerated storage at 4°C, storage at -10°C). The results showed that there was a significant effect of the storage temperature and packaging materials on the quality parameters of the garlic powder. The quality characteristics of garlic powder namely, moisture content (from 6.54 to 7.31 per cent), pH (from 5.57 to 5.69), total soluble solids (from 36.6 to 38.9°BX) and change in colour (from 7.07 to 17.12 per cent) were increased whereas flavour strength (from 0.219 to 0.192 per cent) and titrable acidity (from 0.67 to 0.62) of garlic powder were decreased with the increase of the storage period. Garlic powder packed in low density polyethylene and stored at -10°C retained the quality after storage.

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Section: Flavour Strengthsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Influence of the packaging material and storage temperature on the shelf life of garlic powder

2021

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“…The reducing power activity was determined using a method described previously (Park et al, 2019), with some modifications. Briefly, 0.5 ml of sample solution was mixed with 2.5 ml of 0.2 M sodium phosphate buffer and 2.5 ml of 1% of potassium ferricyanide and, incubated for 20 min at 50°C.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and anti‐inflammatory effects of Lilium lancifolium bulbs extract

et al. 2020

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Lilium lancifolium is native to Northeast Asia and its bulbs have been used for medicinal treatment. Moreover, Japan has been using L. lancifolium bulbs more actively as food ingredients than Korea. Therefore, this study was to investigate the characteristics of Korean L. lancifolium bulbs, with respect to food component and functionality. As a result of proximate composition analysis, L. lancifolium bulbs have an abundant carbohydrate content. HPLC analysis indicated p‐coumaric acid and ferulic acid contents of Korean L. lancifolium extract were 1.14 ± 0.01, 1.46 ± 0.00 mg/g, but only p‐coumaric acid was less detected in Japanese extract. Also, Korean L. lancifolium bulbs extract exhibited significant antioxidant effects, as evaluated with antioxidant activity and compound, than Japanese extract. Furthermore, Korean L. lancifolium bulbs extract significantly inhibited pro‐inflammatory protein expressions through MyD88 dependent pathway. Therefore, these results suggested Korean L. lancifolium bulbs have the potential to being functional food ingredients. Practical applications Lilium lancifolium is a perennial plant belonging to the Liliaceae family. The storage organ of L. lancifolium is surrounded by several fleshy nodes at the base of the stem, called the bulb, which has been used as food or medicine to treat pneumonia and bronchitis. L. lancifolium is widely found in countries of Northeast Asia, such as Korea, Japan, and China, and its bulbs have been studied for presence of bioactive compounds that have important functional activities. The bioactive compounds in the L. lancifolium bulbs may vary from region to region. In this study, the difference observed in the contents of different bioactive compounds and the efficacy of anti‐inflammatory effects of L. lancifolium bulbs from different regions were consistent in this regard. As a comparative study of food materials by region, these L. lancifolium bulbs have the potential to be used as a food material for preventing inflammatory diseases.

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“…HPP has the ability to inactivate microorganisms without affecting the nutritional and sensory attributes (Barba et al., 2012, 2015; Evelyn & silva, 2019; Gong et al., 2015; Marszalek et al., 2017; Sevenich et al., 2020) and minimizes the risk of furan formation (Kultur et al., 2017) since only a slight increase in temperature is involved in the whole process. The degree of microbial inactivation due to HPP depends on processing conditions of pressure, time, and temperature as well as the type of microorganism (Georget et al., 2015; Lee et al., 2018; Park et al., 2019; Shahbaz et al., 2016b; 2018a).…”

Section: Control Measures Of Furan In Baby Foodsmentioning

confidence: 99%

Formation of furan in baby food products: Identification and technical challenges

Javed

Shahbaz

Nawaz

et al. 2021

Comp Rev Food Sci Food Safe

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Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food‐processing technologies such as high‐pressure processing (HPP), high‐pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP‐treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies.

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High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity

Cited by 19 publications

References 36 publications

Influence of the packaging material and storage temperature on the shelf life of garlic powder

Influence of the packaging material and storage temperature on the shelf life of garlic powder

Antioxidant and anti‐inflammatory effects of Lilium lancifolium bulbs extract

Formation of furan in baby food products: Identification and technical challenges

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