Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

Kang, Ok-Ju

doi:10.3746/pnf.2016.21.4.348

Cited by 64 publications

(79 citation statements)

References 22 publications

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“…In general, the rate of moisture removal increases with temperature and the pH also decreases more significantly in garlic heated at high temperatures (Bae et al, 2014). Besides moisture changes, a continuous decrease in pH from initial levels of around 6.3-6.2 to values of 4.0-3.7, depending on the processing conditions, was produced (Kang, 2016;Zhang et al, 2016), with this decrease being accompanied by an increase in total acids content (5 g/kg in FG and 31-38 g/kg in BG); this fact may be related to the bittersweet taste in BG. Sun and Wang (2018) studied the evolution of acids present in BG elaborated at 65, 75 and 85 °C and observed that the highest acid concentration (6%) was obtained at 75 °C after 12 days.…”

Section: Sensory Propertiesmentioning

confidence: 97%

Physicochemical changes and sensorial properties during black garlic elaboration: A review

Ríos-Ríos

Montilla

Olano

et al. 2019

Trends in Food Science & Technology

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Background: Black garlic (BG) is produced by the heat treatment of fresh garlic (FG) bulbs under controlled conditions of high temperature and high relative humidity for long periods of time without any additional treatment or additives. During this thermal process, changes in the chemical and physicochemical composition of BG are produced to a in very different magnitude, mainly affecting volatile sulfur compounds, free amino acids, polyphenols and carbohydrates Scope and approach: By analysing these changes, studies about the mechanism involved in the BG elaboration have been conducted. Recent scientific findings indicate that the Maillard reaction (MR) is responsible for BG transformation, leaving behind the hypothesis of spontaneous fermentation. Key findings and conclusions: We summarize the knowledge of the main chemical and physicochemical changes that take place during the BG obtainment paying special attention to non-enzymatic browning reactions. Thus, the trends in BG research are related to the usefulness of MR compounds as indicators of quality for controlling the non-enzymatic process of BG as well as the evidence of the important role of the conditions of moisture and temperature required for the industrial production of BG.

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Section: Sensory Propertiesmentioning

confidence: 97%

Physicochemical changes and sensorial properties during black garlic elaboration: A review

Ríos-Ríos

Montilla

Olano

et al. 2019

Trends in Food Science & Technology

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“…Garlic contains a variety of minerals (0.72% to 0.84% of FM) that are beneficial to humans including their contributions to antihypertension and anticancer activity, immune development, and suppression of oxidation and respiratory tract infections (Houston & Harper, ; Rayman, ; USDA, ). Potassium was found to be the most abundant mineral (60.49 mg/g DM), followed by sulfur (11.38 mg/g DM), magnesium (2.76 mg/g DM), sodium (2.46 mg/g DM), and calcium (1.04 mg/g DM) in FG (Kang, ). Using inductively coupled plasma atomic emission spectroscopy, Kang () found significant changes in the mineral profile of garlic upon different thermal treatments: Processing of garlic at 65 °C and 50% relative humidity for 192 hr led to elevated levels of zinc, potassium, magnesium, iron, manganese, phosphorous, selenium, copper, sodium, calcium, and sulfur, with the increase of selenium being the greatest (160%), followed by sodium (61.41%), iron (41.88%), and calcium (24.92%).…”

Section: Characteristic Components and Their Formation Mechanisms In Bgmentioning

confidence: 99%

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

Qiu

Zheng

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

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Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up‐to‐date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5‐hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste‐active and/or biological‐active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti‐inflammatory, immunostimulatory, anti‐allergic, hepatoprotective, cardioprotective and oxidative stress‐/hangover syndrome‐reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.

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“…The first and second extracts were combined, and the absorbance of the hexane solution was measured at 254 nm (Kang, 2016). The thiosulfinate content of the hexane solution was calculated using the following equation:…”

Section: Thiosulfinate Contentmentioning

confidence: 99%

Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing

Udomwong

Chung

Kunasakdakul

et al. 2020

Food Science & Nutrition

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Raw materials used for black garlic (BG) processing were collected from the major garlic production areas in Northern Thailand. Five of those were identified as of Thai origin (accession G1–G5), and accession G6 was of the Chinese variety. They were initially analyzed for varietal differences using morphological characteristics and genetic variation. Fresh materials from each accession were dried to the same moisture content (55%–60%) and BG processed at 75°C, 90% relative humidity (RH) for 15 days. Thereafter, physiochemical and chemical profiles were analyzed and compared. The dendrogram from random amplified polymorphic DNA fingerprints grouped G2, G3, G4, and G5 as closely related while G1 and G6 were out‐groups. Prior to BG processing, the pH of fresh garlic was approximately 6.3 and decreased to 3.7, thereafter. The contents of chemical properties were independent with genotypes. BG processing improved phenolic, flavonoid, and antioxidant but the content of thiosulfinate was minimized in all BG samples. Overall, result indicated that garlics grown in Northern Thailand were genotypically variable. BG processing altered physical and chemical appearance, and these changes were independent with the genotypes.

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Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

Cited by 64 publications

References 22 publications

Physicochemical changes and sensorial properties during black garlic elaboration: A review

Physicochemical changes and sensorial properties during black garlic elaboration: A review

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

Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing

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