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

Kai-Hui Chan; Chao-Kai Chang; Mohsen Gavahian; Bara Yudhistira; Shella Permatasari Santoso; Kuan-Chen Cheng; Chang-Wei Hsieh

doi:10.3390/molecules27206992

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

Molecules. 2022 Oct 18;27(20):6992. doi: 10.3390/molecules27206992.

Authors

Kai-Hui Chan¹, Chao-Kai Chang¹, Mohsen Gavahian², Bara Yudhistira^{1

3}, Shella Permatasari Santoso^{4

5}, Kuan-Chen Cheng^{6

7

8

9}, Chang-Wei Hsieh^{1

9}

Affiliations

¹ Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan.
² Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.
³ Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia.
⁴ Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia.
⁵ Department of Chemical Engineering, National Taiwan University of Science and Techology, Daan Dist., Taipei 10607, Taiwan.
⁶ Institute of Biotechnology, National Taiwan University, Taipei 10617, Taiwan.
⁷ Graduate Institute of Food Science Technology, National Taiwan University, Taipei 10617, Taiwan.
⁸ Department of Optometry, Asia University, Taichung City 413305, Taiwan.
⁹ Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan.

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.

Keywords: S-allyl-cysteine; black garlic; freezing; high hydrostatic pressure; polyphenol; sensory quality.

MeSH terms

Antioxidants
Biological Products*
Cysteine
Flavonoids
Freezing
Garlic*
Polyphenols

Substances

Polyphenols
S-allylcysteine
Cysteine
Antioxidants
Flavonoids
Biological Products

Grants and funding

109-2221-E-005-031-MY3/Ministry of Science and Technology