Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing 黑蒜加工过程中营养、生物功能化合物及抗氧化能力的变化.pdf

J Food Sci Technol (February 2018) 55(2):479–488 DOI 10.1007/s13197-017-2956-2 ORIGINAL ARTICLE Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing 1 1 Yue-E Sun • Weidong Wang Revised: 12 January 2017 / Accepted: 23 October 2017 / Published online: 13 November 2017 Association of Food Scientists Technologists (India) 2017 Abstracts This study aimed to explore ideal processing Introduction condition for black garlic based on the change of nutri- tional and active components and antioxidant capacity. Thermal processing is not only important for improving the Fresh garlic was processed under the condition of constant taste of garlic but also critical to generate a functional food temperature (65, 75 and 85 C) and relative humidity (70, (Liang et al. 2015). Black garlic (Allium sativum L.), a food 75, 80 and 85%) for 16 days. The sensory scores, contents with wonderfully complex flavor, is produced by thermal of nutritional and active components, and antioxidant processing of fresh garlic. Maillard reaction occurs during capacity were monitored. The sensory scores reached the this process and produces amount of compounds such as maximum on the 8th day at 85% humidity and 75 C. The early MR products (MRP), Amadori compounds, 5-hy- contents of nutritional components were significantly droxymethylfurfural (5-HMF) and furfural (Delgado-An- affected by humidity and temperature, and 85% humidity drade et al. 2010). Besides, other components, including and 75 C were appropriate. The polyphenol content alliin, saccharide contents (Zhang et al. 2015) and S-allyl increased with increase in temperature and decrease in cysteine (Bae et a