Effect of high hydrostatic pressure (HHP) treatment on flavor, physicochemical properties and biological functionalities of garlic

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• 作者：Kyung Won Kim ; Young-Teck Kim ; Miryung Kim ; Bong-Soo Noh ; Won-Seok Choi
• 关键词：Garlic extracts ; High hydrostatic pressure ; Physicochemical properties ; Biological activities ; Alliinase activity
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：January, 2014
• 年：2014
• 卷：55
• 期：1
• 页码：347-354
• 全文大小：325 K

文摘

The characterization of flavor, physicochemical properties and biological activities of garlic extracts prepared by high hydrostatic pressure (HHP) treatment (500聽MPa) was conducted at various HHP reaction times and pH conditions. The evaluation of flavor revealed that HHP treated garlic samples in acidic condition (pH 1.8-3) were most effective to reduce the pungent flavor of garlic among all conditions.

After HHP treatment, the hardness and color values of L*(lightness), a*(redness), and b*(yellowness) of garlic samples decreased, while the cohesiveness value of garlic samples was increased聽(P聽<聽0.05). The antioxidative, antimicrobial and antitumor activities of HHP treated garlic samples were decreased compared with control. A rapid decrease in antimicrobial and antioxidative activities was observed over 3聽min HHP reaction time. No antitumor activities were observed after 3聽min HHP reaction time. Up to 56聽s聽HHP reaction time, the alliinase activity was not changed significantly but it was dramatically decreased at a longer HHP reaction time compared with control (P聽<聽0.05), showing higher stability in acidic condition than alkaline condition. Based on present observations, this study supports high potentials of HHP treatment to produce new value-added garlic products with modified garlic flavor profile, and minimized physicochemical properties and biological activities.