Article 2025 · 0 atıf

Determination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of black garlic

Özet

This study investigated the effects of steaming and blanching pre-treatments on the physicochemical properties, bioactive compound content, and antioxidant activity of black garlic during fermentation. Moisture content and pH decreased over fermentation time, while titratable acidity increased. Pre-treatments enhanced the total phenolic, flavonoid, and flavonol contents, as well as antioxidant activity (DPPH, ABTS+, FRAP), compared to control samples, with steaming pre-treatment being more effective than boiling. 5-HMF and S-allyl cysteine (SAC) levels were optimised with pre-treatments, promoting the formation of bioactive compounds. These methods offer an efficient, cost-effective way to enhance black garlic production, shorten processing times, and improve its nutritional and economic value.

Anahtar Kelimeler

black garlic pre-treatments steaming blanching SAC antioxidant activity

WoS Kategorileri

Food Science & Technology Nutrition & Dietetics

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam

Künye

Dergi: ACTA ALIMENTARIA
Yıl: 2025
Cilt: 54
Sayı: 2
Sayfa: 307-316
ISSN: 0139-3006
eISSN: 1588-2535
DOI: 10.1556/066.2025.00002
WoS UID: WOS:001445677800001

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