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
Atıf için künye
Binici, H., Şat, İ. G., & Yllmaz, B. (2025). 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. ACTA ALIMENTARIA, 54(2), 307–316. https://doi.org/10.1556/066.2025.00002
BibTeX
@article{binici2025-272147,
author = {Binici, H.İ. and Şat, İhsan Güngör and Yllmaz, B.},
title = {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},
journal = {ACTA ALIMENTARIA},
year = {2025},
volume = {54},
number = {2},
pages = {307--316},
issn = {0139-3006},
doi = {10.1556/066.2025.00002},
url = {https://akademik.atauni.edu.tr/yayinlar/272147-determination-of-the-effects-of-steaming-and-blanching-pre-treatment-processes}
}