Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing

Area of Science:

• Food Science
• Nutritional Science
• Biochemistry

Background:

• Black garlic, produced through controlled thermal processing, offers enhanced nutritional value and bioactivity compared to fresh garlic.
• Understanding optimal processing parameters is crucial for maximizing the beneficial compounds in black garlic.

Purpose of the Study:

• To determine the ideal processing conditions (temperature and humidity) for black garlic production.
• To evaluate the impact of processing on nutritional components, active compounds, and antioxidant capacity.
• To identify processing durations that maximize sensory appeal and beneficial properties.

Main Methods:

• Fresh garlic was processed at constant temperatures (65, 75, 85°C) and relative humidity levels (70, 75, 80, 85%) for 16 days.
• Sensory scores, nutritional content (polyphenols, sugars, proteins), active components (5-HMF), and antioxidant capacity were monitored throughout the processing period.
• Statistical analysis was performed to identify significant effects of temperature, humidity, and duration on the measured parameters.

Main Results:

• Optimal sensory scores were achieved at 75°C and 85% relative humidity on day 8.
• Nutritional component content was significantly influenced by temperature and humidity, with 75°C and 85% humidity being optimal.
• Polyphenol content increased with higher temperatures and lower humidity, while reducing sugars, total sugars, total acids, and 5-HMF were highest at 75°C.
• Reducing sugar and protein content, along with sensory scores, showed a decrease after 8 days of processing.

Conclusions:

• Processing black garlic at 75°C and 85% relative humidity for 8 days is ideal for preserving antioxidant capacity and abundant nutrients.
• These conditions result in desirable sensory attributes and a favorable profile of key nutritional and active compounds.
• The study provides valuable insights for optimizing black garlic production for enhanced health benefits.